I absolutely love diving into a warm bowl of this Creamy Chicken Tortilla Soup Recipe, especially on chilly evenings when you want something comforting yet full of vibrant flavors. It’s the kind of soup that wraps you up like a cozy blanket but with that perfect kick of spice and creaminess that keeps you coming back for more.
When I first tried this recipe, I was surprised by how incredibly smooth and hearty it turned out without feeling heavy. Whether you’re serving it for a casual family dinner or a friendly gathering, you’ll find that this soup is a total crowd-pleaser, simple to make, and packed with ingredients that most of us usually have on hand.
Why You’ll Love This Recipe
- Rich and Creamy Texture: The blend of cream cheese and cheddar makes this soup ultra-smooth and satisfying.
- Simple Ingredients: You probably already have most of what you need in your pantry and fridge.
- Flexible and Customizable: Easy to adjust spice levels and add your favorite toppings or sides.
- Perfect for Any Occasion: Whether it’s a busy weeknight or weekend meal, it’s quick to make and loved by all ages.
Ingredients You’ll Need
This Creamy Chicken Tortilla Soup Recipe brings together classic Southwestern flavors with the creamy comfort that only cheese and cream can provide. When shopping, fresh jalapenos and good quality chicken broth make a noticeable difference in the final taste.
- Butter: Adds richness and helps sauté the veggies to develop deeper flavors.
- Yellow onion: The base of flavor; I like mine diced small for quick cooking.
- Jalapeno pepper: Brings subtle heat—remove seeds if you want it milder.
- Garlic: Essential aromatic that scents the entire soup beautifully.
- Tomato paste: A flavor booster that adds a slight tang and depth.
- Corn: Sweet kernels provide nice texture and balance the spice.
- Rotel diced tomatoes with green chilies: Adds moisture, spice, and bright tomato notes.
- Black beans: Gives a bit of heartiness and protein with a creamy texture.
- Chicken broth: The soup’s base; homemade or good-quality store-bought works best.
- Chicken breasts or shredded chicken: Keeps the soup protein-packed and hearty.
- Cayenne pepper: Use sparingly if you’re sensitive to heat; it adds a smoky kick.
- Cumin: A classic Southwestern spice that warms up the soup’s flavor profile.
- Hot sauce: I love Frank’s for balanced heat, but adjust to your preference.
- Taco seasoning packet: Brings that familiar taco flavor harmony to the soup.
- Cheddar cheese: Sharp and melty, it makes the soup creamy and cheesy.
- Cream cheese: Softened to ensure it blends in smoothly without curdling.
- Corn or flour tortillas (for topping): For frying into crispy strips, they add perfect crunch and texture.
Variations
I love playing with this recipe to suit different moods or dietary needs. It’s wonderful to personalize with what you have—be it swapping chicken for turkey or adjusting the heat level just right for your family.
- Using Rotisserie Chicken: I often use leftover rotisserie chicken to save time; it makes the soup even more flavorful and juicy without extra effort.
- Vegetarian Version: Skip the chicken and double the beans or add chopped mushrooms for an equally hearty meal.
- Spice Level: If you prefer mild, leave out jalapenos and cayenne; for heat lovers, add extra hot sauce or fresh diced chilies.
- Dairy-Free Option: Replace cream cheese and cheddar with plant-based creamy alternatives to enjoy this soup without dairy.
How to Make Creamy Chicken Tortilla Soup Recipe
Step 1: Sauté the Flavor Base
Start by melting 2 tablespoons of 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 to smell amazing. Add the diced garlic last and cook for just 1 more minute—don’t let it brown or it’ll turn bitter. This step is key because it builds the flavor foundation for your creamy chicken tortilla soup recipe.
Step 2: Add the Bulk of Ingredients and Simmer
Next, pour in everything but the cheeses and garnishes: tomato paste, corn, Rotel tomatoes with chilies, black beans, chicken broth, chicken breasts, cayenne, cumin, hot sauce, and taco seasoning. I usually start with 2 tablespoons of taco seasoning and add more later if needed. Bring the soup up to a gentle simmer, then reduce the heat to low, covering partially. Be patient here — slow cooking the chicken keeps it tender and juicy, avoiding toughness.
Step 3: Shred the Chicken and Finish the Soup
After about 20 to 25 minutes, check the chicken—it should be cooked through but not overdone. Remove the chicken breasts carefully, shred them with two forks right in the pot or on a plate, then stir them back into the soup. Now, lower the heat to the lowest setting and gradually add the shredded cheddar and softened cream cheese. Stir continuously to melt everything smoothly into that perfect creamy consistency. If you add the cheeses too quickly or the soup is too hot, you might see separation or graininess, so be gentle!
Step 4: Taste and Adjust Seasonings
Before serving, give it a taste test and add any extra hot sauce, seasoning, or salt to suit your liking. This part lets you tailor the soup’s flavor exactly how you like it. Serve hot, topped with your favorite crispy tortilla strips and any garnishes you love.
Pro Tips for Making Creamy Chicken Tortilla Soup Recipe
- Start Cheeses at Room Temp: Softening cream cheese beforehand makes it easier to incorporate without lumps.
- Low and Slow Cooking: Avoid a rolling boil when cooking chicken to keep it tender and juicy.
- Tortilla Strips on the Side: Fry tortillas fresh right before serving for the best crunch and texture contrast.
- Layer Your Seasoning: Add taco seasoning gradually and adjust toward the end for perfect flavor balance.
How to Serve Creamy Chicken Tortilla Soup Recipe
Garnishes
I love topping this soup with diced avocado for creaminess and a fresh feel, a generous dollop of sour cream for cooling the heat, and freshly chopped cilantro to brighten everything up. Jalapenos and shredded cheddar cheese on top just take it another notch, especially if you want a bit extra kick or cheesiness. The crispy tortilla strips add that delightful crunch I always crave.
Side Dishes
This soup pairs beautifully with a simple green salad dressed with lime vinaigrette or some warm, buttery cornbread to soak up every last drop. If I’m feeling indulgent, a side of Mexican street corn (elote) elevates the meal to restaurant-quality without extra fuss.
Creative Ways to Present
For special occasions, I like serving this soup in mini bread bowls—makes everyone feel fancy and adds an edible container! Another fun idea is layering it into a clear glass bowl to show the beautiful layers of beans, corn, chicken, and creamy broth, then sprinkling your toppings right before serving.
Make Ahead and Storage
Storing Leftovers
I let the soup cool completely, then store it in airtight containers in the fridge for up to four days. I found that the flavors actually deepen overnight, making for an even better lunch the next day!
Freezing
This Creamy Chicken Tortilla Soup Recipe freezes well, which is a lifesaver for busy weeks. I recommend freezing it before adding the cheese, then stirring in fresh cheese when reheating to keep the texture creamy and fresh.
Reheating
When reheating, warm the soup gently over medium-low heat, stirring often to redistribute the creaminess and prevent the cheese from separating. Adding a splash of broth or water helps to loosen it up if it thickens too much in the fridge.
FAQs
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Can I use leftover or rotisserie chicken instead of raw chicken breasts?
Absolutely! Using leftover rotisserie chicken is a great shortcut and adds extra depth of flavor. Just add the shredded chicken at the same time you would add raw chicken and let it simmer for about 15 minutes to blend the flavors—no need to boil it.
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How do I make this soup less spicy?
You can reduce or omit the jalapeno and cayenne pepper, and choose a milder hot sauce or leave it out altogether. Adding more cheese and sour cream as garnishes also helps mellow the heat nicely.
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Can I make this soup in a slow cooker?
Yes! Sauté the onions, peppers, and garlic first, then transfer them and all other ingredients except the cheeses and garnishes to your slow cooker. Cook on low for about 6 hours or on high for 4 hours, shred the chicken, add the cheeses, and stir until creamy before serving.
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How do I prevent the cheese from curdling in the soup?
Make sure to add the softened cheeses when the heat is turned down to low and stir gently. Adding cheese to soup at too high a temperature or too quickly can cause it to separate, resulting in a grainy texture.
Final Thoughts
This Creamy Chicken Tortilla Soup Recipe has become a staple in my kitchen because it’s just so darn good and comforting. I love sharing it with friends who immediately ask for the recipe, and I know you’ll feel the same once you taste that perfect blend of creaminess, spice, and hearty ingredients. Give it a try—you might just find your new go-to soup for every season.
Print
Creamy Chicken Tortilla Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 13 cups (about 6-7 servings)
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Description
This Creamy Chicken Tortilla Soup is a comforting, flavorful dish featuring tender chicken simmered in a spicy tomato and bean broth enriched with cheddar and cream cheese. Enhanced with jalapenos, cumin, and a hint of cayenne, it balances spicy and creamy elements perfectly. Crispy fried tortilla strips add delightful texture, making it an ideal meal for chilly days or anytime you want a hearty, warming soup.
Ingredients
Sauce and 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 1/2 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 or 2 cups shredded chicken (rotisserie or leftover)
- 1 pinch cayenne pepper
- 1 teaspoon cumin
- 1-2 teaspoons hot sauce (Frank’s Hot Sauce recommended)
- 1 oz. packet taco seasoning (about 3 Tablespoons)
Dairy
- 1 1/2 cups cheddar cheese, shredded (room temperature for best melting)
- 1/3 cup cream cheese, softened
For Topping
- Corn or flour tortillas (for frying into strips)
- Optional garnishes: diced avocado, sour cream, jalapenos, shredded cheese, cilantro
Instructions
- Sauté Aromatics: Heat 2 tablespoons butter over medium heat in a large pot. Add the diced onion and jalapeno pepper; sauté for 4 minutes until softened. Add the diced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
- Add Soup Ingredients: Stir in the tomato paste, then add the corn, Rotel diced tomatoes with green chilies (with liquid), black beans, chicken broth, cayenne pepper, cumin, hot sauce, and taco seasoning. Start with 2 tablespoons of taco seasoning and add more later if desired.
- Simmer Chicken: Add the chicken breasts to the pot. Bring the soup to a gentle simmer, partially covered, over medium-low heat. Avoid boiling rapidly to keep chicken tender and juicy. Let cook for 20-25 minutes, or until chicken is cooked through depending on thickness.
- Shred Chicken: Remove the chicken breasts from the soup and transfer to a cutting board. Use two forks to shred the meat finely, then return the shredded chicken to the soup.
- Add Cream Cheese and Cheddar: Reduce heat to low. Gradually sprinkle in the shredded cheddar cheese and softened cream cheese, stirring continuously until the cheeses melt completely and the soup is smooth and creamy.
- Adjust Seasonings and Serve: Taste the soup and add additional taco seasoning, hot sauce, or salt as needed. Ladle the soup into bowls, garnish with your choice of diced avocado, sour cream, jalapenos, extra shredded cheese, cilantro, and fried tortilla strips.
- Fry Tortilla Strips: Cut corn or flour tortillas into strips. Heat enough vegetable or canola oil in a high-walled skillet over medium-high heat to submerge the strips. Fry strips in batches until crisp and lightly browned. Drain on paper towels and sprinkle with salt before serving.
Notes
- Optional garnishes: diced avocado, sour cream, jalapenos, shredded cheese, and cilantro enhance flavor and presentation.
- Use rotisserie or leftover chicken instead of raw breasts by adding directly to the soup and simmering 15 minutes to meld flavors.
- Bring cheeses to room temperature before adding to the soup to avoid grainy texture and ensure smooth melting.
- Avoid boiling soup vigorously once chicken is in to keep meat tender and juicy.
- Frozen or fresh corn can substitute canned corn if preferred.
- For a slow cooker method, sauté aromatics first, then combine all ingredients except cheeses and garnishes in the slow cooker. Cook on low for 6 hours, shred chicken, and then stir in cheeses off heat.
- Fried tortilla strips add wonderful crunch and texture—don’t skip this garnish.
- This recipe is featured in The Cozy Cookbook, page 55.
Nutrition
- Serving Size: 1.8 cups (approximate)
- Calories: 320
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 65 mg
