Creamy Chicken Tortilla Soup {GF}


Since it’s starting to warm up a little I decided I better get my last good soup days in. Don’t get me wrong, I still eat soup all summer long, not quite as frequently, but it is much more enjoyable on a cold snowy day or a cloudy rainy day than it is on a hot, sunny summer day.

Creamy Chicken Tortilla Soup {GF} | Cooking Classy

I think of this soup as a hybrid of two southwestern soups that I love, this Slow Cooker Chicken Tortilla Soup and this Chicken Enchilada Soup. But, this one has something neither of those do – the creaminess. Aren’t creamy soups the best? Especially when they are smothered with a generous helping of cheese.

I made this recipe to be practically a 30 minute meal. It is made all in one pot, no cooking chicken separately or making a roux in a separate pot. This is a soup that is perfect for a weeknight meal, and it’s one that your whole family can enjoy (if you don’t like heat, reduce the amount of jalapeño, and if you love heat leave the seeds).  You will love this filling and deliciously satisfying Creamy Chicken Tortilla Soup! It’s loaded with a whole lot of goodness. Enjoy!

Creamy Chicken Tortilla Soup {GF} | Cooking Classy

Creamy Chicken Tortilla Soup | Cooking Classy


Creamy Chicken Tortilla Soup (GF)

4.88 from 8 votes

Yield: About 6 servings

Total Time: 35 minutes


  • 1 Tbsp canola oil
  • 1 1/2 cup chopped yellow onion (1 medium)
  • 1 Tbsp finely minced garlic (3 cloves)
  • 1 jalapeño , seeded and chopped (1/4 cup)
  • 1 (32 oz) carton low-sodium chicken broth
  • 1 tsp of each chili powder , cumin, and paprika
  • Salt and freshly ground black pepper , to taste
  • 1 1/4 lbs boneless skinless chicken breasts*
  • 1 (15 oz) can diced tomatoes with green chilies
  • 1 1/3 cups milk
  • 1/3 cup masa harina**
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 1 cup frozen corn
  • 2/3 cup heavy cream
  • 1/4 cup sour cream

For serving:

  • Shredded cheese (I used a blend of cheddar and monterey jack), sour cream, diced avocados, cilantro, lime wedges (optional), corn tortilla chips


  1. Heat canola oil in a large pot over medium heat. Once hot, add onion and jalapeño and saute 3 minutes, adding garlic during last 30 seconds of sauteing. Add chicken broth, chili powder, cumin, paprika and season with salt and pepper to taste. Add chicken breasts and bring mixture to a boil, then reduce heat to medium, cover pot with lid and gently boil until chicken has cooked through, about 15 minutes.
  2. Remove chicken and allow to rest 5 minutes. Meanwhile, add diced tomatoes with green chilies to pot. Then, in the 2-cup liquid measuring cup used to measure milk (or a bowl), whisk together milk and masa harina until well blended. Pour mixture into pot and cook, stirring frequently, until mixture boils and thickens slightly (it won't thicken much). Dice chicken and add to pot, then add black beans, pinto beans and corn. Then stir in cream and sour cream and cook until heated through.
  3. Serve warm topped with cheese, sour cream, avocados, cilantro, limes and tortilla chips.
  4. *If chicken breasts are fairly thick, slices them horizontally through the thickness to create two portions. They will cook faster this way and be more tender as they'll cook more evenly.
  5. **If looking to make this gluten free, be sure the masa harina you're using is labeled as gluten-free, same with the tortilla chips. Masa harina can be found in the Latin section of the grocery store.
  6. Recipe Source: Cooking Classy


  • Laura (Tutti Dolci): I love chicken tortilla soup but I’ve never tried a creamy version, this looks wonderful! March 30, 2014 at 11:13pm Reply

  • ashley – baker by nature: Creamy, dreamy, soup perfection! I need this. March 31, 2014 at 6:00am Reply

  • whatjessicabakednext: This looks amazing and I’m loving all the colours! March 31, 2014 at 8:57am Reply

  • Jessica @ A Kitchen Addiction: Love this creamy variation of chicken tortilla soup! March 31, 2014 at 9:54am Reply

  • Kristy @ Sweet Treats & More: The way this Utah weather’s been, we might have a few more cold, snowy/rainy soup days ahead of us! This looks great! March 31, 2014 at 12:58pm Reply

  • pat simon: This looks just wonderful, but I can answer your question about a world without cheese-
    not boring, deprived! I am lactose intolerant. Is there a variant on this without all the dairy? March 31, 2014 at 1:56pm Reply

    • Jaclyn: I’m really sorry I said that, I hope I didn’t offend you – it’s one of those things were I say it without thinking and you’d think I’d be more aware of allergies right now because I’m on a gluten free diet for a while. But you should be able to use a vegan substitute (ie vegan cheese. I’d recommend this link: for this recipe. Hope that helps! April 4, 2014 at 10:20pm Reply

    • Stephen Alan Bixby: Did you know that cheeses aged more than 6 mos. are lactose free? Try using Cabot cheddar. My husband has the same problem and after 20 yrs. we discovered this truth :) What a change. December 26, 2017 at 7:53pm Reply

  • Liz@Virtually Homemade: I could seriously eat that whole bowl of soup right now. Chicken tortilla is my favorite. March 31, 2014 at 2:49pm Reply

  • Chung-Ah | Damn Delicious: This is just what I need on a cold, rainy SF day! April 1, 2014 at 12:59am Reply

  • DebV: Just made this for dinner. This was great! It will be lunch for tomorrow and I am sure the flavors will blended even better. April 1, 2014 at 6:12pm Reply

    • Jaclyn: I’m so glad you liked it Deb! Thanks so much for your feedback! April 1, 2014 at 9:32pm Reply

    • Marlene: THANK YOU for actually MAKING the soup! Everyone writes, “oh this looks delicious,” drives me nuts. I look for reviews and can’t find them. THANK YOU. October 22, 2015 at 2:09pm Reply

      • Kimberly Cunningham: I was thinking the same thing as I scroll through the comments…has anyone actually made this soup? So I am glad to see the comment that it was good! Thank you. November 5, 2016 at 6:46pm Reply

    • Amie: I have made this several times, and I tweak it just a little each time for more flavor, we absolutely love spicy in this house, so I have added poblano, jalapeno, and serrano peppers for added kick. This soup also make for fabulous leftovers, as the longer it sits the more the flavors pop!! I pair it with a wonderful asiago cheese bread that is baked at my local bakery and it is delish! I am getting ready to head to the store for another batch of this delicious soup… it’s a bitter cold, rainy day today in Nebraska, this soup makes these days a little brighter! April 30, 2017 at 11:12am Reply

  • Ilona @ Ilona’s Passion: Delicious soup! April 2, 2014 at 6:28pm Reply

  • Andrel: What if you don’t have any Masa harina? Is there something else that can be substituted? April 3, 2014 at 10:30am Reply

    • Jaclyn: You could make a roux with flour and butter (equal parts – I would probably do 1/4 cup of each) then add the milk to the roux and cook until thick, then add to the pot of soup. I hope you love it! April 3, 2014 at 10:31am Reply

  • Jocelyn: This soup is delicious! I used corn flour from Bob’s Red Mill instead of the Masa harina. Thanks so much for another terrific soup recipe. April 12, 2014 at 7:30pm Reply

    • Jaclyn: I’m so glad you liked it Jocelyn! Thanks for leaving another comment! April 21, 2014 at 11:06pm Reply

    • Donna: Masa harina is “corn flour” in Spanish :) September 13, 2017 at 10:03am Reply

      • IFortuna: Yes, but it is not processed the same as corn masa like that used for tamales. Very different. December 11, 2017 at 10:50am Reply

  • Allison: I made this soup tonight, and it was absolutely delicious! I used fat free half and half instead of the cream, and it was still lovely and creamy. Thanks for sharing this recipe! August 24, 2014 at 7:32pm Reply

    • Jaclyn: I’m glad you liked it Allison! Thanks for your feedback! September 4, 2014 at 10:23pm Reply

  • Emily: Can I freeze this soup? September 2, 2014 at 9:39am Reply

    • Jaclyn: I don’t know how well it would thaw, I probably wouldn’t recommend freezing this one. September 2, 2014 at 8:17pm Reply

  • Kelly: Thanks for this great recipe!! My boss said it was one of the best soups he has ever had. I didn’t have masa harina so I just used wheat flour instead (not GF, obviously). It was awesome! September 3, 2014 at 12:18pm Reply

    • Jaclyn: Thanks for leaving a review Kelly! Glad it was enjoyed! September 22, 2014 at 9:37pm Reply

  • Brittany Lightfoot: Would this work in a crockpot someway?? Looks delish! September 8, 2014 at 6:38pm Reply

    • Jaclyn: Yes I think it should work okay in the crockpot, but you may still have to boil the milk (near the end of soup cooking) with the masa harina in a saucepan to get it to thicken. September 28, 2014 at 12:36am Reply

  • Chicken Tortilla Soup – gluten-free – Icing On The Cake Blog: […] Serves 6. Recipe altered from this one. […] September 10, 2014 at 7:59pm Reply

  • Barbara: Thought I’d share that I made this last night in my slow cooker. I threw everything in except the milk/masa harina mix, the cream and the sour cream. I used thinly sliced chicken breasts for quicker cooking.

    I gave it 3 hours on high then removed and chopped the chicken and stirred in the masa harina mix, returned the chicken and gave it another hour on high.

    Just before serving I stirred in the cream and sour cream. It was delicious, myself, hubby and two teenage boys all agreed! September 13, 2014 at 8:44am Reply

    • Jaclyn: I’m so glad your family liked it Barbara! Thanks for the info on how to make it in the slow cooker! September 13, 2014 at 10:56am Reply

    • Kendra: This may be a silly question, but when cooking it in the crock pot do you think the canola oil is still necessary? October 20, 2014 at 11:37am Reply

      • Jaclyn: If you aren’t sautéing the veggies first then you probably won’t need it. November 19, 2014 at 11:41pm Reply

  • Elizabeth: I just made this for dinner and I LOVED IT!!! Your instruction was very easy to follow. I used chicken thighs instead and it came out so juicy, thank you for sharing this recipe :) September 13, 2014 at 5:09pm Reply

  • Whitney: I saw you used a cast iron pot to make this. Would a normal pot also work? Or do I need something more heavy duty? September 27, 2014 at 4:57pm Reply

    • Jaclyn: Oh no any pot would work, I’m not sure why I listed that :). They are what I prefer to cook soups in but any pot will do. Hope you love it! September 27, 2014 at 9:34pm Reply

  • CEat_25: This was a really great soup! I loved the base… We didn’t have any of the masa harina so I used even parts oil and flour 1/2 cup each and then when my soup was a bit thinner than I wanted, I added 2 T of each in a seperate skillet until thick… as suggested in the comments for Roux. It was really delicious… left out the pinto beans because we didn’t have any. I think it was better without them for our tastes! Excellent Recipe! Thanks! October 11, 2014 at 8:44pm Reply

  • Tamara: Just made this recipe tonight — amazing! Found it on Pinterest. Thanks, Jaclyn! October 29, 2014 at 5:26pm Reply

  • Colleen: This is a fantastic soup! I have made it several times and it has quickly become a favorite for our family. I can’t wait to try some of your other receipes. Great job, Jaclyn! November 5, 2014 at 11:22am Reply

  • Annie: A word of caution to keep this recipe gluten-free: Most commercial chicken broths (including Swanson) are decidedly NOT gluten-free. You should be able to find the Pacific brand of chicken broth, which IS gluten-free. November 9, 2014 at 11:22am Reply

  • Erin: Does the jalapeno in this soup make this very hot? I’m afraid to add one since I’m quite sensitive to any spicy foods. If omitted could fresh or canned jalapenos be added by those who like it hotter? Thanks. November 9, 2014 at 6:19pm Reply

    • Jaclyn: If you don’t like spicy I’d just omit it all together, you could use bell pepper if you are looking for the flavor peppers give but I don’t think it would really need it. December 8, 2014 at 9:48pm Reply

  • Rita: Yummy soup, my kids loved it – had to use some alternatives, made a roux to thicken which worked perfect – also did not have any corn so I threw in zucchini and diced bell peppers. We also topped with some baked corn tortilla stripes, cheese and avocado – again thank you this recipe was great!! November 10, 2014 at 6:11pm Reply

    • Jaclyn: I’m glad you were able to make those substitutions Rita, that sounds delicious. I’m glad you liked it! November 10, 2014 at 8:29pm Reply

  • Lauryn: A delicious soup! We had it tonight alongside some cheese quesadillas. Hearty and so flavorful! Thanks for the recipe! December 5, 2014 at 7:21pm Reply

  • Lindsay: Love this recipe! Super easy to make, so flavorful…even my kiddos loved it! Thank you so much for sharing this. December 8, 2014 at 4:28pm Reply

  • molly: Made this for dinner tonight and it was delicious! My husband loved it! Thanks a lot for such a great recipe! December 30, 2014 at 9:45pm Reply

  • Michelle: I just made this recipe the other night and my family and I absolutely loved it. I used a whole can of fire roasted Chilis and cut out the kale pen because I have anti-spicy family members. I also alway prefer to cut up a pre-made rotisserie chicken for soups and cassoles because they stay more tender. This soup was amazing we have been eating leftovers for 2 days! Thanks for the post!! January 4, 2015 at 1:46am Reply

  • Jana: Made this soup this evening. It’s amazing! Thanks for sharing this recipe. It’s a keeper February 16, 2015 at 5:31pm Reply

  • melanie: should i still just add the milk if im not using the masa harina ?? March 1, 2015 at 1:36pm Reply

    • Jaclyn: Yes I would but the masa harina will help thicken up the soup so I wouldn’t recommend leaving it out. I’d make a roux if you are going to omit it with butter and flour then add the milk to it. March 19, 2015 at 9:50pm Reply

  • Lauren S: I used kidney beans instead of pinto, half and half instead of heavy cream, doubled the corn, added a can of green chilies and omitted the sour cream and masa harina/roux mix and I think it tastes great! I’ll definitely be making this again. Thanks for the recipe! March 23, 2015 at 2:31pm Reply

  • Anne: I made this last night. I skipped the gluten free part mainly because I couldn’t find my masa. It is the new family fav for this kind of soup. I am throwing out all my other chicken tortilla soup recipes. March 25, 2015 at 9:51pm Reply

  • Tina: I want to make this soup for a lunch Sunday,
    U think it would work if I safe me some time Sunday an cook it on Saturday evening?
    And warm if up for Sunday Lunch??
    Thanks…. March 28, 2015 at 2:34pm Reply

    • Jaclyn: That should be just fine. I hope you love it Tina! March 28, 2015 at 6:32pm Reply

  • Sonya: This is a wonderful recipe. We have made it twice and I shared the recipe with friends who I INSISTED they make. My housekeeper has also made it and she mentioned she needed me to print the recipe so she could stop on the way home from my house for ingredients. So I said, ok we will make it tonight also! It actually tastes best the next day. Perfect day because it has cooled down in our neck of the woods and so soup is perfect! April 22, 2015 at 7:48pm Reply

    • Jaclyn: I’m glad you both liked the recipe! Thanks for sharing! April 27, 2015 at 10:49pm Reply

  • Becca: I made this yesterday and followed the recipe with just one sub for the masa harina, since the store did not have any. I used a flour/butter roux instead and it worked just fine. I LOVE the soup! It’s kind of like a Mexican chowder. I can’t wait for hubby to try it, cause I know he’s going to love it too, especially since it has a nice kick.
    For anyone that may be thinking of skipping or subbing the pintos; I had not had them before and was wary but I wanted to follow the recipe, so I bought them. They blend right in with the black beans and do not have any significant flavor/texture that sets them apart. SO, sub if you need to but otherwise, you wouldn’t even notice them. :)
    Thanks Jaclyn for the great soup! I am excited to make it again once I find the masa harina. May 22, 2015 at 7:28am Reply

    • Jaclyn: Thanks for the great comment Becca! May 22, 2015 at 4:04pm Reply

  • Caroline: My partner just made this with a little of my help and it came out DELICIOUS!!!

    It looks just like the picture. The masa harina really makes it, I would not recommend leaving it out! It adds the most amazing aroma… We did not alter the recipe. We garnished with Mexican-mix cheese, avocado, and crushed tortilla chips. We didn’t have lime or cilantro on hand, but it was still very delicious.

    The recipe also made quite a bit!

    For personal preference however, and this is coming from someone who doesn’t like chicken very much, is that it was quite heavy on the chicken. Again, this is personal preference. My favorite parts about this soup are really all the non-chickeny parts so next time we will probably just use half of what was called for. June 16, 2015 at 6:42pm Reply

    • Jaclyn: Thanks for your feedback Caroline! I’m so glad you and your partner enjoyed it! June 17, 2015 at 10:42pm Reply

  • Tisha: Made this soup last night and my family LOVED it! My 11 yr old picky eating daughter had 3 bowls! lol This one will be in heavy rotation for sure. Thanks so much for sharing! :) July 24, 2015 at 2:40am Reply

  • Amy: Thank you for this wonderful recipe…. I made this tonight and the family loved it! It is a definite keeper…. August 1, 2015 at 5:34pm Reply

    • Jaclyn: Thanks for your feedback Amy! I’m happy to hear your family enjoyed it! August 5, 2015 at 10:33pm Reply

  • Taz: I made this for my family, and they loved it. It was even better the second day. I’m keeping this recipe!

    I left out the onions (I’m not an onion fan) and used a rotisserie chicken (I’m lazy). And I’m making it again this weekend!

    Seriously, this is delicious! Even my father, who is recovering from cancer and eats almost nothing, finished his bowl the second day. August 12, 2015 at 10:26am Reply

  • Deborah Mahon: My husband never likes anything I make, but this was “Literally the best tortilla soup (he’s) ever had!! Its awesome!” – (We live in Texas, so that’s saying something.)He stuffed himself silly with two bowls and kept saying “I love it! I love it! Is there more?” Thank you for my first real success! It’ll be a lifetime part of my (currently very small) wifely recipe collection. August 21, 2015 at 9:18pm Reply

    • Jaclyn: I love this comment. Thanks for reporting back Deborah! August 25, 2015 at 10:44am Reply

  • Terry: Made it as written exactly and it is SO DELICIOUS! Will definitely be making again. Thanks for sharing! August 24, 2015 at 2:53pm Reply

  • Crystal: I am making this tonight for dinner, I can’t wait. Do you know how many calories there are per serving? Thank you for a wonderful new recipe to try.
    Sorry if this is a repeat post. I tried to comment earlier but I don’t think it submitted it right. September 14, 2015 at 9:18am Reply

    • Jaclyn: I’m sorry, unfortunately I don’t have the nutritional information. I feel like the analyzers that automatically calculate it aren’t quite accurate. I hope you love it though! September 14, 2015 at 4:32pm Reply

  • Catherine: Do you have a substitution recommendation for the masa harina? I couldn’t find it. Thanks! Can’t wait to try this soup-your recipes never disappoint! September 30, 2015 at 12:18am Reply

    • Kelly: I used flour the first time around and it worked just fine. Just make sure to mix the milk and flour really well before adding it to the soup. December 16, 2015 at 4:47pm Reply

  • Catherine: Nevermind, I should have read through the comments first! Sorry! September 30, 2015 at 12:20am Reply

  • APudd: Excellent soup! Instead of pinto beans, I added refried beans. This made it a little more creamy and added to the mexican flavour. It was a hit for dinner! October 18, 2015 at 5:06pm Reply

  • Sally: Can I make this using a crockpot for a potluck
    dinner, would the cream curdle ? October 20, 2015 at 3:47pm Reply

    • Jaclyn: That would probably be fine, but I’d wait to add the dairy until near the end. November 12, 2015 at 5:42pm Reply

  • jamie: the first time i made this the hubby had 4 bowls!!! have since made it for the pta dinner in the crockpot, made the soupe as original recipe states and then put in crock por on low…was the hit of the dinner party that night, and also just made it for the 3rd time tonite, its the new favorite so i had to come back and leave a comment, ive looked at other recipes and none compare to how easy and good this is thanks for sharing! October 21, 2015 at 12:45am Reply

    • Jaclyn: I’m so glad you and your husband have enjoyed it Jamie! Thanks for your comment! October 22, 2015 at 8:23pm Reply

  • Kristyn: I made this soup today, and it was PERFECT. I followed the recipe to a tee, and I am so glad I did! Layers of flavor, perfect amount of heat, and creamy goodness! This will go into my favorite recipes collection. Thank you!!! October 28, 2015 at 2:05pm Reply

    • Jaclyn: You’re welcome! I’m so glad you liked it Kristyn! October 28, 2015 at 11:42pm Reply

  • Cynthia: Made this for dinner a couple of times this summer and it’s absolutely delicious. The very last time I had a lot leftover, so I froze it and didn’t have it until about a month after and surprisingly it tasted as if I had just made it that day. I absolutely love this soup. Thanks for sharing your recipe. November 2, 2015 at 5:21pm Reply

  • Jen: I normally don’t take the time to comment on these things, but I made this tonight, and it was so good I just had to say so! I couldn’t find masa harina, so I used corn meal. More specifically, organic Arrowhead Mills brand. It is more fine than other brands of corn meal that I have used. This soup was so warm and tasty. I will definitely be making this all winter long! Thank you for the recipe! November 3, 2015 at 5:48pm Reply

  • Ashlan: So excited to make this!…making it in the crockpot on high for about 3 hours….do you think thats long enough? Also not doin roux mixture and cream until almost done, sound about right? November 3, 2015 at 5:55pm Reply

  • Amy: How can i make this soup thicker? November 30, 2015 at 9:00pm Reply

    • Missy: Flour and water. Mix/whisk it together in a little bowl prior to adding it to soup, and then just be sure to keep stirring it once you add it. I always keep some water next to me in case it’s too thick then I just add a splash of water. It doesn’t take away or add any flavor. I like mine extra creamy and usually only need about 1/2 a cup of this paste.

      Hope this helped! December 17, 2015 at 6:46am Reply

    • beth: You can also add soft corn tortillas-they will dissolve and make it thick. January 3, 2016 at 1:24pm Reply

  • Kelly: This soup is great, made it a few times now. For those of you looking to skim a few calories off of this I substitute the heavy cream and sour cream with an individual portion of 0% greek yogurt. Still tastes delicious! I love to top mine with a some chives, greek yogurt and avocado!

    For those of you who can’t find masa harina, I used flour the first time around and it worked just fine. Just make sure to mix the milk and flour really well before adding it to the soup. December 16, 2015 at 4:46pm Reply

  • Imari: I’m 16 and I made this soup for the first time today.And can i just this is the best i ever had! Fast and easy with a creamy ,savory favor. Plz give it a try with fresh lime. December 28, 2015 at 6:30pm Reply

  • LeeseMaster: I feel bad for everyone who skipped the masa!!!! That was my favorite flavor component of the soup!!!!! Thank you for introducing me!!!! LOVE this soup. It has replaced my other chicken tortilla soup recipe! January 3, 2016 at 7:56am Reply

  • jessica: I made this tonight. Super easy and super yummy. My husband was pleased as was I. January 4, 2016 at 8:28pm Reply

  • janie garza: This is my favorite tortilla soup. I have made it several times as is and it is absolutely delicious.
    I had tried many recipes before this one and it was not what I was looking for but when I tried this one i stopped looking. My family loves it.
    Thank you for posting it. January 7, 2016 at 6:31am Reply

  • Jaimie: Although this recipe is amazing on its own, I’m one who likes my chicken tortilla soup a little thicker and more bold so I simply add one can of tomato sauce and one package taco seasoning to the recipe and it’s just unbeatable. Don’t forget the fixings! Extra lime for me! January 15, 2016 at 6:15pm Reply

  • julie: We love this soup. We first heard about it when my son Mario made it for us. I went home and through it together and find I just absolutely love it. It is easy to do and all you need can be found in the local grocer’s in a moment’s notice. I substitute coconut oil for the canola and add pureed tomatoes instead of diced. We like it thick, almost chili-like. I add cumin, pepper, and garlic and extra black beans. Then each portion is sprinkled with nacho chips (like Doritos), shredded cheese, and a dollop of sour cream. Nummy!
    I’d take a picture of our last batch but we just finished it all off. Again. January 23, 2016 at 6:39am Reply

  • Ameta Jo: My 12 year old daughter found this recipe and cooked it a few days before Christmas. She doubled the recipe since we had holiday company. It was amazingly delicious!! Since then, she has cooked it four times. It has quickly become our family favorite. We love lots of avocados, lime and chips. Thanks so much for sharing! February 1, 2016 at 3:15pm Reply

  • Paige: It’s been snowing all day here in CO and chicken tortilla soup sounded like just the thing! I was weary at first because the smell of the masa harina has so prominent I was worried it would reflect in the taste. I had some hatch chiles frozen from fall (best part of Colorado!) so I threw those in with a can of tomatoes instead of the canned tomatoes & chiles. This recipe is officially my chicken tortilla go to. SO DELICIOUS!! If anyone is looking for a great chicken tortilla soup – do not hesitate & make this one! Thank you for posting!! :)) February 1, 2016 at 9:41pm Reply

  • Miss liz: Best soup ever. I don’t use the masa, I use corn starch to make a roux,but that is the only change. Everyone loves this soup. Totally awesome. Thanks for a great recipe. March 19, 2016 at 10:24am Reply

  • KrystalAG: This is amazing. I haven’t put the cream in yet and I am in love! March 21, 2016 at 6:58am Reply

  • Madison: Made it yesterday exactly to the recipe, but I used a rotisserie chicken. Delicious! Will use more jalapenos and beans next time though :] IMO the masa really makes it so don’t leave that out (and maybe add a little extra!). April 4, 2016 at 10:32am Reply

    • Madison: Also – was surprised by how easy it was to make. I served it with some cheese quesadillas on the side. Can’t go wrong! April 4, 2016 at 10:34am Reply

  • lisa: Just an FYI…I just love this soup! I make it the crockpot so I leave out the oil. I am currently counting calories but still eat what I want so with that being said I figured this recipe to be about 154 calories per 8oz cup. I use 1% milk and to replace the heavy cream I use whole milk for that part. It is just fabulous!! Creamy soup that is still healthy and low calorie. Oh, and I only used about 3/3 of a pound of chicken. And I also used light sour cream. April 7, 2016 at 5:02pm Reply

    • Tammy: So all you did was just omit the oil and do the substitutes for the crockpot? I want to try this but need it in a crockpot meal October 23, 2016 at 7:14pm Reply

  • Michelle Ries: I have made many chicken tortilla soups from different recipes but yours is by far the easiest and most flavorful one yet! Absolutely love it! I haven’t even put the cheese or tortilla chips in it yet it’s so good! Thank you! April 9, 2016 at 1:33pm Reply

    • Jaclyn: I’m so glad you like this recipe Michelle! April 9, 2016 at 4:19pm Reply

  • Jennifer Connelly: I decided to throw this together last night. I only had 2% milk on hand and black beans, but with a little tweaking to thicken it up a bit, it turned out amazing. I used 1 1/2 containers of broth since there were 6 of us. My 5yo refused to eat it because reasons! But the rest of us had seconds. My kids ate the last bit which left me with nothing for lunch. They all said it was a keeper for the recipe box. Will definitely be making it again. April 11, 2016 at 11:35am Reply

  • Claire Pickett: I made your recipe to take to a family who needs to eat gluten free. I can’t wait for them to taste it! Muy delicioso! Definitely keeping this recipe so I can make it for my own family. The masa is what helps it to have that Mexican taste that we love. I didn’t change even one little thing and it was perfect! Thanks again! April 18, 2016 at 3:17pm Reply

  • Jenny: I made this tonight. It was delicious! The masa harina made the soup. I can’t imagine leaving it out. A squeeze of fresh lime juice was the perfect final touch. Thanks for sharing the recipe. April 29, 2016 at 5:57pm Reply

  • Jennifer: Oh my goodness, this recipe is amazing!!!!!!!!!!! I agree with the comment above mine, I can’t imagine leaving the masa out. It just adds to the flavor. Make sure you season the salt and pepper enough I had to add some toward the end but not too much. Now I did have a few additions because I LOVE spicy soup, I added an extra jalapeño, used the hot rotel and two table spoons of cayenne. Again I love spicy stuff, I added the cayenne at the end but before I did the soup was still great. I’ll definitely be using this recipe during the fall and winter. Thank you sooo much for having this recipe Jaclyn!!!!!! May 21, 2016 at 7:41pm Reply

    • Jaclyn: You’re very welcome Jennifer! I’m glad you enjoyed it! May 22, 2016 at 3:46pm Reply

  • Naomi: I just finished making this and all the while my husband kept saying, “I don’t know what you’re making, but it sure smells good!” The soup has turned out wonderfully. I added half of a medium zucchini and already cooked chicken breasts as my husband had grilled some up days before. The flavor is absolutely wonderful, the chicken was seasoned with a santa fe style seasoning blend which added some smokiness to the dish. We are topping with sour cream, lime, cheese, and chips. I am saving this to my “Tried & True Recipes” board. Thanks for sharing this! July 31, 2016 at 7:50pm Reply

    • Jaclyn: So glad it was enjoyed Naomi! August 1, 2016 at 3:23pm Reply

  • Haritha: Very nice recipe you have given August 15, 2016 at 7:09am Reply

  • Dolores: Made it tonight. It was very good. It had a great authentic flavor because of the Masa. I had previously boiled some chicken that I had saved so I use that and it was just good. Would recommend this recipe. Thanks for sharing. August 17, 2016 at 8:02pm Reply

  • Lori Pena: Very good recipe. Because of my lactose-intolerant kids, I omitted the milk and just used the cream at the end for richness. Used Glen Muir fire roasted tomatoes with chiles which added a nice depth of flavor. I doubled the recipe because I knew my four college-age kids would love it (which they did). Next time instead of frozen corn, I’ll add some roasted fresh corn (because it’s still in season). Thanks for the recipe! September 16, 2016 at 1:08am Reply

  • Mila: LOVE! Should have doubled the recipe. My group of 8 ate it all so I didn’t have any left overs 🙁 September 25, 2016 at 7:40am Reply

  • Marie Yates: Love the soup…. My question is that 1 and 1/3 cups of milk or just 1/3 cup of milk… Sorry just had to ask October 3, 2016 at 11:07am Reply

  • Twyla Wilson: This was AMAZING. Thank you so much for this wonderful recipe. My picky husband LOVED it. He gave it a 9/10 and that’s saying alot :) <3 I give it a 12/10 haha October 12, 2016 at 8:02pm Reply

    • Jaclyn: I’m so glad it was enjoyed Twyla! October 18, 2016 at 11:06am Reply

  • Nancy N Shoemate: Did anyone notice that there were no tortillas in the chicken tortilla soup? Dumping corn meal in the soup doesn’t count. I would julienne uncooked corn tortillas and saute along with the onions, beans etc. Let them all break down in order to thicken the soup. October 14, 2016 at 7:41pm Reply

  • Dove: This is delicious! I’ve had it every day for breakfast and lunch, lol. I won’t lie, I had it for dinner as well yesterday :)
    Thank you! October 29, 2016 at 7:45am Reply

    • Jaclyn: Glad you love it Dove! November 1, 2016 at 2:21pm Reply

  • Li Li: What about dicing the chicken even before you saute it? Then it would cook faster and thoroughly, no worry about pink spots. November 9, 2016 at 9:49am Reply

  • Nature: I just made this for me and my husband here in Texas during our “Artic Blast”. It was so yummy. It was also a great soup for a cold day. Thank you for sharing. December 18, 2016 at 2:14pm Reply

    • Jaclyn: Glad you enjoyed it! Stay warm :)! December 18, 2016 at 5:00pm Reply

  • Carly: Made this tonight for a family reunion and it was a huge hit! I did the recipe x4 and it was great. A few changes I made were
    No jalapeños
    No paprika
    Half the amount of onions and garlic
    Canned Mex corn instead of frozen corn
    White flour instead of masa harmina (we couldn’t find it at the store)

    I love this recipe. I thought several times that it tasted like something I’d order at a nice restaurant. The spice with the chilis is great and the perfect amount of spice. December 27, 2016 at 7:35pm Reply

    • Jaclyn: I’m so glad you enjoyed this recipe Carly! That’s a lot of people to feed, nice work :)! December 29, 2016 at 9:32pm Reply

  • JennyT: Sorry if already asked, (too many comments to sort through), but can this be made ahead of time and refrigerated? I’d like to make Weds. night for a Saturday ski trip lunch. Thoughts? January 3, 2017 at 9:46pm Reply

  • Kathi: I love this soup! I am making a batch right now as snow is piling up outside my Eastern WA home. Thank you for posting!!!!!!! January 8, 2017 at 5:15pm Reply

    • Jaclyn: You’re very welcome! I’m so glad you love it Kathi :)! January 8, 2017 at 8:21pm Reply

  • Karen: This is a delicious and hearty soup that we often made for our catering clients. When you get requests to order it again, you know it’s good! January 16, 2017 at 12:05pm Reply

  • Katie: This soup is great!!! I substituted a few things to fit my needs (ditched the spicy stuff, added normal flour, and used potatoes in place of half the beans). It was still great! Thanks so much! January 17, 2017 at 10:06pm Reply

    • Jaclyn: Thanks for the great review Katy! January 31, 2017 at 10:35am Reply

  • Sarah: We’ve made this soup at least a dozen times now! Perfect amount of spice. Even my toddlers love it! Thanks for introducing us to this creamy soup and to masa harina!!! January 23, 2017 at 5:39pm Reply

    • Jaclyn: I’m glad you liked it Sarah – Thanks for commenting! January 25, 2017 at 10:11am Reply

  • Tiffany Bigger: I tried this last night and it was soooo amazing!! I only changed a few things . I used chicken bouillon cubes instead of buying broth and canned corn since I had it. Still worked great! Yum yum yum! February 17, 2017 at 8:14am Reply

  • Vicki: This is the BEST chicken tortilla soup I have ever had! Thank you for another great soup recipe.
    Do you have a page of all your best (Aka favorite) recipes? July 5, 2017 at 9:06pm Reply

  • Christine: Another terrific recipe! The boyfriend said “Phenominal!” and went for a heaping second bowl :) Added a 2nd Jalapeño for some added heat. September 28, 2017 at 12:19pm Reply

  • Angelle Crosby: Can I use corn starch? I have celiac . October 17, 2017 at 5:37pm Reply

    • Jaclyn: Yes cornstarch could be substituted as a thickener (though you wouldn’t want to use that much), but did you know that most masa harina is naturally gluten free? Just check the labels to be sure that brand processed it in a gluten-free facility. October 18, 2017 at 10:04am Reply

  • Angelle Crosby: Very disappointed….. October 17, 2017 at 7:31pm Reply

  • Wendy: I made this and it was delicious! Just enough spice. Made it exactly like you said. Only thing i did was also add some rice with lime juice. Oh so Yummy October 19, 2017 at 5:25pm Reply

    • Jaclyn: So glad you liked it Wendy! October 20, 2017 at 12:59pm Reply

  • Kaveria: I made this tonight. It’s still cooking I liked the soup more before adding the milk Masa and heavy cream. I will make again and omit that step. Thanks for the recipe jaclyn November 18, 2017 at 5:32pm Reply

  • Katha Ross: Thank you the best soup cooking at home is the best way to go November 30, 2017 at 3:31pm Reply

  • Tina: Wow – this was AWESOME! I followed it exactly and it was amazing (except for I did not add avocado or sour cream to individual bowls at the end). Per usual when making soups from scratch, I did have to add what some may consider to be a LOT of kosher salt to bring out the flavors, but that is to be expected. Adding the cheese, cilantro, and lime juice to individual bowls really took this over the top (I was especially pleasantly surprised by the lime juice). Instead of regular tortilla chips, I used the Fresh Gourmet Santa Fe Style Tortilla Strips. It tasted even better the 2nd day, and my husband kept repeating over and over again how delicious this soup was (and he is generally not repetitive with his comments). No need to search anyore for the perfect chicken tortilla soup recipe…this is it. November 30, 2017 at 5:43pm Reply

    • Jaclyn: Wow thanks so much for the AWESOME review Tina! December 4, 2017 at 12:15pm Reply

  • Drew Miller: Just made this on a snowy day. Incredible! This is my new favorite. Thanks so much! December 9, 2017 at 5:48pm Reply

    • Jaclyn: You’re welcome! Glad you enjoyed it Drew! December 11, 2017 at 11:23am Reply

  • Carol Reyes: Very good soup, will be a keeper for us. I used Rotel diced tomatoes with cilantro and lime, it was what I had on hand. I used corn meal instead of masa and added extra can of beans (kidney, it was what I had in pantry). We sprinkled Mexican shredded cheese and tortilla strips on top. December 10, 2017 at 11:52am Reply

  • Kathy: I made this except I cut back on the spices. I used about 1/2 of each of them with a little more of the cumin than the rest, and added some jalapeno powder. I also omitted the pinto beans and just used black beans and corn.
    It was a huge hit. We all loved it, even my very picky grandkids. . December 21, 2017 at 6:34pm Reply

    • Jaclyn: So happy to hear it was enjoyed Kathy! December 28, 2017 at 6:40pm Reply

  • Hannah Abaffy: Totally agree with you guys on looking for reviews from people who have actually made the recipes! So much supportive yet unhelpful comments. Haha okay rant over. I made this recipe tonight and my boyfriend and I loved it! Delicious, easy and quick, all my favorite things! I loved the addition of a squeeze of fresh lime and the avocado. I added a small amount of spicy salsa on top of mine as well. Ahh delicious great recipe I am definitely making it again! December 26, 2017 at 4:19pm Reply

    • Jaclyn: Thanks for the great review Hannah! January 2, 2018 at 4:40pm Reply

  • Gail: This is fantastic! We like the Costco chicken tortilla soup and were hoping to recreate it at home. This is even better and we know what all the ingredients are. We left out the heavy cream and used plain Greek yogurt instead of sour cream. The masa is the secret for creamy consistency without all the fat. January 13, 2018 at 6:45pm Reply

    • Jaclyn: So glad you liked it Gail! I love when I can recreate a recipe at home. Thanks for your review! January 13, 2018 at 7:54pm Reply

  • Maureen Porcelli: ⭐️⭐️⭐️⭐️⭐️This is now a staple in our house! Whole family gave a thumbs up the first time I made it and now asks for it often! February 28, 2018 at 11:35am Reply

    • Jaclyn: So glad to hear it! March 2, 2018 at 1:42pm Reply

  • Claudia: A great soup! I love this! I am a very picky eater so that is saying something. I don’t like onions or peppers so I used onion powder and I put all the seeds of a jalapeño pepper in the soup and not the pepper it self, to give it the kick! Everything else I followed and it turned out great! Everyone loved it. March 17, 2018 at 6:51pm Reply

    • Jaclyn: So glad you liked it – thanks for your feedback! :) March 23, 2018 at 4:43pm Reply

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