If you are looking for the ultimate comfort food that combines bold flavors with a velvety texture, the Creamy Chicken Tortilla Soup Recipe is exactly what you need. This soup is a delightful blend of tender shredded chicken, smoky spices, and creamy cheese, all mingling with the vibrant freshness of tomatoes, corn, and beans. Each spoonful offers a perfect harmony of warmth and zest that’s both nourishing and deeply satisfying, making it an instant favorite for chilly nights or anytime you crave a bowl full of heartwarming goodness.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the secret to nailing this recipe every single time. Each item plays a crucial role, whether it’s building the base flavor, adding texture, or boosting color to make the dish as inviting as it tastes.
- Butter, 2 Tablespoons: Adds richness and helps soften the onions and peppers for a flavorful base.
- Yellow onion, 1 small (diced): Provides a sweet, aromatic foundation when sautéed.
- Jalapeno pepper, 1 (diced): Brings a subtle kick and lively freshness to the soup.
- Garlic, 3 cloves (diced): Infuses a warm, savory depth that complements the other spices.
- Tomato paste, 1 Tablespoon: Concentrates the tomato flavor for a rich, vibrant soup color.
- Corn, 1 15 oz. can (drained): Adds sweetness and texture contrast with its natural pop.
- Rotel diced tomatoes with green chilies, 1 10 oz. can (undrained): Offers a mild heat and bright tomato flavor to liven up the broth.
- Black beans, 1 15 oz. can (drained and rinsed): Provides earthy notes and a hearty bite to the soup.
- Chicken broth, 5 cups: Serves as the flavorful liquid base that ties everything together.
- Boneless, skinless chicken breasts, 2 small (or 2 cups shredded chicken): Delivers tender protein that soaks up all the vibrant flavors.
- Cayenne Pepper, 1 pinch: Adds a subtle heat that awakens the palate.
- Cumin, 1 teaspoon: Offers a warm, earthy spice integral to the soup’s southwestern vibe.
- Hot sauce, 1-2 teaspoons: Customizes the spice level with a tangy punch.
- Taco seasoning, 1 oz. packet (about 3 Tbsp.): Layers on a bold, smoky seasoning that ties the Mexican flavors together.
- Cheddar cheese, 1 ½ cups (shredded): Melts into the soup to create that signature creamy texture.
- Cream cheese, 1/3 cup (softened): Adds extra smoothness and richness.
- Corn or flour tortillas: Perfect for garnishing or serving on the side, adding a satisfying crunch or chew.
How to Make Creamy Chicken Tortilla Soup Recipe
Step 1: Sauté the Aromatics
Start by melting the butter over medium heat, then gently sauté the diced yellow onion and jalapeno pepper for about 5 to 6 minutes. This softens the vegetables and releases their sweet, spicy flavors. Toss in the garlic last and cook for another minute, ensuring it doesn’t burn but imparts its fragrant essence.
Step 2: Build the Soup Base
Once your aromatics are ready, pour in all the remaining ingredients except the cheddar cheese, cream cheese, and any garnish components. Begin with 2 tablespoons of taco seasoning and adjust to taste later—this flexibility lets you personalize the heat and seasoning depth perfectly.
Step 3: Simmer Gently for Juicy Chicken
Bring your soup to a gentle bubble, partially covered. Keeping the simmer slow and steady is key because rapid boiling can toughen the chicken. Letting it cook gradually results in juicy, tender chicken infused with all the soup’s savory flavors over 20 to 25 minutes, depending on the thickness.
Step 4: Shred and Return the Chicken
Remove the cooked chicken breasts from the pot and use two forks to shred the meat finely. This shredding helps each bite mix beautifully with the soup’s creamy texture. Return the shredded chicken straight into the simmering pot to soak up the rest of the delicious broth.
Step 5: Add the Creamy Cheeses
Reduce the heat to low and slowly sprinkle in the shredded cheddar and softened cream cheese. Stir constantly until the cheeses melt fully into the soup, creating that signature smooth and luscious consistency that makes this Creamy Chicken Tortilla Soup Recipe stand out.
Step 6: Season and Serve
Give your soup a final taste and tweak the seasoning with more taco seasoning or hot sauce if desired. Once you have the balance just right, garnish and serve immediately for maximum flavor and warmth.
How to Serve Creamy Chicken Tortilla Soup Recipe
Garnishes
The magic of this soup is often in the toppings. Crisp tortilla strips or chips are a classic crunchy contrast to the creamy soup. Freshly chopped cilantro, a dollop of sour cream, diced avocado, and a squeeze of lime brighten and elevate each spoonful for a truly memorable experience.
Side Dishes
This soup pairs wonderfully with a light side salad, some warm cornbread, or even a simple Mexican street corn (elote) for a festive touch. These sides add balance, whether you want something fresh or indulgently cheesy to complement the bowl.
Creative Ways to Present
For entertaining or a fun family meal, serve the soup in small, individual bread bowls or mason jars. Layer tortilla chips at the bottom, ladle in your creamy soup, then garnish beautifully with cheese and fresh herbs right before serving. It makes every serving feel like a special occasion.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your extra soup to an airtight container and refrigerate for up to 3 days. The flavors actually deepen, making leftovers even more flavorful. Just give it a good stir before reheating.
Freezing
You can freeze this soup in meal-sized portions for up to 3 months. Be mindful that the texture might change slightly due to the cream cheese, but a gentle thaw and stir usually restore much of its original creaminess.
Reheating
Reheat your soup slowly on the stove over low heat, stirring frequently to prevent sticking or separating. Adding a splash of chicken broth or water can help refresh the texture if it’s thickened too much during storage.
FAQs
Can I use rotisserie chicken instead of fresh chicken breasts?
Absolutely! Using cooked rotisserie chicken is a fantastic shortcut and works brilliantly in this soup. Just add it during the last few minutes of cooking since it’s already cooked, to warm through without drying out.
Is this soup spicy? How can I adjust the heat?
The heat level is quite flexible. The jalapeno, cayenne, taco seasoning, and optional hot sauce all contribute to the spice. To make it milder, reduce or omit the jalapeno and cayenne. For more heat, increase the hot sauce or add extra chili powder.
Can I make this recipe vegetarian?
Yes! Simply swap the chicken broth for vegetable broth and omit the chicken. You can add extra beans or even roasted vegetables like zucchini or bell peppers to keep it hearty and delicious.
What type of tortillas should I use?
Both corn and flour tortillas work wonderfully. Cut them into strips and either fry or bake until crispy for garnishing, or serve soft alongside the soup for dipping. Your choice depends on your preference for taste and texture.
Why do you add both cheddar and cream cheese?
The combination is what gives this soup its unique creamy texture and rich flavor. Cheddar melts smoothly and adds sharpness, while cream cheese lends extra silkiness and body, making the soup irresistibly luscious.
Final Thoughts
There is something truly heartwarming about this Creamy Chicken Tortilla Soup Recipe that makes any day better. It’s the perfect blend of hearty protein, comforting creaminess, and vibrant southwestern flavors that come together effortlessly. Whether you’re making it for a cozy night in or sharing with friends and family, I promise this soup will become one of your go-to favorites. Give it a try, and enjoy every comforting spoonful!
Print
Creamy Chicken Tortilla Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 13 cups
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This Creamy Chicken Tortilla Soup is a flavorful and comforting dish featuring tender shredded chicken, black beans, corn, and a blend of spices in a rich, creamy broth. Enhanced with cheddar and cream cheese, this soup offers a perfect balance of savory, spicy, and creamy textures making it an ideal meal for chilly evenings or casual gatherings.
Ingredients
Sauté Base
- 2 Tablespoons butter
- 1 small yellow onion, diced
- 1 jalapeno pepper, diced
- 3 cloves garlic, diced
Soup
- 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 (about 2 cups shredded)
- 1 pinch cayenne pepper
- 1 teaspoon cumin
- 1–2 teaspoons hot sauce
- 1 oz. packet taco seasoning (about 3 Tablespoons)
Dairy & Garnishes
- 1 ½ cups cheddar cheese, shredded
- 1/3 cup cream cheese, softened
- Corn or flour tortillas (for serving; see notes)
Instructions
- Sauté Aromatics: Heat 2 tablespoons of butter in a pot over medium heat. Add diced onions and jalapeno peppers and sauté for 5-6 minutes until softened. Add diced garlic and cook for an additional 1 minute to release its fragrance.
- Add Soup Ingredients: Stir in the tomato paste, corn, undrained Rotel diced tomatoes with green chilies, black beans, chicken broth, chicken breasts, cayenne pepper, cumin, hot sauce, and taco seasoning. Start with 2 tablespoons of taco seasoning and adjust later to taste.
- Simmer Soup: Bring the soup to a gentle bubble while partially covered. Maintain a gentle simmer to avoid toughening the chicken. Let cook for 20-25 minutes, or until the chicken is fully cooked through.
- Shred Chicken: Carefully remove the chicken breasts from the pot. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken back into the soup.
- Add Creamy Cheeses: Lower the heat to low. Gradually sprinkle in the shredded cheddar cheese and add the softened cream cheese. Stir continuously until the cheeses melt completely and the soup turns creamy and smooth.
- Final Seasoning and Serve: Taste the soup and add extra taco seasoning or hot sauce if desired. Garnish as you like and serve hot with corn or flour tortillas on the side.
Notes
- Using boneless skinless chicken breasts ensures quick cooking and ease of shredding.
- This soup can be served with crispy tortilla chips or warm corn/flour tortillas for added texture.
- Adjust the amount of jalapeno and cayenne pepper depending on your heat preference.
- For extra depth, consider adding a squeeze of fresh lime juice and chopped cilantro as garnish.
- Leftover soup stores well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
