Creamy Chicken Tortilla Soup is the ultimate comfort food with bold Tex-Mex flavor and a velvety finish. This hearty soup combines tender shredded chicken, black beans, corn, tomatoes with green chilies, and warm spices, all brought together with cheddar and cream cheese for irresistible creaminess.
If you love soups that taste indulgent but still feel fresh and satisfying, Creamy Chicken Tortilla Soup belongs on your dinner menu this week. Even better, you can make it on the stovetop or in the Crock Pot. It also works beautifully with fresh chicken, leftover chicken, or rotisserie chicken.
I first made Creamy Chicken Tortilla Soup on a chilly evening when I wanted something hearty but easy. I had chicken breasts in the fridge and a few pantry staples ready to go. As the soup simmered, the aroma of cumin, taco seasoning, and garlic filled the kitchen. Once I stirred in the cheese and watched it melt into the broth, I knew it would be special. After topping it with crispy tortilla strips and avocado, I couldn't stop going back for another spoonful. Since then, it has become a regular request at our dinner table.
Ingredients
Equipment
Method
- Melt butter in a large pot over medium heat. Add onion and jalapeno and sauté 5-6 minutes. Add garlic and cook 1 minute.
- Add tomato paste, corn, diced tomatoes, black beans, taco seasoning, cumin, cayenne, and hot sauce.
- Pour in chicken broth and add chicken breasts. Bring to a gentle simmer and cook 20-25 minutes.
- Remove chicken, shred with two forks, and return to the pot.
- Reduce heat to low. Gradually stir in cheddar and cream cheese until smooth and creamy.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You'll Love Creamy Chicken Tortilla Soup
Rich and Creamy Without Being Heavy
Creamy Chicken Tortilla Soup achieves the perfect balance between hearty and fresh. The broth starts with chicken stock, tomatoes, beans, and corn, which create a flavorful base. Then cheddar cheese and cream cheese melt in, adding smooth texture and depth.
Because you add the cheese at low heat, it melts evenly and creates a silky consistency. The result feels indulgent while still allowing the spices and vegetables to shine.
Additionally, you can control the spice level. Add extra jalapeño or hot sauce for heat, or keep it mild for a family-friendly version.
Perfect for Make-Ahead Meals
Creamy Chicken Tortilla Soup stores beautifully. In fact, the flavors deepen as it sits.
You can refrigerate leftovers for up to three days or freeze portions for up to three months. Therefore, it works perfectly for meal prep or freezer-friendly dinners.
If you want to avoid overindulging, freezing part of the batch helps preserve leftovers for another night.
Ingredients That Make This Soup So Good
Fresh Aromatics and Vegetables
Onions, jalapeño, and garlic form the flavor base of Creamy Chicken Tortilla Soup. Sautéing them in butter softens their sharpness and builds depth right from the start.
Tomato paste adds richness, while Rotel-style diced tomatoes with green chilies contribute brightness and mild heat.
Corn and black beans add texture and heartiness. You can use canned, frozen, or fresh corn depending on what you have on hand.
Tender Shredded Chicken
Boneless skinless chicken breasts cook gently in the broth. Slow simmering keeps them juicy and tender.
After about 20-25 minutes, remove the chicken and shred it with two forks. Then return it to the pot to soak up even more flavor.
If you prefer convenience, use two cups of rotisserie or leftover chicken instead.
The Creamy Finish
Shredded cheddar cheese provides sharp, savory flavor. Cream cheese adds body and smoothness.
For best results, let the cheeses come close to room temperature before adding them. Then reduce the heat to low and stir gradually. This step prevents curdling and ensures a smooth finish.
How to Make Creamy Chicken Tortilla Soup
Stovetop Method
Start by melting butter in a large pot over medium heat. Add diced onions and jalapeño, cooking until softened. Then stir in garlic and cook briefly.
Next, add tomato paste, corn, diced tomatoes with green chilies, black beans, taco seasoning, cumin, cayenne, and hot sauce.
Pour in chicken broth and add the chicken breasts. Let the soup come to a gentle bubble. Avoid rapid boiling, as that can toughen the chicken.
After 20-25 minutes, remove the chicken, shred it, and return it to the pot.
Reduce the heat to low. Gradually stir in shredded cheddar and softened cream cheese until fully melted and creamy.
Taste and adjust seasoning as needed.
Crock Pot Method
First, sauté the onions, jalapeño, and garlic in butter on the stovetop. Then transfer them to the slow cooker.
Add all remaining ingredients except the cheeses and toppings. Cook on low for six hours.
Remove the chicken, shred it, and return it to the Crock Pot. Turn off the heat and stir in the cheeses until melted and smooth.
Toppings and Serving Ideas
Classic Garnishes
Toppings transform Creamy Chicken Tortilla Soup into a restaurant-style experience.
Try:
- Crispy tortilla strips
- Diced avocado
- Fresh cilantro
- Shredded cheese
- Sour cream
- Sliced jalapeños
Each topping adds texture and freshness that balances the creamy base.
How to Fry Tortilla Strips
Slice corn or flour tortillas into thin strips. Heat oil in a skillet until hot. Fry the strips in batches until crisp and lightly golden. Drain on paper towels and sprinkle with salt.
These crunchy strips elevate every bowl.
Pro Tips for the Best Creamy Chicken Tortilla Soup
- Keep the heat low when adding cheese to avoid grainy texture.
- Use room-temperature cheese for smoother melting.
- Adjust taco seasoning gradually to control salt levels.
- Simmer gently to keep chicken tender.
- Double the recipe and freeze half for later.
Because this soup is rich and filling, it makes an excellent main dish with minimal sides.
Storage and Reheating
Store Creamy Chicken Tortilla Soup in an airtight container in the refrigerator for up to three days.
To freeze, cool completely and store in freezer-safe containers for up to three months.
When reheating, warm gently on the stovetop or microwave. If needed, add a splash of broth to loosen the consistency.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes. Add two cups of shredded rotisserie chicken and simmer for about 15 minutes to blend flavors.
How spicy is this soup?
As written, it has mild to moderate heat. Adjust jalapeño and hot sauce to your preference.
Can I make it gluten-free?
Yes. The ingredients are naturally gluten-free, but double-check seasoning packets and broth labels.
Why did my cheese separate?
The soup was likely too hot when you added the cheese. Always reduce heat to low before stirring it in.
Can I add extra vegetables?
Absolutely. Bell peppers, zucchini, or spinach work well in this recipe.
Conclusion
Creamy Chicken Tortilla Soup delivers bold flavor, tender chicken, and irresistible creaminess in every spoonful. Whether you make it on the stovetop or in the Crock Pot, this soup offers comfort, flexibility, and crowd-pleasing appeal.
Top it generously, adjust the spice to your liking, and enjoy a cozy bowl that feels both hearty and fresh. Once you try this Creamy Chicken Tortilla Soup, it will quickly become one of your favorite go-to dinner recipes.
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