There’s something about a pot of Creamy Chicken Tortilla Soup bubbling away that feels like a hug from the inside out. It’s warm, a little spicy, creamy without being heavy, and oh-so satisfying. Whether you’re juggling kids’ homework, running from meeting to meeting, or just craving a cozy meal that makes your kitchen smell like heaven on a chilly evening, this recipe is going to be your new best friend.
I still remember the first time I made this for my kids—they went back for seconds before I’d even sat down with my bowl. That’s how I knew this recipe was a keeper.
Table of Contents
Why You’ll Love This Creamy Chicken Tortilla Soup
- It’s quick—ready in about 45 minutes.
- Works with fresh, leftover, or rotisserie chicken (hello, weeknight shortcut!).
- Packed with flavor from taco seasoning, Rotel tomatoes, jalapeño, and garlic.
- Creamy and indulgent thanks to cheddar and cream cheese.
- Family-friendly—mild enough for kids but easy to spice up with toppings.
If you’ve ever loved my Mexican Street Corn Soup, this one’s right up your alley too.
What Does Creamy Chicken Tortilla Soup Taste Like?
Think of it as chicken tortilla soup’s comfort food cousin. It’s got the same Tex-Mex flair—bright tomatoes, earthy beans, sweet corn, a kick of heat—but mellowed out with creamy cheese that ties everything together. It’s hearty without being heavy, like your favorite fall sweater: cozy but not suffocating.
Ingredients You’ll Need for Creamy Chicken Tortilla Soup
One of the things I love most about this Creamy Chicken Tortilla Soup is how it comes together with simple, everyday ingredients that you probably already have in your pantry. No fancy shopping trips required—just wholesome basics that transform into something cozy and flavorful. Let’s break it down so you know exactly what you’ll need:
- Butter – A couple of tablespoons to sauté your aromatics. This gives the soup a rich, silky base right from the start.
- Yellow onion – Dice it finely; it brings natural sweetness that balances the spices.
- Jalapeño pepper – Don’t be afraid of the heat. Once it’s cooked down, it adds flavor more than fire. If you love spice, leave in a few seeds!
- Garlic cloves – Fresh is best here. Garlic adds that deep, savory backbone every great soup needs.
- Tomato paste – Just a tablespoon gives the broth a concentrated, slightly tangy richness.
- Corn – A can of corn (drained) works perfectly, but you can also use fresh or frozen kernels if you’ve got them. Sweet corn pops beautifully against the creamy broth.
- Rotel diced tomatoes with green chilies – This is where the Tex-Mex magic happens. The chilies give just enough kick, while the tomatoes keep the soup bright and fresh.
- Black beans – A pantry staple that adds heartiness and extra protein. Be sure to rinse them so they don’t cloud your broth.
- Chicken broth – The soul of the soup. If you’ve got homemade stock, use it. If not, store-bought works just fine.
- Chicken breasts (or shredded chicken) – You can simmer raw chicken breasts directly in the soup, or take a shortcut with rotisserie chicken. I often use leftovers from recipes like Sheet Pan Balsamic Chicken—it’s a delicious way to stretch one meal into two.
- Spices and seasoning – A mix of taco seasoning, cumin, cayenne pepper, and hot sauce gives this soup its bold, comforting flavor.
- Cheddar cheese – Freshly shredded cheddar melts best and gives you that gooey, creamy finish.
- Cream cheese – Just a third of a cup makes the broth luscious and velvety. Pro tip: soften it first so it blends smoothly.
- Tortillas – Corn or flour tortillas, cut into strips and fried (or baked) until crisp, are the perfect topping. They add crunch, flavor, and authenticity to your Creamy Chicken Tortilla Soup.
The beauty of this ingredient list is its flexibility. If you’ve got a busy night, swap the chicken breasts for pre-cooked shredded chicken. Want it vegetarian? Double up on beans and corn, and swap in vegetable broth. This soup is forgiving, adaptable, and always delicious.
How to Make Creamy Chicken Tortilla Soup (Step by Step)
Making Creamy Chicken Tortilla Soup isn’t complicated—it’s really just a matter of layering flavors, taking your time with the broth, and adding the creamy finish at the right moment. Here’s the step-by-step process that I follow in my own kitchen.
Step 1: Sauté the Flavor Base
Start with a large, heavy-bottomed pot or Dutch oven. Melt 2 tablespoons of butter over medium heat. Once it begins to sizzle, add your diced yellow onion and jalapeño pepper. Let them cook for about 4 minutes, stirring often. The onion should turn soft and translucent, and the jalapeño will mellow out, giving just enough warmth without overpowering. Add the garlic last—just one minute is enough so it doesn’t burn.
Step 2: Build the Soup Base
Now stir in tomato paste for a little depth and body. Next, pour in your chicken broth, then add corn, Rotel tomatoes with green chilies, and black beans. The broth will look colorful and rustic at this stage—it’s like a confetti of Tex-Mex flavors floating in the pot.
Gently place the chicken breasts into the pot. This is when you’ll also add your spices: taco seasoning, cumin, a pinch of cayenne, and hot sauce. I recommend starting with a smaller amount of seasoning now and tasting later; you can always add more, but you can’t take it out once it’s in.
Step 3: Simmer the Chicken
Cover the pot partially and bring the soup to a very gentle simmer. Avoid a rolling boil—if the chicken cooks too fast, it becomes tough. Let the chicken simmer slowly for about 20–25 minutes, depending on thickness.
Here’s a little personal trick: I sometimes add leftover chicken from recipes like Slow Cooker Chicken Noodle Soup. It saves time, adds incredible depth, and makes this step even easier.
Step 4: Shred and Return the Chicken
Once the chicken is cooked through, remove it to a cutting board. Use two forks to shred it into bite-sized pieces. This is one of those oddly satisfying kitchen tasks that makes the soup feel homemade. Add the shredded chicken back into the pot, stirring it into the bubbling broth.
Step 5: Make It Creamy
Here’s where the magic happens. Lower the heat to the gentlest simmer (or even turn it off for a minute), then slowly sprinkle in the shredded cheddar cheese and softened cream cheese. Stir continuously as they melt into the broth. If the heat is too high, the dairy can separate and turn grainy—patience pays off here.
After a few minutes, the soup will transform into a silky, creamy base that clings beautifully to each spoonful of chicken and beans.
Step 6: Taste and Adjust
Give the soup a taste. Want it spicier? Add another dash of hot sauce or a pinch more cayenne. Need more depth? Stir in the rest of the taco seasoning. This step makes the soup truly yours.
Step 7: Garnish and Serve
Ladle the Creamy Chicken Tortilla Soup into bowls and top with crispy tortilla strips. From there, let your family or guests go wild with toppings: diced avocado, sour cream, jalapeño slices, shredded cheese, or fresh cilantro.
The contrast between the creamy broth and the crunchy tortillas is what makes this soup so addictive—you’ll find yourself going back for “just one more” bowl.
Tips and Tricks for Perfect Creamy Chicken Tortilla Soup
- Don’t boil the chicken hard—gentle simmer = juicy chicken.
- Room temp cheese melts smoother (no grainy soup!).
- Want it spicier? Add extra jalapeño or a splash of Frank’s hot sauce.
- Short on time? Use rotisserie chicken and cut the cooking down.
- Make extra tortilla strips—they disappear fast (ask me how I know…).
Storage
- Fridge: Keeps up to 4 days in an airtight container.
- Freezer: Freeze in portions for up to 3 months. Reheat gently and add a splash of broth if it’s too thick.
FAQs
Can I make this vegetarian?
Yes! Swap chicken for extra beans or diced zucchini and use veggie broth.
Can I use heavy cream instead of cream cheese?
You can, but cream cheese gives a thicker, tangier base.
Can I bake tortilla strips instead of frying?
Absolutely—brush with oil, sprinkle with salt, and bake at 400°F until golden.
Conclusion
This Creamy Chicken Tortilla Soup is pure comfort in a bowl—easy, flexible, and downright delicious. Whether you’re cooking on the stovetop or letting the Crock Pot do the work, it’s a recipe that feels like home.
Try it out this week, and let me know if your family loves it as much as mine does. Don’t forget to save or pin it—you’ll want this one on repeat!
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Print
Creamy Chicken Tortilla Soup – Quick, Easy, Delicious
- Total Time: 45 minutes
- Yield: 13 cups 1x
Description
This Creamy Chicken Tortilla Soup is easy to make on the stovetop or in the Crock Pot. Made with fresh or leftover chicken, cheddar, and cream cheese, it’s rich, comforting, and packed with classic Tex-Mex flavor.
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 tablespoons)
1 ½ cups cheddar cheese, shredded
1/3 cup cream cheese, softened
Instructions
1. Heat 2 tablespoons of butter over medium heat and sauté diced onions and jalapeno for 4 minutes.
2. Add garlic and cook for 1 more minute.
3. Stir in tomato paste, corn, Rotel, black beans, chicken broth, chicken breasts, cayenne, cumin, hot sauce, and taco seasoning. Start with 2 tablespoons of taco seasoning.
4. Cover partially and let the soup slowly come to a gentle bubble for 20–25 minutes.
5. Once chicken is cooked through, remove and shred it using two forks.
6. Reduce heat to low. Gradually add cheddar and cream cheese, stirring until melted and smooth.
7. Return shredded chicken to the pot and stir to combine.
8. Taste and adjust seasoning as needed. Garnish and serve.
Notes
For toppings, try diced avocado, sour cream, jalapenos, shredded cheese, or cilantro.
Rotisserie or leftover chicken works well—just simmer for 15 minutes to blend flavors.
Ensure cheeses are near room temperature for best melting results.
Avoid adding cheese to a very hot base to prevent graininess.
Frank’s Hot Sauce is recommended, but any preferred hot sauce works.
Use 1 ½ cups fresh or frozen corn as a substitute for canned.
To make crispy tortilla strips, fry sliced tortillas in oil until golden and sprinkle with salt.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 204
- Sugar: 3g
- Sodium: 785mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 1g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 41mg
Keywords: creamy chicken tortilla soup, easy chicken soup, cheesy Tex-Mex soup
