Cream Of Chicken Tortilla Soup Recipe

Escape the ordinary with this creamy, dreamy chicken tortilla soup! A delightful twist on the classic, this recipe swaps out the usual tomato base for a rich and comforting blend of chicken broth, creamy chicken soup, and a hint of spice. Inspired by allrecipes.com, but elevated with my own personal touches, this soup is sure to become a family favorite. Easily adjust the heat with your preferred amount of jalapeños – more for a fiery kick, less for a milder flavor. Garnished with crunchy tortilla chips, fresh cilantro, and melted cheese, it's a taste sensation you won't forget!

Prep Time 20 mins
Cook Time 90 mins
Calories 472.2 kcal
Protein 59g
Rating 5.0 (4 Reviews)
Cream Of Chicken Tortilla Soup 29

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cream Of Chicken Tortilla Soup

  • 2 cloves garlic
  • 1/2 cup chopped onion
  • 2 tablespoons butter
  • 6 cups chicken broth
  • 1 cup half-and-half
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • Salsa
  • Creamed Corn
  • 1 cup frozen corn
  • 2 cups cooked chicken (shredded or diced)
  • 1-3 jalapeños, finely chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Fajita Seasoning Mix
  • 2 tablespoons chopped fresh cilantro
  • 6-8 tortilla chips, crumbled per bowl (plus additional for garnish)
  • 1 tablespoon shredded Monterey Jack cheese
  • 1 (10 ounce) can diced tomatoes and green chilies (Rotel)

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How to Make Cream Of Chicken Tortilla Soup

  1. Melt 2 tablespoons of butter in a large pot over medium heat.
  2. Sauté 1/2 cup chopped onion and 2 cloves minced garlic until softened, about 5 minutes.
  3. Pour in 6 cups of chicken broth, 1 (10.75 ounce) can of condensed cream of chicken soup, and 1 cup of half-and-half. Stir until well combined.
  4. Add 1 (10 ounce) can of diced tomatoes and green chilies (Rotel), 1 cup frozen corn, 2 cups cooked chicken (shredded or diced), 1 teaspoon ground cumin, 1/2 teaspoon chili powder, and 1-3 jalapeños, finely chopped (adjust to taste).
  5. Bring the soup to a simmer, then reduce heat and cook for 30-60 minutes, stirring occasionally, until flavors have melded.
  6. While the soup simmers, crumble 6-8 tortilla chips into each serving bowl.
  7. Ladle the soup over the tortilla chips.
  8. Garnish with 2 tablespoons chopped fresh cilantro, 1 tablespoon shredded cheese, and additional tortilla chips, if desired.

Nutrition Information (Approximate per serving)

Sodium

62 g

Sugar

26g

Fat

64g

Carbs

12g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Lunch Main Dish / Dinner Poultry Chicken Recipes The Americas American Mexican Southern Fall Recipes Game Day Recipes One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Bisques Cream Soups Soups Stews Poultry Mexican Easy Chowders Chicken Crock Pot Slow Cooker Dietary Spicy Low Calorie Comfort Food Low Carb Low In Something Meat Chicken Breasts Taste Mood Equipment Presentation Served Hot 4 Hours Or Less