Creamy Chicken Tortilla Soup
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Creamy Chicken Tortilla Soup


  • 3 tablespoons unsalted butter
  • 1 pound boneless, skinless chicken breast, chopped
  • 2 medium yellow onion, diced
  • 3 tablespoons all-purpose flour
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 3 cups (99% fat-free) chicken broth
  • 3/4 cup reduced-fat (2%) Milk
  • 1 (14.5 oz) can petite diced tomatoes
  • 1 (15.25 oz) can whole kernel sweet corn, drained
  • 1 (4 oz) can diced green chilies, drained
  • 1 (16 oz) can Great Northern Beans, rinsed and drained
  • 2 cups reduced-fat Mexican-style shredded Cheese, divided use
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh chives
  • Baked yellow corn chips, optional
  • Garnish: Dollop of fat-free Sour Cream, salsa, diced onion, additional fresh cilantro or chives, etc. For a spicier soup, add more chili powder, to taste


  1. In a Dutch over over medium-high heat, melt butter and cook chicken until lightly browned, about 5 minutes. Add chopped onions, and cook until translucent, 2 to 3 minutes, stirring occasionally. Stir in flour, chili powder, and ground cumin: cook for 1 minute. Slowly add chicken broth and milk, stirring to blend well. Bring to a simmer; cook for 5 minutes. When liquid has thickened slightly, add tomatoes, corn green chilies, and beans. Reduce heat to medium, and simmer for 10 minutes. Stir in 1 cup of the cheese, and the fresh herbs. Continue cooking for another 5 to 10 minutes, until cheese is melted, and soup is heated through. To serve, crush some baked tortilla chips into serving bowl, sprinkle with 1 tablespoon of cheese, then ladle the hot soup over top. Garnish as desired, and enjoy!