There’s something unbeatable about a bowl of Creamy Chicken Tortilla Soup when the day’s been too long, the weather too cold, or your energy too low to cook anything complicated. I still remember the first time I made this on a Sunday night with just leftover chicken and what I had in the pantry. It ended up being the most comforting thing I had eaten all week. That’s when I knew this one was a keeper.
If you’ve been looking for a cozy, creamy, flavor-packed soup that’s low-stress and always hits the spot, this is it. It’s got just the right kick of spice, the perfect amount of creaminess, and a build-your-own toppings situation that turns dinner into something fun. Whether you’re feeding a picky eater or reheating lunch the next day, this soup just works. Let me show you how.
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Why You’ll Love This Recipe
- Big Flavor with Minimal Effort: This soup tastes like it simmered all afternoon, yet it comes together quickly. The combo of tender chicken, warm spices, and a creamy base delivers deep, layered flavor without extra work.
- Totally Customizable: Mild or spicy, extra creamy or lighter, loaded with toppings or kept simple. You can adjust every element to fit your mood or your family’s preferences.
- Perfect for Leftovers and Meal Prep: It reheats beautifully and freezes even better. Make one pot today and you’ve got lunch or dinner ready for days.
- A Comfort Bowl that Still Feels Fresh: The creaminess gives you that cozy, wrapped-in-a-blanket feeling while the lime, cilantro, and jalapeno keep each bite bright and lively. It hits that perfect balance you don’t always get with creamy soups.
Ingredients You'll Need
- 2 tablespoons butter – For sautéing and rich flavor.
- 1 small yellow onion, diced
- 1 jalapeno pepper, diced – Remove the seeds if you want less heat.
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 can (15 oz) corn, drained – or use 1½ cups frozen or fresh corn
- 1 can (10 oz) Rotel diced tomatoes with green chilies, undrained
- 1 can (15 oz) black beans, drained and rinsed
- 1 packet (1 oz) taco seasoning – about 3 tablespoons, adjust to taste
- 1 pinch cayenne pepper
- 1 teaspoon cumin
- 1 to 2 teaspoons hot sauce – Frank’s is a great mild option, but use what you love
- 5 cups chicken broth
- 2 small boneless, skinless chicken breasts – or 2 cups shredded rotisserie or leftover chicken
- 1½ cups shredded cheddar cheese – Let it come to room temp for smoother melting
- ⅓ cup cream cheese, softened
For Topping:
- Corn or flour tortillas – for crisping or using as strips
- Optional extras: diced avocado, cilantro, jalapeños, shredded cheese, sour cream
How to Make Chicken Tortilla Soup
Stovetop Method
Step 1: Sauté the base ingredients
Melt the butter in a large pot over medium heat. Add the diced onion and jalapeno and cook until softened, usually around five to six minutes. Stir in the garlic and let it cook for another minute so it releases its flavor without burning.
Step 2: Build the flavor
Add the tomato paste, corn, Rotel, black beans, taco seasoning, cayenne, cumin and hot sauce. Stir everything together and let it warm through so the spices bloom.
Step 3: Add the broth and chicken
Pour in the chicken broth and place the chicken breasts directly into the pot. Bring the soup to a gentle simmer. Keep the heat low enough that the chicken cooks slowly which keeps it tender.
Step 4: Shred the chicken
After about twenty to twenty five minutes, lift out the chicken and shred it with two forks. Return the shredded chicken to the pot.
Step 5: Make it creamy
Lower the heat and gradually stir in the shredded cheddar and softened cream cheese. Let it melt slowly until the soup becomes smooth and creamy.
Step 6: Finish and serve
Taste and adjust any seasonings. Add more taco seasoning, hot sauce or salt if needed. Top with crispy tortilla strips and your favorite garnishes.
Slow Cooker Method
- Sauté the onion, jalapeno and garlic in butter on the stovetop.
- Transfer them to the slow cooker and add all remaining ingredients except the cheese and cream cheese.
- Cook on low for six hours or on high for four.
- Remove and shred the chicken then return it to the slow cooker.
- Turn off the heat and stir in the cheeses until smooth.
Pro Tips from My Kitchen
✓ Let the cheese come to room temp – Cold cheese dumped into hot soup? It clumps. Let both the cheddar and cream cheese sit out while the soup simmers. They’ll melt faster and smoother.
✓ Don’t boil after adding dairy – Once you’ve added the cheese, keep the heat low. If the base is too hot, the creaminess breaks and turns grainy. Stir gently and be patient for the silkiest result.
✓ Use leftover chicken for a shortcut – If you’re in a hurry, rotisserie chicken saves time and still soaks up flavor. Just shred it and stir it in near the end.
✓ Spice control is yours – Jalapeno, cayenne and hot sauce bring the heat. Start small and build up if you're unsure. Want more flavor without more fire? Add extra cumin or smoked paprika.
✓ Make it ahead, freeze it smart – This soup freezes beautifully. Just skip the dairy during freezing. Add the cheese and cream cheese fresh when you reheat for best texture.
✓ Fry your tortilla strips fresh – It takes five minutes and tastes way better than store-bought chips. Cut, fry, salt. Done.
Frequently Asked Questions about Chicken Tortilla Soup
Absolutely. In fact, it often tastes better the next day once the flavors have had time to blend. Store it in the fridge for up to three days or freeze it for up to three months. Just remember to reheat gently to keep the cheese from separating.
If you’re planning to freeze it, leave out the cheese and cream cheese until you reheat. Dairy tends to change texture after freezing. Reheat the base, then stir in the cheeses at the end.
Yes. Swap the chicken for canned white beans or diced mushrooms and use vegetable broth instead of chicken broth. You’ll still get that rich, spiced flavor.
If you don’t have cream cheese or want something lighter, try sour cream, Greek yogurt, or a splash of heavy cream. Each one will give a slightly different result but still keep it creamy.
Not at all. You can crumble tortilla chips on top or use store-bought strips. But if you have time, frying fresh tortilla strips makes a huge difference in texture and taste.
Creamy Chicken Tortilla Soup Recipe
Ingredients
Soup Base
- 2 Tablespoons butter
- 1 small yellow onion, diced
- 1 jalapeno pepper, diced
- 3 cloves garlic, diced
- 1 Tablespoon tomato paste
- 15 oz can corn, drained
- 10 oz can Rotel diced tomatoes with green chilies, undrained
- 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.)
- 1.5 cups cheddar cheese, shredded
- ⅓ cup cream cheese, softened
For Topping
- Corn or Flour Tortillas See notes for frying tips
- diced avocado, cilantro, jalapeños, shredded cheese, sour cream Optional
Instructions
- Sauté the base ingredientsMelt the butter in a large pot over medium heat. Add the diced onion and jalapeno and cook until softened, about 5–6 minutes. Stir in garlic and cook for another minute.
- Build the flavorStir in tomato paste, corn, Rotel, black beans, taco seasoning, cayenne, cumin, and hot sauce. Let everything heat through so the spices bloom.
- Add broth and chickenPour in the chicken broth and place chicken breasts in the pot. Bring to a gentle simmer and cook until chicken is tender, about 20–25 minutes.
- Shred chickenRemove chicken from pot and shred with two forks. Return to soup.
- Make it creamyReduce heat and slowly stir in cheddar cheese and cream cheese until melted and the soup is smooth.
- Finish and serveAdjust seasoning to taste. Serve hot topped with crispy tortilla strips and garnishes of choice.
- Slow Cooker Method: Sauté onion, jalapeno, and garlic in butter on the stovetop. Transfer to slow cooker with all remaining ingredients except cheeses. Cook on low for 6 hours or high for 4. Shred chicken and stir in cheeses until smooth.
Notes
- Let the cheeses sit at room temperature before adding to soup to ensure smooth melting.
- Avoid boiling once dairy is added.
- For a shortcut, use pre-cooked shredded chicken.
- Control the spice to your taste using cayenne, jalapeno, and hot sauce.
- For best freezing results, skip the cheese until reheating.
- Fry fresh tortilla strips for optimal flavor.
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