Are you on the hunt for a meal that offers the comforting embrace of a warm bowl of soup, but with an exciting, flavourful kick? We know the feeling. That’s why we’ve poured our hearts into creating the perfect Creamy Chicken Tortilla Soup. It’s a rich, nourishing, and deeply satisfying one-pot dish that beautifully marries the smoky essence of Mexican cuisine with the velvety texture of a classic comfort food.

This is far more than your average chicken soup; it’s a culinary journey in a bowl. Each spoonful delivers a wonderful harmony of tender shredded chicken, sweetcorn, and black beans, all brought together in a luxuriously creamy and gently spiced broth. The real magic, however, happens with the toppings. Crispy tortilla strips, fresh avocado, and a scattering of vibrant coriander transform this simple soup into an unforgettable dining experience. Let’s get started and create this masterpiece together.

What Makes This a Standout Mexican Inspired Soup?

While many tortilla soups are wonderfully zesty, they often feature a lighter, more brothy base. Our recipe takes a different approach, transforming the classic into something truly exceptional. The secret to its standout character is a carefully balanced creamy foundation that enrobes every ingredient in velvety goodness without ever feeling heavy. We achieve this with a generous splash of double cream, which lends a luxurious richness that perfectly complements the smoky heat from the chipotle peppers.

This mexican inspired soup is built on layers of distinct flavours and textures. You’ll taste the smokiness of chipotles and paprika, the earthy warmth of cumin, and a final, refreshing lift from freshly squeezed lime juice. It’s a thoughtfully crafted recipe designed to ensure every single spoonful is complex, engaging, and utterly delicious. We’re certain it’s a dish you’ll return to time and time again.

Why You’ll Love This Recipe

• A Symphony of Flavours: The exquisite blend of smoky chipotle, rich cream, and zesty lime creates a complex and deeply satisfying taste that is truly irresistible.
• Ready in Under 45 Minutes: We’ve designed this recipe with busy evenings in mind. It’s a simple, one-pot meal that delivers incredible flavour without any fuss.
• A Guaranteed Crowd-Pleaser: Featuring a customisable “toppings bar,” this soup allows everyone to create their own perfect bowl, making it a fun and interactive meal for the entire family.
• A Hearty and Complete Meal: Filled with protein from tender chicken and black beans, this soup is wonderfully filling. It’s one of those hearty dinner recipes that leaves you feeling perfectly content.
• Ideal for Meal Prep: Like many great soups, this one tastes even more delicious the following day. Prepare a large batch for quick and easy lunches or dinners all week long.

Ingredients

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 large chicken breasts (about 500g)
• 1.2 litres of good quality chicken stock
• 400g tin of chopped tomatoes
• 1–2 chipotle peppers in adobo sauce, finely chopped, plus 1 tsp of the sauce
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 400g tin of black beans, rinsed and drained
• 200g tin of sweetcorn, drained
• 150ml double cream
• Juice of 1 large lime
• Salt and freshly ground black pepper to taste

How to Make Our Delicious Creamy Chicken Tortilla Soup

Creating this soup is a wonderfully straightforward and enjoyable experience. We have outlined the process in clear, easy-to-follow steps to guarantee you achieve fantastic results every single time. Simply follow our lead, and you’ll soon have a beautiful bowl of soup ready to enjoy.

1. Build the Flavour Base: In a large, heavy-based pot or Dutch oven, heat the olive oil over a medium heat. Add the chopped onion and sauté for 5–7 minutes, until softened and sweet. Stir in the minced garlic and cook for one more minute until aromatic, ensuring it doesn’t brown.
2. Simmer the Soup: Pour in the chicken stock and tinned tomatoes. Gently place the whole chicken breasts into the liquid, then add the chopped chipotle peppers, adobo sauce, smoked paprika, cumin, and oregano. Stir to combine, bring to a low simmer, then cover with a lid and cook for 20 minutes until the chicken is tender and cooked through.
3. Shred the Chicken: Carefully lift the cooked chicken breasts out of the pot and onto a chopping board. Use two forks to pull the meat apart into shreds. If you prepare chicken frequently, knowing some shortcuts for Easy Shredded Chicken can be incredibly helpful!
4. Make It Creamy: Return the shredded chicken to the pot. Stir in the drained black beans and sweetcorn. Pour in the double cream, stirring gently until it is well incorporated. Allow the soup to heat through for another 5 minutes, but take care not to let it boil after adding the cream.
5. Finish and Serve: Remove the pot from the heat and stir in the fresh lime juice. Season generously with salt and pepper to your preference. Ladle the soup into bowls and invite everyone to customise their serving with toppings like crushed tortilla chips, diced avocado, grated cheese, and a dollop of soured cream.

Tips for the Perfect Cheesy Tortilla Soup

To elevate this dish from great to absolutely spectacular, we have a few handy tips. These simple tweaks can make a significant impact, turning your soup into a truly memorable cheesy tortilla soup.

• Manage the Spice Level: Chipotle peppers in adobo provide that essential smoky flavour, but they also bring the heat. If you prefer a milder taste, start with a single pepper and remove the seeds. You can always stir in a little more adobo sauce at the end to dial up the spice. For those craving an extra kick, add another pepper or a dash of cayenne to create a truly spicy chicken soup. To learn more about chillies, BBC Good Food offers a fantastic guide.
• Use Homemade Stock for Depth: While a quality shop-bought stock is perfectly fine, using Homemade Chicken Stock will impart an incredible richness and depth of flavour that is simply unmatched.
• Create Your Own Tortilla Strips: For the best texture, make your own crispy tortilla strips. Slice corn tortillas into thin strips, toss with a little oil and a pinch of salt, then bake at 200°C (180°C Fan) for 10-15 minutes until they are golden and perfectly crisp.
• Delicious Cream Alternatives: If you don’t have double cream on hand, stir in 100g of full-fat cream cheese until it has completely melted into the soup for a tangy and rich alternative. For a dairy-free option, full-fat coconut milk also works beautifully.

FAQ

A New Family Favourite Awaits

This spicy chicken soup is much more than a simple recipe; it’s a celebration of bold flavours, inviting textures, and comforting warmth. It is versatile enough for a speedy weeknight meal but feels special enough to present to guests. The vibrant colours and customisable toppings make it a delight to serve, while the rich, creamy broth will have everyone at the table asking for more.

We are truly delighted to share our Creamy Chicken Tortilla Soup with you. It is a recipe that holds a special place in our kitchen, and we have no doubt it will soon become a favourite in your home as well. So, it’s time to grab your pot, assemble your ingredients, and prepare to create a meal that will warm you from the inside out.

Did you give this recipe a go? We would be thrilled to hear from you! Please leave a comment below to share your experience, or tag us in your creations on social media. Happy cooking!

Meta Description: Discover our incredible Creamy Chicken Tortilla Soup recipe! A rich, comforting, and cheesy soup packed with Mexican-inspired flavours. Perfect for a hearty weeknight dinner and ready in no time.

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Prep: 10 mins
Cook: 35 mins
Serves: 4

Ingredients

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 large chicken breasts (about 500g)
• 1.2 litres of good quality chicken stock
• 400g tin of chopped tomatoes
• 1–2 chipotle peppers in adobo sauce, finely chopped, plus 1 tsp of the sauce
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 400g tin of black beans, rinsed and drained
• 200g tin of sweetcorn, drained
• 150ml double cream
• Juice of 1 large lime
• Salt and freshly ground black pepper to taste

Instructions

1. Build the Flavour Base: In a large, heavy-based pot or Dutch oven, heat the olive oil over a medium heat. Add the chopped onion and sauté for 5–7 minutes, until softened and sweet. Stir in the minced garlic and cook for one more minute until aromatic, ensuring it doesn’t brown.
2. Simmer the Soup: Pour in the chicken stock and tinned tomatoes. Gently place the whole chicken breasts into the liquid, then add the chopped chipotle peppers, adobo sauce, smoked paprika, cumin, and oregano. Stir to combine, bring to a low simmer, then cover with a lid and cook for 20 minutes until the chicken is tender and cooked through.
3. Shred the Chicken: Carefully lift the cooked chicken breasts out of the pot and onto a chopping board. Use two forks to pull the meat apart into shreds.
4. Make It Creamy: Return the shredded chicken to the pot. Stir in the drained black beans and sweetcorn. Pour in the double cream, stirring gently until it is well incorporated. Allow the soup to heat through for another 5 minutes, but take care not to let it boil after adding the cream.
5. Finish and Serve: Remove the pot from the heat and stir in the fresh lime juice. Season generously with salt and pepper to your preference. Ladle the soup into bowls and invite everyone to customise their serving with toppings like crushed tortilla chips, diced avocado, grated cheese, and a dollop of soured cream.

Nutrition (per serving): Calories: 575, Carbs: 34 g, Protein: 48 g, Fat: 21 g