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