Craving a cozy bowl of comfort? This creamy chicken tortilla soup blends tender chicken, hearty rice, and smoky spices in a smooth, savory broth. It’s rich, satisfying, and ready in under an hour. Perfect for chilly nights or easy family dinners!
Table of Contents
Why You’ll Love This Creamy Chicken Tortilla Soup
Comforting, Hearty Texture
Each spoonful feels like a warm hug. The creamy broth wraps around tender chicken, soft carrots, and fluffy rice, giving every bite substance and comfort.
Ready in Under an Hour
This soup is weeknight magic. From prep to serving, it takes under 60 minutes. You’ll love how quickly it comes together without sacrificing flavor or depth.
Customizable with Easy Substitutions
Whether you use half and half instead of cream or swap white rice for wild rice, the results stay delicious. It’s flexible, forgiving, and pantry-friendly.
Family-Friendly Flavors with a Savory Kick
Smoked paprika and garlic add just enough warmth to keep things interesting. Even picky eaters go for seconds, and leftovers taste even better the next day.
Ingredients You’ll Need
Fresh Vegetables and Aromatics
Start with onion, celery, carrots, and garlic. These build the soup’s foundation and add natural sweetness.
Chicken Options: Breast, Thighs, or Pre-Cooked
Use boneless, skinless chicken breasts for a leaner texture or mix with thighs for extra juiciness. If you’ve got cooked chicken, stir it in just before adding the cream.
Spices and Herbs for Depth of Flavor
A blend of thyme, parsley, smoked paprika, salt, and pepper gives the soup an earthy and savory depth that complements the cream beautifully.
Rice Choices and How Each Affects Texture
Wild rice holds its shape and adds a nutty bite, while jasmine or white rice gives a softer texture. The rice continues to absorb broth as it sits, thickening the soup naturally.
Cream and Thickening Options (flour or alternatives)
Flour helps the broth thicken smoothly. For gluten-free cooking, replace it with half the amount of cornstarch. Heavy cream or half and half adds richness and body without overpowering.
Each serving has about 337 calories, with 22g protein and 15g fat — perfect for a balanced, satisfying meal.
How to Make Creamy Chicken Tortilla Soup
Sauté the Vegetables for Maximum Flavor
Melt butter in a large pot. Add onion, celery, and carrots, then cook for a few minutes until tender and fragrant.
Build the Base with Garlic, Seasonings, and Flour
Stir in garlic for a quick 30 seconds. Add the flour and stir until it absorbs the butter. Then mix in thyme, parsley, paprika, salt, and pepper.
Add Broth, Chicken, and Rice, Then Simmer
Pour in chicken broth slowly, stirring to avoid lumps. Add raw chicken and rice, cover, and let it simmer about 20 minutes.
Shred the Chicken and Stir in Cream
Remove the chicken once cooked, shred it gently, and return it to the pot. Pour in cream and stir while simmering a few more minutes.
Adjust Thickness and Seasoning Before Serving
If it’s too thick, add a bit more broth. For a thicker soup, let it simmer uncovered for a few extra minutes. Taste and season with salt and pepper before serving warm.
Tips for Best Results
How to Keep the Soup Creamy
Avoid boiling after adding cream. Gentle simmering keeps it smooth and silky.
Preventing Mushy Rice
Add rice right at the simmering stage, not earlier. Wild rice is best if you like firmer grains.
Adjusting Thickness with Broth or Flour
If it’s too thin, mix a spoonful of flour with water, stir it in, and simmer again. Too thick? Add a splash of broth or cream.
Flavor Boosters (paprika, herbs, salt adjustments)
Smoked paprika adds a subtle depth, while an extra sprinkle of herbs or a squeeze of lime before serving brightens every bowl.
Variations and Substitutions
Using Different Rice Types
White, jasmine, or basmati rice cook faster and make the soup smoother. Wild rice adds bite and holds up better for leftovers.
Swapping Cream for Half and Half
Half and half gives a lighter finish while still keeping the soup creamy. It’s a great option for everyday meals.
Gluten-Free Thickening Options
Use cornstarch instead of flour for a gluten-free version. Mix it with a bit of water first, then stir it in to avoid clumps.
Add-Ins Like Corn, Beans, or Mild Chiles
For a heartier twist, stir in corn, black beans, or green chiles. Each one adds color, texture, and flavor depth.
Using Pre-Cooked Chicken or Pre-Cooked Rice
When to Add Pre-Cooked Chicken
Add cooked chicken just before adding cream. This keeps it tender without overcooking.
How Pre-Cooked Rice Changes Texture
Pre-cooked rice makes the soup thinner since it doesn’t absorb broth. Add a bit less liquid if using it.
How to Adjust Liquid and Seasoning
If your soup seems too thick after sitting, loosen it with broth before reheating. Always taste and adjust salt or pepper at the end.
Storage, Reheating, and Freezing Guide
Refrigeration Instructions and Shelf Life
Store leftovers in an airtight container for up to 3 days. The rice will absorb more liquid, so add broth when reheating.
Reheating Without Over-Thickening
Reheat gently over low heat, adding a splash of milk or broth to keep it creamy. Avoid boiling to prevent separation.
Best Practices for Freezing (with or without cream)
Freeze before adding cream for best texture. Thaw overnight and reheat gently, then stir in cream just before serving. Each serving remains around 337 calories, perfect for lunch or dinner meal prep.
Frequently Asked Questions
Can I cook the rice separately?
Yes, just stir it in at the end to prevent over-thickening.
How do I make the soup thicker or thinner?
Add more broth to thin it or simmer uncovered to thicken.
What if the cream separates?
Keep the heat low while reheating; stirring gently usually brings it back together.
Can I double the recipe?
Yes, double everything but keep an eye on cooking time — it may take slightly longer to simmer.
What toppings pair well with this soup?
Crispy tortilla strips, shredded cheese, avocado slices, or a sprinkle of cilantro all taste amazing.
Other Recipes You May Enjoy
- cozy and satisfying Chicken and Rice Soup
- rich and hearty Zuppa Toscana
- flavorful Tuscan White Bean Soup
- comforting Creamy Taco Soup
- classic Chicken Tortilla Soup in the Crock Pot
- savory and creamy Sausage Pasta Soup
Conclusion
This creamy chicken tortilla soup is cozy, flavorful, and so easy to make. Every bite delivers tender chicken, creamy broth, and a subtle smoky warmth. It’s the perfect one-pot meal for busy nights or weekend comfort cooking. Try customizing it with your favorite add-ins, and don’t forget to share your version on Pinterest!
Creamy Chicken Tortilla Soup
Equipment
- Large soup pot for simmering the soup
- Wooden spoon for stirring the ingredients
- Cutting board for prepping vegetables and chicken
- Sharp knife to chop and dice ingredients easily
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 stalks celery, chopped
- 2 large carrots, chopped
- 1 tablespoon minced garlic (3–4 cloves)
- 3 tablespoons all-purpose flour
- ¾ teaspoon dried thyme
- ½ teaspoon dried parsley
- ½ teaspoon smoked paprika
- ¾ teaspoon salt, plus more to taste
- ½ teaspoon ground black pepper
- 5 cups chicken broth
- 1 lb boneless, skinless chicken breast or thighs
- 1 cup uncooked wild rice (or white, jasmine, or basmati)
- ⅓ cup heavy cream or half and half
Instructions
- Melt butter in a large pot over medium heat. Add onion, celery, and carrots; cook for 4–5 minutes until softened.
- Stir in garlic for 30 seconds until fragrant. Sprinkle flour evenly over the vegetables and stir until absorbed.
- Add thyme, parsley, paprika, salt, and pepper. Stir briefly to coat the vegetables with flavor.
- Slowly pour in the chicken broth while stirring. Add chicken and rice. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- Remove chicken, shred it with two forks, then return it to the pot. Stir in cream and simmer for 2–3 more minutes.
- Taste and adjust seasoning. Serve warm with tortilla strips, cheese, or cilantro if desired.
