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CREAMY CHICKEN TORTILLA SOUP Fall Soup Season
Oct 18, 2025
CREAMY CHICKEN TORTILLA SOUP Fall Soup Season #catherinesplates #soup #chickensoup Today's Recipe: https://catherinesplates.com/creamy-chicken-tortilla-soup/
View Video Transcript
0:00
Welcome back everyone to Katherine's
0:02
Plates where it is soup day. I am going
0:05
to show you how to make a really easy 30
0:08
minute creamy chicken tortilla soup. It
0:11
is full of flavor. Look at the
0:14
ingredients here. Now, some of this are
0:17
garnishes that we will put on top to
0:20
give it more flavor. We're going to
0:22
start in our soup pot right here. And
0:26
I'm using a Dutch oven.
0:31
and everything will happen in here.
0:34
We're going to add 2 tablebspoon of
0:37
cooking oil to the bottom of our Dutch
0:39
oven or soup pot. We're going to put
0:43
this on a medium high heat.
0:49
And we're going to add in one yellow
0:52
onion. Now, I've already diced it up.
0:57
We want to get it nice and soft. Give it
0:59
some color because that will add some
1:01
flavor. I'm super excited about this
1:04
soup today. I love soup season and I
1:08
always bring a tortilla soup out. Now,
1:10
I've made a regular tortilla soup in the
1:13
crock pot and you can go check that one
1:15
out on my channel also, but this is a
1:18
really quick version and you don't have
1:20
to worry about it.
1:23
What I'm going to do is add in some
1:25
zucchini while the onions are cooking.
1:27
Now, it's about half a cup of zucchini.
1:31
And I just diced it up here. This kind
1:34
of replaces the beans that you usually
1:36
find in a tortilla soup. I'm not a big
1:39
fan of like black beans or red beans or
1:41
anything like that. So, I try to replace
1:44
it with zucchini.
1:46
It's a hearty vegetable.
1:50
And we're going to add that in.
1:54
and cook it down with the onion.
1:57
Nobody will know because it'll be so
1:59
soft, but it'll pick up all the flavors
2:02
of our soup.
2:05
This will take about 3 to four minutes.
2:07
I really want to add some color to it
2:10
cuz that'll add some flavor to the dish.
2:15
Okay, it's time to add some fresh
2:18
garlic. I've got two teaspoon of minced
2:21
garlic. We're going to add that in.
2:31
Now, you can either add one packet of a
2:34
taco seasoning or if you have the taco
2:37
seasoning blend like I do, can y'all see
2:40
that in there?
2:42
Okay, that's my homemade blend.
2:45
And three tablespoons will equal one
2:48
packet that you get from your store.
2:51
So, we're going to go ahead and add that
2:52
in.
2:57
Yeah. Look at the color of that, you
3:00
guys. When you make your own homemade
3:01
blend, there's no additives, no
3:04
preservatives. It's all natural
3:06
seasonings.
3:08
And you can adjust any way you like.
3:12
You can keep the salt out, minimize the
3:14
salt.
3:16
Now, you can find that recipe for my big
3:20
batch taco seasoning on my recipe blog,
3:23
cathernsplates.com.
3:25
It's where all my recipes are found. And
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I love having the taco seasoning in a
3:31
big batch.
3:34
Makes a lot of recipes.
3:37
We're going to stir this around for 1
3:39
minute.
3:41
I'm going to add one can of diced
3:43
tomatoes. It's 14 oz.
3:47
Give it a little spice. I'm going to add
3:50
diced tomatoes and green chilies, which
3:52
is a Rotel blend here. 10 oz.
3:58
Let's blend all that in.
4:01
I'm going to get a wooden spoon.
4:05
Now, if you're going to add beans, this
4:07
is the time to do it.
4:10
I'm going to be adding corn. And it's
4:12
one can of Mexicorn, which is whole
4:14
kernel corn with red and green bell
4:17
peppers.
4:23
And this was an 11 oz can.
4:30
I'm going to add in one packet of ranch
4:33
seasoning dressing and recipe mix. Now,
4:36
it's 1 oz. Just sprinkle it right across
4:39
the top.
4:47
We'll mix that in.
4:51
Now I'm going to put this on a high
4:52
heat. Start bringing this to a boil.
4:55
Going to add in six cups of chicken
4:58
broth
5:03
and half of this box here. So, this is
5:05
33%
5:07
less sodium in there. Now, as you're
5:10
bringing that to a boil, y'all go ahead
5:13
and get some garnishes ready. I have
5:15
some cilantro.
5:17
I have avocado,
5:20
little lime juice, some pico, sour
5:24
cream, and of course, you've got to have
5:27
your tortilla chips. This is a
5:30
multicolor kind of aricolor red, purple,
5:34
and the yellow right there. Yeah, have
5:37
those ready on hand. And you're gonna
5:39
need them. Lots of them. We're going to
5:42
talk about the chicken, and then we
5:44
still have to make this creamy.
5:46
Now, you're going to need about 2 and
5:48
1/2 cups of fully cooked chicken.
5:52
Now, I've already baked my chicken, and
5:54
I will show a little clip right here of
5:56
how you can bake your own and give it a
5:58
taco flavor to it. And it doesn't take
6:00
very long to make your chicken, but
6:03
it'll save you from having to get like,
6:05
you know, two rotisserie chickens cuz
6:07
I'm telling you, rotisserie chickens
6:09
these days are small. You barely get
6:11
anything out of them, and sometimes you
6:14
can't get the flavor you want. But this
6:17
baked chicken recipe that I have is
6:19
awesome. And here's a quick clip of how
6:21
to make your own.
6:23
Now, for this recipe today, I'm going to
6:25
be using three chicken breast to show
6:28
you how to make that delicious oven
6:29
baked chicken. Okay,
6:33
now these are pretty thick. And what
6:35
we're going to do is place them into a
6:37
Ziploc bag and then we're going to pound
6:39
it with a mallet.
6:42
You can do that or if you have really
6:44
really thick chicken breast, you can
6:46
take a sharp knife and slice through it
6:49
and thin it out that way.
6:52
You want these about a/4 in to/ of an
6:55
inch thick. I'm using a 9 by13 baking
6:59
dish and we're going to place the
7:01
chicken into it. About a pound and a
7:04
quarter is what I'm using right here.
7:06
We're going to take some cooking oil.
7:09
Now, y'all know I always use my avocado
7:11
oil. And I'm going to spray the top of
7:13
the chicken.
7:15
Let me show you the seasonings that
7:16
we're going to put on top of the
7:17
chicken. I'm going to go across my
7:19
chicken with these seasonings. I've got
7:21
salt,
7:24
black pepper,
7:27
some Italian seasoning blend,
7:32
garlic powder,
7:36
onion powder,
7:39
paprika. Woo!
7:42
Give it a nice color. I'm using smoked
7:44
paprika to give a nice smokiness to it.
7:47
and a little bit of cayenne pepper.
7:52
Just a little bit. Okay.
7:54
Now, what we're going to do is flip the
7:56
chicken over and we're going to do the
7:59
other side.
8:02
I've got my oven preheated at 425°.
8:06
We are going to cook this for about 20
8:08
to 25 minutes till the juices run clear.
8:12
If you cut into the chicken, it's nice
8:14
and white all the way through and nice
8:15
and cooked. It'll be nice and tender and
8:18
juicy. Okay, high heat, low time. Let's
8:23
go. When you pull it out of the oven,
8:25
now you can see where I cut on the
8:27
biggest side of the chicken here to make
8:28
sure that it was done. We're going to
8:30
cover it with foil
8:35
for 15 minutes.
8:38
That'll help lock in all the just
8:40
delicious flavors. All right, let's chop
8:42
it up. All right, we're going to take
8:44
our cream cheese. That's it. That's what
8:46
we're doing. I'm going to cut it into
8:49
pieces here. Put it into the soup. And
8:51
then you're going to take your shredded
8:53
cooked chicken. We're going to add it
8:56
in.
8:59
Cutting the cream cheese right here will
9:02
help melt it faster.
9:06
There we go.
9:09
We're going to add in our cooked
9:11
chicken.
9:17
We go.
9:21
I'm going to squeeze in a little lime
9:24
juice.
9:26
Just a little bit
9:28
because people can garnish at the end
9:30
with some extra. There we go.
9:33
All right, we're going to simmer this
9:35
for five minutes until that cream cheese
9:37
has melted into it. The chicken is
9:40
heated through and everything has come
9:42
together.
9:44
All right, I just took a whisk into it
9:45
just to kind of break up the cream
9:47
cheese.
9:49
Look how creamy this soup looks. You
9:51
guys,
9:53
grab a spoon
9:56
and give that a taste.
10:01
M see if you need to add anything else
10:03
to that. Now, if you don't like the
10:06
super duper heat of that, you can change
10:07
out one of the cans of Rotel for the
10:10
another can of the tomatoes if you want
10:12
to do that. That's delicious. Let's bowl
10:14
this up. I'm going to show you how I'm
10:15
going to garnish it. Give it a taste for
10:18
you. Okay, I've got my bowl and it's all
10:21
decked out with the tortilla chips, sour
10:25
cream, some cilantro, little lime. I
10:28
want to spritz some on there.
10:34
I got to get that piece of chicken
10:35
right.
10:38
All right, there's my bite.
10:48
I love the tortilla chips on top. Gives
10:50
it a nice little crunch.
10:57
That cream cheese really mellowed out
10:59
this soup. And you got sour cream on
11:02
there to help with that. Also,
11:04
put a little bit of cilantro on there.
11:07
Mhm.
11:14
All right. What are you going to put on
11:15
your creamy chicken tortilla soup?
11:19
There you go. All right, you guys. Give
11:21
me a thumbs up on this one. If you're
11:23
new to the channel, make sure you hit
11:24
the subscribe button down below and the
11:26
bell notification. That way, you'll
11:28
always know when shows like this one
11:29
here are posted. Woo! I got kids coming
11:32
over. They want some. All right, I'll
11:36
see y'all on the next episode. Bye.
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