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A comforting bowl of creamy chicken taco soup served in a white ceramic bowl placed on a clean white marble countertop. The soup is topped with golden corn tortilla strips, melted cheddar cheese, and visible chunks of chicken, corn, beans, and tomatoes. The overall look is hearty, vibrant, and full of rich Mexican-inspired flavors, making it an inviting dish for any mealtime.

Creamy Chicken Tortilla Soup Recipe

This creamy Chicken Tortilla Soup blends savory flavors with a velvety, cheesy base. Perfect for cozy nights, it’s a satisfying one-pot dish that combines spiciness, creaminess, and crunch in every bite!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Mexican
Servings 6
Calories 321 kcal

Equipment

  • Large pot or Dutch oven
  • Wooden Spoon or Spatula
  • Knife and Cutting Board
  • Can Opener
  • Measuring spoons and cups
  • Ladle (for serving)

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 1 tablespoon minced garlic
  • 2 14 ounce cans chicken broth
  • 1 10.5 ounce can condensed Cheddar cheese soup
  • 1 cup picante sauce
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon dried cilantro
  • ¼ teaspoon ground white pepper
  • 1 bay leaf
  • 1 pound cooked chicken shredded
  • ⅔ cup drained and rinsed canned corn
  • ½ cup half-and-half
  • ¼ cup tortilla strips

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, cooking until softened.
    A top-down view of a black pot sitting on a white marble cooktop where diced yellow onions and jalapeño peppers are being sautéed in melted butter. The vegetables are softening and releasing their aroma. Minced garlic is being added to enhance flavor. The cooking process begins with this step, creating a savory base for the soup with a clean and simple kitchen background.
  • Stir in chicken broth, cheddar cheese soup, picante sauce, chili powder, oregano, cumin, cilantro, white pepper, and bay leaf.
  • Bring the mixture to a simmer, stirring occasionally, for about 10-15 minutes.
    The soup mixture is gently simmering in a black pot with a partially covered lid on a white marble cooktop. Chicken breasts are slowly cooking while the soup bubbles lightly. Visible are beans, tomatoes, corn, and a golden broth enriched with spices. This step ensures tender chicken and flavor development, with the background kept clean and distraction-free for focus on the cooking process.
  • Add the shredded chicken, canned corn, and half-and-half. Stir to combine and simmer for an additional 5-10 minutes.
    Cooked chicken breasts are being shredded using two silver forks on a white cutting board placed next to a black pot filled with simmering taco soup. The steam rises from the soup, which contains visible ingredients like corn, tomatoes, and beans. The shredded chicken will be returned to the pot, adding protein and texture. The setup is minimal, with a white marble countertop for a clean cooking environment.
  • Remove the bay leaf and adjust seasoning with salt and pepper to taste.
  • Ladle the soup into bowls and top with tortilla strips before serving.
    A comforting bowl of creamy chicken taco soup served in a white ceramic bowl placed on a clean white marble countertop. The soup is topped with golden corn tortilla strips, melted cheddar cheese, and visible chunks of chicken, corn, beans, and tomatoes. The overall look is hearty, vibrant, and full of rich Mexican-inspired flavors, making it an inviting dish for any mealtime.