Creamy Chicken Tortilla Soup Recipe

Introduction

Creamy Chicken Tortilla Soup is a comforting, flavorful dish perfect for any day you crave a warm bowl of goodness. Packed with tender chicken, spices, and a creamy broth, it’s easy to make and can be topped with crispy tortilla strips for the perfect crunch.

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
• 1 oz. packet taco seasoning (about 3 Tbsp.)
• 1 ½ cups cheddar cheese, shredded
• 1/3 cup cream cheese, softened
• Corn or flour tortillas for topping (see notes)

Instructions

1. Step 1: Heat the butter over medium heat in a large pot. Add the diced onion and jalapeno pepper, sautéing for 5-6 minutes until softened. Add the garlic and cook for 1 more minute.
2. Step 2: Stir in the tomato paste, then add the corn, Rotel tomatoes with juices, black beans, chicken broth, chicken breasts (or shredded chicken), cayenne pepper, cumin, hot sauce, and 2 tablespoons of taco seasoning. Bring the soup to a gentle simmer, partially covered.
3. Step 3: Let the soup simmer gently for 20-25 minutes until the chicken is cooked through. Avoid boiling rapidly to keep the chicken tender.
4. Step 4: Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the pot.
5. Step 5: Lower the heat to low. Gradually add the shredded cheddar cheese and softened cream cheese, stirring until the soup is smooth and creamy.
6. Step 6: Taste and adjust seasoning by adding more taco seasoning or hot sauce if desired. Serve hot with crispy tortilla strips or your favorite garnishes.

Tips & Variations

• Use rotisserie or leftover chicken for a quicker version; add it at the start and simmer for 15 minutes.
• Let cheeses come to room temperature before adding to avoid a grainy texture.
• Fry tortilla strips by cutting tortillas into strips and frying in hot oil until crisp for an authentic topping.
• Swap canned corn with fresh or frozen corn for added texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to avoid curdling the dairy. This soup freezes well—thaw in the fridge overnight and reheat slowly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover chicken instead of cooking breasts?

Yes, leftover or rotisserie chicken works great. Add it at the same time as you would raw chicken and simmer for about 15 minutes to let the flavors blend.

How do I prevent the cheese from separating in the soup?

Allow the cheeses to soften to room temperature before adding, and add them gradually over low heat. Avoid boiling after adding cheese to keep the texture smooth.

Creamy Chicken Tortilla Soup Recipe

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★★★★★

4.4 from 76 reviews

This Creamy Chicken Tortilla Soup is a comforting and flavorful dish featuring tender chicken simmered in a spiced tomato and bean broth, enriched with creamy cheeses and topped with crispy tortilla strips. Perfect for a cozy meal, this soup balances a spicy kick with creamy textures and fresh toppings like avocado and cilantro.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

Soup Base

• 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 (or 1 ½ cups frozen or fresh corn)
• 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 (about 12 oz) or 2 cups shredded chicken
• 1 pinch cayenne pepper
• 1 teaspoon cumin
• 1–2 teaspoons hot sauce (e.g., Frank’s Hot Sauce)
• 1 oz. packet taco seasoning (about 3 Tbsp.)
• 1 ½ cups shredded cheddar cheese, room temperature
• 1/3 cup cream cheese, softened

Garnishes and Toppings

• Corn or flour tortillas (for frying into crispy strips)
• Diced avocado (optional)
• Sour cream (optional)
• Additional shredded cheese (optional)
• Jalapenos (optional)
• Cilantro (optional)

Instructions

1. Sauté Aromatics: Heat 2 tablespoons butter over medium heat in a large pot. Add the diced onions and jalapeno pepper, cooking for 5-6 minutes until softened. Add the diced garlic and cook for an additional 1 minute until fragrant.
2. Add Soup Ingredients: Stir in the tomato paste and then add the drained corn, undrained Rotel diced tomatoes with green chilies, black beans, chicken broth, chicken breasts, cayenne pepper, cumin, hot sauce, and taco seasoning. Start with 2 tablespoons of taco seasoning and adjust later to taste.
3. Simmer the Soup: Bring the soup to a gentle simmer, partially covering the pot. Avoid rapid boiling to keep the chicken tender. Cook for 20-25 minutes or until the chicken is cooked through; timing depends on chicken thickness.
4. Shred the Chicken: Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the soup pot.
5. Add Creamy Cheeses: Reduce the heat to low. Gradually stir in the shredded cheddar cheese and softened cream cheese, mixing until the soup turns smooth and creamy. Be sure the heat is low to prevent dairy from separating.
6. Adjust Seasonings and Serve: Taste the soup and add additional taco seasoning, hot sauce, salt, or other seasonings as preferred. Ladle into bowls and garnish with your choice of diced avocado, sour cream, jalapenos, shredded cheese, cilantro, and crispy tortilla strips.
7. Prepare Tortilla Strips (Optional): Cut corn or flour tortillas into strips. Heat vegetable or canola oil in a high-walled skillet over medium-high heat. Fry tortilla strips in batches until crisp and slightly browned. Drain on paper towels and sprinkle with salt before serving as garnish.

Notes

• Optional garnishes include diced avocado, sour cream, jalapenos, shredded cheese, and cilantro for added flavor and texture.
• Leftover rotisserie chicken (about 2 cups) can replace raw chicken breasts; add it at the start and simmer for 15 minutes.
• Cheeses melt creamier when at room temperature before adding to the soup.
• Ensure the soup base is not too hot when adding cheese to prevent grainy texture due to dairy separation.
• Frank’s Hot Sauce is recommended for a balanced spicy flavor, but substitute any favorite hot sauce.
• Frozen or fresh corn can be substituted for canned corn in equal amounts.
• For slow cooker method: Sauté onions, peppers, garlic then transfer with all ingredients except cheeses and garnishes to slow cooker. Cook on low for 6 hours or high for 4 hours. Shred chicken and return to slow cooker, then stir in cheeses at the end.
• Frying tortilla strips adds a crunchy garnish that complements the creamy soup texture.

Keywords: chicken tortilla soup, creamy chicken soup, Mexican soup, comfort food, spicy soup, tortilla strips, hearty soup