Foodie Friday – Creamy Chicken Tortilla Soup

by Kathy



With Fall here, soup is on our personal dinner plan at least once a week.  When making this recipe this week, I left out the corn chips for garnishing.  Once I open a bag of these delicious salty chips, I can’t stop eating them.  Since we have a wedding in 3 weeks, I want to be sure to fit into my dress!  The recipe was great without them.

I also took a couple of red peppers from my garden pot and added it to the soup while it was cooking, for some additional spiciness!  I love Mexican food!   You are going to love the smell of this cooking on the stove, especially on a cold evening!  Enjoy!

Creamy Chicken Tortilla Soup


1 large onion, chopped

4 cloves of garlic, minced

3 cups cooked chicken (Make it easy by buying an already cooked roasting chicken.  You will have enough for another night’s dinner)

6 cups of chicken stock

1 can black beans

1 can of corn

1 can of fire roasted tomatoes

1 can of green chilies

2 Tbsp. cumin powder

2 Tbsp. honey

½ cup cream

1 8oz. package of Mexican shredded cheese

Jalapenos, chopped (use as much as you like for your desired spiciness)

Optional Garnishing Foods:

  • Fresh cilantro
  • Corn chips
  • Avocado
  • Shredded cheese



  • Saute the onion in 2-3 Tbsp of olive oil
  • Add the minced garlic and cook for a couple of minutes and then add the cumin.
  • Add the rest of the ingredients except for the cream and cook for 15-20 minutes over medium heat until the cheese is mostly melted.
  • Add the cream, turn off the heat and cover and the rest of the cheese should melt.
  • Be careful to not let the soup come to a boil after the cream is added.
  • Serve with avocado, cheese, cilantro and tortillas.
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