Nothing warms you up faster than a steaming bowl of my Southwest Creamy Chicken Tortilla Soup, it’s like a cozy blanket for your insides! This recipe became my winter survival staple after one particularly brutal flu season when I needed something hearty yet nourishing. The magic happens when rich cream meets bold Southwest spices and tender chicken, creating a soup that’s both comforting and packed with immune-boosting ingredients. Trust me, once you taste how the crispy tortilla chips contrast with the velvety broth, you’ll understand why this soup disappears faster than I can say “seconds please!”
35-Minute Southwest Creamy Chicken Tortilla Soup for Cold Season
A flavorful Southwest Creamy Chicken Tortilla Soup packed with protein and veggies. Perfect for cold days or when you need an immune boost.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Southwest
- Diet: Low Lactose
Ingredients
- 2 boneless chicken breasts
- 1 tbsp olive oil
- 1 chopped onion
- 3 minced garlic cloves
- 1 diced red bell pepper
- 1 cup corn kernels
- 1 can black beans
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tbsp taco seasoning
- 1 tsp cumin
- Salt and pepper to taste
- Crushed tortilla chips for topping
Instructions
- Heat olive oil in a pot. Cook chicken until browned. Remove and shred.
- Sauté onion, garlic, and bell pepper for 3 minutes.
- Add corn, beans, broth, cream, and spices. Bring to a boil.
- Reduce heat. Simmer for 15 minutes.
- Add shredded chicken. Cook for 5 more minutes.
- Serve hot with crushed tortilla chips.
Notes
- Use Greek yogurt instead of cream for a lighter version.
- Add diced avocado for extra creaminess.
- Freezes well for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 85mg
Why You’ll Love This Southwest Creamy Chicken Tortilla Soup
This isn’t just any chicken soup, it’s a flavor explosion that’ll make your taste buds dance! Here’s why it’s become my cold-weather hero:
- Quick comfort: From fridge to bowl in 35 minutes flat (perfect for those “I need soup NOW” emergencies)
- One-pot wonder: Less cleanup means more time enjoying that creamy goodness
- Cold-kicking powers: Garlic, spices, and protein-packed chicken team up to boost your immune system
- Meal prep magic: Tastes even better the next day as flavors marry in the fridge
A Perfect Balance of Creamy and Spicy
What makes this Southwest Creamy Chicken Tortilla Soup special is how the rich, velvety broth plays off those warm taco spices. The first sip gives you that luscious creaminess, then, bam!, the cumin and chili powders come through with just enough heat to wake up your senses without setting your mouth on fire. It’s like a comforting hug with a little kick!
Packed with Protein and Veggies
My grandma always said “chicken soup is medicine,” and she wasn’t wrong! Between the shredded chicken, black beans, and all those colorful veggies, every spoonful delivers serious nutrition. The corn adds natural sweetness, while the bell peppers give you that vitamin C boost. And here’s my favorite part, it fills you up without weighing you down. Perfect for when you want something satisfying but still feel good afterward.
Ingredients for Southwest Creamy Chicken Tortilla Soup
Gathering these ingredients is half the fun, you probably have most in your pantry already! Here’s what you’ll need to create that magic Southwest flavor:
- 2 boneless, skinless chicken breasts (about 1 lb, I often use thighs for extra richness)
- 1 tbsp olive oil (or avocado oil works great too)
- 1 medium onion, chopped (yellow or white, whatever’s hanging out in your fridge)
- 3 garlic cloves, minced (trust me, fresh is best here)
- 1 red bell pepper, diced (adds such pretty color!)
- 1 cup corn kernels (fresh, frozen, or even canned, drained well)
- 1 can (15 oz) black beans, rinsed and drained
- 4 cups chicken broth (homemade if you’ve got it!)
- 1 cup heavy cream (see my tips below for lighter options)
- 1 tbsp taco seasoning (my secret weapon!)
- 1 tsp ground cumin
- Salt and pepper to taste
- Tortilla chips for crushing on top (the best part!)
How to Make Southwest Creamy Chicken Tortilla Soup
Now for the fun part, turning those simple ingredients into a bowl of pure comfort! Don’t let the “creamy” in the name fool you, this soup comes together faster than you’d think. Just follow these easy steps and you’ll be sipping heaven in no time.
Step 1: Sauté the Aromatics
Heat that olive oil in your favorite soup pot over medium heat, you want it shimmering but not smoking. Toss in your chopped onion first and let it soften for about 2 minutes until it turns translucent. That’s when you add the magic trio, those 3 minced garlic cloves, diced red bell pepper, and a pinch of salt. Stir constantly for just 30 seconds until the garlic smells incredible (but don’t let it burn!). This quick sauté builds the flavor foundation for your Southwest Creamy Chicken Tortilla Soup.
Step 2: Simmer the Base
Now pour in your chicken broth along with the corn, black beans, taco seasoning, and cumin. Give it a good stir and crank up the heat to bring everything to a lively boil. Once it’s bubbling happily, reduce the heat to low and let it simmer uncovered for 15 minutes. This is when all those Southwest flavors really start getting to know each other! The broth will reduce slightly and take on all that delicious seasoning.
Step 3: Add Chicken and Finish
While the base simmers, quickly cook your chicken breasts in a separate pan with a drizzle of oil, about 5 minutes per side until golden brown and cooked through. Let them rest for 5 minutes (this keeps them juicy!), then shred with two forks. Stir the shredded chicken and heavy cream into the soup, letting it warm through for about 3 more minutes. Taste and adjust seasoning, sometimes I add an extra pinch of cumin or squeeze of lime juice here. Serve immediately with a handful of crushed tortilla chips on top for that perfect crunch!
Tips for the Best Southwest Creamy Chicken Tortilla Soup
After making this soup countless times (sometimes in my pajamas at 2AM when a cold hits), I’ve picked up some game-changing tricks:
- Cream swap: Use full-fat Greek yogurt instead of heavy cream for a protein boost (just stir it in at the very end off-heat)
- Spice control: Start with 1 tsp taco seasoning, then add more after tasting, some brands pack serious heat!
- Chicken shortcut: Rotisserie chicken works beautifully when you’re short on time (about 2 cups shredded)
- Texture tip: For extra body, blend 1 cup of the soup then stir it back in
- Crispy upgrade: Toast your tortilla chips at 350°F for 5 minutes before crushing, absolute game changer!
Southwest Creamy Chicken Tortilla Soup Variations
One of my favorite things about this soup is how easily it adapts to different diets and tastes! Here are my go-to twists:
- Keto dream: Swap corn for cauliflower rice and use extra heavy cream, still rich and satisfying without the carbs
- Light & bright: Try coconut milk instead of cream and add extra lime juice for a tropical twist
- Kid-approved: Skip the spicy seasonings and let little ones top theirs with shredded cheese
- Plant power: Use chickpeas instead of chicken and veggie broth, still packs plenty of protein
- Extra veggie: Toss in some chopped zucchini or spinach during the last 5 minutes for added nutrients
The possibilities are endless, this soup becomes whatever your hungry heart desires! If you are looking for more ideas on how to use up those pantry staples, check out Family Tastes for inspiration.
Serving Suggestions for Southwest Creamy Chicken Tortilla Soup
The fun really begins when you dress up your steaming bowl of Southwest Creamy Chicken Tortilla Soup! I love setting up a little toppings bar with diced avocado (absolute must!), lime wedges for squeezing, fresh cilantro, and extra crispy tortilla strips. Sometimes I’ll add a dollop of sour cream or Greek yogurt for extra creaminess, it makes the soup look so pretty swirled in. For my spice-loving friends, a bottle of hot sauce and some sliced jalapeños on the side never goes wrong. Oh, and don’t forget the cheese, a sprinkle of sharp cheddar or crumbled queso fresco takes it over the top!
Storing and Reheating Southwest Creamy Chicken Tortilla Soup
This soup gets even better as leftovers, the flavors really cozy up to each other overnight! Store cooled leftovers in airtight containers in the fridge for up to 4 days. For freezing, skip the tortilla chips and portion into freezer bags (lay flat to save space). Thaw overnight in the fridge, then gently reheat on the stove over medium-low heat, stirring occasionally. If it seems too thick after freezing, just stir in a splash of broth or water to bring it back to that perfect creamy consistency. Pro tip: Always add fresh tortilla chips right before serving, nobody likes soggy chips!
Southwest Creamy Chicken Tortilla Soup Nutrition
While every spoonful packs protein from the chicken and fiber from those colorful veggies, remember nutrition varies based on your specific ingredients and brands. That said, this soup keeps things balanced, rich enough to satisfy but light enough to enjoy guilt-free! If you are looking for other healthy chicken soup options, you might enjoy this healthy healing chicken vegetable soup recipe.
FAQs About Southwest Creamy Chicken Tortilla Soup
Q1. Can I make this soup dairy-free?
Absolutely! My favorite dairy-free swap is full-fat coconut milk, it gives that same creamy richness without the lactose. Just whisk it well before adding. For a lighter option, blend silken tofu with a bit of broth until smooth.
Q2. Will this Southwest Creamy Chicken Tortilla Soup help when I’m sick?
Oh honey, it’s practically medicine! Between the garlic’s natural antimicrobial properties, the protein-packed broth, and all those vitamin-rich veggies, it’s my go-to immune-boosting meal. The warm spices even help clear congestion, just add an extra pinch of cumin cumin! For other immune-boosting meals, check out our golden turmeric chicken healing soup recipe.
Q3. Can I prep this soup ahead for meal prep?
You bet! The flavors actually deepen after a day in the fridge. Just store components separately, keep the tortilla chips crunchy by adding them right before eating. It freezes beautifully too, portion into freezer bags for up to 3 months.
Q4. What’s the best way to adjust the spice level?
Start with half the taco seasoning, then taste as you go. For extra mildness, use paprika instead of chili powder. Spice lovers? Add diced jalapeños with the bell pepper or a dash of cayenne! If you enjoy a bit of heat, you might also like this spicy jalapeno chicken chowder recipe.