This hearty Creamy Chicken Tortilla Soup is a game-changer for soup lovers! Packed with tender shredded chicken, creamy textures, and bold Southwestern flavors, this soup strikes the perfect balance between comfort food and fiesta in a bowl. The combination of masa harina, beans, and spices creates a rich, satisfying soup that’s substantial enough for dinner yet easy enough for weeknight cooking.
Why You’ll Love This Recipe
- Restaurant Quality at Home: This soup tastes like something from your favorite Mexican restaurant—rich, flavorful, and absolutely crave-worthy.
- One-Pot Wonder: After baking the chicken, everything comes together in a single Dutch oven, making cleanup a breeze.
- Crowd-Pleaser: This recipe serves 8, making it perfect for family dinners or entertaining friends. It’s one of those recipes where everyone asks for seconds!
- Customizable: The garnish options let everyone personalize their bowl exactly how they like it.
Ingredients You’ll Need
- Chicken breasts: The star protein that makes this soup hearty and filling. The oven-baking method ensures tender, flavorful meat.
- Chicken broth: Forms the backbone of the soup, infusing everything with savory flavor.
- Onion, jalapeño, and garlic: This trinity creates an aromatic base that permeates the entire soup.
- Spices (chili powder, cumin, paprika): These warm spices give the soup its distinctive Southwestern character without making it too spicy.
- Tomatoes with green chiles: Adds acidity, brightness, and a mild kick that balances the creamy elements.
- Masa harina: This traditional corn flour isn’t just a thickener—it adds authentic tortilla flavor to the soup.
- Milk: Works with the masa to create a silky texture while tempering the heat.
- Black and pinto beans: These provide hearty texture, fiber, and protein, making the soup more substantial.
- Corn: Adds sweet pops of flavor and sunny color to the soup.
- Heavy cream and sour cream: These transform the soup from good to extraordinary, adding richness and tang.
- Garnishes: Don’t skip these! The combination of cheese, avocado, cilantro, lime and tortilla chips takes this soup to a whole new level.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Spice Level Adjustments
Want more heat? Leave some jalapeño seeds in or add a dash of cayenne pepper. For milder soup, replace the jalapeño with mild green chiles.
Protein Swaps
Rotisserie chicken works wonderfully as a time-saver. You could also use leftover turkey after holidays or even browned ground beef for a chili-like variation.
Vegetarian Option
Skip the chicken and use vegetable broth instead of chicken broth. Add an extra can of beans or some roasted vegetables like zucchini and bell peppers for substance.
Dairy-Free Alternative
Coconut milk can replace the heavy cream for a dairy-free version with a subtle tropical twist that works surprisingly well with the Southwestern flavors.
How to Make Creamy Chicken Tortilla Soup
Step 1: Prepare and Cook the Chicken
Preheat your oven to 350°F. Season chicken breasts with salt and pepper and place them in a greased baking dish. Pour 1 cup of chicken broth over them, cover, and bake for about 45 minutes until thoroughly cooked. Remove the chicken but save that flavorful cooking liquid! Use two forks to shred the meat into bite-sized pieces.
Step 2: Create the Flavor Base
Heat canola oil in a large Dutch oven over medium-high heat. Add chopped onion and jalapeño, cooking for about 3 minutes until they soften. Toss in the garlic and cook for 30 seconds—just until fragrant. Stir constantly to prevent burning.
Step 3: Build the Soup
Add the remaining 3 cups of broth, reserved chicken cooking liquid (liquid gold!), and all your spices—chili powder, cumin, and paprika. Pour in the undrained can of tomatoes with green chiles and stir to combine.
Step 4: Thicken with Masa
In a separate bowl, whisk the masa harina and milk until smooth with no lumps. Gradually stir this mixture into the soup. Cook over medium-high heat for about 10 minutes, stirring frequently. You’ll notice the soup starting to thicken slightly—that’s the masa working its magic!
Step 5: Add Remaining Ingredients
Stir in the shredded chicken, black beans, pinto beans, and corn. Reduce the heat to low to prevent the soup from boiling once you add the dairy.
Step 6: Finish with Cream
Gently stir in the heavy cream and sour cream until fully incorporated. The soup will take on a beautiful, silky texture. Keep the heat low—you don’t want the dairy to separate!
Pro Tips for Making the Recipe
- Chicken Prep: For maximum flavor, season the chicken generously before baking. You can even add a sprinkle of the same spices going into the soup.
- Masa Matters: Ensure your masa-milk mixture is completely smooth before adding it to the soup to avoid lumps. If you can’t find masa harina, cornmeal or crushed tortilla chips can work in a pinch.
- Layered Flavors: Add spices to the oil and vegetables to bloom their flavors before adding liquids.
- Go Low and Slow: After adding the dairy components, keep the heat low and avoid boiling to prevent curdling.
- Balanced Thickness: If the soup becomes too thick, thin it with additional broth. If it’s too thin, simmer a bit longer before adding the dairy.
How to Serve
Perfect Pairings
Serve this hearty soup with a simple side salad dressed with lime vinaigrette or a stack of warm flour tortillas. For a complete Mexican-inspired meal, add a side of Mexican rice or a refreshing jicama slaw.
Garnish Bar
Set up a garnish station with small bowls of shredded cheese (Monterey Jack or Mexican blend work great), diced avocado, chopped cilantro, lime wedges, crushed tortilla chips, and extra sour cream. Let everyone customize their bowl!
Beverage Suggestions
This soup pairs beautifully with a crisp Mexican lager, a margarita for adults, or a refreshing agua fresca for a non-alcoholic option.
Make Ahead and Storage
Storing Leftovers
Store cooled soup in airtight containers in the refrigerator for up to 3 days. The flavors actually improve after a day as they meld together!
Freezing
For best results, freeze the soup before adding the dairy components. When ready to serve, thaw completely, reheat gently, and then stir in fresh cream and sour cream. If you must freeze the complete soup, be aware the texture might change slightly upon reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally. Avoid microwaving if possible, as it can cause the dairy to separate. If the soup has thickened in storage, add a splash of broth to reach desired consistency.
FAQs
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Can I make this soup less spicy for my family?
Absolutely! The heat in this recipe is quite mild already, but you can further reduce it by omitting the jalapeño entirely and using regular diced tomatoes instead of tomatoes with green chiles. The chili powder and cumin provide flavor without significant heat.
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I can’t find masa harina. What can I substitute?
If masa harina isn’t available, you can use finely ground cornmeal or even crushed tortilla chips as a thickener. Another option is to make a roux with equal parts flour and butter before adding your liquids. Each will change the flavor profile slightly, but they’ll all work to thicken the soup.
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Can I make this in a slow cooker?
Yes! Place the raw chicken, broth, onion, jalapeño, garlic, spices, and tomatoes in a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Remove and shred the chicken, then return it to the pot. Mix the masa and milk, add to the slow cooker, and cook on high for about 30 minutes. Stir in beans and corn, then finish with the creams just before serving.
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Is there a way to make this soup healthier?
To lighten it up, use half-and-half instead of heavy cream, low-fat sour cream, and reduce the amount of both by about half. You can also increase the vegetables by adding diced bell peppers or zucchini, and use skinless chicken thighs which have more flavor but less fat than you might expect.
Final Thoughts
This Creamy Chicken Tortilla Soup is comfort in a bowl—perfect for chilly evenings, game days, or whenever you crave something hearty yet exciting. The blend of spices, tender chicken, and creamy broth creates a memorable meal that will quickly become a family favorite. Don’t forget those toppings—they’re what makes each bowl unique! Give this recipe a try the next time you want to bring some Southwestern flair to your dinner table.
Print
Martina McBride’s Creamy Chicken Tortilla Soup Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Creamy Chicken Tortilla Soup, inspired by Martina McBride, is packed with rich flavors, loaded with tender chicken, creamy textures, and just the right amount of spices. Perfect for a comforting meal, it’s topped with delicious garnishes for an irresistible finish.
Ingredients
For the Chicken:
- 1 1/4 lbs. boneless, skinless chicken breasts
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1 cup chicken broth
For the Soup Base:
- 1 Tbsp. canola oil
- 1 medium yellow onion, chopped
- 1 jalapeño, seeded and chopped
- 3 garlic cloves, chopped
- 1 tsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1 (14.5-oz.) can tomatoes with diced green chiles, undrained
- 3 cups chicken broth
For Thickening:
- 1/3 cup masa harina
- 1 1/3 cups milk
- Additional Ingredients:
- 1 (15-oz.) can black beans, drained and rinsed
- 1 (16-oz.) can pinto beans, drained and rinsed
- 1 cup fresh or frozen corn
For Creaminess:
- 2/3 cup heavy cream
- 1/3 cup sour cream
Garnishes:
- Shredded cheese
- Sour cream
- Diced avocado
- Cilantro
- Lime wedges
- Corn tortilla chips
- Hot sauce
Instructions
- Cook Chicken: Preheat the oven to 350°F. Season the chicken with salt and pepper. Place the chicken in a greased 11- x 7-inch baking dish. Pour 1 cup of the chicken broth over the top and cover the dish tightly. Bake for 45 minutes or until fully cooked. Remove the chicken, reserving the cooking liquid, and shred the meat using two forks.
- Cook Onion and Jalapeño: In a large Dutch oven set over medium-high heat, warm the canola oil. Add the chopped onion and jalapeño, cooking for about 3 minutes until slightly softened. Add the garlic and sauté for an additional 30 seconds, stirring constantly. Pour in the remaining 3 cups of chicken broth along with the reserved cooking liquid, chili powder, ground cumin, paprika, and the canned tomatoes with diced green chiles (including their liquid). Stir well to combine.
- Add Milk and Masa: In a separate bowl, whisk together the masa harina and milk until smooth and blended. Gradually stir this mixture into the soup. Cook over medium-high heat, stirring frequently, for approximately 10 minutes, or until the soup begins to boil and thickens slightly.
- Finish Soup: Add the shredded chicken, drained black beans, pinto beans, and corn to the soup. Reduce the heat to low and stir in the heavy cream and sour cream until fully incorporated. Simmer briefly to ensure everything is heated through. Serve the soup hot with your choice of garnishes like shredded cheese, sour cream, diced avocado, cilantro, lime wedges, tortilla chips, or a dash of hot sauce.
Notes
- Masa harina is a key ingredient for thickening and adding authentic flavor to the soup. Do not substitute with regular flour.
- For a spicier version, leave the seeds in the jalapeño or add a pinch of cayenne pepper.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Feel free to customize the garnishes based on your preference or what you have available.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 5g
- Sodium: 820mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 21g
- Cholesterol: 60mg
