Real Recipes From Real Home Cooks ®

creamy chicken tortilla soup

(15 ratings)
Blue Ribbon Recipe by
Kim Wiese
Rockwall, TX

This is a great take on a Southwestern favorite. Perfect for a chilly evening.

Blue Ribbon Recipe

The aroma of this chicken soup while cooking makes you practically giddy to fill up your bowl and give it a try! It's creamy and filled with Southwest flavor. Easy to make, this is guaranteed to warm ya up on a cold night.

— The Test Kitchen @kitchencrew
(15 ratings)
yield 12 serving(s)
prep time 1 Hr
cook time 2 Hr
method Stove Top

Ingredients For creamy chicken tortilla soup

  • 1 lg
    rotisserie chicken, boned and skinned
  • 1 pkg
    cream cheese (8 oz)
  • 1 pkg
    taco seasoning mix
  • 1 lg
    stalk celery, sliced thin or chopped
  • 2
    carrots, peeled and chopped
  • 1 can
    petite diced tomatoes (14.5 oz)
  • 1 can
    mild green chilies (these come in small cans, 4 oz)
  • 1 qt
    chicken broth
  • 1 sm
    yellow onion, chopped
  • 4+ c
    water (as needed)
  • 1 pkg
    shredded cheddar, jack or Mexican blend cheese (8 oz)
  • salt and pepper, to taste
  • 1-2
    avocados, sliced (optional)
  • 1 pkg
    tortilla chips

How To Make creamy chicken tortilla soup

  • Rotisserie chicken in a Dutch oven.
    Break up boned chicken into bite-sized pieces.
  • Soup ingredients added to the Dutch oven.
    In a large soup pot, combine all ingredients except the tortilla chips, shredded cheese, and the avocados. Cook over medium heat until soup comes to a boil. Reduce heat to low. Cover and simmer for a couple of hours, stirring occasionally.
  • A bowl of Creamy Chicken Tortilla Soup with cheese and avocado.
    To serve, put tortilla chips in the bottom of a bowl. Ladle hot soup on top. Sprinkle with cheese and add avocado slices, if desired. This is terrific served with cornbread or cheese bread.