Predictable with Hatch chiles, unique with Chimayo chile powder, creamy with creamed corn, and topped with a avocado and and a dollop of sour cream. This is how we prepare Roasted Green Chile Chicken Tortilla Soup on the Ranch.
There are about as many recipe versions of Chicken Tortilla Soup as there are for pizza.
But common denominators are chicken, and spice. But a couple of unexpected ingredients make all the difference in my version of this very popular classic.
What Makes This Tortilla Soup Creamy?
My secret to a great chicken tortilla soup is to give it a creamy spin. And I accomplish that with the use a can of creamed corn. Undrained. But the real creamy factor comes once the soup has been served.
Once the soup is in the bowl, I highly recommend you take your spoon and stir in a healthy dollop of sour cream. It truly turns this this soup into a luscious treat.
You’ll also find Chimayo Chile Powder in this recipe. Which can be difficult to find. But please don’t let that stop you from making this recipe.
You can simply substitute Ancho Chile Powder, which is a milder version of red chile powder and if you’re after the heat of Chimayo, add in a pinch of cayenne.
I also include regular Chili Powder in this recipe. Chili powder with an “i” is a blend of spices and a mixture we commonly use to season Beef Chili Soup.
Please look for Mexican Oregano next time you’re in the store. And keep a supply on hand whenever you cooking up any Mexican themed recipe. Mexican oregano is different than traditional “regular” oregano as it has a grassy and citrus note, rather than the sweater and anise flavors of Mediterranean oregano. Taste them side by side sometimes.
The Chile Peppers
We’re lucky out here in the West, we have easy access to roasted Hatch Chile Peppers. I always have a supply of them in the freezer.
If you can’t find them, or other varieties of roasted chile peppers in the freezer section of your grocery store, check the Mexican Food aisle for canned roasted chile.
Recipe for Creamy Chicken Tortilla Soup
This recipe for Chicken Tortilla Soup is easy enough for a weeknight meal. My recipe calls for using bone-in skin-on chicken breasts. The bones and the skin add more flavor the broth. And don’t hesitate to add a bone-in skin-on chicken thigh with the breasts. The dark meat will add even more flavor.
Once the chicken is simmered and cooked through, remove the chicken from the soup and shred the meat, discarding bones and skin.
You can also use a rotisserie chicken and make this an even quicker fix.
I hope you give this version of Creamy Chicken Tortilla Soup a try and if you do, please come back and give the recipe a star rating and leave a comment about your experience. I love hearing from my readers.
And if you have a unique version of Chicken Tortilla Soup, let me know, I’d love to give it a try.
Since writing this soup, I have also posted instructions for an Instant Pot version. Please reference: Instant Pot Chicken Tortilla Soup.
More Tortilla Soup Recipes
Easy Creamy Chicken Tortilla Soup, perfect for a weeknight fiesta.
- 3 Tablespoons Olive oil
- 1 large sweet onion chopped
- 4 cloves garlic diced
- 2 chicken breasts bone in, skin on. Or 1 rotisserie chicken. See notes.
- 32 ounces chicken stock
- 1 teaspoon ground cumin
- 15 ounce can chopped tomatoes undrained
- 1/2 can Rotel tomatoes undrained. If I use the whole can, it simply makes the soup too spicy for us.
- 15 ounce can creamed corn undrained
- 1 teaspoon Mexican Oregano
- 1/2 teaspoon Chimayo Chile powder
- 1 teaspoon chile powder
- 4 Hatch chile roasted, peeled and chopped
- Corn chips sour cream, chopped cilantro, diced avocado for topping
- salt/pepper to taste
In a Dutch oven heat olive oil to medium high heat. Add chopped onions and cook until tender, about 5 minutes. Add chopped garlic and cook until fragrant.
Pour in the chicken broth and add the cumin. Place the chicken breasts in the pan. Cover and cook for 15 minutes. Turn breasts over and cook 15 minutes more. (skip this step if using shredded rotisserie chicken)
- Remove chicken breasts from broth and let cool. When able to handle, remove skin and shred chicken from the bone.
To the soup, add canned tomatoes, creamed corn, chile powder, chili powder and Mexican Oregano and Hatch chile. Use a potato masher or the back of a fork to crush most of the tomatoes. This will help them break down during the cooking process. Add shredded chicken breast, or shredded rotisserie chicken and simmer for 10 minutes.
Ladle soup into soup bowls, top with hand crushed corn chips or multi-colored tortilla strips. Stir in a dollop of sour cream, top with diced avocado and sprinkle with cilantro.
Chimayo Chile Powder can be difficult to find, so please don’t let that stop you from making this recipe. You can simply substitute Ancho Chile Powder, which is a milder version of red chile powder and if you’re after the heat of Chimayo, add in a pinch of cayenne.
We’re lucky out here in the West, we have easy access to Hatch Chile Peppers. If you can’t find them, or other varieties of roasted chile peppers in the freezer section of your grocery store, check the Mexican Food aisle for canned roasted chile.
I also like to purchase a rotisserie chicken to make this soup. It cuts down on the cooking time. Before you start the cooking process, remove and shred the meat from a rotisserie chicken. You’ll need about 4 cups. Since the chicken is already cooked, add it as you would the shredded chicken breast.
Creamy Chicken Tortilla Soup …It’s What’s For Dinner.