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 about 2 cups shredded chicken; A pinch of cayenne pepper; 1 teaspoon cumin; 1–2 teaspoons hot sauce; 1 oz. packet taco seasoning (about 3 Tbsp); 1½ cups shredded cheddar cheese; 1/3 cup softened cream cheese; For topping: crispy tortilla strips, avocado, lime wedges, cilantro, sour cream, jalapeños

Jump to Recipe·Leave a Review

This Creamy Chicken Tortilla Soup is a rich, flavorful blend of tender shredded chicken, sweet corn, black beans, spicy jalapeño, and tomatoes—all simmered in a creamy, cheesy broth. I top it off with crispy tortilla strips, fresh avocado, lime, and a dollop of sour cream for a bowl that’s comforting and satisfying every time.

Why You’ll Love This Recipe

I love how easy this soup is to make, whether on the stovetop or in a crockpot. The ingredients are pantry-friendly, and the flavors are deep and comforting. The cream cheese and cheddar make the broth velvety, while the taco seasoning and jalapeño add a flavorful kick. I also like that it’s hearty enough for a full meal and perfect for freezing or reheating later.

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)
A pinch of 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: crispy tortilla strips, avocado, lime wedges, cilantro, sour cream, jalapeños

directions

I melt the butter in a large pot over medium heat. I add diced onion and jalapeño, sautéing for about 4 minutes. Then I stir in garlic and cook for another minute.
I mix in tomato paste, corn, Rotel, black beans, chicken broth, raw chicken breasts, cayenne, cumin, hot sauce, and taco seasoning. I bring everything to a gentle simmer and cook uncovered for 20–25 minutes, until the chicken is cooked through.
I remove the chicken, shred it using two forks, and return it to the pot.
I lower the heat and gradually stir in the shredded cheddar and softened cream cheese until the soup is smooth and creamy.
I ladle the soup into bowls and top with crispy tortilla strips, avocado, cilantro, a squeeze of lime, and sour cream.

Servings and timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Variations

I like using rotisserie chicken for convenience—it saves time and still soaks up the flavor well.
When I want a milder version, I leave out the jalapeño and cayenne pepper.
I sometimes replace the cream cheese with a splash of heavy cream for a richer texture and less tang.
For a vegetarian version, I skip the chicken and use vegetable broth instead.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. It also freezes well—I divide it into individual portions and freeze for up to 3 months. When I’m ready to reheat, I warm it on the stove over medium heat or in the microwave, stirring occasionally. If it thickens too much, I just add a little broth or water to loosen it up.

FAQs

How can I make it spicier?

I add more jalapeño, an extra dash of hot sauce, or even a chopped chipotle pepper in adobo sauce if I want more heat.

Can I use cooked chicken instead of raw?

Yes, I often use leftover shredded chicken or rotisserie chicken. I just add it toward the end of the cooking time to warm through.

Is this soup gluten-free?

Yes, as long as I use gluten-free taco seasoning and check all canned ingredients, this soup is naturally gluten-free.

What’s the best way to make crispy tortilla strips?

I slice corn tortillas into thin strips and fry them in a little oil until golden. I drain them on paper towels and sprinkle with salt.

Can I make this in a crockpot?

Definitely. I sauté the onion, garlic, and jalapeño first, then transfer everything except the cheese to the slow cooker. I cook on low for 6 hours, shred the chicken, and stir in the cheese at the end.

Conclusion

This Creamy Chicken Tortilla Soup has everything I want in a comforting meal: bold flavor, creamy texture, and easy prep. It’s a go-to for chilly nights, family dinners, or make-ahead lunches. Whether I make it spicy or mild, it always hits the spot and never lasts long in my kitchen.

Creamy Chicken Tortilla Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Soup
Method: Stovetop or Crock Pot
Cuisine: Mexican-Inspired
Diet: Gluten Free

Print Recipe

Description

A cozy, creamy Mexican-inspired chicken tortilla soup featuring tender chicken, savory broth, corn, beans, and melty cheese, topped with crispy tortilla strips and fresh garnishes.

Instructions

Melt butter in a pot over medium heat, then sauté onion and jalapeño for about 4 minutes. Stir in garlic and cook for 1 minute.
Add all remaining ingredients except the cheeses and garnishes. Start with about 2 tablespoon taco seasoning and adjust later.
Bring to a gentle simmer and cook for 20–25 minutes. Remove chicken, shred it, and return it to the pot.
Reduce heat to low and gradually stir in cheddar and softened cream cheese until smooth and creamy.
Taste and adjust seasonings. Ladle into bowls and serve with desired toppings.
For crock pot method: Sauté onion, jalapeño, and garlic in butter. Transfer all ingredients (except cheese and toppings) into slow cooker. Cook on low for 6 hours or high for 4 hours. Shred chicken and stir in cheeses at the end.