Name: Creamy Chicken Tortilla Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 Tablespoons butter; 1 small yellow onion, diced; 1 jaleno 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 (for garnish and serving)

Jump to Recipe· 4.4 from 58 reviews

There is nothing quite like a bowl of comfort, and this Creamy Chicken Tortilla Soup Recipe delivers exactly that with every spoonful. Rich and velvety from the blend of cheddar and cream cheese, this soup perfectly balances spicy, savory, and smoky notes from the jalapeno, cumin, and taco seasoning. Whether you’re using fresh chicken, leftovers, or rotisserie, it’s a simple yet soul-satisfying meal that’s bursting with flavor and ready to warm up any day.

Ingredients You’ll Need

The first image shows a white pot filled with chopped white onions and small green pieces of what looks like green bell pepper or jalapeno, being stirred by a red spatula with white polka dots. The second image shows the same white pot but now it contains five distinct and colorful layers of ingredients arranged side by side: bright yellow corn, chopped red tomatoes, finely chopped light green celery or onion, dark black beans, and a pile of orange and brown spices. The pot is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

These ingredients may seem straightforward, but each plays a crucial role in building the complex layers of taste, texture, and color in this soup. Fresh veggies bring brightness, spices add depth, and the cheeses lend that luscious creamy finish you’ll love.

2 Tablespoons butter: Provides a rich base to sauté your aromatics and infuse the soup with buttery flavor.
1 small yellow onion, diced: Adds sweetness and a savory foundation to the broth.
1 jalapeno pepper, diced: Gives the soup a perfect gentle kick of heat without overpowering it.
3 cloves garlic, diced: Brings aromatic depth and warmth to the soup’s flavor profile.
1 Tablespoon tomato paste: Concentrates the tomato flavor for a rich, hearty broth.
1 15 oz. can corn, drained: Sweet corn kernels provide textural contrast and pops of sweetness.
1 10 oz. can Rotel diced tomatoes with green chilies, undrained: Adds acidity and a touch of spice to brighten up the soup.
1 15 oz. can black beans, drained and rinsed: Introduces creaminess and fiber, balancing the flavors while making the soup heartier.
5 cups chicken broth: The base liquid that carries all the wonderful flavors together.
2 small boneless skinless chicken breasts, or 2 cups shredded chicken: Tender protein that absorbs all the spices and makes this a satisfying meal.
1 pinch Cayenne Pepper: Adds a subtle spicy warmth to enhance the overall flavor.
1 teaspoon cumin: Gives an earthy, smoky hint that’s essential in Southwest-style dishes.
1-2 teaspoons hot sauce: Provides adjustable heat and tangy complexity.
1 oz. packet taco seasoning (about 3 Tbsp): A blend of spices that ties the flavors together with authentic Mexican flair.
1 ½ cups cheddar cheese, shredded: Melts into the soup creating the luscious creamy texture that defines this recipe.
1/3 cup cream cheese, softened: Adds indulgent creaminess that smooths out the spice and enriches every bite.
Corn or Flour Tortillas (for topping): Bring crunch and a traditional touch that complements the creamy soup beautifully.

How to Make Creamy Chicken Tortilla Soup Recipe

Step 1: Sauté Aromatics

Start by heating the butter over medium heat in a large pot. Once melted, add the yellow onion and jalapeno pepper. Sauté them slowly for about 5 to 6 minutes until they soften and begin to release their sweet and spicy aroma. Add the garlic for the last minute to avoid burning—this delicate step builds an irresistible flavor base for your soup.

Step 2: Add the Core Ingredients

Next, stir in the tomato paste, corn, Rotel tomatoes with green chilies, black beans, chicken broth, and chicken breasts. Sprinkle in the pinch of cayenne pepper, cumin, hot sauce, and start with 2 tablespoons of taco seasoning. These components meld together, creating the delicious broth that will infuse your chicken and beans with warmth and bold southwestern character.

Step 3: Simmer Slowly

Allow the soup to come to a gentle bubble while partially covered. This slow simmering is key — boiling the chicken would toughen it. Cooking it this way keeps the meat tender and juicy while the flavors interlace beautifully. After 20-25 minutes, your chicken should be cooked through and ready to shred.

Step 4: Shred the Chicken and Return to Pot

Using two forks, shred the chicken breasts right in the pot or on a plate. Return the tender shredded chicken to the soup, stirring it in so every spoonful gets a good portion of juicy meat.

Step 5: Make It Creamy

Lower the heat to low, then sprinkle in the cheddar and add the softened cream cheese bit by bit. Stir gently until everything melts smoothly into the broth, transforming it into a rich and creamy delight that warms you from the inside out.

Step 6: Final Taste and Seasoning

Give your soup a final taste and adjust seasoning with more taco seasoning or hot sauce if you like it spicy. This flexibility lets you customize your Creamy Chicken Tortilla Soup Recipe exactly to your liking.

How to Serve Creamy Chicken Tortilla Soup Recipe

The image shows two white pots placed side by side on a white marbled surface. The pot on the left contains a clear soup with thin yellow shredded pieces floating on top, with a golden broth visible underneath. The pot on the right has a thick, creamy soup with many colorful ingredients: shredded white strips, yellow corn, black beans, diced red tomatoes, and bits of green herbs mixed evenly throughout the orange-tinted creamy base. Both pots have visible handles, and the difference between the thin broth soup and the thick, chunky creamy soup is clear. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The toppings are where you can add fun textures and fresh flavors. Crispy tortilla strips, fresh cilantro, a dollop of sour cream or Greek yogurt, sliced avocado, and a squeeze of lime all amplify the experience. Each garnish brings brightness or a crunchy contrast that pairs impeccably with the creamy soup.

Side Dishes

This soup is a hearty meal on its own, but pairing it with warm cornbread, a fresh green salad, or even Mexican street corn can round out the meal nicely. These sides complement the southwestern flavors without overpowering the delicate creaminess of the main star.

Creative Ways to Present

Serve this soup in rustic bowls or even hollowed-out mini pumpkins for a festive touch. Layer crispy tortilla chips on top just before serving for maximum crunch. You can also offer a toppings bar with different salsas, shredded cheese, and sliced jalapenos so everyone can customize their bowl at the table.

Make Ahead and Storage

Storing Leftovers

This soup holds up really well in the fridge for 3 to 4 days. Store it in an airtight container to preserve its creamy texture and bold flavors. Before refrigerating, let it cool completely to keep it fresh and safe to enjoy later.

Freezing

If you want to save some for a later date, this Creamy Chicken Tortilla Soup Recipe freezes beautifully. Portion it out and place in freezer-safe containers or bags, leaving some headspace for expansion. It will keep for up to 2 months and still taste just as delicious after thawing.

Reheating

To reheat, thaw overnight in the fridge if frozen. Warm gently on the stovetop over low heat, stirring often to prevent the cheese from separating. Avoid high heat to keep that creamy consistency perfectly smooth.

FAQs

Can I use rotisserie chicken for this soup?

Absolutely! Using rotisserie chicken is a fantastic shortcut that adds great flavor and saves cooking time. Just shred it and add at the same step where you would normally shred the freshly cooked chicken.

Is it possible to make this soup vegetarian?

Yes, you can omit the chicken and use vegetable broth instead of chicken broth. For added protein, consider adding extra beans or some sautéed mushrooms to maintain the soup’s heartiness and texture.

How spicy is this soup?

This soup offers a mild to medium level of spice from the jalapeno, cayenne, and taco seasoning, but it’s highly adaptable. You can reduce or omit the jalapeno and adjust the hot sauce to make it milder or heat it up as you like.

What’s the best way to make crispy tortilla strips for topping?

Cut corn or flour tortillas into thin strips, toss them lightly with oil and a pinch of salt, and bake at 375°F (190°C) on a baking sheet for about 10 minutes until crispy. They add delightful crunch that pairs perfectly with the creamy soup.

Can I prepare this soup in a slow cooker?

Definitely! Start by sautéing the onions, jalapeno, and garlic on the stove. Then transfer everything to the slow cooker, add the remaining ingredients except the cheeses, and cook on low for 4-6 hours. Add the cheeses in the last 15-20 minutes to melt in smoothly.

Final Thoughts

This Creamy Chicken Tortilla Soup Recipe is one of those magical dishes that feels like a warm hug on a chilly day. It’s so simple to make, yet incredibly satisfying and packed with bold flavors and delicious textures. I can’t encourage you enough to give it a try and make it your go-to comfort meal — your friends and family will be asking for seconds before you know it!