Creamy Chicken Tortilla Soup Recipe

There’s something undeniably cozy about a bowl of creamy chicken tortilla soup. It’s the kind of meal that wraps you up in its warmth, with its vibrant flavors and creamy texture, making you forget how chilly it is outside. Whether you’re gearing up for a night of relaxation or looking for a crowd-pleasing dish for a casual get-together, this soup is always a hit. Plus, it’s incredibly easy to whip up with ingredients you probably already have in your pantry. Trust me, once you try this, it’ll become a regular on your dinner rotation.

I first stumbled upon a version of this soup while on a trip to a local restaurant during an unexpected cold snap. It was one of those days where the wind cuts through your jacket, and nothing but something hearty and comforting could warm you up. I took one spoonful of their chicken tortilla soup and was immediately hooked. I knew I had to recreate it at home, but with a few tweaks to make it even creamier and more satisfying. After some trial and error (and a few happy accidents), this recipe came to life. Now, it’s a family favorite—and the leftovers taste just as good (if not better) the next day.

this RECIPE

The origin story: A twist on classic chicken soup

While traditional chicken tortilla soup hails from Mexico, where it’s often a lighter, broth-based dish, my creamy twist on it adds an indulgent layer of comfort. Classic versions are typically made with crispy tortilla strips, chicken, and a spiced tomato broth. Over time, though, cooks have taken this beloved recipe and made it their own by adding heartier ingredients like beans, corn, and, of course, cheese. The version I’m sharing today keeps all the essential flavors but ups the creamy factor, making it a perfect marriage between chicken soup and a Tex-Mex favorite.

The key ingredients (and what you can swap out)

Chicken

Chicken is, of course, the star of this dish. You can use fresh boneless, skinless chicken breasts, or if you have some leftover rotisserie chicken in the fridge, that works perfectly too. I find that shredding the chicken makes every bite full of tender pieces, but diced chicken would work just as well. If you’re looking to save time, pre-cooked, shredded chicken is a great shortcut.

Jalapeño pepper

This brings a mild heat that wakes up all the other flavors in the soup. If you’re not a fan of too much spice, you can seed the jalapeño, or if you really love heat, leave some of the seeds in. You could even swap it for a milder green chili or bell pepper if you’re serving this to spice-sensitive folks.

Rotel tomatoes with green chilies

The combination of tomatoes and green chilies gives the soup a punchy, tangy flavor. It’s a pantry staple that I always keep on hand for dishes like this. If you don’t have Rotel, you can substitute with a can of diced tomatoes and a small can of green chilies.

Cream cheese & cheddar cheese

This is where the soup gets its irresistible creamy texture. The cream cheese adds a velvety smoothness, while the cheddar cheese gives it that savory richness. Make sure your cream cheese is softened before you add it in, or it might not melt evenly. And feel free to swap cheddar for Monterey Jack or even pepper jack for an extra kick!

Black beans & corn

These ingredients add texture and a little sweetness. They also bring some protein and fiber into the dish, making the soup hearty and filling. You can swap the black beans for pinto beans if that’s what you have, or omit them if beans aren’t your thing.

Kitchen gear you’ll need (and what you can get by without)

You don’t need any fancy tools to make this creamy chicken tortilla soup, but there are a few things that’ll make the process smoother.

• A good stockpot: A heavy-bottomed pot works best here to ensure even cooking and to avoid any scorching on the bottom as the soup simmers.
• Tongs or a slotted spoon: These are super helpful for fishing out the chicken when it’s time to shred it.
• An immersion blender (optional): If you like your soups on the extra smooth side, you can blend some of the soup before adding the chicken back in. Totally optional, though—the cheese does a lot of the heavy lifting when it comes to creaminess.
• Two forks: For shredding the chicken. Trust me, it’s worth the effort over chopping—it gives the soup that perfect texture.

Step-by-step: How to make creamy chicken tortilla soup

Sauté your aromatics

Start by melting the butter in your stockpot over medium heat. Toss in the diced onions and jalapeño and sauté for about four minutes, until they’re soft and fragrant. I like to throw in a pinch of salt at this stage to help the onions release their moisture. Then, add the garlic and cook for another minute—just enough to let it get fragrant without burning.

Add the bulk of your ingredients

Next up, add in the corn, Rotel tomatoes, black beans, chicken broth, chicken breasts, and all the seasonings: cumin, cayenne, hot sauce, and taco seasoning. Don’t forget the tomato paste, which gives the broth a little extra depth. If you’re unsure about how much taco seasoning to use, start with two tablespoons and add more toward the end if you feel like it needs it.

Let it simmer gently

Bring everything to a gentle simmer, but don’t rush it. Keeping the heat low and steady helps ensure the chicken stays juicy rather than tough. Cover the pot partially, and after about 20-25 minutes, check the chicken. Once it’s cooked through, take it out and shred it with your two forks.

Add the cheese and finish it off

Now for the fun part: reduce the heat to low and gradually stir in the shredded cheddar cheese and softened cream cheese. You want to add it slowly to avoid any clumping and ensure it melts smoothly into the soup. Keep stirring until everything is fully combined and creamy. Taste it at this point to see if you need any extra seasoning.

Time to garnish and serve!

Ladle the soup into bowls and top with crispy tortilla strips, a sprinkle of extra cheese, maybe a little sour cream, or even some chopped cilantro if you’re feeling fancy.

Mix it up: Variations I’ve tried (and loved)

• Vegetarian version: Skip the chicken and use vegetable broth instead. Add extra beans or even diced sweet potatoes for a heartier option.
• Dairy-free: For those avoiding dairy, swap the cheddar cheese and cream cheese for a plant-based cheese alternative. You can also stir in some coconut milk for creaminess instead of the cream cheese.
• Spice it up: If you like things on the spicier side, add some diced chipotles in adobo sauce for a smoky kick, or simply increase the cayenne or hot sauce.
• Low-carb option: If you’re watching your carbs, skip the beans and corn, and maybe add more veggies like zucchini or bell peppers.

Serving ideas for your creamy chicken tortilla soup

Presentation is key, right? I love to serve this soup with a handful of crunchy tortilla strips on top, but you could also offer warm, soft tortillas on the side. A dollop of sour cream and a sprinkle of fresh cilantro make it look extra pretty and taste amazing. Want to go all out? Try adding some diced avocado or even a drizzle of lime juice for a pop of freshness.

drinks that pair perfectly

I always reach for something bright and refreshing to contrast the richness of the soup. A sparkling limeade or a cold glass of iced hibiscus tea is perfect. If you’re feeling fancy, a virgin margarita with plenty of fresh lime juice would be a fun choice too. And for something warm, a lightly spiced chai tea or Mexican hot chocolate could be a cozy complement.

Storing leftovers and reheating tips

Leftovers of this soup are a gift, trust me! Store any remaining soup in an airtight container in the fridge for up to 3-4 days. When you’re ready to reheat it, just warm it gently over medium-low heat on the stove, stirring occasionally to prevent the cheese from separating. If the soup has thickened up too much, add a splash of chicken broth or water to loosen it back up.

Scaling the recipe for more (or fewer) servings

This recipe easily doubles if you’re feeding a crowd. Just be sure to use a larger pot! For fewer servings, you can halve the ingredients without any issues. Just note that if you’re making a smaller batch, it might cook a bit faster, so keep an eye on that chicken to avoid overcooking.

FAQs about creamy chicken tortilla soup

1. Can I freeze this soup?
Yes, you can! Just be aware that the texture may change slightly due to the dairy. To freeze, let the soup cool completely, then store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.

2. Can I make this in a slow cooker?
Absolutely. Add all ingredients except the cheese and cook on low for 6-8 hours. Shred the chicken, then stir in the cheeses before serving.

3. Can I use different beans?
Yes! Pinto beans or even kidney beans would work just as well in this recipe if you prefer those over black beans.

4. How do I make the tortilla strips crispy?
Cut tortillas into strips, toss them in a little oil, and bake at 375°F for 10-12 minutes, flipping halfway through, until crispy.

5. What other toppings can I add?
Get creative! Try adding diced avocado, jalapeño slices, or even a squeeze of lime for extra flavor.

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