Picture this: a chilly evening, a cozy blanket, and a steaming bowl of the most comforting soup you can imagine. That’s the magic of Creamy Chicken Tortilla Soup. It’s not just a meal; it’s a warm, delicious hug from the inside out.
This particular recipe is a beautiful dance of flavors and textures. You get the familiar, comforting taste of classic chicken soup, but then it’s jazzed up with a little spice, a lot of creaminess, and those incredible toppings. Seriously, the topping bar is where the real party starts.
Why This Soup Beats All Other Soups
What makes this version so special, you ask? Well, it’s that incredible, velvety base. Unlike brothy tortilla soups, this one gets its luxurious body from a clever duo of cheeses. The cheddar brings a sharp, familiar flavor, while the cream cheese melts into utter smoothness.
It’s the ultimate choose-your-own-adventure dinner. Love heat? Pile on the jalapeños and hot sauce. Prefer something cool and creamy? Avocado and sour cream are your best friends. Every single spoonful can be a little different, and that’s what makes it so fun to eat.
Ingredients Needed for the Recipe
Gathering your ingredients is the first step to soup success. Here’s your shopping list for this flavor fiesta:
- Butter
- Yellow onion
- Jalapeno pepper
- Garlic cloves
- Tomato paste
- Canned corn, drained
- Canned diced tomatoes with green chilies (like Rotel), undrained
- Canned black beans, drained and rinsed
- Chicken broth
- Boneless, skinless chicken breasts
- Cayenne Pepper
- Cumin
- Hot sauce (like Frank’s)
- Packet of taco seasoning
- Shredded cheddar cheese
- Cream cheese, softened
- Corn or flour tortillas (for topping)
How to make Creamy Chicken Tortilla Soup?
Building Your Flavor Foundation
Start by melting that butter in a nice, heavy-bottomed pot. Toss in your diced onion and jalapeño—this is where the good smells begin. You’re not trying to brown them, just soften them up until they’re friendly and translucent.
Now, add the garlic. Ah, the garlic. Just let it cook for a minute until it’s fragrant. That quick sizzle is the sound of your kitchen becoming a five-star restaurant, I promise.
Simmering the Soul of the Soup
This is where the party really gets started. Stir in the tomato paste, then add the corn, the entire can of tomatoes (juice and all!), and the black beans. Don’t drain those tomatoes; that liquid is pure flavor gold.
Now, pour in the chicken broth and add your chicken breasts. Here’s a pro tip: let this come to a gentle bubble, not a rolling boil. A gentle simmer keeps the chicken tender and juicy, instead of tough and chewy.
The Shredding Ceremony
After about 20 to 25 minutes, your chicken should be cooked through. Fish it out and place it on a cutting board. Then, take two forks and shred it apart. It should practically fall apart, it’s so tender.
This isn’t a chore, it’s a ritual. Toss all that beautifully shredded chicken back into the pot. It’s ready to soak up all the creamy goodness that’s coming next.
The Grand, Creamy Finale
This is the magic step. Reduce the heat to low—this is crucial. You want the soup to be hot, but not boiling wildly when you add the cheese.
Now, gradually sprinkle in the shredded cheddar and add dollops of your softened cream cheese. Stir, stir, stir until everything melts into a smooth, creamy, dreamy paradise. You’ll see the transformation happen right before your eyes.
What If I’m a Slow Cooker Fanatic?
Good news, this soup adapts beautifully to the slow, patient magic of a Crock-Pot. Simply soften your onions, peppers, and garlic in a skillet first—this step adds a depth of flavor you just can’t skip.
Then, transfer that mixture to your slow cooker and add everything else except the cheeses. Let it cook on low for about 6 hours; the long, slow heat makes the chicken incredibly tender. Shred the chicken, then turn off the heat and stir in the cheeses until they’re perfectly melted.
The Art of the Topping Bar
This is, without a doubt, the most exciting part. Setting up a topping bar turns a simple soup into an interactive feast. It’s a fantastic way to let everyone customize their bowl exactly how they like it.
Think beyond the basics. Sure, shredded cheese and sour cream are must-haves. But why not offer crispy bacon bits, a squeeze of fresh lime juice, or even a sprinkle of cotija cheese? The possibilities are truly endless, and oh-so-delicious.
Tips
For the love of creamy soup, make sure your cream cheese is softened. If you forget, cube it and let it sit in a warm microwave (with a cup of hot water inside) for five minutes. It makes a world of difference.
Control the heat with your toppings. The soup itself can be mild; you can let people amp up the spice level with jalapeños, hot sauce, or even some crushed red pepper flakes on the side. It keeps everyone happy.
If you’re using pre-cooked chicken, like a rotisserie bird, just add it to the pot and let it simmer for 15 minutes to warm through. There’s no need to boil it, you’re just letting the flavors get to know each other.
Can I Make This Soup Ahead of Time?
Absolutely, and it might even taste better the next day. Simply prepare the soup base completely, but wait to add the cheeses until you’re ready to reheat and serve. This prevents any potential graininess.
Let the soup cool completely before storing it in an airtight container in the fridge. It will keep beautifully for up to three days. When you’re ready, gently reheat it on the stove over medium-low heat, then stir in the cheeses. Easy as pie, or, well, soup.
How to Freeze For a Rainy Day
This soup is a freezer champion, which is great news for future-you. Again, freeze it before adding the dairy. The creamy base can sometimes separate when frozen and thawed.
Portion the cooled, cheese-free soup into freezer-safe containers or bags. Leave a little room for expansion. It will be your saving grace on a busy night for months to come—just thaw, heat, add cheese, and garnish.
The Secret to Perfectly Crispy Tortilla Strips
While store-bought strips work, homemade are a game-changer. Simply slice corn or flour tortillas into thin strips. Heat about a half-inch of neutral oil, like vegetable or canola, in a skillet.
Fry them in small batches until they’re golden and crisp. Don’t crowd the pan! Drain them on a paper towel and hit them with a pinch of salt immediately. They add an irresistible crunch that takes the entire bowl to the next level.
Creamy Chicken Tortilla Soup Recipe
Description
This Creamy Chicken Tortilla Soup is a rich, satisfying twist on the classic favorite. Packed with tender shredded chicken, black beans, corn, and tomatoes, it’s simmered in a flavorful broth and finished with a touch of cream for luxurious smoothness. Topped with crispy tortilla strips, fresh avocado, cheese, and lime, every bite delivers warmth, texture, and bold Southwestern flavor—perfect for chilly nights or when you need something hearty and delicious.
Ingredients
Recommended Toppings
Instructions
-
Sauté Aromatics
In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook until softened and translucent, about 5 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.Don’t let the garlic burn—it will turn bitter. -
Toast the Spices
Add ground cumin, chili powder, dried oregano, and cayenne (if using). Stir constantly for 30–60 seconds to toast the spices and deepen their flavor.Toasting releases essential oils and prevents a raw spice taste. -
Cook the Chicken
Add chicken breasts or thighs to the pot. Pour in chicken broth, diced tomatoes (with juices), black beans, and corn. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until chicken is fully cooked through.Shred the chicken directly in the pot with two forks once cooked. -
Add Cream & Lime
Stir in heavy cream and fresh lime juice. Simmer gently for 5 more minutes to blend flavors. Do not boil vigorously after adding cream.Taste and season with salt and pepper as needed. -
Serve with Toppings
Ladle hot soup into bowls. Top generously with crispy tortilla strips, diced avocado, shredded cheese, fresh cilantro, sour cream, and a squeeze of lime.Let everyone customize their bowl!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 20gg31%
- Saturated Fat 9gg45%
- Trans Fat 0.5gg
- Cholesterol 95mgmg32%
- Sodium 780mgmg33%
- Potassium 960mgmg28%
- Total Carbohydrate 28gg10%
- Dietary Fiber 6gg24%
- Sugars 7gg
- Protein 32gg64%
- Calcium 150mg mg
- Iron 3.5mg mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make it dairy-free: Omit cream or use canned coconut milk. Skip cheese or use a plant-based alternative.
- Slow cooker option: Sauté onions, garlic, and spices first, then transfer to slow cooker with all ingredients except cream, lime, and toppings. Cook on low 6–8 hours. Shred chicken, stir in cream and lime, and serve.
- Freezing: Freeze without cream, lime, or toppings. Thaw overnight and reheat gently, then add fresh dairy and garnishes.
- Spice level: Adjust cayenne or use mild vs. hot diced tomatoes to control heat.
- Storage: Cool completely and refrigerate in an airtight container for up to 4 days.
- Homemade tortilla strips: Cut corn tortillas into strips, toss with oil and salt, bake at 375°F for 10–12 minutes until crisp.
