Name: Creamy Chicken Tortilla Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mexican-Inspired
Ingredients: 2 Tablespoons butter; 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 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 (or ~2 cups shredded chicken); Pinch cayenne pepper; 1 teaspoon cumin; 1–2 teaspoons hot sauce; 1 oz packet taco seasoning (~3 Tbsp); 1½ cups shredded cheddar cheese; ⅓ cup softened cream cheese; Corn or flour tortilla strips (for topping); Optional: diced avocado, jalapeños, cilantro, sour cream (for topping)

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I make this cozy soup by simmering tender chicken with beans, corn, spices, and cheese for a creamy, flavor-packed bowl. It’s simple enough for any night but special enough to savor.

Why You’ll Love This Recipe

I love how this soup balances hearty textures and bold flavors. The blend of cheddar and cream cheese gives it a rich, velvety base, while corn, black beans, jalapeños, and taco seasoning bring warmth and depth. Whether made on the stovetop or in a slow cooker, it’s comforting, customizable, and perfect for meal prep.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons butter
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 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 (or about 2 cups shredded chicken)
Pinch cayenne pepper
1 teaspoon cumin
1–2 teaspoons hot sauce
1 oz packet taco seasoning (about 3 tablespoons)
1½ cups shredded cheddar cheese
⅓ cup softened cream cheese

For topping

Corn or flour tortilla strips
Optional: diced avocado, jalapeños, cilantro, sour cream

directions

I start by melting the butter in a large pot over medium heat. I sauté the onion and jalapeño for about 4 minutes until softened, then add the garlic and cook for another minute.
Next, I stir in the tomato paste, corn, Rotel, black beans, taco seasoning, cayenne, cumin, and hot sauce.
I pour in the chicken broth and add the raw chicken breasts. I bring everything to a gentle simmer and let it cook for 20–25 minutes, until the chicken is fully cooked.
Once cooked, I remove the chicken, shred it with two forks, and return it to the pot.
I lower the heat and gradually stir in the cheddar and cream cheeses until the soup becomes smooth and creamy.
I give it a final taste, adjust the seasoning if needed, then serve it hot with toppings of my choice.

Crock Pot method:
I sauté the onions, jalapeños, and garlic first, then transfer them to the crock pot with all ingredients except the cheeses. I cook on low for 6 hours or on high for 4 hours. Then, I shred the chicken and stir in the cheeses at the end until smooth.

Servings and timing

Servings: 6–8
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Slow cooker: 4 hours on high or 6 hours on low

Variations

I sometimes use rotisserie or leftover chicken instead of raw—about 2 cups, added during the last 15 minutes.
Frozen or fresh corn can replace canned corn easily.
For extra heat, I add more jalapeños or a dash of chipotle peppers in adobo.
To make it dairy-free, I skip the cheese or substitute with dairy-free alternatives.
I love making it vegetarian by swapping chicken with more beans and veggie broth.

storage/reheating

I store leftovers in airtight containers in the fridge for up to 3 days, or freeze them for up to 3 months. To reheat, I warm the soup gently on the stove over medium-low heat, stirring often. If it thickens too much, I add a little water or broth to loosen it up.

FAQs

Can I use cooked chicken instead of raw?

Yes, I often use rotisserie chicken to save time. I just add it in when the soup is simmering and let it warm through.

Will the cheese separate if I add it too hot?

It might. I make sure to lower the heat and use softened, room-temperature cheese for a creamy texture.

What toppings go best with this soup?

I usually top mine with tortilla strips, avocado, jalapeños, cilantro, or sour cream—it depends on what I have available.

Can I freeze this soup?

Yes, this soup freezes really well. I let it cool, then portion it out and freeze for future meals.

Can I make this in an Instant Pot?

Definitely. I sauté the veggies first using the sauté function, then pressure cook on high for 10 minutes with raw chicken. After that, I shred the chicken and stir in the cheeses.

Conclusion

This Creamy Chicken Tortilla Soup has become a go-to in my kitchen when I want something hearty, easy, and satisfying. Whether I’m cooking for a crowd or just stocking the freezer, it delivers big flavor and comfort with every bowl.

Creamy Chicken Tortilla Soup

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Author: Sue
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 6–8 servings (about 13 cups)
Category: Soup
Method: Stovetop or Slow Cooker
Cuisine: Mexican-Inspired
Diet: Gluten Free

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Description

A cozy and creamy chicken tortilla soup made with tender chicken, black beans, corn, spices, and cheese. It's flavorful, hearty, and perfect for any night of the week.

Instructions

Melt butter in a large pot over medium heat. Sauté onion and jalapeño for 4 minutes until soft, then add garlic and cook for 1 more minute.
Stir in tomato paste, corn, diced tomatoes, black beans, taco seasoning, cayenne, cumin, and hot sauce.
Pour in chicken broth and add raw chicken breasts. Bring to a gentle simmer and cook for 20–25 minutes until chicken is cooked through. Remove chicken, shred with forks, then return to the pot.
Lower heat and gradually stir in cheddar and cream cheeses until soup is smooth and creamy.
Taste and adjust seasoning. Ladle into bowls and top with tortilla strips and desired garnishes.
Crock Pot Option: Sauté onion, jalapeño, and garlic, transfer to slow cooker with other ingredients (except cheese). Cook on low for 6 hours or high for 4 hours. Shred chicken, stir in cheeses off-heat until smooth.