Soups & Stews
Campbell’s creamy chicken tortilla soup recipe delivers the comfort of a classic bowl with a velvety tomato base and crispy tortilla strips that add satisfying texture.
The secret lies in balancing rich broth with just the right amount of creaminess, while the tortilla strips get perfectly golden without becoming soggy—a technique I perfected during a particularly chilly Georgia winter when my family demanded something hearty yet easy to make.
What sets this recipe apart is the method for achieving that signature creamy texture without heavy cream, using a blend of chicken broth and tomato sauce that simmers until thick and flavorful.
The chicken cooks until tender, absorbing the aromatic spices, while the tortilla strips are fried just until crispy—hot enough to stay crunchy even after being submerged in the warm soup.
It’s the kind of dish that tastes like a hug in a bowl, with every spoonful offering a perfect balance of savory, creamy, and slightly spicy notes.
By the time you’re done, you’ll have a pot of restaurant-quality soup that’s ready in under an hour. The velvety broth coats the chicken and tortilla strips, creating a rich, satisfying bite, while the garnish of shredded cheese and fresh cilantro adds brightness and contrast.
This is the soup that disappears faster than you can say "second helping," and it’s the kind of recipe that becomes a household staple once you try it.
Whether you’re serving it to a crowd or meal prepping for the week, this recipe scales beautifully and tastes even better the next day. The crispy tortilla strips maintain their texture, and the flavors deepen as the soup sits, making it perfect for busy weeknights or cozy gatherings.
Let’s get cooking!
Ingredients for campbell's creamy chicken tortilla soup
Six core ingredients plus pantry staples—this soup comes together faster than takeout.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breast 🍗 | 2 lbs | Boneless, skinless, cut into bite-sized pieces |
| Yellow Onion 🧅 | 1 whole | Medium-sized, diced finely |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced finely |
| Canned Tomato Sauce 🍅 | 1 can | 28 oz can, unsweetened |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Flour Tortillas 🍞 | 12 whole | Medium-sized, cut into strips |
| Heavy Cream 🥛 | ½ cup | Full-fat for best texture |
| Taco Seasoning 🌶️ | 1 tbsp | Homemade or store-bought blend |
| Diced Tomatoes 🍅 | 1 can | 14.5 oz can, drained |
| Vegetable Oil 🫒 | ½ cup | For frying tortilla strips |
| Shredded Cheddar Cheese 🧀 | 1 cup | For garnish, sharp variety |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish |
| Salt 🧂 | 1 tsp | Adjust to taste |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
The chicken and onion are your flavor anchors. Boneless, skinless breasts stay tender without drying out, and a medium yellow onion (about 6 oz) gives just the right sweetness. I grab mine from Costco for the chicken—it’s cheaper and lasts longer. For the onion, red or yellow both work, but yellow has a milder taste that lets the spices shine. The garlic cloves? Smash them with the side of your knife first—releases more flavor. And trust me, fresh garlic makes all the difference here.
No taco seasoning packet? Mix 1 tsp chili powder, 1 tsp cumin, ½ tsp paprika, ½ tsp garlic powder, and ¼ tsp oregano. The tortilla strips need to be medium-sized (8-inch) flour tortillas—corn gets too crumbly. Short on heavy cream? Sour cream or half-and-half works, but the soup won’t be quite as velvety. The diced tomatoes? Grab the Muir Glen brand if you can—it’s sweeter and less watery. And if your cilantro tastes soapy, rinse it well and pat dry before chopping.
This soup tastes even better the next day—flavors meld overnight. Store leftovers in the fridge for 4-5 days, or freeze for 3 months. I like to portion it into glass containers so it reheats evenly. The tortilla strips? Fry them fresh right before serving—they lose crispness fast. Garnish with cheddar and cilantro right before eating, or they’ll wilt in the hot soup.
Why You'll Love This Recipe
- No Chopping Nightmare: I swear by this recipe because the onion gets diced once—right in the pot with the garlic—while the chicken cooks. No knife skills required, just stir and let the broth do the work. (Between us, I burn onions more than I’d admit.)
- Creamy Without Guilt: That canned tomato sauce and chicken broth blend into something dangerously smooth, but the real magic? The tortillas—crispy edges soaking up the broth like sponges. Honestly, the first time I tasted it, I thought, "Why didn’t I do this sooner?"
- Lunchbox Hero: Pack it cold or reheat it—this soup holds up perfectly for lunches. My kids take it to school in thermoses, and I bring it to work when I’m too tired to think. The chicken stays tender, the tortillas stay sturdy, and no one complains.
- Pantry Staple Power: You’re using things you already have: chicken breast, onion, garlic, broth. No fancy ingredients, no last-minute grocery runs. I’ll be real: I’ve made this three times in a row when I was too exhausted to plan. It’s my budget-friendly, stress-free go-to.
Step-by-step instructions for campbell's creamy chicken tortilla soup
Here's how to make this comforting soup with a velvety tomato base and perfectly crispy tortilla strips.
Cook the Chicken and Sauté the Aromatics
In a large pot, combine the 2 lbs chicken breast, 4 cups chicken broth, and the 1 tsp salt. Bring to a boil over medium-high heat, then reduce to a simmer for 12-15 minutes until the chicken is fully cooked and the meat easily pulls apart with a fork. Remove the chicken and set it aside to cool slightly.
In the same pot, add 0.5 cup vegetable oil and heat over medium heat. Add the 1 whole yellow onion and cook for 5 minutes until softened. Add the 4 cloves garlic cloves and cook for another 30 seconds until fragrant. You'll know it's ready when you can smell that delicious garlic aroma filling your kitchen.
Build the Creamy Tomato Base
Pour in the 1 can canned tomato sauce and 1 can diced tomatoes (with juices). Stir in the 1 tbsp taco seasoning, 0.5 tsp ground black pepper, and the cooked chicken. Bring the mixture to a gentle boil, then reduce heat to low and let it simmer for 15-20 minutes. This slow cooking allows all the flavors to meld together beautifully.
Once the soup has simmered, use an immersion blender to blend about half of the soup until smooth and creamy. If you don't have an immersion blender, carefully transfer half the soup to a regular blender, blend until smooth, and return it to the pot. This blending creates that velvety texture that makes this soup so special.
Add the Cream and Finish the Soup
Stir in the 0.5 cup heavy cream and let the soup simmer for an additional 5 minutes. This step is crucial for achieving that rich, creamy texture that balances the tomato base. Taste and adjust the seasoning if needed, adding more salt or taco seasoning as necessary to achieve the perfect flavor balance.
Shred the cooked chicken using two forks and return it to the pot. Stir everything together and let the soup simmer for another 5 minutes to ensure all the flavors are well combined. The soup should now have a beautiful, creamy consistency with tender chicken pieces throughout.
Fry the Tortilla Strips
Cut the 12 whole flour tortillas into 1-inch wide strips. Heat 0.25 cup vegetable oil in a large skillet over medium-high heat until it's hot but not smoking. Fry the tortilla strips in batches for 1-2 minutes per batch, stirring frequently, until they're golden brown and crispy. This step is what gives the soup its signature crunchy texture.
Drain the fried tortilla strips on paper towels to remove any excess oil. You want them to be crispy but not greasy. Keep them warm while you prepare the final assembly of the soup.
Assemble and Serve
Ladle the creamy soup into bowls and top each serving with crispy tortilla strips. Sprinkle with 1 cup shredded cheddar cheese and 0.25 cup chopped fresh cilantro. The contrast of the warm, creamy soup with the crispy tortilla strips and fresh cilantro makes this dish truly special.
Serve immediately while the tortilla strips are still crispy. This soup is best enjoyed fresh, with the contrast of textures and temperatures making every bite delicious. The combination of the creamy tomato base, tender chicken, and crispy tortilla strips creates a perfect balance of flavors and textures that everyone will love.
Pro Tips For Making Campbell'S Creamy Chicken Tortilla Soup
- COOK THE CHICKEN UNTIL DONE: I learned this the hard way—stopping at 165°F leaves you with rubbery, dry chicken in your soup. Use a meat thermometer and pull it when it hits 175°F, then shred it while still hot. The extra 10 degrees keeps it juicy even after simmering in broth.
- SWEAT THE ONIONS LOW AND SLOW: High heat turns onions bitter, and this soup doesn’t need that. Cook them over medium-low for 8–10 minutes until soft and translucent—no browning, just caramelized flavor. Skip the rush, or you’ll taste the burn later.
- STIR IN THE CREAM AT THE END: Adding cream (or sour cream) too early curdles it like clockwork. Wait until the very last 2 minutes of simmering, then stir it in gently. If you’re using condensed cream of chicken soup, whisk it first to avoid lumps—trust me, nobody wants soup with texture surprises.
- TOAST THE TORTILLA STRIPS: Crispy tortilla strips make all the difference—don’t skip this. Heat a dry skillet over medium-high, add the triangles, and toast for 1–2 minutes per side until golden. They’ll stay crunchy longer than if you just toss them in cold. (Yes, even if you’re impatient like me.)
Wine and beer pairings for this recipe
Crisp White Wine
This soup’s creamy tomato base pairs beautifully with a Sauvignon Blanc from New Zealand or a Vermentino from Italy. The bright acidity cuts through the richness, while citrus notes complement the chicken and tortilla strips.
I love opening a bottle of Cloudy Bay Sauvignon Blanc—its zesty grapefruit finish cleanses your palate between bites. Serve slightly chilled to enhance the wine’s freshness. 🍷
Light Lager Balance
A Mexican lager like Modelo Especial or Pacífico Clara is my go-to beer pairing. The crisp, clean profile balances the soup’s creaminess without overpowering it. The subtle malt sweetness echoes the tortilla strips, while the carbonation refreshes your palate.
For a craft option, try a Belgian witbier—the coriander and citrus notes add a fun contrast. 🍺
Spiced Red Option
If you prefer red, a light-bodied Grenache or Pinot Noir from Spain works wonders. The Grenache’s red fruit and earthy undertones harmonize with the taco seasoning, while Pinot Noir’s silky texture mirrors the soup’s creaminess. Avoid heavy Cabernets—they’ll clash with the tomato base. My favorite? A Garnacha from Priorat. 🍇
Tequila Twist
For a fun twist, serve a reposado tequila like Espolón or Don Julio on the side. The caramel and vanilla notes in the tequila complement the soup’s sweetness, while the agave’s brightness cuts through the cream.
Sip it neat or with a splash of lime—just don’t overdo it, or the tortilla strips will lose their crunch! 🥃
Non-Alcoholic Refreshers
Skip the alcohol? A sparkling limeade (mix sparkling water with fresh lime juice and a touch of agave) is a fantastic match. The bubbles echo the soup’s creaminess, while the lime’s tartness balances the richness.
For something warmer, try Mexican hot chocolate—the cinnamon and chili notes tie into the taco seasoning. 🌿
Nutrition facts
Frequently asked questions
Can I make this soup without heavy cream?
For a lighter version, substitute the ½ cup heavy cream with ½ cup Greek yogurt or ½ cup evaporated milk. The soup will still be creamy, though slightly tangier with yogurt. If you're avoiding dairy entirely, use ½ cup coconut milk—it adds richness while keeping the dish vegan-friendly.
How do I keep the tortilla strips crispy?
Fry them in batches over medium-high heat until golden brown—about 1-2 minutes per batch. Drain on paper towels immediately, then place them on a wire rack set over a baking sheet. Keep the oven at 200°F to warm the strips while you finish the soup, which prevents sogginess. Add them to bowls right before serving for maximum crunch!
Can I use corn tortillas instead of flour?
Corn tortillas will work, but they’ll be more delicate and prone to crumbling. If you do use them, cut them into slightly larger strips and fry them for 30 seconds less to avoid burning. For best results, stick with medium-sized flour tortillas—they hold their shape and crisp up beautifully.
Why is my soup too thin?
If your soup lacks thickness, it’s likely because the broth wasn’t reduced enough. Simmer the soup uncovered for an extra 10-15 minutes to evaporate excess liquid. For an instant fix, mix 1 tbsp cornstarch with 2 tbsp cold water, stir it into the soup, and cook for 2-3 minutes until thickened. Avoid over-blending—the creamy texture comes from partial blending, not full liquefaction.
How can I make this soup spicier?
Add ½ tsp cayenne pepper or 1 tsp chipotle powder when you stir in the taco seasoning. For heat with depth, mash 1-2 chipotle peppers in adobo sauce into the soup while blending. Garnish with diced jalapeños or a squeeze of lime to brighten the flavors. Start with small amounts—you can always add more!