Soups & Stews
Betty Crocker's classic chicken tortilla soup delivers one-pot comfort in every spoonful, blending tender chicken, hearty beans, and crispy tortilla strips in a creamy broth. This recipe captures the essence of home cooking with simple ingredients and a foolproof method that transforms a weeknight into a cozy meal experience.
The secret lies in building layers of flavor through slow simmering and finishing with perfectly toasted tortilla strips for that satisfying crunch.
What sets this soup apart is its balance of textures and flavors—tender chicken, creamy broth, and the satisfying crunch of tortilla strips that elevate every bite. The recipe uses pantry staples like canned beans, chicken broth, and corn, making it accessible for any home cook.
With just 30 minutes of active preparation and 45 minutes of simmering, you'll have a steaming pot of soup that's perfect for feeding a family or preparing for leftovers.
The result is a soup that's rich in flavor yet light enough for any meal, with the tortilla strips adding a satisfying contrast to the creamy broth. This recipe stays true to Betty Crocker's tradition of reliable, family-friendly cooking, delivering restaurant-quality results without the fuss.
The creamy texture comes from blending a portion of the soup, ensuring a velvety finish that's both comforting and delicious.
Whether you're serving this as a weeknight dinner or a cozy weekend meal, this chicken tortilla soup will become a staple in your recipe collection. The one-pot method means minimal cleanup, and the recipe scales easily to serve a crowd.
Let's get started on creating this timeless classic that brings warmth and satisfaction to every bowl.
Ingredients for betty crocker chicken tortilla soup
Pantry staples and fresh ingredients blend into Betty Crocker's iconic one-pot comfort.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breast 🍗 | 2 lb | Boneless, skinless, cut into bite-sized pieces |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred for flavor control |
| Canned Black Beans 🫘 | 1 can | Drained and rinsed (15 oz) |
| Canned Corn Kernels 🌽 | 1 can | Drained (15 oz) |
| Diced Tomatoes 🍅 | 1 can | Fire-roasted preferred (14.5 oz) |
| Yellow Onion 🧅 | 1 whole | Medium, diced |
| Garlic Cloves 🧄 | 4 cloves | Minced |
| Flour Tortillas 🍞 | 6 whole | Medium size, cut into strips |
| Sour Cream 🧀 | ½ cup | Full-fat for creaminess |
| Heavy Cream 🥛 | ¼ cup | For velvety texture |
| Chicken Bouillon Cube 🧂 | 1 piece | Dissolved in 1 cup hot water |
| Cumin 🌿 | 1 tsp | Ground, for earthy depth |
| Chili Powder 🌶️ | 1 tbsp | Mild variety preferred |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The chicken breast is key—look for plump, white pieces with minimal fat. Costco or Walmart often carry pre-cut boneless, skinless chicken at great prices, but if buying whole, trim carefully. The broth makes all the difference: Swanson or Pacific Foods low-sodium versions work best. For the beans and corn, always drain and rinse canned goods—Muir Glen or Del Monte brands are reliable. Fire-roasted diced tomatoes add smoky depth, but regular works in a pinch. The tortillas should be soft but sturdy—Mission or La Tortilla Factory are my go-tos, but any flour tortilla will crisp up nicely.
No chicken broth? Dissolve the bouillon cube in water and use that instead. Swapping black beans for pinto or kidney beans changes the flavor profile but works fine. Corn too expensive? Frozen works perfectly—just thaw first. The tortilla strips can be made with corn tortillas if preferred, though flour gives better texture. For extra creaminess, Greek yogurt at half the amount works in a pinch. The chili powder and cumin are non-negotiable—they build the soup's signature warmth. If you're missing either, Mexican oregano at half the amount adds complexity.
This soup tastes even better the next day—4-5 days in the fridge, 3 months frozen. For crispy tortilla strips, toast them in a dry skillet for 2-3 minutes per batch until golden. Store leftovers with a tight lid to keep the tortilla strips from getting soggy. Double the recipe? It freezes beautifully in ziplock bags—just thaw overnight in the fridge before reheating. The cream-based soup reheats best on low heat to prevent curdling.
Why You'll Love This Recipe
- Pantry-to-Pot Magic: I swear by this recipe when I’m staring at an empty fridge at 6:30 PM. Shredded chicken, a can of beans, and a few pantry staples—no fancy prep, just dump-and-simmer. The broth builds flavor while you chop a single onion and garlic, and by the time the tortillas crisp, dinner’s ready.
- Layers of Flavor: That creamy, slightly spicy kick from the diced tomatoes and black beans? It’s the kind of taste that makes you pause mid-sip of soup. The chicken stays juicy, the corn adds sweetness, and the tortilla strips? Crunchy enough to make you want to eat them first—(yes, even on a Tuesday night).
- Lunchbox Hero: Honestly, this soup is my secret weapon for meal prep. I make a big batch on Sundays, and by Wednesday, I’m still pulling out jars of it for lunches. The beans and corn hold up perfectly, and the tortillas stay crisp enough to add fresh when reheating—no soggy disappointment here.
- Budget Win: Between us, this recipe is my go-to when grocery money’s tight. Chicken breast stretches across two meals, the cans last forever, and a single bag of tortillas covers multiple servings. I’ll be real: I’ve served it at potlucks, fed a houseful of guests, and still had leftovers for my own lunch—all without breaking the bank.
Step-by-step instructions for creamy chicken tortilla soup
This one-pot method delivers rich, velvety soup with crispy tortilla strips in under an hour.
Sauté Aromatics and Brown the Chicken
Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add the diced yellow onion and cook for 4-5 minutes until softened and translucent. Stir in the minced garlic cloves and cook for 30 seconds until fragrant—don't let it brown or it'll turn bitter.
Push the onions to one side of the pot and add the 2 lb chicken breast cut into bite-sized pieces. Cook for 5-6 minutes until the chicken develops a golden crust on all sides. This browning creates deep flavor that infuses the broth. Stir occasionally to ensure even cooking.
Build the Flavor Base
Add 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon salt, and ½ teaspoon black pepper to the pot. Stir to coat the chicken and onions evenly. Pour in the 6 cups chicken broth and bring to a gentle boil. Once boiling, reduce heat to medium-low and add the 1 can diced tomatoes and 1 chicken bouillon cube (dissolved in 1 cup hot water if not pre-dissolved).
Let the soup simmer uncovered for 10 minutes to allow flavors to meld. You'll notice the aroma become more complex and inviting. This step develops the soup's foundational taste before adding the remaining ingredients.
Add Vegetables and Simmer
Stir in the 1 can black beans (drained and rinsed) and 1 can corn kernels (drained). Bring the soup back to a gentle simmer and cook for 10 minutes until the chicken is fully cooked and tender. The chicken should easily pull apart with a fork—if not, simmer for another 5 minutes.
Remove the chicken with a slotted spoon and shred it into bite-sized pieces. Return the shredded chicken to the pot and stir well to distribute throughout the soup. Taste and adjust seasoning if needed—this is your last chance to balance the flavors before adding the creamy elements.
Create the Creamy Texture
Reduce heat to low and stir in the ½ cup sour cream and ¼ cup heavy cream. Let the soup simmer gently for 3-4 minutes just until the cream begins to thicken slightly. Be careful not to let it boil vigorously or the cream will curdle. The soup should have a velvety consistency but still be easy to ladle.
Here's the thing—adding the cream last ensures it stays smooth and creamy rather than breaking. The gentle heat is all you need to incorporate it without cooking it too much. If the soup looks too thick, add ½ cup water to reach your desired consistency.
Prepare and Add Tortilla Strips
While the soup simmers, cut the 6 whole flour tortillas into ¼-inch wide strips. Heat 1 tablespoon olive oil in a separate skillet over medium heat until shimmering. Fry the tortilla strips in batches for 1-2 minutes until golden brown and crispy. They should puff slightly and develop a toasty aroma.
Add the crispy tortilla strips to the soup just before serving. The contrast between the warm, creamy broth and the cool, crispy tortilla strips is what makes this soup exceptional. Ladle into bowls and serve immediately—everyone will appreciate the perfect balance of textures and flavors.
Pro Tips For Making Betty Crocker Chicken Tortilla Soup
- SEAR THE CHICKEN FIRST: Skip the slow-cooked chicken route—cut the breasts into bite-sized pieces, pat them very dry, and sear them in a hot skillet with a little oil for 3-4 minutes per side until golden. This adds depth of flavor that simmering alone won’t match, and the texture stays better than if you just toss it raw into the broth.
- DRAIN AND RINSE BEANS: The canned black beans in this recipe? Drain them and give them a quick rinse under cold water. The starchy water makes the soup gummy if left in, and it cuts down on that metallic taste canned beans sometimes bring. Trust me, your spoonfuls will taste cleaner.
- SIMMER LOW AND LONG: After everything’s in the pot, keep the heat at a gentle simmer—not a rolling boil. I learned this the hard way: boiling burns off the tomato flavor and makes the tortilla strips turn to mush faster. Forty-five minutes at a low simmer gives the broth time to meld without wrecking the texture.
- ADD TORTILLAS LAST: Tear the tortilla strips right before the final 5 minutes of cooking, then stir them in. If you add them earlier, they’ll turn to sad, soggy confetti. Keep them dry and add them when the soup is hot—this way, they’ll crisp up just enough to give that satisfying bite.
Regional styles of betty crocker chicken tortilla soup
Southwestern Style
This classic version gets a Tex-Mex twist by adding 1 diced jalapeño and ½ cup diced green chiles (like Ro-Tel) to the broth during simmering. Top each bowl with ¼ cup shredded cheddar cheese and 2 tbsp chopped cilantro for a bold, spicy kick.
I like to serve this with warm corn tortillas on the side for scooping up every last drop of creamy goodness. 🌶️
Southwest Mexican
For a more authentic Mexican approach, swap the sour cream for ½ cup Mexican crema and add 1 tsp Mexican oregano with the spices. Stir in 1 cup chopped epazote (if available) at the end for its distinctive anise-like flavor.
Serve with crumbled queso fresco and radish slices for a vibrant, herbaceous finish. This version feels lighter yet equally satisfying. 🌿
Cajun-Inspired
Give your soup a Louisiana flair by adding 1 tsp smoked paprika and ½ tsp cayenne pepper with the initial spices. Replace the black beans with 1 can kidney beans for a deeper flavor.
Garnish with green onions and a sprinkle of filé powder (just ½ tsp) for that classic Cajun touch. Serve with hot sauce on the side for those who love extra heat. 🔥
Spicy Green Chile
For a New Mexico-inspired version, stir in 1 cup chopped green chiles (fresh or canned) with the tomatoes. Add ½ tsp ground cumin and ¼ tsp cinnamon for warmth. Top with avocado slices and crumbled cotija cheese.
The smoky green chiles add a unique depth that pairs perfectly with the creamy broth. This version feels hearty and festive. 🌶️
Classic Tex-Mex
Keep it true to its roots with 1 diced bell pepper (any color) added with the onions. Stir in ½ cup tomato sauce and 1 tsp sugar to balance the flavors. Garnish with chopped cilantro and a dollop of sour cream.
This version is all about bold, familiar flavors that feel like a warm hug in a bowl. Perfect for game day or chilly evenings. 🏈
Nutrition facts
Frequently asked questions
Can I make this soup without heavy cream?
For a lighter version, replace the ¼ cup heavy cream with ½ cup Greek yogurt or ¼ cup evaporated milk. The soup will still be creamy but with a slightly tangier flavor. If you want to avoid dairy entirely, blend 1 cup of the broth with ½ cup vegetable broth for a velvety texture without cream.
How do I prevent the tortilla strips from getting soggy?
Toast the tortilla strips in a dry skillet for 2-3 minutes until golden and crispy, then add them to the soup just before serving. For extra crunch, store any leftovers in an airtight container with a paper towel on top to absorb moisture. If reheating, add fresh toasted strips to keep the texture perfect.
Can I use rotisserie chicken instead of fresh?
Yes! Rotisserie chicken works wonderfully and saves time. Shred 2 cups cooked chicken (about 1-2 rotisserie breasts) and add it to the soup with the beans and corn. Skip browning fresh chicken in this case, but don't skip the 10-minute simmer to let the flavors meld. The skin adds richness to the broth, so leave some on if possible.
Why did my soup turn out too thin?
This usually happens if you didn't simmer the cream long enough or added too much broth. Reduce the heat to low and simmer uncovered for 5-7 minutes to thicken naturally. If it's still too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir it into the soup, and simmer for 2 more minutes. Avoid boiling or the cream may curdle.
What are the best toppings for this soup?
Classic toppings include crispy tortilla strips, shredded cheddar cheese, sour cream, and chopped cilantro. For extra flavor, try avocado slices, pickled jalapeños, or lime wedges. Serve with warm flour tortillas or corn chips for scooping. Pro tip: Add toppings right before serving to keep them fresh and crispy.