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Easy creamy chicken tortilla soup recipe
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Creamy Chicken Tortilla Soup

This Creamy Chicken Tortilla Soup recipe is easy to make on the stove top or the Crock Pot. Make it with fresh, leftover, or rotisserie chicken. Cheddar and cream cheese add a hint of creamy indulgence!
Course Soups
Cuisine Mexican
Keyword Chicken, Cream Cheese, Tortillas
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings

Equipment

  • Dutch Oven or Large Pot
  • Two Forks for Shredding

Ingredients

  • 5 Tbsp corn or flour tortilla chips optional
  • 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 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 2-3 cups shredded chicken
  • 1 pinch cayenne pepper optional
  • 1 teaspoon cumin
  • 1-2 teaspoons hot sauce optional
  • 3 Tbsp taco seasoning
  • 1½ cups cheddar cheese shredded
  • ⅓ cup cream cheese softened

For Topping (Optional)

  • corn or flour tortilla chips for garnish
  • diced avocado for garnish
  • sour cream for garnish
  • fresh cilantro for garnish
  • extra shredded cheese for garnish

Instructions

  • Heat your butter over medium heat in your soup pot and add the diced onions and jalapeño. Sauté for 5-6 minutes, then add the garlic and cook for 1 more minute.
  • Add all remaining ingredients EXCEPT for the cheddar cheese, cream cheese, and garnish ingredients. Start with 2 Tbsp of your taco seasoning and adjust to your taste. Also, the hot sauce and cayenne are optional, so make it like you like it.
  • Let the soup gradually come to a gentle bubble, partially covered. If you boil the chicken hard, it becomes tough. Cooking it slowly keeps it nice and juicy.
  • Remove the chicken after 20-25 minutes, once it is almost cooked through (120℉) Timing depends on the thickness of the chicken. Use 2 forks or some meat claws to shred, then return to the soup.
  • Reduce heat to low and gradually sprinkle in the shredded cheese and softened cream cheese. Stir until smooth and creamy.
  • Taste and adjust your seasonings as needed. Garnish and serve!

Notes

Pro Tips: The cheeses melt much creamier and smoother if they're near room temperature when added. Make sure the base isn't too hot when the cheese is added or the dairy will separate and the consistency will be grainy. 
If you measure them out and leave them on the counter at the start of cooking, it works best. 
3-4 cups rotisserie or leftover chicken may be used instead of chicken breasts - add it when the uncooked chicken breast would be added and simmer for 15 minutes to let the flavors blend.
1½ cups frozen or fresh corn may be used instead of canned corn.
Storage: Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.