Here in DC, we are in the throws of full-blown fall. The trees have finally changed, the air is crispy, and I pulled out the sweaters this week. It seemed like fall was slow to start here. One of the things that I love the most about being an Eastcoaster again is fall. Fall here is like none other. Having lived out West and in the Midwest, I feel like I can have an opinion without passing judgement. Fall is my favorite season no matter where we live, but fall on the East coast is truly a special and beautiful time.
When I think of fall, I think of soup. All I really want to eat is soup. In fact, I eat a bowl of soup almost every day for lunch. I love the warming and comforting qualities a bowl of soup has on me. Since my kids went back to school all day, I have a lot of time to myself. It can be isolating and I often find myself (even as I type this) working from the coffee shop down the street. They have the best soup ever. Everything is homemade and every day there is a new bowl to try. I love it. It has inspired me to venture out of my same-four-soup recipes and try some new ones.
This weekend I saw Trisha Yearwood make a Creamy Tortilla Soup to serve after trick-or-treating. My mom always made a big pot of chili for my brother and sister and our friends after we finished gathering our loot. Now I understand why she made chili. It can made ahead of time and kept on the stove over gentle heat until everyone was ready to serve themselves a bowl. She kept all of the toppings next to the pot with bowls and spoons and we could help ourselves. I remember feeling very grown up topping my chili. My friends all loved it too. Trisha was saying this soup is her post-Trick-or-Treating meal and it has a lot of the same qualities. Make ahead, can stay on the stove, lots of toppings, super fun.
I changed up her recipe a little to make it suit my taste more, and I have to say, I love how it turned out. I added peppers, red and yellow for color (and I had some I needed to use in my fridge), and some very finely chopped habanero pepper. Got rid rid of the canned soup. Added way more cheese at the end. Before I began my Sargento Flavor Journey, I really never cooked or ate habaneros. Now I use them any time a recipe calls for jalapeno. Yes, they have a lot of heat, but a little goes a long way. My children ate this soup too, so it was fairly mild, but it does have heat, just not too spicy. This soup will be in heavy rotation at my house. The ingredient list might look daunting, but it is mostly spices and a few cans. You could also use leftover chicken or a rotisserie and soup will be on the table in no time.
1 Tablespoon olive oil
2 chicken breasts, cut into small pieces
1 Tablespoon taco seasoning
3 Tablespoons butter
1 onion, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 habanero pepper, finely chopped
2 cloves garlic
2 teaspoons cumin
1 teaspoon smoked paprika
1 teaspoon oregano
Salt and pepper
3 Tablespoons flour
1 (32-ounce) box chicken stock
2 cups half-and-half
1 can Rotel
1 can red kidney beans, drained
1 can black beans, drained
2 ears fresh corn or 1 cup frozen corn kernels
1/2 cup fresh cilantro
Tortilla chips
Sargento® Traditional Cut Shredded Extra Sharp Cheddar Cheese
Sargento® Traditional Cut Shredded Pepper Jack Cheese
Sour cream
Avocado
Heat olive oil in a Dutch oven over medium high heat. Toss chicken with taco seasoning and add to the pan in batches. When the chicken is browned, remove and transfer to a plate. Cook the rest of the chicken and set aside.
I used a red and yellow habanero. Depending on the store where I buy them, I have found them in various colors. They all taste the same to me. Just be sure to handle them carefully, I always wear gloves when I work with them, and chop them finely. You don’t want a big bite of pepper, especially when you are serving this to children.
Add butter to the empty pot and melt. Add onion, all peppers, and garlic. Cook until soft, about 10 minutes.
Add the spices and cook for an additional minute.
Add the flour and cook for one minute longer.
Add the broth and half-and-half. Bring to a bubble.
Reduce heat to low, and add the chicken back to the pot. Add Rotel, beans and corn.
Simmer for 20 minutes, being careful to not bring to a boil.
Right before serving, stir in chopped cilantro.
Crumble tortilla chips in the bottom of a bowl.
Ladle soup on top and add a generous amount of cheese. Garnish with sour cream and avocado.
Creamy Chicken Tortilla Soup
Creamy Chicken Tortilla Soup - This soup is so creamy and comforting.
Ingredients
- 1 Tablespoon olive oil
- 2 chicken breasts, cut into small pieces
- 1 Tablespoon taco seasoning
- 3 Tablespoons butter
- 1 onion, chopped
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 1 habanero pepper, finely chopped
- 2 cloves garlic
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- Salt and pepper
- 3 Tablespoons flour
- 1 (32-ounce) box chicken stock
- 2 cups half-and-half
- 1 can Rotel
- 1 can red kidney beans, drained
- 1 can black beans, drained
- 2 ears fresh corn or 1 cup frozen corn kernels
- 1/2 cup fresh cilantro
- Tortilla chips
- Sargento® Traditional Cut Shredded Extra Sharp Cheddar Cheese
- Sargento® Traditional Cut Shredded Pepper Jack Cheese
- Sour cream
- Avocado slices
Instructions
- Heat olive oil in a Dutch oven over medium high heat. Toss chicken with taco seasoning and add to the pan in batches. When the chicken is browned, remove and transfer to a plate. Cook the rest of the chicken and set aside.
- Add butter to the empty pot and melt. Add onion, all peppers, and garlic. Cook until soft, about 10 minutes.
- Add the spices and cook for an additional minute. Add the flour and cook for one minute longer.
- Add the broth and half-and-half. Bring to a bubble. Reduce heat to low, and add the chicken back to the pot. Add Rotel, beans and corn. Simmer for 20 minutes, being careful to not bring to a boil.
- Right before serving, stir in chopped cilantro.
- Crumble tortilla chips in the bottom of a bowl. Ladle soup on top and add a generous amount of cheese. Garnish with sour cream and avocado.
Nutrition Information:
Amount Per Serving: Calories: 0 Total Fat: 0g
**This post is a part of my ongoing collaboration with Sargento Cheese. All opinions are 100% my own.**
This Post Has 86 Comments
Lindsay @ Life, Love and Sugar
29 Oct 2013This sounds and looks delicious! Beautiful pictures – pinned!
bakedbree
30 Oct 2013thanks for the pin!
Pam
28 Dec 2013I made this tonight and it was a hit! My family loved it. Thanks so much for sharing. I also bought the ingredients for lasagna soup. Can’t wait!
bakedbree
31 Dec 2013You are so welcome! Lasagna soup is one of my all-time favorites.
June G.
29 Oct 2013I saw Trisha’s recipe, but wasn’t thrilled about the canned soup. I’ll give your recipe a go:) I love soup!
bakedbree
30 Oct 2013I am not a fan of creamed soup either.
Tieghan Gerard
29 Oct 2013We always have pizza or chili on Halloween! It is the perfect food for after tricker treating!
This soup looks so creamy, cozy and perfect! I have only made tortilla soup once, but it was not creamy. This looks and sounds so much better! I have to give it a try!
bakedbree
30 Oct 2013I like it both ways, creamy and brothy. Pizza would be good too.
Courtney
29 Oct 2013Even though it is still in the 80s down here in Louisiana, I cannot wait to try this. Thanks for sharing!
bakedbree
30 Oct 2013You are very welcome!
Loretta
30 Oct 2013Gorgeous! I could literally eat soup like this everyday when it’s cold out!
bakedbree
30 Oct 2013Me. Too.
Kathy
31 Oct 2013This looks fabulous! I like that it is creamy. Pinning!
bakedbree
4 Nov 2013Thanks for the pin!
Lori Pare
31 Oct 2013I made this today and served it for lunch with a friend. She loved it. My husband had it for dinner…he HATES soup, but had two huge bowls and told me it was a keeper. I love the creaminess and all the flavor!
bakedbree
4 Nov 2013I am so glad! I love this soup too. Maybe now he will be a soup lover?
kelly
2 Nov 2013hi! i just had to drop a note saying how amazing this soup is! recently, i have started on the long journey of teaching myself how to cook and this recipe was easy and actually delivered on all it promised! thank you! cooking for others still makes me pretty nervous, but now i have a go-to soup that i can confidently serve to friends + family!
bakedbree
4 Nov 2013I am so glad! Cooking is so much fun.
Martha
3 Nov 2013Hi! Love your site! Love the step by step with pictures. Made this soup tonight my husband said it was the best thing I ever made!!! Can you freeze this soup?
Martha
3 Nov 2013This soup was delicious! Can you freeze it??
Martha Lincoln
4 Nov 2013This soup was delicious. Can you freeze it?
bakedbree
4 Nov 2013I don’t think so. I don’t think that cream freezes well.
Phil @ what soup maker
4 Nov 2013That’s one of the reasons i love the fall…soup season and reading all the soup recipes like yours giving me ideas to keep me going.
bakedbree
4 Nov 2013Me. Too. Please do, I cannot get enough soup either.
Jeanne
5 Nov 2013Made your soup tonight and I had to tell you it is absolutely fantastic !
I changed things up a bit but it still turned out and I will definitely make this again!
Thank you so much for sharing this wonderful recipe.
bakedbree
6 Nov 2013I am so glad!
Michelle
6 Nov 2013Can I throw all this in the crockpot you think?
bakedbree
6 Nov 2013I honestly don’t know. I am not sure how it would work with the roux.
Kelly
20 Nov 2013Made this tonight. We used shredded chicken breast instead but changed nothing else. It was delish!
Megan
5 Dec 2013This is the best soup EVER! I did have one question- do I use chicken broth or stock? I used broth the last time and it turned out great so maybe it doesn’t matter? Just checking…
bakedbree
14 Dec 2013I use whatever I have in the house.
Beth
11 Dec 2013I have made this over and over again since finding it on Pinterest… we LOVE it!
bakedbree
14 Dec 2013I am so glad!
susan
14 Dec 2013Wanted to make a comment about freezing it and the slow cooker.
usually with creamed soups freezing you can but only for 2 weeks, you could omit the cream and add later to beable to freeze longer, with the slow cooker they always have you add the cream after like 30 mins before you serve it. with a roux you have to do that on the stove then add to the slow cooker 30mins or more before serving.
Hopes this helps.
Tonya
3 Jan 2014Made this tonight with a few changes. I boiled my chicken then shredded it. I used the stock from this instead of can stock. I used 2 heaping spoons of coconut oil instead of butter and used gluten free flour. I only used 1 can of black beans that I had drained and rinsed. Added the juice of 1 lime, 1 can of Rotel, and 8 oz of sharp cheddar cheese. Turned out AWESOME!! Perfect for this very cold night!!
bakedbree
5 Jan 2014Sounds good!
Shayne
5 Feb 2014How many people will this feed? I would like to make this for a big pot luck dinner (for 14 adults).
bakedbree
5 Feb 2014I’d double it. I’d say 6?
Kristi Van Vuren
17 Feb 2014I made this tonight for supper. My son, husband and I just loved it! I used a small can of green chiles since I didn’t have jalapenos and used white beans instead of black beans.I used olive oil instead of butter and I brushed 2 flour tortillas with canola oil and baked them in the oven at 350 degrees for 5-6 minutes, cut them into strips and they were so good with the soup! This was the perfect soup for this snowy, cold day! Thanks for the recipe!
bakedbree
21 Feb 2014Sounds good! Glad that you liked it!
Tara
6 Mar 2014Thank you for the delicious recipe!! I made this Gluten Free and it was delicious. To do that, instead of adding in the flour, I mixed 6 Tbsp Corn Starch with 6 Tbsp COLD water. Add in the broth, half and half and bring to a bubble. Pour in your corn starch and water mixture and let it bubble for a minute or so. Reduce to low and add in the rest of the ingredients!! Super yummy and will for sure be added to my rotation! 🙂
bakedbree
10 Mar 2014Thanks for sharing!
Lorrie
20 Mar 2014Hi Bree! This soup is simmering away as I type. Smells yummy! Just thought I’d let you know the can of Rotel is missing from your 2nd ingredient list. Will tell you how the soup turned out!
bakedbree
24 Mar 2014Thank you!
Lorrie
20 Mar 2014The soup turned out delicious! I couldn’t find a habanero so I substituted a Scotch Bonnet — was worried it would be too hot, but the heat mellowed after simmering. Thanks, Bree!
bakedbree
24 Mar 2014They are actually the same. I am glad that you liked it!
Traci
2 Nov 2014Made this soup for dinner tonight and it was delicious! Subbed chicken breasts with Costco rotisserie chicken then followed the rest of the recipe exactly as written and it came out perfect. Will definitely make this again. Thanks for the great recipe!!!
bakedbree
2 Nov 2014I’m so glad! I love this soup too. I haven’t made it in awhile, I need to.
Christine Rice
3 Nov 2014Yummy! Made this soup last night for the family and it was a huge hit! Thanks for a wonderful soup!
bakedbree
6 Nov 2014You are so welcome, I am so glad that it was a hit.
Deb
18 Jan 2015i made this last night, it was fantastic!! Followed the recipe to a T, judged added the juice of one lime. Great soup!! Thanks so much.
bakedbree
18 Jan 2015You’re welcome!
kp
28 Feb 2015Very tasty soup! Has anyone tried to freeze some and was it successful?
bakedbree
1 Mar 2015I don’t think that the creamy soups freeze well.
Tonya
2 Mar 2015I freeze it all the time and it works great. Just add a little cream to it when you reheat it. I use half and half when I make it and that’s what I add to it when I reheat it.
Amy
8 Jul 2015Thank you for sharing! Looked delicious, so I tried it out and followed the instructions to the letter. In the end, it never thickened and stayed extremely watery and thin. I tasted it and it wasn’t bad, necessarily, but it wasn’t anything like a soup. The spices felt lost. Anyway, I just scooped out the mixture and used it as filling in a tortilla, instead. Any suggestions on what I could have done wrong? It looked delicious in your photographs and it seems that other people had no such issues.
bakedbree
15 Jul 2015It’s hard to say, but this isn’t a super thick soup, not like a chowder. My guess is that your soup never got to a bubble and didn’t thicken properly.
CThomas
27 Jul 2015My favorite soup! When my husband comes home from work and sees I’m making it, his whole face lights up! I like that you can use a variety of beans and it’s still yummy. I like to sub pinto beans for the kidney beans.
Candace
13 Aug 2015How much would you say your recipe makes? I have a family of 7 and 2 men who love seconds and 3rds. Would your steps make enough or would you suggest doubling up?
bakedbree
16 Aug 2015I would definitely double. I always prefer to have too much versus too little.
Irish Chef
23 Sep 2015I cook for a homeless shelfter and I am always on the lookout for QUICK, HEALTHY, INEXPENSIVE recipes and this one is perfect! Thank you very much. Keep the great recipes coming. The Irish Chef
bakedbree
28 Sep 2015You are welcome!
Chris
24 Sep 2015Hi Bree,
I live in a wee and remote Town in the Canadian Arctic. I REALY want to try this soup, but I have no clue as to what ‘Rotel’ is. Could you please describe it to me so I can improvise to make this recipe? This looks far too delish to just pass it by! Thanks!
bakedbree
28 Sep 2015Sure! It is canned diced tomatoes with chiles.
Wendy
19 Nov 2015What can I use instead of half and half so it will be lower in fat? Low fat milk?
bakedbree
24 Nov 2015I have no idea, you will have to play with the recipe. My concern is that the soup will be very thin if you use low fat milk, make sure to thicken it.
Amanda
30 Nov 2015Have you ever made this in the crockpot? If so did you just put everything in the crockpot and let it cook all day?
bakedbree
1 Dec 2015No I haven’t.
Stacie
5 Dec 2015Do you mean red and yellow bell peppers? Just checking!!
bakedbree
5 Dec 2015Yes.
Victoria
15 Jan 2016Looks delicious but I can’t get half and half where I live. What could I use instead??
bakedbree
17 Jan 2016Half and half is a mixture of whole milk and heavy cream. Whole milk will probably work just fine, it just might not be as thick.
Kathleen Lambert
19 Jan 2016I made this last night for my boyfriend and i and even though i cook a lot he said its one of the best things ive ever made. I have to agree with him. So yummy and so easy. I made a few modifications to my own. instead of habeneros i used bell peppers for the red and yellow. And then used a small can of mild diced chilis in place of the habenero.
Also when the soup was pretty much done i added a sprinkle of cayenne pepper and a little more taco seasoning.
Such a great soup. Everyone should try it. YUMM!
bakedbree
24 Jan 2016WOW! I’m glad that he liked it to much.
Laura
21 Jan 2016I made this tonight for my family for a new (to us) twist on tortilla soup. Everyone raved about it and lined up for seconds. Just copied it down for my recipe box. Thanks so much!
bakedbree
24 Jan 2016I’m so glad!
Pamela Morgan
15 Feb 2016This is one of my favorite soups, and the way you simplified it is perfect! Check out some of my recipes on https://www.flirtingwithflavors.com/
Melissa
15 Jan 2017Do you think I could use fat free half and half in this? Looking for ways to cut some calories. Thank you.
bakedbree
24 Jan 2017You can always try. I have not, so I can’t say for sure what the end result would be. I prefer to eat less of something than to use a fat-free product.
Kanna
16 Apr 2018Hi Bree,
I must have come across this recipe years ago – and since then, I’ve made it countless times. I’ve made it for my incredibly picky 3 year old who recently requested I make it again. I’ve made it for my friends who just had a baby. I’ve made it for my in-laws, who were quite impressed.
Anyway, I thought I’d just say thanks for a wonderful, delicious recipe that continues to impress everyone I make it for!
bakedbree
16 Apr 2018I am so happy to hear this, thank you for letting me know!
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jazzy lin
1 Jan 2019the flavor is amazing! however as someone who loves soup is was brothy with a creamy mouth feel rather than the creaminess I wanted. if you want creamy use more flour and heavy cream instead of half and half was much better.
bakedbree
3 Jan 2019Glad that you liked it.
Nicole S.
3 Sep 2019I made this tonight for the first time and it was a HUGE hit. I only used one habanero and cut the cumin in half (only because it’s not my favorite) and it came out PERFECT! My husband is asking for it to be in the weekly rotation. 🙂
bakedbree
7 Sep 2019This is great to hear! I’m so glad that you both liked it so much.