Best 12 Cream Of Tortilla Soup Recipes

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Cream of tortilla soup is a delectable and comforting dish that blends the rich flavors of Mexican cuisine with the creamy texture of a classic soup. This versatile soup can be tailored to suit various dietary preferences, making it a popular choice for both vegetarians and meat lovers alike. With its combination of savory spices, fresh vegetables, and a creamy broth, cream of tortilla soup is a hearty and flavorful meal that warms the soul on a chilly day. Whether you're looking for a quick and easy weeknight dinner or an impressive dish to serve at a special gathering, this article will guide you through the steps to create the perfect cream of tortilla soup, ensuring a culinary experience that will leave your taste buds tantalized.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY CHICKEN TORTILLA SOUP



Creamy Chicken Tortilla Soup image

A restaurant in my town had the best creamy chicken tortilla soup, but they closed up and I have not been able to find a great tortilla soup since. I decided to create my own based on recipes that I had tried in the past. My husband couldn't get enough of it, so I knew it was a hit. Optional toppings: sour cream, shredded Cheddar, and avocado.

Time 55m

Yield 6

Number Of Ingredients 16

2 tablespoons olive oil
1 medium onion, chopped
1 tablespoon minced garlic
2 (14 ounce) cans chicken broth
1 (10.75 ounce) can condensed Cheddar cheese soup
1 cup picante sauce
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon dried cilantro
¼ teaspoon ground white pepper
1 bay leaf
1 pound cooked chicken, shredded
⅔ cup drained and rinsed canned corn
½ cup half-and-half
¼ cup tortilla strips

Steps:

  • Heat oil in a large saucepan over medium heat; stir in onion and garlic. Saute until the onion has softened and turned translucent, about 5 minutes.
  • Add broth, condensed soup, picante sauce, chili powder, oregano, cumin, cilantro, pepper, and bay leaf; bring to a boil. Add chicken, corn, and half-and-half. Cover and simmer for 30 minutes.
  • Ladle into bowls and top with tortilla strips.

Nutrition Facts : Calories 336.6 calories, Carbohydrate 16.6 g, Cholesterol 71.8 mg, Fat 19.5 g, Fiber 2.3 g, Protein 22.4 g, SaturatedFat 5.6 g, Sodium 1454.1 mg, Sugar 4.6 g

TORTILLA SOUP



Tortilla Soup image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 20

Vegetable or corn oil, for drizzling, plus 2 tablespoons -- 2 turns of the pot in a slow stream
3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted
1 red bell pepper, split and seeded
1 pound chicken breast tenders
1 teaspoon poultry seasoning, 1/3 palm full
1 teaspoon ground cumin, 1/3 palm full
Salt and pepper
1 small to medium zucchini, small dice
1 medium yellow skinned onion, chopped
3 cloves garlic, chopped
1 to 2 chipotle peppers in adobo sauce (medium to hot heat level), chopped -- available in small cans in Mexican and Spanish food section of market
1 (28-ounce) can stewed tomatoes
1 (8-ounce) can tomato sauce
3 cups chicken stock, available in re-sealable paper containers on soup aisle
4 cups blue corn tortilla chips, broken up into large pieces
1 cup shredded Cheddar or pepper jack cheese
1/2 cup sour cream
1/4 red raw onion, chopped
2 to 3 tablespoons chopped cilantro or parsley leaves
1 ripe avocado, diced and dressed with the juice of 1/2 lemon

Steps:

  • Heat a grill pan to high and a soup pot to medium-high. Drizzle oil on corn and place on grill pan. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper.
  • While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown the chicken. Add zucchini, onions, garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low.
  • Scrape corn off cob and add to soup. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold in. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.

CREAMY CHICKEN TORTILLA SOUP



Creamy Chicken Tortilla Soup image

I had to write this down fast before I forgot how I came up with this. I got a tip from a can of refried beans to use it as a base for soups. I love tortilla soup but it can sometimes be loaded in calories. Using refried beans not only thickens the soup, but saves calories on any added cheese or tortillas used to do the same. Taking a few cans out of the pantry makes very quick, easy, and delicious soup. Check out my vegetarian version which is just as yummy. A great way to use up the crushed up tortilla chips at the bottom of the bag.

Provided by carolinajen4

Categories     Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

2 (14 1/2 ounce) cans Rotel tomatoes & chilies
2 (14 1/2 ounce) cans chicken broth
1 (16 ounce) can refried beans, non-fat
1/2 cup corn (fresh, frozen or canned)
1 1/2 cups cooked chicken breasts, shredded (can use more or less)
2 teaspoons fresh cilantro, chopped
corn tortilla strips or chips
shredded monterey jack cheese

Steps:

  • Combine tomatoes, broth, beans and corn in medium saucepan.
  • Stir together and bring to a boil.
  • Reduce and bring to a simmer, add chicken and heat through.
  • Turn off heat and stir in cilantro.
  • Top each bowl of soup with cheese and crushed tortilla chips.

THE WORLD'S BEST TORTILLA SOUP



The World's Best Tortilla Soup image

Tired of generic tortilla soups? Try an intoxicating medley of rich flavors, vegetables, and wholesome food.

Provided by Velveteen Lion

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 1h

Yield 10

Number Of Ingredients 19

1 tablespoon vegetable oil
1 white onion, diced
2 cloves garlic, diced
1 (32 ounce) can chicken broth
1 (14.5 ounce) can chicken broth
1 (15 ounce) can diced tomatoes
4 large fresh tomatoes, diced
2 Anaheim chile peppers, stemmed and seeded
1 jalapeno pepper, stemmed and seeded
2 tablespoons ground cumin
2 teaspoons chili powder
1 teaspoon ground black pepper
1 whole rotisserie chicken, torn into bite-sized pieces
1 lime, sliced into wedges
3 cups crushed corn chips
1 (8 ounce) container sour cream
1 (8 ounce) package shredded Cheddar cheese
1 avocado - peeled, seeded, and sliced
3 sprigs cilantro, diced

Steps:

  • Heat vegetable oil in a large stock pot over medium heat. Add onion and garlic; cook and stir until brown and tender, about 5 minutes. Stir in 2 cans of chicken broth and canned tomatoes. Add fresh tomatoes.
  • Mix Anaheim chile peppers, jalapeno pepper, cumin, chili powder, and pepper into the pot. Stir in chicken. Bring to a boil; reduce heat to medium and simmer soup until flavors combine, about 20 minutes.
  • Ladle soup into serving bowls; twist 1 lime wedge into each bowl. Top with corn chips, sour cream, Cheddar cheese, avocado slices, and cilantro.

Nutrition Facts : Calories 561.6 calories, Carbohydrate 28.3 g, Cholesterol 109.6 mg, Fat 35.5 g, Fiber 3.7 g, Protein 33.3 g, SaturatedFat 12.6 g, Sodium 1074.6 mg, Sugar 5.2 g

TORTILLA SOUP



Tortilla Soup image

Corn tortillas provide this soup with both its flavor and texture. It's a fast-growing favorite in the Southeast. I especially like this recipe because it can be made quickly and easily and it can serve as an appetizer or a main dish.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 15

1 medium tomato, quartered
1 can (14-1/2 ounces) whole tomatoes, undrained
1 small onion, quartered
1 garlic clove
2 cans (10-1/2 ounces each) condensed chicken broth, undiluted
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1 tablespoon minced fresh cilantro
6 corn tortillas (6 inches)
1/4 cup canola oil
Sour cream
Shredded cheddar or Monterey Jack cheese

Steps:

  • Place the tomatoes, onion and garlic in a blender; cover and process until smooth. Transfer to a large saucepan. Add chicken broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. , Meanwhile, cut tortillas into 1/4-in. strips; fry in hot oil until crisp and brown. Drain on paper towels. Ladle soup into bowls; top with tortilla strips, sour cream and cheese.

Nutrition Facts : Calories 269 calories, Fat 16g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 1018mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 4g fiber), Protein 7g protein.

CREAM OF TORTILLA SOUP



Cream of Tortilla Soup image

Provided by Karen Heist

Categories     Soup/Stew     Cheese     Sauté     Kid-Friendly     Bon Appétit     Pennsylvania     Small Plates

Yield Serves 6

Number Of Ingredients 15

2 14 1/2-ounce cans chicken broth
1/2 cup (1/2 stick) butter
1 medium onion, diced
1/2 cup diced celery
2 garlic cloves, minced
1 medium tomato, chopped
2 tablespoons minced fresh chives
1 1/2 cups crushed unsalted tortilla chips
1 tablespoon all purpose flour
1/4 cup whipping cream
1 cup grated Monterey Jack cheese (about 4 ounces)
1 cup grated cheddar cheese (about 4 ounces)
2 teaspoons chili powder
2 teaspoons ground cumin
Crushed unsalted tortilla chips

Steps:

  • Bring chicken broth to boil in small saucepan over medium heat.
  • Meanwhile, melt butter in heavy medium saucepan over medium heat. Add onion, celery and garlic and sauté until onion is translucent, about 4 minutes. Reserve 1 tablespoon chopped tomato and 2 tablespoon chives for garnish. Add remaining tomato, chives and 1 1/2 cups tortilla chips to saucepan and sauté 2 minutes. Reduce heat to low. Sprinkle 1 tablespoon flour over and stir mixture for 2 minutes.
  • Stir chicken broth into tortilla mixture. Cover and bring to boil. Reduce heat. Stir in whipping cream. Add grated Jack and cheddar cheese and stir mixture until cheese is melted and well blended. Add chili powder and cumin. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover tightly and refrigerate. Rewarm soup over low heat, stirring frequently.) Ladle into bowls. Sprinkle each with some of reserved tomato and chives and crushed tortilla chips and serve.

CHICKEN TORTILLA SOUP WITH CREAM CHEESE



Chicken Tortilla Soup with Cream Cheese image

An easy, no-fuss meal that can be thrown together quickly in the morning and is ready when you get home. This makes a creamy, chicken tortilla soup. Can also top with shredded cheese. Reheats very well with no separation.

Provided by JAYBUDDER

Time 4h15m

Yield 6

Number Of Ingredients 10

1 (10.75 ounce) can condensed nacho cheese soup (such as Campbell's® Fiesta Nacho Cheese Soup)
1 pound frozen chicken tenders
1 (15.25 ounce) can corn, drained
1 (10 ounce) can diced tomatoes with green chile peppers, drained
1 (15 ounce) can Organic Black Soy Beans-No Salt Added-CndEF
1 cup frozen bell pepper and onion mix
1 (8 ounce) package cream cheese
¼ teaspoon adobo seasoning, or to taste
1 tablespoon chopped fresh cilantro, or to taste
1 cup corn chips

Steps:

  • Layer condensed soup, frozen chicken tenders, corn, diced tomatoes with chile peppers, soy beans, and frozen vegetables in a slow cooker. Cook on Low for 6 to 8 hours or on High for 4 to 5 hours.
  • Remove chicken tenders and shred. Return to the slow cooker. Stir in cream cheese and adobo seasoning.
  • Ladle into bowls and top with corn chips.

Nutrition Facts : Calories 443.9 calories, Carbohydrate 30.5 g, Cholesterol 90.2 mg, Fat 24.2 g, Fiber 7 g, Protein 29.4 g, SaturatedFat 11.3 g, Sodium 939.3 mg, Sugar 3.7 g

AUTHENTIC TORTILLA SOUP



Authentic Tortilla Soup image

I was looking here for a recipe for Tortilla Soup recently, and most of the ones I found were either a recreation of a chain restaurant in the midwest, or use Campbell's Soup as a base. I finally found one on another site, but had to modify it for ingredients on hand (sorry, no epazote in my kitchen). The result is pretty good. Give it a try!

Provided by profken

Categories     Chicken Breast

Time 55m

Yield 12 cups, 6-8 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, peeled
1 (15 ounce) can diced tomatoes with juice
2 quarts chicken broth
1 tablespoon chili powder
salt & pepper, to taste
1/4 cup fresh cilantro, chopped
4 chicken breast halves, chopped into 1/2 inch cubes (skinless, boneless, and seasoned with salt & pepper)
4 cups tortilla chips, roughly broken
1 1/2 cups cheddar cheese, grated
1 avocado, peeled, pitted & cubed
sour cream, for garnish

Steps:

  • Heat the oil in a stock pot to medium-high. Add the onion & garlic cloves. Cook, stirring frequently, until onion is translucent (5 - 10 minutes).
  • Add the cooked onions & garlic into a blender along with the tomatoes. Blend until smooth.
  • Return the pan to medium-high heat and add the puree from the blender. Cook, stirring constantly, until it reaches the consistency of tomato paste, about 10 minutes.
  • Add the stock and chili powder to the pan and bring to a boil. Reduce hear to medium-low and simmer for 15 minutes. Add chicken, cilantro, salt & pepper and simmer for an additional 10 minutes until chicken is fully cooked.
  • Just before serving, divide the chips, cheese, and avocado between serving bowls. Ladle soup into the bowls, and garnish with sour cream.
  • Enjoy!

Nutrition Facts : Calories 452.7, Fat 29.5, SaturatedFat 9.6, Cholesterol 60.6, Sodium 1401.3, Carbohydrate 21.6, Fiber 4.7, Sugar 4.1, Protein 26.8

CREAM OF TORTILLA SOUP



Cream of Tortilla Soup image

Make and share this Cream of Tortilla Soup recipe from Food.com.

Provided by MsKittyKat

Categories     Cheese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

2 (14 1/2 ounce) cans chicken broth
1/2 cup butter
1 medium onion, diced
1/2 cup diced celery
2 cloves garlic, minced
1 medium tomatoes, chopped
2 tablespoons minced fresh chives
1 1/2 cups crushed unsalted tortilla chips
1 tablespoon all-purpose flour
1/4 cup whipping cream
4 ounces grated monterey jack cheese
4 ounces grated cheddar cheese
2 teaspoons chili powder
2 teaspoons ground cumin
crushed unsalted tortilla chips

Steps:

  • Bring chicken broth to boil in small saucepan over medium heat.
  • Meanwhile, melt butter in heavy medium saucepan over medium heat.
  • Add onion, celery and garlic and sauté until onion is translucent, about 4 minutes.
  • Reserve 1 tablespoon chopped tomato and 2 tablespoon chives for garnish.
  • Add remaining tomato, chives and 1 1/2 cups tortilla chips to saucepan and sauté 2 minutes.
  • Reduce heat to low.
  • Sprinkle 1 tablespoon flour over and stir mixture for 2 minutes.
  • Stir chicken broth into tortilla mixture.
  • Cover and bring to boil.
  • Reduce heat.
  • Stir in whipping cream.
  • Add grated Jack and cheddar cheese and stir mixture until cheese is melted and well blended.
  • Add chili powder and cumin.
  • Season to taste with salt and pepper.
  • Can be prepared 1 day ahead.
  • Cover tightly and refrigerate.
  • Rewarm soup over low heat, stirring frequently.
  • Ladle into bowls.
  • Sprinkle each with some of reserved tomato and chives and crushed tortilla chips and serve.

Nutrition Facts : Calories 400.2, Fat 34.1, SaturatedFat 20.3, Cholesterol 92, Sodium 867.1, Carbohydrate 10.3, Fiber 1.5, Sugar 2.3, Protein 14.4

CHEESY TORTILLA SOUP



Cheesy Tortilla Soup image

My daughter came up with this dish when trying to duplicate a soup she sampled at a restaurant. I always pass on to her the rave reviews. -LaVonda Owen, Marlow, Oklahoma

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

1 envelope chicken fajita seasoning mix
4 boneless skinless chicken breast halves
2 tablespoons canola oil
1/2 cup chopped onion
1/4 cup butter, cubed
1/3 cup all-purpose flour
2 cans (14-1/2 ounces each) chicken broth
1/3 cup canned diced tomatoes with chiles
1 cup cubed Velveeta
1-1/2 cups shredded Monterey Jack cheese, divided
1-1/2 cups half-and-half cream
1/2 cup shredded cheddar cheese
Guacamole and tortilla chips

Steps:

  • Prepare fajita mix according to package directions; add chicken and marinate as directed. In a large skillet, cook chicken in oil until no longer pink; remove from skillet and cool slightly. Using 2 forks, shred chicken; set aside. , In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Add the tomatoes, Velveeta and 1 cup Monterey Jack; cook and stir until cheese is melted. , Stir in cream and reserved chicken; heat through (do not boil). Sprinkle with cheddar and remaining Monterey Jack cheese; top with guacamole and chips.

Nutrition Facts : Calories 395 calories, Fat 27g fat (15g saturated fat), Cholesterol 109mg cholesterol, Sodium 1273mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 0 fiber), Protein 23g protein.

CREAM OF CHICKEN TORTILLA SOUP



Cream of Chicken Tortilla Soup image

This soup is a wonderful change from the tomato based tortilla soups. This one is a combination of chicken broth, cream of chicken soup, salsa, and half and half. The original recipe is from allrecipes. com, but I have added a few of my own touches to it. We love this soup, and it can be "heated up" by the addition or reduction of the jalapenos added to it.

Provided by MailbagMary

Categories     Chowders

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 17

4 garlic cloves, minced
1 large onion, chopped
3 tablespoons butter
4 cups chicken broth
4 cups half-and-half
1 (10 3/4 ounce) can cream of chicken soup
1 1/2 cups salsa
1 (15 ounce) can creamed corn
1 (15 ounce) can whole kernel corn
6 boneless skinless chicken breast halves, cooked and shredded
1/2 cup chopped jalapeno
2 tablespoons ground cumin (to taste)
2 tablespoons new mexico chile powder (to taste)
1 (1 1/2 ounce) package fajita seasoning mix
chopped fresh cilantro (to garnish)
tortilla chips
monterey jack cheese, grated

Steps:

  • In a large pot over med. heat, saute garlic and onions in butter.
  • Add broth, cream of chicken soup, and half and half.
  • Mix until well combined.
  • Add salsa, corn, chicken, cumin, chili powder, and jalapenos.
  • Simmer soup for 1/2 to 1 hour, stirring often.
  • Crumble tortilla chips into individual bowls, and ladle in the soup.
  • Top with cilantro, cheese, and more tortillas if desired.

Nutrition Facts : Calories 472.2, Fat 25, SaturatedFat 13, Cholesterol 115.9, Sodium 1501.8, Carbohydrate 36.4, Fiber 3.9, Sugar 6.7, Protein 29.9

CREAMY CHICKEN TORTILLA SOUP WITH RO*TEL®



Creamy Chicken Tortilla Soup with RO*TEL® image

Mexican chicken tortilla soup with RO*TEL® recipe from my aunt who is a dietitian. She loves to add fresh roasted hatch chilies to the soup. Best all around flavor!

Provided by CaliTexan

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 30m

Yield 6

Number Of Ingredients 14

1 ½ pounds shredded cooked chicken breast
3 cups chicken broth
1 (15.25 ounce) can whole kernel corn, undrained
1 (15 ounce) can Southwestern-flavored pinto beans (such as Ranch Style®)
1 (10 ounce) can Mexican-style diced tomatoes, undrained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), undrained
1 (10.5 ounce) can condensed cream of chicken soup
2 tablespoons chopped fresh cilantro
1 tablespoon chili powder
1 teaspoon minced garlic
½ teaspoon ground cumin
½ cup crushed tortilla chips, or to taste
¼ cup shredded Mexican cheese blend
¼ cup sour cream, or to taste

Steps:

  • Combine shredded chicken, chicken broth, corn, pinto beans, both cans of diced tomatoes, condensed soup, cilantro, chili powder, garlic, and cumin in a large stockpot over medium heat. Stir everything together and cook until heated through and flavors have combined, at least 20 minutes.
  • Ladle into bowls and top with crushed tortilla chips, shredded Mexican cheese, and sour cream.

Nutrition Facts : Calories 392.9 calories, Carbohydrate 31.5 g, Cholesterol 102.8 mg, Fat 11.9 g, Fiber 5.2 g, Protein 41.3 g, SaturatedFat 4.3 g, Sodium 1767.7 mg, Sugar 3.3 g

Tips:

  • Use fresh ingredients: The fresher the ingredients, the better the soup will taste. Use fresh tortillas, vegetables, and spices for the best flavor.
  • Don't overcrowd the pot: When cooking the soup, don't overcrowd the pot. The soup will cook more evenly if there is enough space for the ingredients to move around.
  • Season to taste: Season the soup to taste with salt, pepper, and other spices. You can also add a squeeze of lime juice or a dollop of sour cream for extra flavor.
  • Serve with your favorite toppings: Serve the soup with your favorite toppings, such as shredded cheese, diced avocado, or tortilla chips.

Conclusion:

Cream of tortilla soup is a delicious and easy-to-make soup that is perfect for a quick and easy meal. It is a great way to use up leftover tortillas and vegetables, and it can be customized to your liking by adding different toppings and spices. Whether you are serving it as a main course or a side dish, cream of tortilla soup is sure to be a hit.

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