Easy Chicken Tortilla Soup

When the evening chill rolled in one autumn after my keto conversion I craved something that felt indulgent yet healthy. That’s when I created this version of chicken tortilla soup rich, creamy, and full of comforting Southwestern flavor but still aligned with my low-carb cooking mission for GreatlyRecipes.com. I swapped in smart ingredient choices and streamlined the prep so a busy home cook could pull it together in under an hour. Whether you’re looking for a quick weeknight fix or a weekend slow-cooker option, this chicken tortilla soup delivers on flavor, ease and wholesome satisfaction.

Why You’ll Love This Recipe

Here are five reasons this chicken tortilla soup is a winner:

1. Flavor-packed without fuss – The blend of shredded chicken, tomatoes, corn and spices gives big taste for minimal effort.
2. Easy prep – Whether you use a shortcut like rotisserie chicken or cook fresh, this chicken tortilla soup easy method gets dinner ready fast.
3. Comforting creamy texture – This creamy chicken tortilla soup version adds creaminess you’ll crave, making it feel indulgent but still doable.
4. Make-ahead & meal-prep friendly – It stores well and even tastes better after the flavors meld, making it ideal for leftovers.
5. Flexible cooking methods – You can make this in a crock pot, stovetop or even adapt for low carb, which suits a busy home chef.

Preparation and Cooking Time

Ingredients

• 2 lb boneless, skinless chicken breasts or thighs (shredded)
• 1 Tbsp olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 jalapeño pepper, seeded and diced (optional for heat)
• 4 cups low-sodium chicken broth
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 can (15 oz) corn, drained (or 1½ cups frozen)
• 1 can (15 oz) black beans, drained and rinsed
• 1 tsp chili powder
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp salt (adjust to taste)
• 1 cup shredded cheddar cheese
• 4 oz cream cheese (optional for extra creaminess)
• Garnishes: tortilla strips, diced avocado, fresh cilantro, lime wedges, sour cream

Step by Step Instructions

1. Heat the olive oil in a large Dutch oven or heavy-bottom pot over medium heat. Add diced onion and sauté until softened (about 3–4 minutes). Add garlic and jalapeño and cook another minute.
2. Add the chicken breasts to the pot and pour in the chicken broth. Bring to a gentle boil, then reduce heat to a simmer. Cook for about 15 minutes, or until chicken is cooked through.
3. Remove the cooked chicken, shred with two forks and return it to the pot.
4. Add the diced tomatoes, corn, black beans, chili powder, cumin, smoked paprika and salt. Stir to combine. Simmer for an additional 10 minutes so flavors meld.
5. Stir in the cream cheese and cheddar cheese until melted and evenly distributed for a creamy chicken tortilla soup texture.
6. Taste and adjust seasoning as needed (salt, pepper, more chili powder for heat).
7. Ladle into bowls and top with tortilla strips, diced avocado, cilantro and a squeeze of lime. Serve immediately.

How to Serve

Serve this chicken tortilla soup in deep bowls with plenty of toppings for texture and freshness. Pair it with a crisp side salad or crusty cheese bread for a full meal. For lighter fare, serve with baked tortilla chips instead of fried, or skip the chips entirely for a low-carb version. Presentation tip: place the avocado and cilantro last so the green pops against the creamy orange broth, and offer lime wedges on the side so each guest can squeeze to taste.

Additional Tips

• To make it low-carb/keto, skip the corn and beans and use extra chicken and veggies (zucchini, diced bell pepper).
• For a creamier texture, swirl in a dollop of Greek yogurt or sour cream just before serving.
• If you like more heat, increase the jalapeño or add a pinch of cayenne pepper.
• You can use leftover or rotisserie chicken to speed things up: shredding at step 3 reduces cook time.
• For a gluten-free version, ensure your tortilla strips are made from corn and check your spice blends.
• If you’d rather skip the cheese/cream cheese, you can blend a portion of the soup (after removing the chicken) for body, then return shredded chicken. (This mimics the purée method used by some classic versions)

Recipe Variations

1. Slow Cooker Chicken Tortilla Soup: Place chicken, broth, tomatoes, corn, beans and spices into a crock pot on LOW for 6 hours (or HIGH for 3–4 hours). In last 30 minutes stir in cheese and optional cream cheese.
2. Crock-Pot Keto Chicken Tortilla Soup: Use shredded chicken, chicken broth, diced bell peppers, zucchini ribbons for “tortilla feel”, skip corn and beans, add heavy cream and cheese for richness.
3. Creamy White Chicken Tortilla Soup: Use a base of white chicken broth (instead of tomato-heavy) with green chilies, shredded chicken and tortilla strips lighter in color, same great flavor.
4. Spicy Chipotle Chicken Tortilla Soup: Add chipotle peppers in adobo sauce and extra smoked paprika for deep smoky heat; garnish with lime crema (sour cream with lime juice) and cilantro.

Freezing and Storage

• Refrigerator: Store leftover soup (without garnishes) in an airtight container for up to 3–4 days.
• Freezer: Portion the cooled soup into freezer-safe containers (leaving some headspace) and freeze for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop.
• Meal-prep tip: Double the recipe and freeze half in single-serve containers for busy weeknights. When reheating, add fresh toppings (avocado, cilantro, lime) just before serving for best texture.

Special Equipment

FAQs

Can I use different protein instead of chicken?
Yes! You can swap shredded turkey if you have leftovers, or even use diced tofu or shredded jackfruit for a vegetarian take. Just adjust cooking times accordingly.

Is this chicken tortilla soup keto friendly?
The classic version includes corn and beans which add carbs. To make it keto friendly, skip corn and beans and focus on chicken, veggies and cheese/cream for richness.

Can I make this chicken tortilla soup in a slow cooker (crock pot)?
Absolutely. Add all ingredients except cheese/cream in the slow cooker; cook on LOW 6–8 hours or HIGH 3–4 hours, then stir in cheese toward end.

What can I serve instead of chicken?

If you prefer a different protein, try shredded pork (carnitas style), diced firm tofu for vegetarian, or even roasted cauliflower for a low-meat alternative. Just season similarly and cook until tender.

How can I thicken the soup if I want a rich creamy version?
For a thicker texture, you may remove a portion of the soup, blend until smooth and return it to the pot; or stir in cream cheese/heavy cream. Some recipes also use torn corn tortillas and purée them for body.

Conclusion

This chicken tortilla soup hits the sweet spot of flavor, comfort and smart cooking. It’s easy enough for a weeknight, but has enough depth to make you feel you’re enjoying something special. Whether you go with the creamy version, the crock-pot route or tweak it to low carb, you’re getting a meal that delivers satisfaction and healthy intention. Dive in, top it generously, and enjoy the warmth of a bowlful that truly ticks all the boxes.