I absolutely love sharing this Creamy Chicken Tortilla Soup Recipe with you because it’s like a warm hug in a bowl. It’s richly comforting with that perfect creamy texture, loaded with tender chicken and the zing of spices that just sing together. When the weather cools down or you need something cozy after a long day, this soup hits all the right notes and quickly becomes a family favorite.
What makes this Creamy Chicken Tortilla Soup Recipe so special is how it balances hearty ingredients like black beans and corn with the smoothness of cream cheese and melted cheddar. I remember the first time I made it – the aroma alone had me craving a bowl before it was even ready. You’ll find that this soup is forgiving, easy to personalize with your heat preference, and perfect for meal prep, so you can enjoy leftovers just as much.
Why You’ll Love This Recipe
- Perfectly Creamy Texture: The combination of cream cheese and cheddar makes the soup luxuriously smooth and velvety.
- Customizable Heat Level: You control the spice with jalapenos, cayenne, and hot sauce, adjusting exactly to your taste.
- Easy Weeknight Dinner: It comes together quickly and makes excellent leftovers for busy days ahead.
- Flavorful and Filling: Loaded with chicken, beans, corn, and bold spices, it satisfies every appetite.
Ingredients You’ll Need
The magic of this Creamy Chicken Tortilla Soup Recipe lies in its simple, fresh ingredients that come together beautifully. Whether you’re grabbing canned staples or fresh produce, these choices create a complex, layered flavor that’s hard to beat.
- Butter: Adds a rich base for sautéing the aromatics, bringing out deeper flavors.
- Yellow onion: Diced finely, it softens to mellow sweetness that complements the spice.
- Jalapeno pepper: This brings a gentle heat, fresh and vibrant; feel free to deseed for milder taste.
- Garlic: The heart of savory flavor, minced finely so it infuses the broth without overpowering.
- Tomato paste: Concentrated tomato flavor boosts depth and richness in the soup.
- Corn: Adds sweetness and crunch; canned or frozen both work well.
- Rotel diced tomatoes with green chilies: I love this for adding a subtle kick and juicy texture.
- Black beans: Rinsed and drained to keep the soup hearty without excess salt.
- Chicken broth: The flavorful base; homemade or high-quality store-bought makes a difference.
- Chicken breasts or shredded chicken: Tender protein for that comforting heartiness.
- Cayenne pepper: Just a pinch for warmth without overpowering the dish.
- Cumin: Earthy and aromatic, it’s key to the traditional flavor profile.
- Hot sauce: My go-to is Frank’s because it’s balanced, but any spicy favorite works.
- Taco seasoning: Adds a blend of spices—feel free to start less and add more to taste.
- Cheddar cheese: Sharp and melty, it creates that creamy base we love.
- Cream cheese: Softened to silky smoothness, it binds everything into lusciousness.
- Tortillas: For frying into crispy strips or serving on the side—corn or flour both are delicious.
Variations
I love tweaking this Creamy Chicken Tortilla Soup Recipe based on what I have on hand or who I’m feeding. Making it your own by adjusting heat, swapping proteins, or even using different cheeses adds so much fun and creativity to mealtime.
- Using Rotisserie Chicken: When I’m short on time, swapping the chicken breasts for shredded rotisserie chicken saves loads of prep without sacrificing flavor.
- Vegetarian Version: Omit the chicken and boost beans and corn or add sautéed mushrooms for satisfying meat-free comfort.
- Spice Adjustment: If you like it milder, I recommend leaving out jalapenos and cutting back on cayenne; for a zesty kick, add extra hot sauce or a pinch more cumin.
- Dairy Swap: Cream cheese can be swapped for sour cream or Greek yogurt stirred in at the end for a tangy alternative.
How to Make Creamy Chicken Tortilla Soup Recipe
Step 1: Sauté Aromatics to Build Flavor
Start by melting butter over medium heat in a large pot. Toss in the diced onions and jalapenos and sauté for about 4 minutes until they soften and start smelling sweet. Then add the garlic and cook for another minute. This step is so important because it creates the flavor base that carries through the whole soup – don’t rush it!
Step 2: Add the Bulk Ingredients and Simmer
Now stir in the tomato paste, corn, rotel tomatoes with chilies, black beans, chicken broth, raw chicken breasts, and spices including cayenne, cumin, and taco seasoning. Here, I usually start with 2 tablespoons of taco seasoning and add more later if needed – it’s easier to add than to fix if it’s too salty or spicy. Bring to a gentle bubble, partially covered, and reduce heat so the chicken poaches slowly. This keeps it tender and juicy, taking about 20-25 minutes, depending on thickness.
Step 3: Shred Chicken and Blend Cheeses
Once the chicken is cooked through, remove it with tongs and shred using two forks — this is hands-down the easiest way to get perfect shreds. Return the shredded chicken to the pot, lower the heat, and gradually add the shredded cheddar and softened cream cheese. Stir gently until you have a luxuriously creamy soup. If your soup seems too thick, add a splash of chicken broth or water to adjust the consistency.
Step 4: Taste and Finish
Now for the fun part — tasting! Add more seasoning, hot sauce, or a pinch more taco seasoning if desired. The beauty of this Creamy Chicken Tortilla Soup Recipe is how flexible it is, so tweak until it feels just right for you. Serve with tortilla strips or on the side and enjoy that perfect comfort bowl.
Pro Tips for Making Creamy Chicken Tortilla Soup Recipe
- Slow Simmer the Chicken: Cooking chicken slowly keeps it juicy and prevents it from becoming rubbery—watch for gentle bubbles, not a full boil.
- Cheeses at Room Temperature: Bringing cream cheese and cheddar up to room temperature helps them melt smoothly without separating.
- Adjust Taco Seasoning Gradually: I always add less at first and then taste to avoid overpowering the broth’s natural flavors.
- Avoid Adding Cheese on High Heat: Adding cheeses over very hot soup causes them to clump or get grainy, so lower the heat before stirring them in.
How to Serve Creamy Chicken Tortilla Soup Recipe
Garnishes
I can’t get enough of topping this soup with a good handful of diced avocado, a dollop of sour cream for tang, some extra shredded cheddar for melty goodness, and fresh cilantro to brighten it all up. If you like a little more heat, sliced jalapenos add that fresh snap. And of course, crispy tortilla strips give both crunch and a hint of saltiness that’s absolutely addictive.
Side Dishes
This soup is already a meal on its own, but if you want to round it out, I often serve it with a simple side salad or Mexican street corn (elote) for a pop of flavor. Warm, fresh tortillas—flour or corn—also make a lovely accompaniment. For something heartier, try a side of Spanish rice or even crispy roasted potatoes.
Creative Ways to Present
For entertaining, I like to serve this Creamy Chicken Tortilla Soup Recipe in small, decorative bowls with a scattering of vibrant toppings arranged neatly on top. Setting out a toppings bar with avocado, cheese, sour cream, jalapenos, and crispy tortilla strips lets everyone personalize their bowl, which is always a hit at casual gatherings. You can even bake tortilla strips in muffin tins to create crunchy edible “cups” on the side!
Make Ahead and Storage
Storing Leftovers
I store leftover Creamy Chicken Tortilla Soup in airtight containers in the fridge and it holds up wonderfully for up to 4 days. The flavors often deepen overnight, making it even better the next day. Just give it a good stir before reheating because the cheese can thicken the soup after sitting.
Freezing
Freezing this soup works well but keep in mind the cream cheese texture can change slightly after thawing. I freeze it in single or family-size portions and thaw overnight in the fridge before reheating gently. If it looks a bit separated, a quick whisk while warming usually brings it back together beautifully.
Reheating
Reheat the soup slowly on the stove over low heat, stirring frequently to prevent the cheese from clumping or sticking. Adding a splash of chicken broth or water while reheating helps loosen the consistency if it thickens too much. Avoid microwaving at high power to keep the creamy texture intact.
FAQs
-
Can I make this Creamy Chicken Tortilla Soup Recipe in a slow cooker?
Yes! You can sauté the onions, peppers, and garlic first, then transfer everything to the slow cooker except the cheeses and garnishes. Cook on low for about 6 hours. Add the cheese at the end while the slow cooker is still warm to get that creamy texture, but avoid cooking cheese too long to prevent curdling. Using rotisserie chicken from the start works great for convenience.
-
What’s the best way to make crispy tortilla strips to garnish?
Cut tortillas into thin strips and fry them in enough hot vegetable or canola oil to submerge them. Fry in batches until golden and crisp, then drain on paper towels and sprinkle lightly with salt. For a healthier option, you can bake strips brushed lightly with oil at 375°F (190°C) until crispy, about 10-15 minutes, flipping halfway.
-
Can I use leftover chicken instead of cooking breasts?
Absolutely! Using shredded rotisserie or leftover chicken saves time. Add it along with the other ingredients, simmer for about 15 minutes to blend flavors, and skip the long poaching step. This method is perfect when you want an even faster meal.
-
How can I adjust the soup to be more or less spicy?
To tame the heat, reduce or omit jalapenos and cayenne pepper. For a spicier kick, add extra jalapenos, a dash more cayenne, or some of your favorite hot sauce when serving. It’s great because this Creamy Chicken Tortilla Soup Recipe lets you dial spice up or down as you please.
-
Do I have to use both cream cheese and cheddar?
While you can experiment, combining cream cheese with cheddar creates the signature creamy yet flavorful texture. Cream cheese brings smoothness, and cheddar adds sharpness and meltiness. Using only one can change the consistency or taste, but sometimes that’s a good switch depending on your preference.
Final Thoughts
I hope you’ll give this Creamy Chicken Tortilla Soup Recipe a try soon because it truly feels like a hug on a chilly day. It’s no-fuss, full of comforting flavors, and flexible to fit whatever you have in your pantry or spice tolerance. Whenever I make it, it brings my family together around the table, and I have no doubt it will do the same for you. So grab a bowl, some crunchy tortilla strips, and cozy up — you’re in for a delicious treat!
Print
Creamy Chicken Tortilla Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 13 cups (about 6 servings)
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Description
This Creamy Chicken Tortilla Soup is a comforting and flavorful dish featuring tender chicken, black beans, corn, and a blend of spices simmered in a rich creamy broth. Enhanced with shredded cheddar and cream cheese, this soup delivers a velvety texture and bold southwestern flavors, perfect for cozy meals.
Ingredients
Soup Ingredients
- 2 Tablespoons butter
- 1 small yellow onion, diced
- 1 jalapeno pepper, diced
- 3 cloves garlic, diced
- 1 Tablespoon tomato paste
- 1 15 oz. can corn, drained
- 1 10 oz. can Rotel diced tomatoes with green chilies, undrained
- 1 15 oz. can black beans, drained and rinsed
- 5 cups chicken broth
- 2 small boneless skinless chicken breasts or 2 cups shredded chicken
- 1 pinch cayenne pepper
- 1 teaspoon cumin
- 1-2 teaspoons hot sauce (such as Frank’s Hot Sauce)
- 1 oz. packet taco seasoning (about 3 Tablespoons)
- 1 1/2 cups cheddar cheese, shredded (room temperature)
- 1/3 cup cream cheese, softened
For Topping
- Corn or flour tortillas (for frying into strips)
- Optional garnishes: diced avocado, sour cream, jalapeños, shredded cheese, cilantro
Instructions
- Sauté Aromatics: Heat 2 tablespoons of butter over medium heat in a pot. Add the diced onions and jalapeño peppers. Sauté for about 4 minutes until softened, then add the diced garlic and cook for an additional minute until fragrant.
- Add Main Ingredients: Stir in the tomato paste, drained corn, undrained Rotel tomatoes with green chilies, drained and rinsed black beans, chicken broth, chicken breasts, cayenne pepper, cumin, hot sauce, and taco seasoning. Start with 2 tablespoons of taco seasoning and adjust later as needed.
- Simmer Soup: Bring the soup to a gentle simmer over medium-low heat, partially covered. Avoid rapid boiling to keep the chicken tender and juicy. Simmer for 20-25 minutes or until the chicken is fully cooked through (timing depends on thickness).
- Shred Chicken: Remove the chicken breasts from the pot and shred using two forks. Return the shredded chicken to the soup.
- Add Cheeses: Reduce heat to low. Gradually sprinkle in shredded cheddar cheese and softened cream cheese, stirring continuously until the soup becomes smooth and creamy.
- Adjust Seasoning & Serve: Taste the soup and add any additional seasoning or hot sauce as needed. Garnish with optional toppings and fried tortilla strips before serving.
- Fry Tortilla Strips for Garnish: Cut corn or flour tortillas into thin strips. Heat vegetable or canola oil in a high-walled skillet over medium-high heat just enough to submerge the strips. Fry in batches until crisp and slightly browned, then drain on paper towels and sprinkle with salt.
Notes
- Optional garnishes include diced avocado, sour cream, jalapeños, shredded cheese, and cilantro.
- You can substitute 2 cups of rotisserie or leftover chicken instead of raw chicken breasts; add it with the other ingredients and simmer for 15 minutes.
- Make sure the cheese is near room temperature before adding to prevent grainy texture.
- Avoid overheating the soup when adding dairy to prevent separation.
- For a slower cooking method, use a crock pot by sautéing aromatics first, then combine ingredients except cheeses and garnishes. Cook on low for 6 hours or on high for 4 hours, shred chicken, then stir in cheeses off heat.
- Fresh or frozen corn (1 ½ cups) can be used instead of canned corn.
- This recipe is featured in The Cozy Cookbook on page 55.
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 4g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 55mg
