If you have been on the hunt for a cozy, flavor-packed meal that hugs you from the inside out, look no further than this Creamy Chicken Tortilla Soup Recipe. It’s a vibrant medley of tender chicken, spicy kick from jalapeno, and the ultimate creamy texture thanks to the blend of cheeses and cream cheese. Each spoonful is like a celebration of comforting warmth and a little fiesta in your bowl. Whether you’re looking to impress your family or just treat yourself on a chilly night, this soup brings together simple ingredients transformed into something truly special.
Ingredients You’ll Need
This recipe shines in its simplicity, requiring everyday ingredients that come together beautifully to build layers of flavor, color, and texture. Each item plays a critical role — from the sweetness of corn to the punch of cumin and the creaminess from the cheeses.
- 2 Tablespoons butter: The foundation for sautéing that adds richness and depth right from the start.
- 1 small yellow onion (diced): Adds a sweet, aromatic base when cooked down with the peppers.
- 1 jalapeno pepper (diced): Brings a gentle heat that’s fresh and lively, perfectly balanced.
- 3 cloves garlic (diced): Gives a punch of savory sharpness that brightens the soup’s flavor.
- 1 Tablespoon tomato paste: Deepens the color and delivers a concentrated tomato richness.
- 1 15 oz. can corn (drained): Pops of sweetness add texture and visual appeal.
- 1 10 oz. can Rotel diced tomatoes with green chilies (undrained): Infuses the soup with bright acidity and mild heat.
- 1 15 oz. can black beans (drained and rinsed): Offers heartiness and a lovely earthy tone.
- 5 cups chicken broth: The flavorful liquid base that ties everything together.
- 2 small boneless skinless chicken breasts (or 2 cups shredded chicken): Protein-packed and tender once cooked.
- 1 pinch Cayenne Pepper: A subtle extra dash of warmth to complement the jalapeno.
- 1 teaspoon cumin: Adds a smoky, earthy undertone that feels like Mexico in a spoonful.
- 1-2 teaspoons hot sauce: Adjusts the heat level according to your taste preference.
- 1 oz. packet taco seasoning (about 3 Tbsp.): A blend of spices that brings everything together with familiar taco-inspired flavor.
- 1 ½ cups cheddar cheese (shredded): Melts beautifully to create that indulgent creaminess inside the soup.
- 1/3 cup cream cheese (softened): Provides the silky, luscious texture that makes this recipe stand out as “creamy.”
- Corn or Flour Tortillas: For garnishing and serving, adding crunch or soft wrapping options.
How to Make Creamy Chicken Tortilla Soup Recipe
Step 1: Sauté Aromatics
Start by heating the butter in a large pot over medium heat. Toss in your diced onion and jalapeno pepper and let them cook for about 5 to 6 minutes until the onions are translucent and soft. Then add the garlic, cooking for just one more minute to release those inviting fragrant oils. This foundational layer builds a vibrant and savory start for the soup.
Step 2: Add the Base Ingredients
Next, add the tomato paste, corn, Rotel tomatoes with green chilies, black beans, chicken broth, chicken breasts, and all the spices including the taco seasoning, cayenne pepper, cumin, and hot sauce. For the taco seasoning, I suggest starting with 2 tablespoons and tasting towards the end—you can always add more. Stir it all together to bring every element into one harmonious pot.
Step 3: Simmer Gently
Allow your soup to come to a gentle bubble, covered partially to retain some steam. Cook the chicken slowly for about 20 to 25 minutes; this gentle simmer ensures the chicken stays juicy and tender instead of becoming tough and rubbery. Slow and steady is the secret here!
Step 4: Shred the Chicken
Once the chicken is cooked through, carefully remove it from the pot. Use two forks to shred it into bite-sized, tender pieces. Then, return the shredded chicken back into the comforting broth, letting it soak up the rich flavors.
Step 5: Stir in Creamy Cheeses
Turn your heat low and gradually add the shredded cheddar cheese and softened cream cheese. Stir continuously until they fully melt and combine, giving the soup that signature creamy texture that makes this recipe so irresistible.
Step 6: Taste and Adjust Seasonings
This is the moment to make the soup truly yours. Taste and add any extra seasoning, whether more taco seasoning, hot sauce, or a sprinkle of salt. Once perfected, it is ready to be garnished and served.
How to Serve Creamy Chicken Tortilla Soup Recipe
Garnishes
A big part of the joy in this Creamy Chicken Tortilla Soup Recipe comes from the toppings. Consider fresh slices of avocado, chopped cilantro, crispy tortilla strips, a dollop of sour cream, or a squeeze of lime. These add pops of texture and freshness that balance the rich, creamy soup perfectly.
Side Dishes
This soup pairs beautifully with warm, soft tortillas or crispy tortilla chips. A fresh, bright salad or roasted vegetables can round out your meal with some contrasting lightness and crunch. For a truly comforting combo, consider serving alongside Mexican street corn or a simple guacamole dip.
Creative Ways to Present
Channel your inner host and serve the soup in mini bread bowls for a fun twist. Layered in clear glasses, it makes for an appealing presentation at casual gatherings. Alternatively, let guests customize their bowls at a soup bar with assorted garnishes laid out, turning a simple meal into a delightful interactive feast.
Make Ahead and Storage
Storing Leftovers
This soup holds incredibly well in the fridge for up to 3 days. Store it in an airtight container to preserve its flavors and keep it tasting fresh. The creamy texture might thicken a little overnight, but simply reheating with a splash of broth will bring it right back.
Freezing
If you want to keep this soup on hand for busy days, it freezes very well. Leave out the cheese and cream cheese before freezing; add those fresh when reheating to keep the soup tasting its best. Freeze in meal-sized portions and thaw overnight in the fridge before reheating gently.
Reheating
Reheat your soup slowly on the stovetop over low to medium heat to avoid curdling. Stir often, and add a little extra chicken broth or water if it’s too thick. Once warmed through, fold in any cheese or cream cheese if you stored separately, and enjoy a fresh, comforting bowl anytime.
FAQs
Can I use rotisserie chicken instead of cooking chicken breasts?
Absolutely! Using pre-cooked shredded rotisserie chicken can cut down your prep and cook time significantly. Add it towards the end of cooking to warm through without drying out the meat.
How spicy is this soup?
The heat level is moderate and can be adjusted. The jalapeno, cayenne, hot sauce, and taco seasoning together bring warmth without overwhelming the palate. Feel free to reduce or boost these ingredients to suit your preferred spice level.
What type of tortillas work best as a garnish?
Corn tortillas offer a nice traditional flavor and crispiness when fried into strips, but flour tortillas also work well if you prefer a softer, chewier texture. You can personalize this based on your taste and what you have on hand.
Can I make this recipe vegetarian?
Yes! Simply omit the chicken and use vegetable broth. You might want to add extra beans or even diced potatoes for heartiness and include the same spices for robust flavor.
Is this soup suitable for meal prep?
Yes, this Creamy Chicken Tortilla Soup Recipe is a perfect meal prep option. It stays flavorful after refrigeration, and with easy portioning, you can have a filling, delicious meal ready all week long.
Final Thoughts
There is something truly special about a warm, creamy bowl of soup that brings so much comfort and joy, and this Creamy Chicken Tortilla Soup Recipe delivers just that with ease and flavor. It’s simple enough for a busy weeknight yet impressive enough to share as a family favorite. Give it a try, and you might just find your new go-to recipe that everyone asks for again and again.
Print
Creamy Chicken Tortilla Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 13 cups (about 6-7 servings)
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Creamy Chicken Tortilla Soup is a comforting and flavorful Mexican-inspired dish combining tender shredded chicken, black beans, corn, and a blend of spices in a rich, cheesy broth. Finished with cream cheese and cheddar for a luscious texture, it’s perfect for a hearty meal served with warm corn or flour tortillas.
Ingredients
Main Ingredients
- 2 Tablespoons butter
- 1 small yellow onion, diced
- 1 jalapeno 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 cooked chicken)
- 1 pinch cayenne pepper
- 1 teaspoon cumin
- 1–2 teaspoons hot sauce
- 1 oz. packet taco seasoning (about 3 Tbsp.)
- 1 ½ cups shredded cheddar cheese
- 1/3 cup cream cheese, softened
- Corn or flour tortillas for serving
Instructions
- Sauté aromatics: Heat 2 tablespoons of butter over medium heat in a large pot. Add diced onions and jalapeno peppers and sauté for 5-6 minutes until softened. Then add diced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
- Add remaining soup ingredients: Stir in tomato paste, corn, Rotel tomatoes with green chilies (undrained), black beans, chicken broth, chicken breasts, cayenne pepper, cumin, hot sauce, and taco seasoning. Start with 2 tablespoons of taco seasoning and add the rest later as needed.
- Simmer the soup gently: Bring the soup to a gentle bubble partially covered over medium heat. Avoid boiling rapidly to prevent the chicken from becoming tough. Let it simmer slowly for 20-25 minutes until the chicken is cooked through.
- Shred the chicken: Remove the chicken breasts from the pot using tongs and shred them finely using two forks. Return the shredded chicken to the soup pot and stir to combine.
- Add cheeses for creaminess: Reduce the heat to low. Gradually sprinkle in the shredded cheddar cheese and softened cream cheese, stirring continuously until the cheese melts and the soup becomes smooth and creamy.
- Adjust seasoning and serve: Taste the soup and add extra taco seasoning or hot sauce if desired. Serve hot with garnishes like tortilla strips or fresh cilantro, and warm corn or flour tortillas on the side.
Notes
- Use corn or flour tortillas served alongside or cut into strips and crisped for garnish.
- For a spicier soup, increase jalapeno quantity and hot sauce to taste.
- Chicken breasts can be substituted with pre-cooked shredded chicken for quicker preparation.
- Stir cheese in gradually over low heat to avoid curdling and ensure a smooth texture.
- Keep the soup at a gentle simmer to maintain juicy chicken texture.
