Craving a rich, creamy soup that’s loaded with flavor but doesn’t take hours to prepare?
This Creamy Chicken Tortilla Soup is the ultimate comfort food that’s
just as easy to make as it is delicious!
With tender chicken, melty cheese, and a perfect balance of spice, this soup
comes together in under an hour and will have you coming back for seconds.
Whether you’re using fresh or leftover chicken, this recipe is a must-try for a cozy weeknight dinner.
Let’s dive in!
Why You’ll Love This Recipe
If you love soups that taste like they’ve been simmering away all afternoon but actually come together in under an hour, this one’s for you.
It’s everything you want in a comforting bowl—tender chicken, sweet corn, hearty black beans, a creamy, cheesy broth, and just enough Tex-Mex spice to keep things interesting.
Every spoonful is loaded with flavor, yet it’s made with everyday ingredients you probably already have on hand.
Even better? It’s incredibly versatile.
Use fresh chicken breasts or shortcut your way with rotisserie chicken,
pile on your favorite toppings, and you’ve got a cozy dinner that’s guaranteed to disappear fast.
Don’t be surprised if everyone comes back for seconds!
For Creamy Chicken Tortilla Soup:
- Chicken – Use 2 small boneless, skinless chicken breasts or about 2 cups of shredded chicken (rotisserie or leftover works great).
- Butter – To sauté the vegetables and add richness to the soup.
- Onion – A small yellow onion, diced for a mild, sweet flavor.
- Jalapeno – Adds a mild heat; you can adjust the amount based on your spice preference.
- Garlic – Minced garlic for depth of flavor.
- Tomato Paste – A tablespoon to add a rich, concentrated tomato flavor.
- Corn – A 15 oz. can of drained corn for texture and a touch of sweetness.
- Rotel Diced Tomatoes with Green Chilies – A 10 oz. can, undrained, for a bit of tang and spice.
- Black Beans – A 15 oz. can, drained and rinsed, for added protein and texture.
- Chicken Broth – 5 cups of chicken broth for the soup base.
- Cayenne Pepper – A pinch for a little heat (optional).
- Cumin – 1 teaspoon for earthy flavor and warmth.
- Hot Sauce – 1-2 teaspoons, adjust for your preferred spice level.
- Taco Seasoning – 1 oz. packet (about 3 tablespoons) to enhance the flavor with seasoning.
- Cheddar Cheese – 1 ½ cups of shredded cheddar cheese for creaminess and flavor.
- Cream Cheese – 1/3 cup, softened, to add a creamy texture.
For Toppings:
- Tortillas – Corn or flour tortillas for making crispy strips (optional garnish).
- Optional Garnishes – Diced avocado, sour cream, shredded cheese, jalapenos, and cilantro.
Step-by-Step Instructions
1. Build the flavor base
Start by melting the butter in a large pot over medium heat. Add the onion and jalapeño, cooking until softened and lightly sweetened. Stir in the garlic and let it cook just long enough to become fragrant—this is where all those delicious flavors begin.
2. Make the soup base
Add the tomato paste, corn, Rotel tomatoes, black beans, chicken broth, cayenne, cumin, hot sauce, and taco seasoning. Give everything a good stir so the seasonings are evenly distributed throughout the broth. Start with the recommended amount of taco seasoning, then add a little more later if you’d like a bolder flavor.
3. Simmer the chicken
Nestle the chicken breasts into the soup and bring everything to a gentle simmer. Keep the pot partially covered and let the chicken cook slowly until it’s perfectly tender. Once cooked through, transfer the chicken to a cutting board, shred it with two forks, then stir it right back into the soup.
4. Make it creamy
Reduce the heat to low before adding the cheddar cheese and softened cream cheese. Stir gently until both cheeses melt completely into the broth, creating a rich, velvety soup. Give it a taste and adjust the seasoning if needed.
5. Finish with your favorite toppings
Ladle the soup into bowls and top with crispy tortilla strips, avocado, sour cream, shredded cheese, jalapeños, cilantro—or all of the above! The toppings add fresh flavor and plenty of texture, making every bowl even better.
Expert Tips
- Keep the soup at a gentle simmer rather than a rolling boil so the chicken stays tender and juicy.
- Let the cream cheese soften before adding it to the pot—it melts much more smoothly.
- Add the cheddar gradually over low heat for the creamiest texture.
- Using rotisserie or leftover chicken? Simply stir it into the soup and let it simmer for about 15 minutes so it absorbs all that delicious flavor.
- Taste before serving and adjust the taco seasoning or hot sauce to suit your preferred spice level.
- Homemade crispy tortilla strips are absolutely worth the extra few minutes—they add the perfect crunch to every bite.
Recipe Variations
One of the best things about this soup is how easy it is to adapt without changing what makes it so good.
- Short on time? Swap the chicken breasts for shredded rotisserie or leftover chicken.
- Prefer the slow cooker? Sauté the onion, jalapeño, and garlic first, then transfer everything except the cheeses to your Crock Pot and finish with the cheeses once cooking is complete.
- Love extra heat? Add another jalapeño, an extra splash of hot sauce, or a little more cayenne.
- Make every bowl your own with toppings like diced avocado, sour cream, shredded cheddar, cilantro, sliced jalapeños, or crispy tortilla strips.
- Corn or flour tortillas both work beautifully for homemade tortilla strips, so use whichever you have on hand.
Storage & Reheating
This is one of those soups that’s just as good the next day—maybe even better once all the flavors have had time to mingle.
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions for up to 3 months.
To reheat, warm the soup gently on the stovetop over medium-low heat, stirring occasionally. If it’s thickened in the fridge, simply add a splash of chicken broth until it reaches your preferred consistency. Keep the heat gentle once the cheese is in the soup to maintain that lovely creamy texture.
Serving Suggestions
Honestly? This soup is hearty enough to be a meal all on its own, especially once you’ve loaded it up with toppings.
If you’d like to round things out, serve it with warm cornbread, crusty bread, or soft flour tortillas for dunking into the creamy broth. A simple green salad with a light vinaigrette also makes a great fresh contrast.
For family dinners or game day, set out bowls of avocado, sour cream, shredded cheese, cilantro, jalapeños, and crispy tortilla strips so everyone can build their perfect bowl. It’s simple, fun, and guaranteed to be a hit.
Common Questions About Creamy Chicken Tortilla Soup
- Can I use rotisserie chicken or leftover chicken instead of fresh chicken breasts?
Absolutely! Using rotisserie or leftover chicken is a great way to save time and still get a delicious soup. Simply add the shredded chicken during the last 15 minutes of cooking, and let the flavors meld together. Easy, right?
- Can I make this soup ahead of time?
You sure can! This soup actually gets better after sitting for a day or two. You can make it up to 4 days ahead and store it in the fridge, or even freeze it for later. Just reheat it on the stove with a splash of broth if needed, and you’re all set for an effortless meal.
- How can I make this soup in a slow cooker?
If you’re craving that slow-cooked flavor with minimal effort, use a slow cooker! Toss all the ingredients (except the cheese and cream) into the slow cooker and cook on low for 6 hours. Once done, shred the chicken, add the cheese and cream, and stir until smooth. Easy peasy!
- Can I make the soup spicier?
For sure! Add more jalapeños, a pinch of cayenne pepper, or even a few chopped chipotle peppers for a smoky, spicy kick. Adjust the heat to your preference and enjoy the bold flavors!
- How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it over medium heat on the stovetop, adding a little bit of broth or water if the soup has thickened too much. And yes, it freezes well, so you can enjoy it later!
Creamy Chicken Tortilla Soup
Ingredients
- 2 tbsp butter
- 1 small yellow onion, diced
- 1 jalapeno pepper, diced
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 can corn, drained
- 1 can Rotel diced tomatoes with green chilies (undrained)
- 1 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 tsp ground cumin
- 1-2 tsp hot sauce (adjust to taste)
- 1 oz packet taco seasoning (about 3 tablespoons)
- 1 ½ cups shredded cheddar cheese
- 1/3 cup cream cheese, softened
For Garnish:
- Corn or flour tortillas (see notes)
Instructions
Sauté the Aromatics:
- Melt butter in a large pot over medium heat.
- Add diced onion and jalapeno. Sauté for 4 minutes, until softened.
- Add minced garlic and cook for an additional minute.
Combine the Soup Base:
- Add tomato paste, corn, diced tomatoes, black beans, chicken broth, cayenne pepper, cumin, hot sauce, and taco seasoning.
- Stir to combine.
- Start with 2 tablespoons of taco seasoning and add more later if desired for extra flavor.
Cook the Chicken:
- Bring the soup to a gentle simmer, partially covered.
- Cook the chicken for 20-25 minutes, or until fully cooked (timing may vary depending on thickness).
- Avoid a rapid boil to keep the chicken tender.
- Once cooked, remove the chicken, shred with two forks, and return it to the pot.
Add the Creamy Elements:
- Reduce the heat to low.
- Gradually stir in shredded cheddar and softened cream cheese until the soup is smooth and creamy.
- Taste and adjust seasonings as needed.
Serve:
- Ladle soup into bowls.
- Garnish with crispy tortilla strips, diced avocado, sour cream, jalapenos, shredded cheese, or cilantro as desired.
Notes
Crock Pot Method:
- Prepare Aromatics:
Sauté the onion, jalapeno, and garlic in butter on the stovetop. Transfer everything to the slow cooker along with the remaining ingredients, except for the cheese and garnishes. - Cook the Soup:
Set the Crock Pot to low and cook for 6 hours (or 4 hours on high if needed). For juicy, tender chicken, avoid cooking on high heat. - Shred the Chicken:
Remove the chicken from the Crock Pot and shred it with two forks. Return the shredded chicken to the pot. - Finish the Soup:
Turn off the heat, and stir in the shredded cheddar and cream cheese until smooth.
Note:
- If using rotisserie or leftover chicken, add it directly to the Crock Pot at the beginning. For more flavor, leave the meat on the bone and remove the bones at the end.
Frying Tortilla Strips (For Garnishing):
- Cut corn or flour tortillas into strips.
- Heat vegetable or canola oil over medium-high heat in a skillet. The oil should be deep enough to submerge the tortilla strips.
- Fry the tortilla strips in batches until crisp and golden brown. Transfer them to paper towels and sprinkle with salt.
Pro Tips:
- For optional garnishes, try diced avocado, sour cream, jalapenos, shredded cheese, and fresh cilantro.
- You can swap in 2 cups of rotisserie or leftover chicken. If using leftover chicken, simmer it for 15 minutes to absorb the flavors, but no need to bring it to a boil.
- Ensure your cheeses are close to room temperature for smoother melting.
- If you're using hot sauce, Frank’s Hot Sauce is a great choice, though any preferred brand will work.
