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.
The Spice
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.
Larry says
June 12, 2010 at 5:56 pmIt’d hard for me to think soup when it’s 90* outside, but this sounds so good,I may have to try it anyway. When I was a kid, Mom bought Treet rather than Spam. I smoked some a while back and it was pretty good – still tasted like Spam though. Make sure you check out my blog on Sunday.
leaannbrown says
June 12, 2010 at 6:42 pmDenver: 44 degrees, constant rain mixed with hail, rumbling thunder, flash flood warnings…sounds like soup weather to me. 🙂
leaannbrown says
June 13, 2010 at 1:30 pmI’ve never heard of Treet, but Googled it. I wonder if Treet made it west?
Barbara says
June 12, 2010 at 6:57 pmBecause it reached 90 here today, I have to confess I’m not ready for soup right now. But I love the recipe, Lea Ann, and have copied it. The last bowl of tortilla soup I had was in Cozumel. It was soooo good. So I’m looking forward to trying this next winter!
As for spam. Yes, I’ve had it. Yes, I was served it as a child. WWII families ate it a lot. I also remember when we were in the Air Force in the 50’s someone gave me a recipe for a spam appetizer. It was served on a wooden skewer: a chunk of spam, chunk of dill pickle and chunk of cheese, alternating. Ugh.
leaannbrown says
June 13, 2010 at 1:27 pmI agree Barbara, 90 is a tad hot for soup. Even if it does have a cold dollop of sour cream and fresh avocado.
Catherine says
June 12, 2010 at 9:50 pmWow this looks wonderful! You have a wonderful site here.
Cheers~
leaannbrown says
June 13, 2010 at 1:23 pmThanks Catherine
buffalo dick says
June 12, 2010 at 11:26 pmUnder the influence of alcohol, I have tried darn near everything I would not normally touch.. I have not eaten land based insects, or worms…
leaannbrown says
June 13, 2010 at 1:22 pmI was under the influence when I ate a snail. Same as worms to me. Not eaten an insect (on purpose) 🙂
girlichef says
June 12, 2010 at 11:36 pmOkay, you know that I eat soup no matter how hot it is. Nothing like a nice soup, especially if it’s spicy to sweat all the ick out. Sweatin’ anyway, so why not!? That said….YUM! Your version sounds great. I love the sound of the bitter orange seasoning. I’ll have to hunt that down. Thank you so much for joining me on my quest for “THE” Tortilla Soup. You Rock 😉
leaannbrown says
June 13, 2010 at 1:21 pmI’m not sure this is “THE” tortilla soup, but it’s really good. When I heated it up for left overs, I put the broken tortilla chips in the bottom of the bowl and then ladles the broth over. Liked that better.
Joanne says
June 12, 2010 at 6:51 pmI have a feeling spam isn’t really eaten anymore…except in Hawaii. So you’re not alone!
That tortilla soup looks um. awesome! Love the avocado!
What is something that I’ve never eaten…well I’ve never eaten SPAM. Or parsnips. I’ve never had parsnips.
leaannbrown says
June 13, 2010 at 1:29 pmI like parsnips in stews. I’m surprised you’ve not had them. Spam is still eaten in Hawaii???? LOL, why Hawaii?
Reeni says
June 13, 2010 at 1:47 amI just watched the movie last night. And have to agree – it’s never too hot for comfort food! And this looks fantastic! I’ve never eaten any of those things you mentioned – or snails, mussels, or raw clams.
leaannbrown says
June 13, 2010 at 1:12 pmThanks Reeni. Unfortunately I once ate a snail.
My Kitchen in the Rockies says
June 12, 2010 at 8:38 pmGreat dinner idea for a rainy day like today. Would you still have some left overs at your house? I’ll be there to pick them up in a bit. Could offer some dessert that I just finished.
leaannbrown says
June 13, 2010 at 1:26 pmSorry, there’s not a drop of that soup left. 🙂
Pam says
June 12, 2010 at 8:44 pmIt is 93 here today with humidity to match, so soup is the farthest thing from my mind. That being said, all those cool toppings look mighty tasty.
leaannbrown says
June 13, 2010 at 1:24 pmThanks Pam.
Jessica says
June 14, 2010 at 4:43 amYou are so right! It is never too hot for comfort food! Yum!
Zia Liz says
June 14, 2010 at 1:41 amOooh, you must have been getting vibes… I’ve been longing for tortilla soup! I’ve never eaten Spam before. Or Okra, which here in Texas is something close to blasphemy~
leaannbrown says
June 14, 2010 at 2:14 amno okra…Texas???? Did you just type that outloud???? :-0
tasteofbeirut says
June 14, 2010 at 2:43 pmI have loved tortilla soup from the very first taste back in Texas. I know I want to try your recipe because you have included in it my favorite things: it sounds fantastic. I jut hope I can find poblanos in Beirut!
Chris says
June 14, 2010 at 11:42 pmIn honor of this post: http://www.detritus.org/spam/skit.html
I have had SPAM and actually liked it as a kid. Since then I’ve only had it once when I smoked it on a lark (well, on a whim, I did not smoke a lark topped with SPAM) after Jeannie did on her blog: http://cowgirlscountry.blogspot.com/2009/05/smoked-spam.html
What have I not eaten? Haggis and tripe!
Kristie says
June 16, 2010 at 10:25 pmI was pretty sure we had eel on our Suchi, correct me if I am wrong.
Pam says
June 17, 2010 at 2:42 pmI have never eaten Spam either, but do you remember Mr. Beasley down on the corner? His daughter was my best friend, we tore up that dirt road walking between our houses….when I walked up the path to their house he would always say, “Here comes Pam, I think I’ll have some SPAM.” May he rest in peace.
Steph says
June 17, 2010 at 3:11 pmI’ll have to save this recipe for the Fall. It is WAY TOO HOT to eat soup here. It was 87 degrees at 8:30 this morning and HUMID! I would swear that I live on the sun.
DebinHawaii says
June 18, 2010 at 8:53 pmI love Tortilla Soup (the soup and the movie) and your version looks delicious. Thanks so much for sending it to Souper Sundays. 😉
Vickie says
June 19, 2010 at 12:41 amHey!! I’m back, finally!! I wish I’d known about the throwdown – I make a mean (as in SPICY) tortilla soup myself. I will love trying some of your ingredients next time I make a batch because yours looks and sounds delicious!
There are very few foods I haven’t tried. I’ve never had the nerve to eat any kind of bug (that I know of), but I’ve eaten some stuff that’s just as strange. 🙂
I hear you can skewer cubes of Spam with pineapple and grill it. Have you done anything with it?
Sandi Gaertner (@sandigtweets) says
March 26, 2014 at 11:04 amI love this recipe. I have not cooked with hatch chilis since moving out of Texas. Can’t wait to try this. Thank you for sharing.
Lea Ann Brown says
March 29, 2014 at 8:47 amThanks Sandi. And for stopping by. Heading over to take a look around your place.