Go Back

Creamy Chicken Tortilla Soup

This soup will warm you inside and out, and the aroma is to-die-for!

Course Soup
Cuisine American
Keyword autumn, comfort food, winter
Prep Time 10 minutes
Cook Time 30 minutes
resting time 30 minutes
Total Time 40 minutes
Servings 8 people
Calories 353 kcal
Author Renea


  • 48 ounces chicken broth
  • 10 ounces Rotel diced tomatoes and green chilies
  • 15 ounces corn, drained
  • 1/2 chopped red onion
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon Tony Chachere's Creole Seasoning
  • 2 cups shredded chicken
  • 6.9 ounces Zatarain's Spanish Rice
  • 1 cup half-and-half
  • tortilla chips
  • Optional: sour cream, shredded cheese, chopped tomato, avocado


  1. To a large stock pot or dutch oven, add the first 8 ingredients in order as listed.  Bring the soup to a boil over medium-high heat.

  2. Add the Spanish rice boxed mix, cover and reduce the heat to low. Simmer for 25 minutes, stirring often. Remove from heat and let rest, covered, for 30 minutes to let the rice plump and the soup to slightly thicken.

  3. Right before serving, add the half-and-half and bring back up to heat. Serve with tortilla chips.

  4. Optional: Serve with sour cream, shredded cheese, chopped tomato and avocado