Creamy Chicken Tortilla Soup Recipe

There’s something magical about a warm bowl of creamy chicken tortilla soup, especially when it’s a little chilly outside, or even just when you’re craving a comforting, hearty dish. This recipe has quickly become a staple in my kitchen, not just because it’s packed with flavor but because it’s also surprisingly simple to pull together. You can’t go wrong with a creamy broth infused with spices, tender chicken, and a satisfying crunch from tortilla strips. Plus, it’s one of those dishes that just gets better the next day (if you’re lucky enough to have leftovers)!

One of the things I love about this creamy chicken tortilla soup is how it strikes the perfect balance between creamy richness and a bit of heat, thanks to the jalapeño and a dash of hot sauce. It’s like wrapping yourself up in a cozy blanket—except that blanket has a little kick! And the best part? You can customize it in so many ways to suit your taste buds or whatever you happen to have in your pantry. So, let’s dive in and get cooking!

this RECIPE

How this soup became my favorite “let’s warm up tonight” dish

I first discovered this soup on a particularly rainy evening when I was looking for something warm and hearty, but not too complicated. I had a few chicken breasts in the fridge, a random can of black beans, and some corn that needed using up. In the back of my pantry, I found a can of Rotel tomatoes, and something clicked—I could make a Tex-Mex-inspired chicken soup! The magic happened once I added a bit of cream cheese to thicken it up, and the result was pure, creamy comfort in a bowl.

Since that night, this soup has become a go-to, especially during the colder months. There’s something about the way the creamy broth complements the slight crunch of tortilla strips, making it a perfect way to end the day. Plus, it’s a hit with friends and family, who always ask for seconds (or the recipe). Trust me, once you try it, you’ll want to add it to your weekly rotation, too.

A little background on tortilla soup

Tortilla soup has its roots in Mexican cuisine, particularly in the central regions of the country. Traditionally, it’s made with a tomato-based broth, chunks of chicken, and topped with crispy fried tortilla strips. Over time, many versions have emerged, each with its own twist, and this creamy adaptation is one that feels especially indulgent. Adding ingredients like cheese and cream cheese takes it from a light soup to a full-on, luxurious meal. While some variations may be spicier or brothier, this version leans into the richness of the creamy broth, making it irresistible to anyone looking for a little comfort with a kick.

Let’s talk ingredients: the stars of the show

• Chicken: You can use either boneless, skinless chicken breasts or pre-cooked shredded chicken. I often use leftover rotisserie chicken to save time, and it works beautifully. Chicken provides the protein and heartiness that makes this soup a filling meal.
• Cheddar and cream cheese: These two ingredients are what make the soup so creamy and luscious. The cheddar adds sharpness, while the cream cheese brings smoothness and richness. If you’re out of cheddar, Colby Jack or Monterey Jack cheese are good substitutes.
• Black beans and corn: These add texture and flavor. Black beans provide a nice, soft bite, and corn adds a touch of sweetness. If you don’t have canned corn, frozen works just fine.
• Rotel tomatoes with green chilies: These canned tomatoes bring in acidity and a bit of heat. If you’re not a fan of spicy foods, you can use plain diced tomatoes instead.
• Jalapeño and hot sauce: The jalapeño gives the soup a nice level of spice, while the hot sauce adds an extra kick. You can adjust both to your heat preference, or leave them out altogether for a milder version.

Kitchen gear: What you need (and what you can totally skip)

For this recipe, you don’t need anything too fancy—just the basics:

• A large pot or Dutch oven: This is where all the magic happens. A heavy-bottomed pot works best for even cooking.
• A good pair of tongs or a fork: For removing and shredding the chicken.
• A wooden spoon or spatula: For stirring, especially once you add the cheese and cream cheese.
• A ladle: It makes serving much easier (and less messy!).

That’s really all you need! If you have an immersion blender, you can use it to smooth out the soup before adding the chicken back in, but honestly, I usually skip that step for a chunkier texture.

Step-by-step: how to make creamy chicken tortilla soup (my foolproof method)

1. Sauté the vegetables:
   Start by heating the butter over medium heat. Once it’s melted, add the diced onions and jalapeño. Sauté them for about 4 minutes, until they start to soften and smell fragrant. Then, toss in the garlic and cook for just a minute longer—you don’t want the garlic to burn. This step creates a great flavor base for the soup.
2. Add the bulk of the ingredients:
   Once the veggies are softened, add the tomato paste, drained corn, Rotel tomatoes, black beans, chicken broth, chicken breasts, and seasonings (cayenne pepper, cumin, hot sauce, and taco seasoning). I like to start with less taco seasoning and add more at the end, depending on taste. Stir everything together and bring the soup to a gentle simmer. Avoid boiling the soup too hard, as it can make the chicken tough.
3. Cook and shred the chicken:
   After 20-25 minutes, check your chicken. It should be cooked through (internal temperature of 165°F). Remove it from the pot and shred it using two forks, then return it to the soup. This step is where you start to see the transformation of the soup into something truly delicious!
4. Stir in the cheese:
   Reduce the heat to low and slowly sprinkle in the shredded cheddar cheese. Stir continuously to avoid any clumps. Then, add the softened cream cheese, stirring until the soup is smooth and creamy. Taste, and adjust the seasonings as needed.
5. Serve with your favorite toppings:
   Ladle the soup into bowls and top with crunchy tortilla strips, avocado slices, a sprinkle of cilantro, or a dollop of sour cream. The options are endless!

Fun variations to try!

• Make it vegetarian: Swap the chicken for an extra can of beans or some sautéed mushrooms for a hearty, meatless version.
• Spice level adjustments: For a milder soup, skip the jalapeño and hot sauce. On the other hand, if you love heat, add a diced chipotle pepper in adobo sauce.
• Gluten-free version: This recipe is already gluten-free as long as your taco seasoning is certified gluten-free.
• Seasonal swaps: In the summer, use fresh corn instead of canned. In the winter, add roasted butternut squash or sweet potatoes for an extra layer of flavor.

Presentation tips: making it dinner party-worthy

When serving this soup, I like to add a little flair. Serve it in large, colorful bowls and sprinkle some freshly chopped cilantro or green onions on top. A handful of crumbled tortilla chips or strips adds a satisfying crunch. If you really want to impress, try making your own tortilla strips by frying up some fresh tortillas—it’s easier than you think and adds a fresh, homemade touch!

Pairing it with the perfect beverages

For a refreshing drink to pair with this soup, I love serving a tall glass of iced lime water or sparkling water with a slice of lemon or lime. If you’re looking for something a little sweeter, try a hibiscus tea or an agua fresca like watermelon or cucumber—it balances the spice beautifully. Another great option is a virgin mojito, with its fresh mint and lime flavors that will leave your palate refreshed.

Leftovers? Here’s how to store and reheat your soup

If you have any leftovers, they’ll keep well in the fridge for up to 3-4 days. Just store the soup in an airtight container. When you’re ready to reheat it, warm it slowly over medium heat on the stove, stirring occasionally to prevent the cheese from separating. You can also reheat it in the microwave in 30-second intervals, stirring in between. If the soup thickens too much, just add a splash of chicken broth or water to thin it out.

Scaling the recipe up or down

This recipe makes about 4-6 servings, but you can easily scale it to feed a larger crowd. If you’re doubling the recipe, just make sure to use a larger pot to accommodate all the ingredients. On the flip side, if you’re cooking for two, you can halve the ingredients and it will still turn out perfectly. The only thing I’d watch out for is the seasoning—taste as you go to avoid over-seasoning with a smaller batch.

Frequently asked questions

1. Can I make this soup in a slow cooker?
Yes! Just sauté the onions, garlic, and jalapeño in a skillet first, then transfer everything except the cheeses to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add the cheese during the last 30 minutes.

2. What can I use instead of cream cheese?
You can substitute Greek yogurt or sour cream for the cream cheese. Both will still give you that creamy texture, though they might add a bit more tang.

3. Is this soup spicy?
It has a bit of a kick, but it’s not overwhelmingly spicy. You can control the heat by adjusting the jalapeño, hot sauce, and cayenne pepper.

4. Can I freeze this soup?
Yes, you can! Just be aware that the texture might change slightly because of the cheese. I recommend freezing it before adding the cheese and stirring that in when you reheat the soup.

5. What should I serve with this soup?
Tortilla chips or a side of Mexican rice are perfect companions. A simple green salad with a citrusy vinaigrette would also balance out the richness of the soup.

Print