Creamy Chicken Tortilla Soup
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This creamy chicken tortilla soup has all the bold Southwestern flavor of the classic, but with a smooth, velvety texture that makes it extra special—pure comfort in a bowl.
Photo by Alexandra Grablewski (Chronicle Books, 2018)
This creamy chicken tortilla soup was inspired by a version served at Tommy Bahama Restaurant, a breezy, island-inspired chain with a laid-back vibe. Unlike typical tomato- and broth-based tortilla soups, this one starts with a purée of vegetables, broth, and corn tortillas, giving it a hearty texture and deep, satisfying flavor. In my opinion, it beats the standard version by a mile.
At the restaurant, it’s topped with grilled chicken, charred corn, tortilla strips, and a drizzle of crema, but you can make it your own. Diced avocado, black beans, pico de gallo, cilantro, or a sprinkle of cheese would all be delicious additions.
“Made this last night and holy moly it was good!!”
What You’ll Need To Make Chicken Tortilla Soup
- Olive Oil and Butter: Used for sautéing the vegetables and also add flavor to the soup.
- Onions, Garlic, Green Bell Pepper: These aromatic vegetables are essential for the soup’s base flavor. They add sweetness, depth, and a slight bite.
- All-purpose Flour: Thickens the soup, giving it a more substantial texture.
- Chicken Broth: Serves as the liquid base of the soup, providing depth, richness, and body.
- Corn Tortillas: Thicken the soup and add a traditional corn flavor.
- Cumin, Chili Powder, and Cayenne Pepper: These spices add warmth, heat, and a smoky flavor.
- Chicken, Avocado, Corn, Beans, Cilantro, Sour Cream: Optional add-ins for finishing the soup.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Cook the aromatics and peppers. Heat the oil and butter in a large soup pot over medium heat. Add the onions, garlic, and green pepper and cook, stirring occasionally, until the vegetables are tender and just starting to brown, about 15 minutes. If they’re browning too quickly, lower the heat to medium-low.
Step 2: Add the flour. Sprinkle the flour over the vegetables and stir constantly for about a minute. This cooks off the raw flour taste and helps thicken the soup later, giving it that rich, creamy texture. The mixture will look a bit pasty at first—that’s okay.
Step 3: Build the base. Add the chicken broth, cut tortillas, cumin, chili powder, salt, and cayenne. Give it a good stir, scraping up any bits stuck to the bottom of the pot. Bring the soup to a boil, then reduce the heat to low and simmer, uncovered, for about 15 minutes. The tortillas will soften and infuse the broth with a subtle corn flavor that gives this soup its signature taste once blended.
Step 4: Blend. Take the pot off the heat and use a handheld immersion blender to purée the soup until completely smooth. If you don’t have an immersion blender, let the soup cool slightly, then carefully purée it in batches in a regular blender. Be sure to remove the center knob from the lid and cover the opening with a dish towel to allow steam to escape and prevent splatters.
Step 5: Finish and serve. Taste the soup and adjust the seasoning, if needed. Stir in the chicken (if using), then ladle the soup into bowls and add your favorite toppings. The soup keeps well in the fridge for up to 4 days and freezes beautifully for longer storage.
More Hearty Soup Recipes You May Like
Creamy Chicken Tortilla Soup
Ingredients
For the Soup
- ¼ cup extra virgin olive oil
- 4 tablespoons unsalted butter
- 2 medium yellow onions, roughly chopped (about 2½ cups/375 g)
- 4 cloves garlic, peeled and sliced into quarters
- 1 green bell pepper, seeded and roughly chopped
- 3 tablespoons all-purpose flour
- 6 cups chicken broth, best quality such as Swanson
- 6 small (6-in/15-cm corn tortillas), cut into small pieces
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
Optional Additions
- 2 cups shredded cooked chicken, from a store-bought rotisserie chicken or leftovers
- Sour cream, crushed tortilla chips, corn, cilantro, avocado, black beans, lime wedges
Instructions
- In a large pot, heat the oil and butter over medium heat. Add the onions, garlic, and green pepper and cook, stirring occasionally, until tender and just starting to brown, about 15 minutes. (Turn the heat to medium-low if the mixture is browning too quickly.)
- Add the flour and cook, stirring constantly, for 1 minute. Add the chicken broth, cut tortillas, cumin, chili powder, salt, and cayenne and bring to a boil. Turn the heat down to low and simmer, uncovered, for 15 minutes.
- Remove the pot from the heat, then use a handheld immersion blender to purée the soup until completely smooth. (Alternatively, let the soup cool slightly and use a blender to purée in batches. Be sure to remove the center knob on the blender top and cover with a dish towel to avoid splatters.) Taste and adjust seasoning, if necessary. Stir in the chicken, if using, then ladle the soup into bowls and serve with optional additions.
Notes
Pair with
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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No tortillas, used crushed tortilla chips. Must get tortillas and try it, texture would be better. Excellent flavor, used leftover poached chicken breast.
Hi! Cookbook version of the recipe calls for 8 cups of broth to same amount of flour. Which do you prefer/recommend…6 cups or 8? Thanks!
Hi Aimee, I prefer this version—it’s a bit thicker.
I used 4 cans of Swanson’s broth which was equal to 7.25 cups. It worked great.
Wondering if I can sub out the green bell with a red/yellow/orange? It’d be a slightly sweeter flavor but I think it could still work. Just trying to work with what I currently have on hand. Thanks!
Definitely!
I accidentally added a poblano pepper and it really spiced it up nicely. I would imagine with an orange or yellow pepper. It would make it a bit sweeter so it depends on your taste.
Hi! Question…cookbook recipe calls for 8 cups of broth to same amount of flour. Which amount of broth do you recommend?
I’d use 6 cups of broth. (I updated the recipe from the cookbook to make the soup a bit thicker.)
I have to eat gluten-free free, so wondered what you would recommend using as the “thickener” instead of flour? Corn starch? If so, how much? Anything else? Thanks. We always enjoy your recipes.
Hi Jeanne, so glad you like the recipes! You can use gluten-free flour in this soup. If you’d prefer to use cornstarch, wait until the very end (before adding the chicken) and then make a “slurry” by combining a 3 tablespoons cornstarch with 3 tablespoons cold water; mix until completely smooth. Whisk half of the slurry into the soup and bring to a gentle boil on the stovetop and simmer until the broth is thickened and any starchy taste has been cooked away. If you want it thicker, add the remaining slurry and repeat. Hope that helps!
Hi Jen, i love every recipe of yours that i’ve tried,Which is quite a few. I was wanting to make the chicken tortilla Soup, but I don’t have any corn tortillas at the moment and don’t want to go to the store. Would it be suitable to use some mesa harina flour instead? I’m just taking a chance that you might see this.This afternoon, so I could make it tonight.
Sorry I’m only now seeing this, Rebecca – how did it turn out?
Hi Jenn,
I have enjoyed so many of your recipes – in all categories….I have made this delicious soup many times (my husband’s favorite) but I wondered if it’s possible to get directions for this recipe (specifically – when to use the corn tortillas in an Instant Pot format….) Is that even possible?
Many thanks!!
.
Hi Debbie, so glad you like the recipes! I don’t have experience with an instant pot so I can’t tell you confidently whether or not this would work in one, and if it does, how it would need to be adapted. I’m sorry! You may want to take a peek at some tips online. I found some that look pretty comprehensive on a website called Pressure Cooking Today. If you click on their “getting started” tab and scroll down a bit, they have a piece called How to Convert a Recipe for a Pressure Cooker. Hope they provide some useful guidance!
This was really yummy! I didn’t have tortilla chips or a lime on hand but next time, I will be sure to, as that would be even better. I did have an avocado and it was a perfect addition. I can always count on a delicious meal when I use your recipes, Jenn. Than you.
Hi Jenn!
There are so many brands of 6” corn tortillas. What do you use? I used the Mission extra thin 6” corn tortillas and since they were thin I added in another 3 (making 9 in total). Thoughts? Also, what do you think of adding hominy to the soup? Thanks so much! LOVE your recipes!!!!
Hi Cam, I use the standard yellow corn tortillas. Using the thin ones and adding a few extras is perfectly fine. And it would also be fine to add some hominy. So glad you like the recipes!😊
I added 2 more cloves of garlic, a can of black beans, 1 top oregano and a can of whole tomatoes.