A creamy, flavorful tortilla soup with shredded chicken, corn, tomatoes, beans, and tortilla strips, topped with cheese and fresh garnishes. This soup is hearty, rich in texture, and bursting with Tex-Mex flavor. It's the kind of comfort food I like to turn to when I want something filling, easy, and satisfying.
Why You’ll Love This Recipe
I love how this soup strikes the perfect balance between creamy and spicy, with layers of flavor coming from cumin, chili powder, and garlic. The cream cheese melts into the broth, giving it a velvety texture without being too heavy. I often use leftover or rotisserie chicken to make it even quicker, and the toppings make every bowl feel customizable and fresh. Whether I’m feeding a family or meal prepping for the week, this recipe always delivers.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil (or vegetable oil)
1 medium onion, diced
1 red bell pepper, diced
3–4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano (optional)
½ teaspoon chili powder (adjust to taste)
2 cups cooked, shredded chicken
1 (14–15 oz) can diced tomatoes (or fire-roasted diced tomatoes)
1 (15 oz) can corn kernels, drained
1 (15 oz) can black beans (or pinto beans), drained and rinsed
4 cups (approx.) chicken broth (or stock)
4 oz (½ cup) cream cheese (softened) or substitute (e.g. sour cream / half & half)
Salt and pepper, to taste
Tortilla strips or broken tortilla chips (for topping)
I start by heating oil in a large pot over medium heat. Then I add the onion and red bell pepper and sauté for about 3–4 minutes until they begin to soften.
I stir in the garlic, cumin, oregano, and chili powder, letting them cook for about 30 seconds until they become fragrant.
Next, I add the diced tomatoes (with their juice), corn, beans, shredded chicken, and broth. I give everything a good stir to combine.
I bring the soup to a simmer and let it cook for 10–15 minutes so all the flavors come together.
I lower the heat and stir in the softened cream cheese until it’s fully melted and the soup is creamy. Sometimes I use an immersion blender to partially blend the soup for a smoother texture, while keeping some chunks.
I season it with salt and pepper, tasting to adjust the spices if needed.
I serve it hot, topping each bowl with tortilla strips, cheese, avocado, cilantro, and a squeeze of lime.
Servings and timing
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Servings: 4–6 servings
Serving Size: 1 bowl (~1⅓ cups)
Calories: ≈ 300 kcal per serving
Variations
I sometimes swap black beans for pinto beans depending on what I have. If I’m in the mood for more spice, I add a dash of hot sauce or more chili powder. For a dairy-free option, I leave out the cream cheese and blend part of the soup to thicken it naturally. I’ve also used sour cream or half-and-half for a lighter version. For a vegetarian spin, I skip the chicken and add extra beans or even diced zucchini.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm it gently on the stovetop over low heat or in the microwave in short bursts, stirring between each to keep the creamy texture smooth. I avoid boiling it again to prevent the dairy from separating. If it thickens too much, I add a splash of broth or water while reheating.
FAQs
How can I make this soup spicier?
I like to add extra chili powder or a splash of hot sauce. Sometimes I throw in diced jalapeños when sautéing the onions and peppers for an extra kick.
Can I freeze creamy chicken tortilla soup?
I don’t recommend freezing it with the cream cheese already mixed in, as it can separate. But I often freeze the soup before adding the cream cheese, then stir it in fresh when I reheat.
What’s the best chicken to use for this recipe?
I usually use rotisserie chicken or leftover shredded chicken breast. It saves time and soaks up the flavor beautifully.
Can I make this in a slow cooker?
Yes, I can! I just add everything (except the cream cheese) to the slow cooker and cook on low for 4–6 hours. I stir in the cream cheese at the end until melted.
What toppings go best with this soup?
My favorite toppings include tortilla strips, shredded cheese, diced avocado, chopped cilantro, and a squeeze of lime. Sometimes I add a dollop of sour cream or a few jalapeño slices.
Conclusion
This creamy chicken tortilla soup is one of those recipes I keep coming back to. It’s hearty, packed with flavor, and so comforting—especially with all the customizable toppings. I love how easy it is to throw together with pantry staples and leftover chicken. Whether I’m serving it for a cozy dinner or packing it for lunch, this soup always hits the spot.
Heat oil in a large pot over medium heat. Add the onion and red bell pepper and sauté until softened (about 3–4 minutes).
Add the garlic, cumin, oregano, and chili powder, and sauté for another 30 seconds until fragrant.
Add the diced tomatoes (with their juice), corn, beans, shredded chicken, and broth. Stir to combine.
Bring the soup to a simmer. Let it cook for 10–15 minutes so flavors meld.
Reduce heat to low, and stir in the softened cream cheese until well melted and smooth. (If desired, use an immersion blender or blender to partly blend the soup for a creamier texture, leaving some chunks.)
Season with salt and pepper, adjust spices if needed.
Serve hot, topped with tortilla strips, cheese, cilantro, avocado, and a squeeze of lime.
Notes
You can use rotisserie or leftover cooked chicken to save time.
If cream cheese is too heavy, use sour cream or a lighter dairy alternative (or blend with part of the soup) for creaminess.
For extra thickness, blend ⅓ of the soup and mix back in.
Store leftovers in the fridge for up to 3 days (reheat gently to avoid separation).
Taste and adjust spice levels (chili powder, hot sauce) to your preference.
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