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Cheesy Chicken Tortilla Soup, creamy, cheesy tasty soup packed with chicken, garbanzo beans, chipotle pepper for smoky heat and topped with tortilla crisps.
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Cheesy Chicken Tortilla Soup

Cheesy Chicken Tortilla Soup ~ thick, creamy, cheesy tortilla soup packed with chicken, garbanzo beans, chipotle peppers for smoky heat and topped with crispy tortilla strips.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course, Soup
Cuisine: Mexican
Keyword: chicken tortilla soup recipe
Servings: 4


  • 2 tablespoons olive oil
  • 3-4 tortillas thinly sliced corn or flour
  • 1 small onion chopped
  • 1 bell pepper chopped any color
  • salt and pepper to taste
  • 10 ounce can enchilada sauce medium spice level
  • 2 1/2 cups chicken stock
  • 2 cups cooked chicken chopped approximately 2 chicken breasts
  • 2 cans garbanzo beans divided
  • 14 ounce can diced tomatoes
  • 1 1/2 cups frozen corn
  • 1 lime
  • 1 chipotle pepper in adobe sauce finely minced (canned peppers)
  • 4 ounces of cream cheese
  • 1 cup sharp shredded cheese
  • 3-4 tablespoons of finely chopped cilantro


  • Add 1-2 tablespoons of oil to the pot and when it’s hot, carefully add the sliced tortilla strips in a single layer (work in batches), turning to brown both sides then remove and reserve.
  • In the same pot add the onion and bell pepper to the remaining oil. Season with salt and pepper and cook a few minutes until the onions are soft.
  • Add the enchilada sauce, chicken stock, chicken, one can of garbanzo beans (drained), tomatoes, corn, juice from 1/2 of one lime and minced chipotle pepper.
  • While the soup is cooking, using an immersion blender or regular blender and puree the second can of beans and some of their juice then add it to the soup.
  • Fold in the cream cheese and shredded cheese, stirring over medium low heat until it’s combined, then add the cilantro.
  • Serve with tortilla strips on top and other toppings below.
  • Optional toppings: shredded cheese, avocado, lime wedge, extra cilantro