Proper Comfort The Ultimate Creamy Chicken Tortilla Soup
- Ditching the Dishes: Finding the Best Chicken Tortilla Soup
- The Speedy Supper Secret
- Why This Version is Better (And Creamier!)
- Your Shopping Basket & Kitchen Kit
- 1. Get Organized (Prep Steps)
- 2. The Step-by-Step Magic
- 3. Finishing Creamy Perfection
- Blogger's Insider Tips
- The Secret Sauce: Recipe Notes and Wisdom
- Serving Up the Joy
- Leftovers? A Quick Weeknight Winner
- Shake Things Up: Variations
- The Good Stuff: Nutrition Basics
- Frequently Asked Questions
Proper Comfort The Ultimate Creamy Chicken Torti
Ingredients:
Instructions:
Nutrition Facts
| Calories | 450 kcal |
|---|---|
| Protein | 32.5 g |
| Fat | 22.5 g |
| Carbs | 37.5 g |
| Fiber | 9 g |
| Sodium | 675 mg |
Ditching the Dishes: Finding the Best Chicken Tortilla Soup
Oh my gosh, are you ready for a proper culinary hug? I used to avoid making Creamy Chicken Tortilla Soup because I kept ending up with these thin, sad, watery bowls.
It felt like such a letdown, you know? But this recipe? It’s rich, velvety, and honestly, the best antidote to a chilly evening or a rough Monday.
We are talking about proper chicken tortilla soup with cream cheese magic here. I spent ages trying to find that perfect balance, trying methods like the one from Salt And Lavender Chicken Tortilla Soup and even peeking at The Cozy Cook Creamy Chicken Tortilla Soup .
I realised the secret is simple: ditch the fuss and load up the texture.
The Speedy Supper Secret
The beauty of this recipe is how shockingly quick it is. Seriously, this is an easy creamy chicken tortilla soup recipe .
You can have this absolute stunner on the table in just 45 minutes, start to finish. That’s because we rely on a smart shortcut.
We make it rotisserie chicken tortilla soup style!
Starting with pre-cooked chicken eliminates at least half an hour of cooking time. That makes this the definition of a quick weeknight creamy chicken soup .
It feeds 6 very hungry people, and the leftovers are fantastic. It’s the one I make when I need a guaranteed winner without spending hours in the kitchen.
Why This Version is Better (And Creamier!)
If you search for Martina Mcbride's Creamy Chicken Tortilla Soup or the popular Cooking Classy Chicken Tortilla Soup , you often see a focus on layers of spice.
That’s great, but we add that luscious texture component. The key here is the cream cheese, which transforms the broth from stocky to smooth, deep, and satisfyingly thick.
This isn’t just creamy; it’s filling too! Loaded with black beans and lean protein, this is truly a comforting chicken tortilla soup that sustains you.
I often hear that soup isn't a "full meal," but this one absolutely is. It is so much better than any restaurant version I’ve ever had.
Honestly, once you’ve tried this exact version, you won't go back to the thin stuff. Ready to ditch the blandness and make the truly best chicken tortilla soup you’ve ever tasted? Grab your shopping list and let’s get this incredible meal going!
Your Shopping Basket & Kitchen Kit
Right, let’s talk gear and groceries. Honestly, the beauty of this easy creamy chicken tortilla soup recipe is how simple the ingredient list is.
You don't need a massive supermarket sweep. You know I tried about a million versions even looking at recipes like the Salt And Lavender Chicken Tortilla Soup and the approach from The Cozy Cook Creamy Chicken Tortilla Soup before I landed on this perfect combination.
This truly is the Best Chicken Tortilla Soup .
The Non-Negotiable Ingredients
The secret to why this soup is so deeply comforting? It’s two main things. First, the spices. Second, the creaminess.
We are cheating massively, but in the best way. Get 450g (1 lb) of pre-shredded cooked chicken. A rotisserie chicken is your best mate here.
Using pre-cooked protein makes this a speedy, quick weeknight creamy chicken soup . Forget fussing over raw chicken!
For the creaminess, you absolutely must use 225g (8 oz) of full fat block cream cheese. This is where we nail that specific, velvety texture that makes this chicken tortilla soup with cream cheese stand out.
Cut it into cubes first. It melts faster. Trust me, I learned that the hard way after pulling out half melted cream cheese boulders a few times.
Seasoning Secrets and Substitutions
Spices are the soul of any proper Mexican inspired dish. We need to "bloom" them. That means cooking them in hot oil for about 30 seconds before adding any liquid.
This step is non-negotiable! It wakes up the flavor compounds.
You need 10 ml (2 tsp) of good chili powder and 5 ml (1 tsp) of ground cumin. Try and source Mexican oregano, too ( 2.
5 ml / ½ tsp ). It has a totally different, earthier flavour profile than the regular Italian stuff. If you can’t find it? Don’t panic.
Just use standard dried oregano.
If you don't have fresh jalapeño, a tiny dash of hot sauce works in a pinch. The most important finisher is lime.
Seriously, 60 ml (4 Tbsp) of fresh lime juice stirred in at the very end brightens everything up. Do not use that sour bottled stuff.
It won’t do this lovely bowl of Creamy Chicken Tortilla Soup justice.
Essential Kitchen Tools
You don't need a gadget graveyard for this comforting chicken tortilla soup . The most important tool is a big, heavy pot.
A 4 to 6-litre Dutch oven is ideal. It holds the heat well and prevents sticking while you’re sautéing the onions.
My actual secret weapon for achieving that smooth, restaurant quality texture that rivals any Cooking Classy Chicken Tortilla Soup ? An immersion blender.
Use it after the soup has simmered to blitz about a third of the beans and tomatoes. This creates body without needing flour.
If you don't have one? Just grab a potato masher and manually mash some of the black beans against the side of the pot.
Job done!
Oh my gosh, I am so excited for you to try this method. Seriously, this process takes that thin, boring classic and turns it into the Best Chicken Tortilla Soup ever.
If you are aiming for true comfort, getting that dreamy velvet texture is everything. Forget those fussy, multi pot recipes. This is your quick weeknight creamy chicken soup hero.
1. Get Organized (Prep Steps)
I learned the hard way that rushing prep just causes kitchen meltdowns. Before you turn on the stove, commit to 15 minutes of organization.
This is your essential mise en place .
First, if you're smart (and you are), you are definitely using the rotisserie chicken tortilla soup method. Get that chicken completely shredded. It’s a huge time saver.
Next, chop your onion, mince your garlic, and dice that jalapeño (if you like the heat!). A crucial tip for the finish line: get your 8 oz Cream Cheese out now.
Cut it into small cubes. Room temperature cream cheese melts smoothly and prevents clumping later. This is key to making this comforting chicken tortilla soup .
A quick safety reminder: slow down while chopping. Seriously. Nobody wants to spend 45 minutes making dinner only to rush off to the minor injury unit.
2. The Step-by-Step Magic
This is where we build flavour complexity. We aren't just heating things up; we are toasting and blooming them.
- Aromatics First: Heat 2 tablespoons of olive oil. Add the chopped onion and cook over medium heat until it’s soft and clear, about 5– 7 minutes . Stir in the garlic and jalapeño for just 1 minute.
- Bloom the Spices: Now add 2 tsp chili powder, 1 tsp cumin, and ½ tsp oregano. Stir constantly for 30 seconds . This smell right here? That’s what makes this soup taste deep and complex, not flat. This is the difference between a decent soup and a Cooking Classy Chicken Tortilla Soup soup.
- Simmer Time: Pour in the chicken stock and canned tomatoes. Bring it to a low simmer and let it bubble gently for 15 minutes . This lets all those spices truly marry.
- Velvet Texture Hack: Turn off the heat. Use an immersion blender to quickly blend about one-third of the soup. This mashes some beans and thickens the broth naturally. This step is how we get the lush texture that competes with The Cozy Cook Creamy Chicken Tortilla Soup .
3. Finishing Creamy Perfection
The final steps turn a good soup into a great one. We achieve true Creamy Chicken Tortilla Soup status now.
- Add the Cream: Return the pot to low heat. Gently drop in the cubed Cream Cheese . Stir, stir, stir until it is completely melted and velvety smooth (about 3– 5 minutes ). Do not allow the soup to boil vigorously once the cream cheese is added. High heat causes dairy to split, and you’ll lose that smooth finish.
- Heat the Bird: Stir in the shredded rotisserie chicken and cook for 2– 3 minutes until it's warmed through.
- Brighten It Up: Turn off the heat. Stir in the lime juice and cilantro. Adjust salt and pepper.
Blogger's Insider Tips
I tried to replicate that rich texture from Martina Mcbride's Creamy Chicken Tortilla Soup once, but I added the lime juice way too early. It curdled! I learned my lesson.
- Lime Last: Seriously, add the fresh lime juice right at the end. It adds brightness, but the acid and heat can clash with the dairy if cooked too long.
- Crispy Crunch Factor: For the perfect crisp that snaps like a non-human vertebrae (random, I know!), bake your tortilla strips at 180° C/ 350° F for 10 minutes instead of frying. They taste amazing!
- Make Ahead Genius: You can make the entire broth base (Steps 1 4) days ahead. When ready to serve, reheat, add the cream cheese and chicken, and finish. It makes this easy creamy chicken tortilla soup recipe even more manageable. This version is richer than the Salt And Lavender Chicken Tortilla Soup —it’s pure comfort.
The Secret Sauce: Recipe Notes and Wisdom
Honestly, reading a recipe is one thing, but knowing the little tricks? That’s where the magic happens. This isn't just a recipe; it's an experience.
After making batches of this Creamy Chicken Tortilla Soup over the years, I’ve collected some essential survival tips. Think of these as the insider secrets I only share with my best mate!
Serving Up the Joy
Plating is simple here. You’re aiming for maximal comfort, not a Michelin star. Ladle that rich, smooth broth into deep bowls.
This soup is substantial. It is the definition of comforting chicken tortilla soup .
Do not, I repeat, do not skip the crunchy toppings. The contrast between the velvety soup and those crispy tortillas is everything.
We aren't doing the subtle thing here. Pile on the shredded cheese, diced avocado, and a splash of lime juice.
If you are feeling extra, check out the Salt And Lavender Chicken Tortilla Soup approach and add a few pickled red onions.
That acidity cuts right through the richness.
Leftovers? A Quick Weeknight Winner
This easy creamy chicken tortilla soup recipe is fantastic for meal prep. It stays delicious for about 3 to 4 days in the fridge.
But here’s the challenge I faced early on: reheating! Since we used that gorgeous chicken tortilla soup with cream cheese , it can split.
If you let it boil fiercely, the dairy freaks out and separates. The broth becomes grainy. Yuck! To avoid this, always reheat gently.
Use low heat on the stove. Just a gentle simmer is all you need until it’s hot. This is truly the ultimate quick weeknight creamy chicken soup helper.
Shake Things Up: Variations
The base flavor of this soup is incredibly forgiving. Want to swap ingredients? Go for it!
For a vegetarian twist, skip the chicken. Double the black beans and maybe add a handful of frozen sweet corn.
You still get that satisfying thickness. I noticed that the site for The Cozy Cook Creamy Chicken Tortilla Soup suggested this and it’s a brilliant idea.
If you used a rotisserie chicken tortilla soup shortcut this time, try leftover pulled pork next time! It adds a huge boost of smoky flavor.
I also love to add sweet potato chunks in the autumn. They soften up perfectly in the broth. If you’re feeling inspired by Martina Mcbride's Creamy Chicken Tortilla Soup , try stirring in some smokey chipotle peppers for a spicy kick.
The Good Stuff: Nutrition Basics
We aren't counting every calorie here, obviously. This is food for the soul! But know that this soup is a powerhouse.
Because we load it up with chicken and beans, it's packed with protein and fiber. It really keeps you full.
It’s surprisingly better than many soups you buy pre-made. When I was looking up tips for making the Best Chicken Tortilla Soup , I saw a great breakdown on the Cooking Classy Chicken Tortilla Soup blog.
They highlighted that blending some of the beans adds natural fiber and thickens the soup without adding empty carbs. Win-win!
Go forth and enjoy this huge hug in a bowl. You deserve it!
Frequently Asked Questions
Help! My soup looks a bit clumpy or split after adding the cream cheese. What went wrong?
Keep your chin up! This separation usually happens because the soup got too hot once the dairy was introduced, especially with the acidity from the tomatoes and lime. To avoid this, ensure your cream cheese is softened and cut into small cubes so it melts evenly and quickly.
Always keep the heat on low we are aiming for a gentle simmer, not a vigorous rolling boil, when incorporating the cream.
This makes a generous batch can I freeze leftover Creamy Chicken Tortilla Soup?
While this soup freezes like a champ in terms of flavour, the creamy texture can suffer due to the cream cheese. Dairy based soups often separate or become slightly grainy when thawed, which is a bit of a tragedy.
If you plan to freeze it, cook the soup through Step 3 (before adding the cream cheese and chicken); freeze that base, and then stir in the cream cheese and cooked chicken upon reheating.
I'm not a fan of spice. How can I dial down the drama in this Creamy Chicken Tortilla Soup, or make it vegetarian?
If you're worried about heat, simply omit the fresh jalapeño entirely; the chili powder provides plenty of classic flavour without unnecessary fire. For a vegetarian version, substitute the chicken stock for vegetable stock and double up on the beans and diced tomatoes, or add a tin of sweetcorn for extra body.
Use cashew cream or full fat coconut milk in place of the cream cheese for a satisfying dairy free richness.
I don't have a rotisserie chicken handy. What's the quickest way to cook the chicken from scratch?
No rotisserie? No bother! The fastest way is usually poaching. Simply simmer two large chicken breasts in salted chicken stock for about 12 15 minutes until they are cooked through. Alternatively, throw them into an Instant Pot with a cup of water or stock for 8 minutes on high pressure.
Shred immediately; the key is to keep the chicken moist so it doesn't dry out in the soup.
My lovely crunchy tortilla strips went soggy quickly. Any tricks to keep them crisp until serving?
Nobody likes a soggy bottom! The best way to maintain that vital crunch is to make sure the strips are cooled completely before storing them, and keep them totally separate from the hot soup until the moment you serve.
For the longest crispness, consider baking or air-frying the strips instead of frying them, as this often results in a drier, more robust texture that holds up better against the steam.
