creamy chicken tortilla soup ✨
Creamy, cozy, and packed with flavor 🤍✨
This Chicken Tortilla Soup is seriously one of the best comfort meals I’ve made lately. Loaded with tender shredded chicken, corn, Rotel tomatoes, creamy cheesy broth, and crispy tortilla strips on top 🌮🍲
The McCormick Garlic & Onion seasoning made the flavor SO good 😭🔥
Perfect for cozy nights, meal prep, or when you just want something warm and comforting.
Would you add extra cheese or jalapeños? 👀
INGREDIENTS
* 1 tbsp oil
* 1 small onion, diced
* 3 cloves garlic, minced
* 2 chicken breasts (or rotisserie chicken)
* Salt, to taste
* Black pepper, to taste
* 1 tsp paprika
* 1 tsp cumin
* 1 tsp chili powder
* 1 tsp chicken bouillon powder
* 1 tbsp McCormick Garlic & Onion seasoning
* 1 can (10 oz) Rotel tomatoes
* 4 cups chicken broth
* 1 can corn, drained
* 6–8 corn tortillas, cut into strips
* 4 oz cream cheese
* 1 cup evaporated milk or heavy cream
* 1 cup shredded cheddar cheese
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TOPPINGS
* Tortilla strips
* Avocado
* Lime wedges
* Cilantro
* Jalapeños
* Sour cream
* Extra cheese
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STEP-BY-STEP
1. SAUTÉ
Heat oil in a large pot over medium heat.
Cook onion and garlic until soft and fragrant.
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2. COOK THE CHICKEN
Add chicken breasts.
Season with salt, black pepper, paprika, cumin, chili powder, chicken bouillon powder, and McCormick Garlic & Onion seasoning.
Cook for a few minutes on each side.
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3. ADD THE SOUP BASE
Pour in:
* Rotel tomatoes
* Chicken broth
* Corn
Stir well and bring to a simmer.
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4. SHRED THE CHICKEN
Cook for 20–25 minutes or until chicken is tender.
Remove chicken, shred, then return to the pot.
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5. ADD TORTILLA STRIPS
Add tortilla strips and simmer for 5–7 minutes until slightly softened.
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6. MAKE IT CREAMY
Lower heat. Add:
* Cream cheese
* Evaporated milk (or heavy cream)
* Shredded cheddar cheese
Stir until smooth, creamy, and melted.
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7. FINAL SIMMER
Simmer for another 5 minutes.
Taste and adjust seasoning if needed.
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8. SERVE
Ladle into bowls and top with your favorite toppings.
Serve warm and enjoy! 🤍
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TIPS & NOTES
* Use rotisserie chicken for an easier version.
* Add more broth if soup thickens too much.
* Add jalapeños or hot sauce for extra spice.
* Tastes even better the next day.
* Store leftovers in the fridge for up to 4 days.
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OPTIONAL ADD-INS
* Monterey Jack cheese
* Bell peppers
* Spinach
* Pinto beans
* Crispy bacon
* Extra tortilla strips
If you're looking to elevate your chicken tortilla soup, adding the right seasoning can transform the flavors completely. I've found that McCormick Garlic & Onion seasoning adds a depth that really makes the soup stand out — it complements the paprika, cumin, and chili powder without overpowering them. For those who love a creamy texture, using a combination of cream cheese and evaporated milk creates a luscious, silky broth that's both comforting and satisfying. One tip I've learned is to use rotisserie chicken when you're short on time. It not only saves time but also adds a smoky, roasted flavor to the soup. When simmering, be mindful of the tortilla strips; adding them too early can make them soggy, but adding them at the right time keeps that satisfying crunch. I also love experimenting with toppings — fresh avocado and cilantro bring a refreshing contrast to the creamy soup, while lime wedges add a zesty brightness. For an extra kick, jalapeños or a drizzle of hot sauce really bring the heat. Plus, the soup tastes even better the next day, as the flavors continue to meld. For a heartier meal, consider adding extra ingredients like pinto beans or crispy bacon; these bring in more texture and protein, making it great for meal prep. Lastly, don't hesitate to increase the broth quantity if you prefer a thinner soup, or add extra cheese for a richer taste. This recipe balances comfort and flavor with every bowl — perfect for chilly evenings or a cozy family dinner.
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