Light and Creamy Chicken Tortilla Soup is hearty soup is filled with shredded chicken, tomatoes, corn and creamy refried beans. This easy chicken tortilla soup has all the creamy comfort without the cream!
If you enjoy this soup recipe you should also try my classic Chicken Tortilla Soup or my CrockPot Chicken Enchilada Soup.
Light Creamy Chicken Tortilla Soup
Hi, you guys! HAPPY SUNDAY! GUESS what today IS?? Just guess! It’s MY Name Day! Happy Name Day to meeee, Happy Name Day to meeeeeee! Oh. you don’t know what that is? Lemme tell you!
Most followers of the Eastern Orthodox Church celebrate Name Days or Saints Feast Days. The Name Days are celebrated in commemoration of Saints and Martyrs of the Church. On those days, we remember the holy men and women by celebrating Them. Because I carry the name associated with St. Catherine of Alexandria (Sveta Katerina, in Macedonian), today, December 7th, I celebrate Her in accordance with the Julian Calendar. According to the Gregorian Calendar, St. Catherine of Alexandria is celebrated on November 25th.
SO. Later on tonight this house is going to be filled with friends and family, as well as lots of food and wine. Doesn’t get better than that, right? 
I Love That This Tortilla Soup Only Takes 30 Minutes To Make
Now, allow me to turn your attention to this Creamy Chicken Tortilla Soup! This soup was part of my post-Thanksgiving “detox”. After gulping down a version of my Banana, Kiwi and Kale Smoothies for 4 days straight, we also feasted on this lightened up soup 2 days in a row with a side of raw carrots and broccoli. That’s a lie. With a side of crusty bread is more like it…
Best part? Always?? This is a one-pot, 30-minute, lightened-up dinner-deal.
Go on. Fire up the stove. This is quick and easy. Painless. You deserve it.
P.S. Don’t forget to watch the Real Housewives tonight – I need someone to tell me what happened since I am going to be all busy and stuff with my guests. M’kay?? Thanks!
ENJOY!
Light Creamy Chicken Tortilla Soup
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion , diced
- 3 garlic cloves , minced
- 2 cans (14-ounces) diced tomatoes, undrained
- 1 carton (32-ounces) chicken broth
- 1 can (16-ounces) refried beans
- 1 teaspoon ground cumin , or to taste
- salt and fresh ground pepper , to taste
- 2 to 3 cups shredded cooked chicken (leftover Rotisserie Chicken works great with this recipe)
- 1 cup canned corn kernels
- 1 cup Mexican Blend Shredded Cheese (optional)
- Avocado Slices (optional)
- Tortilla Strips (optional)
Instructions
- Heat butter and olive oil in a soup pot.
- Add onions and saute just until soft and translucent.
- Add garlic and cook for 1 minute.
- Stir in tomatoes and add chicken broth.
- Stir in refried beans and season with cumin, salt and pepper.
- Continue to mix until well combined; turn the heat up and bring to a boil.
- Turn heat down to medium-low; add chicken and corn kernels; continue to cook for 5 to 7 minutes, or until heated through.
- Ladle into bowls and top with cheese, avocado and tortilla strips.
- Serve.
Notes
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I haven’t made this as yet but it sounds fantastic. Natasha’s remarks were very informational. I truly appreciated her breakdown.
This was amazing!! I added more cumin and left off the cheese, but otherwise kept it as.
An FYI for others:
I made this tonight, my husband would not eat it since he hates onions but it was his loss.
I got 8.5 cups out it, at two cups a serving it is pretty hearty.
I used 13.7 ounces of cooked shredded chicken, not quite two cups but close enough.
I did not see the nutrition information but I am sure it varies, without adding any cheese, avocado or tortillas it was 196.6 calories per cup, so for 4 servings at 2 cups each it is 393 calories per serving.
If you are trying to keep your dinner under 500 calories, I would omit the tortilla, go light on the cheese or omit it as well and add 1 ounce of avocado for 45 calories.
I would not add an extra cup of chicken either.
The soup itself was really good, good flavor, filling and was all around fantastic. I will make it again. Thanks for sharing.
Very good soup. I just added a little more cumin.
Hi Teena! SO happy you enjoyed it! Thank you! 😀
This soup was so easy & delicious! I used canned chicken (which is SO EASY!) My only complaint is that I had to add a lot more spices – 2tsp cumin, 1tsp oregano, 1/2 tsp poultry spice & 3 bay leaves.
I used 1 can of fire roasted tomatoes. I increased the cumin to 1 tsp. Husband says do not change a thing!! Delicious. Not thick like a stew or chowder but has some substance.
Made this last night and it was fantastic! We added one green and one red bell pepper. With the added volume I added a little extra chicken broth. Because of that the refried beans did not make the soup as creamy as it might have without the extra stock. And I also added a little extra cumin. We absolutely LOVED the taste. Full of flavor and didn’t feel it needed anything. We didn’t feel the need to add cheese, avocado, or tortilla strips…it was perfect as is. Thank you, will definitely make again!
Yes please to guilt-free chicken tortilla soup, what could be better?!
What a great looking soup! And it seems easy enough for me to attempt. Thanks!
Happy Name Day! This is the greatest soup, and easy, which I like. Perfect comfort meal.
Happy Name Day to you.
And, that’s a lovely mug of soup.
Happy Name Day! And thank you for the generous giveaway offer!
Happy Name Day! Another good reasons to celebrate with family and food! I have a question? What makes this “Creamy” soup?
I’d love it if you shared this with What’d You Do This Weekend? Tomorrow at Tumbleweed Contessa
Linda
Hi Linda!! Thanks so much!
The refried beans are what makes it creamy. It’s a different take, but it’s very, very tasty.
Love that you served this in a mug! Happy name day 🙂 Any day for a celebration is fun!
Thank YOU, Laura!!!
Happy Feast Day! The soup sounds great; I’m going to try it. I have my Name Day too, but as a Franciscan I celebrate the Feast Day of St. Francis of Assisi.
Thank you so much, Lisa!!