Name: Creamy Chicken Tortilla Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 tablespoons butter; 1 small yellow onion, diced; 1 jalapeño 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 to 2 teaspoons hot sauce; 1 oz packet taco seasoning (about 3 tablespoons); 1 1/2 cups cheddar cheese, shredded; 1/3 cup cream cheese, softened; Corn or flour tortillas for garnish

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Creamy Chicken Tortilla Soup delivers everything you love about a bold mexican chicken soup, with an indulgent, velvety twist. This hearty bowl combines tender shredded chicken, zesty tomatoes, black beans, and corn in a rich, cheesy broth that feels like the ultimate cozy winter soup. Whether you make it on the stovetop or in the slow cooker, this Creamy Chicken Tortilla Soup comes together easily and tastes like it simmered all day. If you want an easy soup recipe that satisfies every time, this is the one to keep on repeat.

Story

I started making Creamy Chicken Tortilla Soup on busy weeknights when I wanted something comforting but still bold and satisfying. Traditional tortilla strip soup always felt bright and vibrant, but I craved something a little richer and heartier. So I added cheddar and cream cheese, and suddenly this familiar favorite transformed into a deeply satisfying, spoon-coating meal.

Now, Creamy Chicken Tortilla Soup has become my go-to when temperatures drop or when friends stop by unexpectedly. It feels special enough for guests but simple enough for everyday cooking. Because it uses pantry staples like beans, corn, and taco seasoning, I can make it without a last-minute grocery run. Even better, it works beautifully with fresh chicken, leftovers, or rotisserie meat. That flexibility makes this cheesy chicken soup both practical and irresistible.

Ingredients

2 tablespoons butter
1 small yellow onion, diced
1 jalapeño 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

For Topping:

Corn or flour tortillas (for frying tortilla strips)
Optional: diced avocado, sour cream, jalapeños, shredded cheese, cilantro

Step-by-Step Instructions

Preparing the Ingredients

Dice the onion and jalapeño evenly so they cook at the same rate. Mince the garlic finely to release maximum flavor. Drain and rinse the beans thoroughly to keep the broth clean and balanced. If using raw chicken breasts, trim excess fat and keep them whole for easy shredding later. Soften the cream cheese and allow the shredded cheddar to sit near room temperature so it melts smoothly into the soup.

Cooking Instructions

Melt the butter in a large pot over medium heat. Add the onion and jalapeño and sauté for 5 to 6 minutes until softened. Stir in the garlic and cook for one minute. Add tomato paste, corn, Rotel tomatoes, black beans, chicken broth, chicken, cayenne, cumin, hot sauce, and taco seasoning. Bring the soup to a gentle bubble, partially covered, and cook slowly for 20 to 25 minutes until the chicken cooks through.

Remove the chicken and shred it with two forks. Return it to the pot. Reduce heat to low, then gradually stir in the cheddar and cream cheese until fully melted and smooth. Taste and adjust seasoning as needed. Fry tortilla strips in oil until crisp for garnish, then serve hot.

Tips for Perfect Results

Common Mistakes to Avoid

Do not let the soup boil aggressively once you add the chicken. Rapid boiling makes the meat tough instead of tender. Also, avoid adding cold cheese directly to very hot soup. High heat causes dairy to separate, creating a grainy texture. Finally, do not skip draining the beans, since excess liquid can thin the broth too much.

Pro Tips for Better Flavor

Toast the tomato paste briefly before adding liquids to deepen its flavor. Use freshly shredded cheddar instead of pre-shredded for smoother melting. If you prefer extra depth, leave rotisserie chicken on the bone while simmering, then remove bones before serving. For an even richer finish, add an extra sprinkle of cheddar just before serving to create that classic cheesy chicken soup texture.

Serving and Storage

How to Serve

Serve Creamy Chicken Tortilla Soup piping hot with crispy tortilla strips piled high on top. Add diced avocado for creaminess, a spoonful of sour cream for tang, or fresh cilantro for brightness. This tortilla strip soup pairs beautifully with warm cornbread or a simple side salad for a complete meal.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove over low heat, stirring frequently to maintain the creamy texture. If the soup thickens too much, add a splash of chicken broth while reheating. You can also freeze it for up to three months, though the texture remains best when enjoyed fresh.

Conclusion

Creamy Chicken Tortilla Soup brings together bold spices, tender chicken, and creamy cheese in one comforting bowl. Because it works on the stovetop or in the Crock Pot, you can fit it into any schedule. Make it once, and it will quickly become your favorite cozy winter soup for busy nights or relaxed weekends alike.

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Frequently Asked Questions

Can I make Creamy Chicken Tortilla Soup in a slow cooker?

Yes. Sauté the onions, peppers, and garlic first, then transfer them to the slow cooker with all ingredients except the cheeses. Cook on low for six hours. Shred the chicken, return it to the pot, turn off heat, and stir in the cheeses until smooth.

Can I use rotisserie chicken instead of raw chicken breasts?

Absolutely. Add about two cups of shredded rotisserie chicken at the beginning and simmer for about 15 minutes to blend flavors. Since the chicken is already cooked, you do not need to boil it.

How do I make the soup spicier or milder?

Adjust the jalapeño, cayenne, and hot sauce to control heat. For a milder version, remove jalapeño seeds and reduce cayenne. For extra spice, add additional hot sauce or a pinch of chili flakes.