Name: Creamy Chicken Tortilla Soup with Fire-Roasted Corn
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Southwestern
Ingredients: 1 tbsp olive oil; 1 small red onion, diced; 1 medium jalapeño, chopped; 3 cloves garlic, minced; 2 (12 oz) skinless, boneless chicken breasts; 1 (12 oz) package fire-roasted frozen corn; 1 (4 oz) can diced green chiles; 1 tbsp Tajín seasoning; 2 tsp ground cumin; 2 tsp chili powder; ½ tsp salt; ¼ tsp black pepper; 4 cups chicken stock; 2 cups full-fat sour cream or Greek yogurt; ½ cup shredded Monterey Jack cheese; Juice of 1 lime; ¼ cup chopped cilantro; ½ cup crumbled queso fresco; Lime wedges and extra cilantro for garnish

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When you’re craving a comforting bowl that’s both creamy and packed with bold Southwestern flavors, this Creamy Chicken Tortilla Soup fits the bill perfectly. Loaded with tender chicken, fire-roasted corn, and a delicious blend of spices, this soup is rich, hearty, and surprisingly easy to make. It brings together smoky, tangy, and savory elements that make every spoonful a treat.

This soup stands out with its creamy texture, thanks to the addition of sour cream (or Greek yogurt), and a fresh burst of lime and cilantro to brighten it up. It’s the perfect dish for weeknights when you want a satisfying meal without spending hours in the kitchen.

Creamy Chicken Tortilla Soup with Fire-Roasted Corn

Why You’ll Love This Recipe

Rich and creamy with a perfect balance of spice and tang
Uses fire-roasted corn for smoky sweetness
Simple to prepare with everyday ingredients
Versatile: use sour cream or Greek yogurt depending on preference
Great for meal prep and leftovers taste even better

With every bite, you’ll enjoy a wonderful combination of textures and flavors that feel both comforting and fresh.

Ingredients

1 tablespoon olive oil
1 small red onion, diced
1 medium jalapeño, seeded and chopped
3 cloves garlic, minced
2 (12 oz) skinless, boneless chicken breasts
1 (12 oz) package fire-roasted frozen corn (or fresh/frozen corn)
1 (4 oz) can diced green chiles
1 tablespoon Tajín seasoning
2 teaspoons ground cumin
2 teaspoons chili powder
½ teaspoon table salt
¼ teaspoon finely ground black pepper
4 cups (32 oz) chicken stock or low-sodium chicken broth
2 cups full-fat sour cream or Greek yogurt
½ cup shredded Monterey Jack cheese
Juice of one lime
¼ cup chopped cilantro
½ cup crumbled queso fresco
Lime wedges and additional chopped cilantro for garnish

Tip: You can find a full list of ingredients and measurements in the recipe card below

Instructions

1. Sauté Aromatics

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced red onion and jalapeño, cooking until the onion softens, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.

2. Add Chicken and Vegetables

Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Sprinkle in Tajín seasoning, cumin, chili powder, salt, and pepper. Stir to combine.

3. Simmer the Soup

Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover, and cook for 25 minutes until the chicken is cooked through.

4. Shred Chicken

Remove the chicken breasts from the pot and shred them into bite-sized pieces. Return the shredded chicken to the soup.

5. Finish with Cream and Cheese

Stir in the sour cream (or Greek yogurt), shredded Monterey Jack cheese, lime juice, and chopped cilantro. Simmer on low for another 3 minutes to blend the flavors.

6. Serve

Ladle the soup into bowls and garnish with crumbled queso fresco, lime wedges, and extra chopped cilantro.

Variations

Substitute chicken thighs for a juicier option.
Add diced tomatoes or roasted red peppers for extra depth.
Spice it up with a pinch of cayenne or hot sauce.
Use Greek yogurt for a tangier, lighter soup.
Serve with tortilla strips or crushed tortilla chips for crunch.

Heating and Storage

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stovetop or microwave, adding a splash of broth if too thick.
This soup freezes well for up to 2 months; thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes, chicken thighs add more flavor and tend to stay juicy.

Is it okay to use regular frozen corn instead of fire-roasted?

Absolutely. Fire-roasted corn adds a smoky note, but regular corn works fine.

Can I make this soup dairy-free?

Yes, omit the sour cream and cheese or use dairy-free alternatives.

What can I use instead of Tajín seasoning?

A mix of chili powder, lime zest, and a pinch of salt works well.

How spicy is this soup?

It has a mild to moderate heat. Adjust jalapeño or chili powder to taste.

Can I make this soup in advance?

Yes, it tastes great the next day once the flavors meld.

What’s the best garnish?

Queso fresco, fresh cilantro, and lime wedges provide brightness and texture.

Can I add beans or rice?

Yes, black beans or cooked rice make the soup heartier.

How thick should the soup be?

It should be creamy but still pourable. Adjust with broth as needed.

Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt works well and adds a tangy flavor.

Conclusion

This Creamy Chicken Tortilla Soup with Fire-Roasted Corn is a delicious, comforting dish that balances creamy richness with vibrant Southwestern flavors. Its easy prep and cozy taste make it a perfect choice for family dinners or meal prepping. Served with fresh lime and queso fresco, it’s sure to become a new favorite in your recipe collection.