Name: Creamy Chicken Tortilla Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
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 (See notes)

Jump to Recipe

If you dream of diving into a cozy bowl of flavor-packed, soul-warming soup, this Creamy Chicken Tortilla Soup is your new best friend. Tender chicken, fire-roasted tomatoes, and sweet corn meld together in a creamy, cheesy broth that’s just the right amount of spicy, all crowned with your favorite crunchy toppings. This isn’t just another chicken soup; every spoonful combines Mexican-inspired comfort and weeknight convenience, making it a showstopper whether you’re feeding a crowd or curling up for a solo meal.

Creamy Chicken Tortilla Soup Recipe - Recipe Image

Ingredients You’ll Need

One thing I absolutely love about this soup is how a handful of familiar pantry staples and fresh additions can create magic in under an hour. Each ingredient brings its own personality, whether it’s creaminess, a spicy kick, or that beautiful golden color you just can’t resist.

Butter: Adds richness and helps develop the flavor base with sautéed veggies.
Yellow Onion: Its sweetness forms the aromatic foundation for the soup.
Jalapeno Pepper: Lends just the right amount of heat—remove the seeds to tame it, or leave a few if you like it spicy.
Garlic: Heightens all the savory undertones—freshly minced makes a difference!
Tomato Paste: Concentrated flavor for extra depth and a vibrant reddish hue.
Canned Corn: Sweet pops of yellow that add texture and balance the heat.
Rotel Diced Tomatoes with Green Chilies: Brings tang and just a hint of smokiness; don’t drain them, the juice matters.
Black Beans: Nutty and hearty, these turn your soup into a filling meal.
Chicken Broth: Builds up the liquid base and deepens the savory, homey flavors.
Boneless Skinless Chicken Breasts: The star protein; you can also use rotisserie or leftover shredded chicken.
Cayenne Pepper: Optional, but a little goes a long way to wake up your taste buds.
Cumin: That warm, earthy note every tortilla soup deserves.
Hot Sauce: Customizable heat—find your perfect splash level.
Taco Seasoning: The secret shortcut for big, bold flavor.
Cheddar Cheese: Sharp and melty, it thickens and flavors the broth beautifully.
Cream Cheese: For that unforgettable creamy finish.
Corn or Flour Tortillas: For topping or dipping—crispy or soft, you decide!

How to Make Creamy Chicken Tortilla Soup

Step 1: Sauté the Aromatics

Start by melting the butter in a big, heavy-bottomed pot over medium heat. Toss in the diced onion and jalapeno, allowing them to soften and release their fragrances for about four minutes. When you add the garlic for that last minute, you’ll notice the kitchen fills with anticipation—this is where the flavor foundation begins!

Step 2: Layer in All the Good Stuff

Next, stir in the tomato paste, corn, Rotel tomatoes (juice and all), black beans, chicken broth, fresh chicken, a sprinkle of cayenne, cumin, a dash or two of hot sauce, and your taco seasoning. If you’re cautious on the spice, start with less taco seasoning; you can always amp it up later. At this point, your pot is starting to look and smell like something amazing.

Step 3: Gently Simmer the Chicken

Bring the soup up to a gentle bubble, partially covering the pot. Avoid a hard boil—it’s better to let the chicken poach slowly, staying super juicy and soft. You’ll want to cook everything for about 20 to 25 minutes, depending on the thickness of the chicken breasts.

Step 4: Shred the Chicken

Once the chicken is cooked all the way through, lift it out and place it on a plate or cutting board. Grab two forks and get shredding! Then return all that tender, shredded chicken right back into your soup so it can soak up more goodness.

Step 5: Stir in Dairy Magic

Turn the heat down low and gradually add in the shredded cheddar and cubes of softened cream cheese. Stir constantly as they melt, creating that luscious, creamy swirl that takes this from brothy to dreamy. The cheese shouldn’t clump if you add it a bit at a time—it’ll melt right into the soup and thicken it up beautifully.

Step 6: Taste, Garnish, and Serve!

Give your Creamy Chicken Tortilla Soup a final taste and adjust the seasonings if needed. Spoon it into bowls and don’t forget the toppings: crunchy tortilla strips, a handful of fresh cilantro, maybe a few slices of jalapeno, or a dollop of sour cream. Every person can make their bowl unique!

How to Serve Creamy Chicken Tortilla Soup

Garnishes

Go wild with toppings—the more textures and pops of flavor, the better! Crispy tortilla strips or crumbled chips, fresh cilantro, creamy avocado, thinly sliced radishes, shredded cheese, and even a drizzle of lime juice all take your Creamy Chicken Tortilla Soup over the top. Let everyone garnish to their heart’s content for a fun, interactive meal.

Side Dishes

Although this soup is hearty enough to be the center of attention, it pairs beautifully with cornbread, warm flour tortillas, or even a big green salad tossed with a citrusy dressing. If you’re having friends over, try serving it alongside a spread of guacamole and salsa with plenty of chips for dipping—your kitchen might turn into the best taco spot in town!

Creative Ways to Present

For weeknight fun, ladle Creamy Chicken Tortilla Soup into oven-safe bowls, top with cheese and a few tortilla chips, and pop under the broiler until golden and bubbling. Or try serving the soup in big mugs for movie night—cozy, portable, and oh so comforting. A toppings “bar” is a great way to entertain too: everyone gets to DIY their perfect bowl.

Make Ahead and Storage

Storing Leftovers

Any leftover Creamy Chicken Tortilla Soup will keep beautifully in the refrigerator for up to three days. Let the soup cool completely before transferring to airtight containers—this helps preserve its flavor and prevents the toppings from getting soggy.

Freezing

You can freeze this soup (minus tortilla garnishes) for extra-busy days! Cool completely and store in freezer-safe containers, leaving an inch or so at the top for expansion. Creamy soups can sometimes separate a little after freezing, but a good stir will bring everything back together when you reheat.

Reheating

To reheat, warm the soup over medium-low on the stovetop, stirring frequently so it regains its creamy, velvety texture. If it feels too thick, stir in a splash of broth or milk. For microwave reheating, use short intervals and stir between each—this helps prevent cheese from clumping.

FAQs

Can I use rotisserie chicken?

Absolutely! Using pre-cooked, shredded rotisserie chicken is a fantastic shortcut. Just add it during the final simmer, so it soaks up flavor but doesn’t dry out.

What can I use instead of cream cheese?

If you’re out of cream cheese, a few tablespoons of sour cream or Greek yogurt can add similar tang and creaminess. Add these off heat to prevent curdling.

How do I make my Creamy Chicken Tortilla Soup spicier?

To amp up the spice, leave the seeds in your jalapeno, increase the cayenne, or pick a hotter hot sauce. A sprinkle of chili flakes on top is also a great final touch.

Are flour or corn tortillas better for this soup?

That all depends on your personal taste! Corn tortillas are more traditional and add a lovely earthy crunch, while flour tortillas are soft and perfect for dipping and rolling up with cheese.

Can I make Creamy Chicken Tortilla Soup dairy-free?

You can! Swap the butter for olive oil, use dairy-free cream cheese and cheese alternatives, and check your taco seasoning for hidden dairy. The soup will still be delicious and creamy, just from the pureed beans and tomatoes.

Final Thoughts

If your chilly day needs a little edible sunshine, this Creamy Chicken Tortilla Soup will make you a believer in easy comfort food. Let it become your new weeknight staple or your go-to for sharing with loved ones—you’ll be amazed at just how quickly it disappears. Don’t wait, gather your ingredients and dive in!

Creamy Chicken Tortilla Soup Recipe

★★★★★

5.1 from 23 reviews

Author: lina
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

Warm up with a bowl of delicious Creamy Chicken Tortilla Soup. This hearty and flavorful soup is perfect for cozy nights in or entertaining friends. Packed with tender chicken, beans, corn, and a blend of spices, it’s sure to be a hit with everyone!

Instructions

Heat 2 Tbsp. butter over medium heat and add the diced onions and peppers. Sauté for 4 minutes, then add the garlic and cook for 1 more minute.
Add all remaining ingredients EXCEPT for the cheddar cheese, cream cheese, and garnish ingredients. I also recommend starting with 2 Tbsp. of Taco Seasoning and add more to taste toward the end if preferred. (I end up using all of it.)
Let the soup gradually come to a gentle bubble, partially covered. If the chicken boils rapidly, it becomes tough. Cooking it slowly keeps it nice and juicy.
Remove the chicken after 20-25 minutes, once cooked through. (Timing depends on the thickness of the chicken.) Use 2 forks to shred, then return to the soup.
Reduce heat to low and gradually sprinkle in the shredded cheese and softened cream cheese. Stir until smooth and creamy.
Taste and add any additional seasonings as needed. Garnish and serve!