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.
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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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Loved this! Great great great recipe. I substituted 1/4 of a bell pepper with a jalapeño for added heat. Added corn and black beans as suggested.
Question: do you think this would freeze well?
Yes Tori, I do think it will freeze nicely. Enjoy!
Hi Jenn, I decided to give 1 1/4 cups of masa a try instead of tortillas because the recipe looked SO delicious….and I was too lazy to go to the store! Although I’ve never tasted the original soup, my entire family, including my picky 4 year old, absolutely loved it! The soup definitely had some thickness to it, but not gloppy at all. Next time, I might try reducing the masa amount to just one cup. Thanks for all your recipes!
So glad it turned out with the masa Tanya- thanks for letting me know!
Hi Jenn, If I don’t have corn tortillas on hand, would I be able to use masa? If so, how much would you suggest?
Thanks!
Hi Tanya,
I’d be reluctant to suggest that here, because I’m not certain how it would affect the texture and wouldn’t know how much to suggest– sorry!
I had never had tortilla soup, but LOVED the concept of it and have been looking for a recipe for a while. As usual….I found a LOT of recipes where the author tried to add their own special flair to what should be a relatively simple soup. I was so excited to find your recipe and it absolutely did not disappoint!! I’ll definitely be making this again!!
Have you made this soup without the tortillas and if so did it drastically change the flavor of the soup?
I’m afraid that making the soup without the tortillas would definitely change the flavor and texture of the soup– sorry!
I love this soup! I have made it several times. Do you have any nutritional information on it?
Hi Janet, Glad you like it! I just added the nutritional info. Keep in mind that the numbers don’t include any of the optional ingredients/toppings.
Very good recipe. So much easier than what I have been making over the years with dried and charring vegetables. This imparted just as much flavor and my husband said it is one of the best he has tasted. I did add a couple of cups of super sweet corn I put up over the summer and a can of Trader Joe’s Cuban black beans drained. Just a personal preference for more substance to the broth.
I made this for dinner tonight because after all the Thanksgiving feasting, I definitely needed something on the lighter side!
I followed the recipe exactly and my husband and two teens loved this. I thought it was yummy and appreciated its simplicity to prepare and get on the table. Due to the cook time, it does take about 45 minutes to an hour to prepare, but that’s mostly cook time so while it’s not an instant dinner, it is easy and doesn’t take a lot of my attention. This recipe is definitely a keeper!!
I can not wait to try this recipe. I don’t have, but want, an immersion blender. What brand do you use? Is it electric or battery operated?
Hi Becky, I love my Cuisinart Smart Stick immersion blender.
Hi Jenn – I love your recipes! What would you recommend pairing with this soup for serving?
Hi Rachael, I actually serve this soup as a main dish (sometimes I add rice to it as well) and serve with corn bread muffins.