Creamy Chicken Tortilla Soup Recipe Easy One Pot with Avocado

Let me paint you a picture—steam curling from a big, cozy pot on my stove, the scent of cumin and slow-simmered chicken mingling with the sweetness of sautéed onions. The first time I ladled this creamy chicken tortilla soup into my bowl, I remember the swirl of colors—golden broth, chunks of tender chicken, bright flecks of cilantro, and the vibrant green of fresh avocado fanned across the top. The crunchy tortilla strips beckoned, practically demanding a taste. That was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Honestly, I stumbled on this recipe when I was knee-high to a grasshopper, helping my abuela simmer her legendary chicken soups. Years ago, on a rainy weekend, I tried to recreate her magic—with a creamy twist that somehow made it even more irresistible. I wish I’d discovered how easy this creamy chicken tortilla soup could be when my kids were little and constantly begging for something “not boring” for dinner.

My family couldn’t stop sneaking crispy tortilla strips off the tray as soon as they came out of the oven (and I can’t really blame them!). Even picky eaters go back for seconds, swirling their spoons through the velvety broth, hunting for tender chicken and those rich little pockets of avocado. This soup has become the staple for family gatherings, cozy potlucks, and weeknight dinners that need a dose of pure, nostalgic comfort. I’ve tested it so many times in the name of research, of course—each batch feels like a warm hug. Whether you’re looking to brighten up your Pinterest soup board or just feed a hungry crew, this creamy chicken tortilla soup recipe is going to be one you’ll want to bookmark. Trust me.

Why You’ll Love This Creamy Chicken Tortilla Soup with Avocado

If you’re anything like me, a good soup means comfort, flavor, and just a little indulgence. After countless batches and taste tests, I can say this creamy chicken tortilla soup recipe is the kind you’ll want to make again and again. Here’s why:

• Quick & Easy: Everything comes together in under 45 minutes. It’s truly a one-pot wonder, perfect for busy weeknights or those last-minute cravings when you need something nourishing but don’t want to fuss.
• Simple Ingredients: No fancy grocery trips required! You probably have most of what you need already in your fridge or pantry. Chicken breast, onion, garlic, spices, broth, and a touch of cream—plus your favorite toppings.
• Perfect for All Occasions: This soup is a hit at potlucks, game nights, or Sunday dinners. It’s also fantastic for meal prep—just make a big batch and enjoy leftovers all week.
• Crowd-Pleaser: Kids love the creamy texture and crunchy strips, adults appreciate the complex flavor. My own crew always asks for seconds (and sometimes thirds!).
• Unbelievably Delicious: The combination of smoky spices, rich broth, and fresh avocado is downright dreamy. Add crispy tortilla strips and you’ve got next-level comfort food.

What sets this creamy chicken tortilla soup recipe apart? Well, it’s that subtle creamy base—just enough to make it luscious, but not heavy. I blend a bit of cream cheese into the broth, which gives it a silky finish without overwhelming the other flavors. The secret is in balancing the spices (a pinch more cumin, a dash of smoked paprika) and never skimping on fresh toppings.

This isn’t just another chicken soup. It’s the kind of meal that makes you close your eyes after the first spoonful, soaking in every layer of flavor. It’s comfort food reimagined—healthier, faster, but still packed with soul-soothing satisfaction. Whether you’re aiming to impress guests without stress or just want to turn a simple dinner into something memorable, this creamy chicken tortilla soup delivers every time. I promise!

What Ingredients You Will Need

This creamy chicken tortilla soup recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples and easy to swap or substitute if needed.

• For the Soup Base:
• 2 large boneless skinless chicken breasts (about 500g), cooked & shredded (rotisserie chicken works too)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1-2 jalapeño peppers, seeded and diced (optional for heat)
• 1 red bell pepper, diced
• 1 can (14 oz/400g) diced tomatoes with green chilies (such as Rotel)
• 4 cups (1 liter) low-sodium chicken broth
• 1 cup (240ml) half-and-half or heavy cream (for extra creaminess)
• 4 oz (115g) cream cheese, softened (adds richness and silky texture)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika (adds depth)
• 1 teaspoon salt (plus more to taste)
• 1/2 teaspoon freshly ground black pepper
• For the Crispy Tortilla Strips:
• 6 small corn tortillas, cut into thin strips
• 2 tablespoons olive oil
• 1/2 teaspoon sea salt
• For Toppings:
• 2 ripe avocados, peeled and sliced
• 1/2 cup (60g) shredded cheese (cheddar or Mexican blend)
• 1/4 cup (10g) fresh cilantro leaves, roughly chopped
• 1/2 cup (120ml) sour cream or Greek yogurt (optional)
• 1 lime, cut into wedges (for squeezing over the top)

Ingredient Notes: I like using Philadelphia cream cheese for the best texture. If you want to keep it lighter, swap the heavy cream for whole milk or even unsweetened almond milk. Rotisserie chicken makes this recipe even quicker (just shred it and toss it in). During summer, I’ll substitute fresh tomatoes and chilies. To make it gluten-free, just double-check your tortillas and broth labels.

If you need a vegetarian version, swap the chicken for canned black beans or roasted cauliflower. For dairy-free, use coconut cream and skip the cheese. Just about every ingredient has a swap, so you can make this creamy chicken tortilla soup recipe work for your kitchen and your crew.

Equipment Needed

• Large Soup Pot or Dutch Oven: A sturdy pot that holds at least 5 quarts (my trusty enameled Dutch oven gets the job done every time!)
• Sharp Chef’s Knife and Cutting Board: For dicing onions, peppers, and slicing avocado.
• Measuring Cups & Spoons: Precision matters, especially with the creamy base.
• Wooden Spoon or Silicone Spatula: For stirring and scraping the bottom of the pot (no burnt bits!).
• Baking Sheet: To crisp up the tortilla strips in the oven.
• Parchment Paper: Keeps the tortilla strips from sticking and makes clean-up easy.
• Ladle: For serving up generous bowls of soup.
• Optional: Immersion Blender: If you like an ultra-smooth base, use this to blend the soup before adding chicken.

If you’re working on a budget, you don’t need fancy gear—just make sure your pot is big enough to hold everything comfortably. I’ve made this soup in nonstick pots and even a slow cooker. Cleaning up is easy if you soak your pot right away (learned that one the hard way after leaving soup overnight—oops!).

Preparation Method

1. Prep the Ingredients: Dice the onion, jalapeño, and bell pepper. Mince the garlic. Shred the cooked chicken breasts (or rotisserie chicken). Cut avocado into slices and set aside. Preheat oven to 400°F (200°C) for the tortilla strips.
2. Crisp the Tortilla Strips: Toss corn tortilla strips with olive oil and salt. Spread them out on a parchment-lined baking sheet. Bake for 10-12 minutes, stirring halfway, until golden and crisp. Watch closely—if they start to brown too much, pull them early. Let cool and set aside.
3. Sauté the Vegetables: In your large soup pot over medium heat, add a splash of olive oil. Add diced onion, jalapeño, and bell pepper. Sauté for about 4 minutes, until softened and fragrant. Stir often so nothing sticks. Add minced garlic and cook for 1 more minute.
4. Build the Base: Stir in cumin, chili powder, smoked paprika, salt, and pepper. Toast the spices for 30 seconds (you’ll smell them bloom!). Pour in the diced tomatoes with green chilies and chicken broth. Bring the mixture to a gentle simmer.
5. Add Creaminess: Lower the heat and add softened cream cheese and half-and-half (or heavy cream). Whisk until the cream cheese melts and the soup looks smooth. If you see little bits, keep whisking—sometimes it takes a few minutes to fully incorporate. Taste and adjust salt if needed.
6. Add the Chicken: Stir in shredded chicken and let the soup simmer for 10-15 minutes. If you want a thicker soup, simmer uncovered and let it reduce a bit. For a thinner soup, add a splash more broth.
7. Blend (Optional): For extra creaminess, use an immersion blender to blend part of the soup before adding chicken. Or, just leave it chunky for more texture. I usually blend half, then stir in the chicken.
8. Final Touches: Turn off the heat. Ladle soup into bowls. Top each bowl with avocado slices, crispy tortilla strips, shredded cheese, cilantro, a dollop of sour cream (if using), and a squeeze of lime.
9. Serve: Serve hot, with extra tortilla strips on the side for dipping. The soup should be creamy, slightly smoky, and bursting with fresh toppings.

Prep Notes: If your cream cheese won’t melt, microwave it for 20 seconds first. For a richer flavor, sauté the veggies a few extra minutes until they’re caramelized. If your soup gets too thick, just add a splash of broth to loosen it up.

Troubleshooting: Soup too spicy? Stir in more cream or a little extra cheese. Not creamy enough? Add an extra ounce of cream cheese. If the tortilla strips get soggy, serve them on the side and let everyone sprinkle their own.

Cooking Tips & Techniques

Over the years, I’ve picked up a few tricks to make this creamy chicken tortilla soup recipe foolproof. Let’s face it, not every batch turns out perfect—but that’s part of the fun.

• Use Room Temperature Cream Cheese: Cold cream cheese doesn’t melt well and can leave little blobs. Let it sit out or microwave it briefly.
• Don’t Overcook the Chicken: If you use raw chicken, simmer only until just cooked—overcooked chicken gets tough. For rotisserie, add it last so it stays tender.
• Toast Your Spices: Sautéing spices with the veggies brings out their flavors. I once forgot this step and the soup tasted dull—never again!
• Tortilla Strip Crispness: Make sure your strips are well spaced on the tray. Crowding them leads to steaming, not crisping.
• Timing Matters: Multitasking helps—prep toppings while the soup simmers. I often make the tortilla strips first so they’re ready to sprinkle on hot soup.
• Consistency Control: For a thicker soup, simmer uncovered at the end. For thinner, just add more broth. Don’t be afraid to adjust as you go.
• Don’t Skip the Lime: A squeeze of lime right before serving brightens up all the flavors (it’s the little things!).

I’ve burned my fair share of tortilla strips and curdled a batch of soup by boiling the cream too hard. So, keep the heat moderate, and don’t rush it—slow and steady wins the flavor race.

Variations & Adaptations

One of my favorite things about this creamy chicken tortilla soup recipe is how easy it is to adapt. Here are a few tried-and-true variations:

• Vegetarian Version: Skip the chicken and add canned black beans or roasted cauliflower. Use vegetable broth instead of chicken broth.
• Spicy Southwest: Add a diced chipotle pepper in adobo for smoky heat. Top with pickled jalapeños for an extra kick.
• Low-Carb: Swap corn tortillas for low-carb wraps, and use full-fat Greek yogurt instead of cream cheese for the creamy base.
• Dairy-Free: Use coconut cream and omit cheese. Top with extra avocado and cilantro for richness.
• Instant Pot Version: Sauté veggies on “Sauté” mode, add chicken and broth, cook on high pressure for 10 minutes, then stir in cream and cheese after releasing pressure.

For allergens, always check your broth and tortillas for hidden gluten or dairy. My personal favorite is the spicy southwest version—I add chipotle and smoked paprika for a deep, smoky flavor, and it’s always a hit at parties. Trust your taste buds and don’t be afraid to mix things up!

Serving & Storage Suggestions

This creamy chicken tortilla soup is best served piping hot, in deep bowls with all the toppings. For a Pinterest-worthy look, fan avocado slices, sprinkle cilantro, and add a generous mound of crispy tortilla strips right before serving.

• Serving Temperature: Serve immediately after topping so the tortilla strips stay crisp and the avocado doesn’t brown.
• Pairings: Try with a light salad (cilantro-lime or Mexican street corn salad is divine), or pair with cornbread for a hearty meal. A chilled glass of lime agua fresca is perfect alongside.
• Storage: Let soup cool, then store in an airtight container in the refrigerator for up to 4 days. Keep toppings (tortilla strips, avocado) separate.
• Freezing: Soup freezes well for up to 2 months. Leave out the cream and avocado; add fresh when reheating.
• Reheating: Warm gently on the stove, stirring often. If it thickens too much, add a splash of broth. Avocado is best added fresh after reheating.

Fun fact: The flavors deepen overnight, making leftovers even tastier. If you’re prepping for a party, make the soup ahead and crisp the tortilla strips just before serving for maximum crunch.

Nutritional Information & Benefits

Each serving of creamy chicken tortilla soup (without toppings) is about 350 calories, with 22g protein, 18g fat, and 18g carbs. Add avocado and tortilla strips, and you’ll bump up the healthy fats and fiber.

Key Health Benefits: Chicken provides lean protein for muscle repair. Avocado packs heart-healthy monounsaturated fats and vitamin E, while tomatoes and peppers add antioxidants and vitamin C. Soy-free and nut-free, this soup is naturally gluten-free as long as you use certified tortillas.

If you’re watching sodium, use low-sodium broth and skip extra salt. For low-carb, adjust the tortilla strips and swap cream for Greek yogurt. Personally, I love how filling and satisfying this soup is—keeps me full for hours without feeling heavy. Just remember to check for dairy or gluten if you have sensitivities!

Conclusion

If you’re searching for a weeknight dinner that’s comforting, flavorful, and “dangerously easy,” this creamy chicken tortilla soup recipe is the one to try. It’s the kind of meal that brings people together—everyone gets to top their bowls just the way they like, and every spoonful is packed with creamy goodness and fresh, crunchy bites.

Don’t be afraid to make this recipe your own—swap ingredients, play with the spice, or pile on even more avocado. Why do I love it? Because it’s nostalgic, satisfying, and always gets happy smiles around the table. It’s become a family tradition for us, and I hope it’ll be a staple in your kitchen too.

Give it a go, share your twists in the comments, and pin it to your favorite Pinterest board. I’d love to hear how you make it yours! Here’s to soups that feel like a hug in a bowl—grab your spoon and dig in!

Frequently Asked Questions

Can I make creamy chicken tortilla soup in a slow cooker?

Absolutely! Add all ingredients (except cream, cream cheese, and toppings) to your slow cooker and cook on low for 6 hours. Stir in cream and cream cheese in the last 30 minutes.

What’s the best way to shred chicken for this soup?

I use two forks or a hand mixer for quick shredding. Rotisserie chicken is super easy—just pull apart with your hands.

How do I keep tortilla strips crispy?

Store them in an airtight container at room temperature. Add them to your soup only right before eating to keep them crunchy.

Can I freeze this soup?

Yes, but freeze without cream and avocado. Add those fresh when reheating for best texture and flavor.

How do I make this recipe spicier?

Add extra jalapeño, a pinch of cayenne, or a diced chipotle pepper. Top with hot sauce for even more kick!

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