Go Back
Creamy chicken tortilla soup in white bowl topped with tortilla strips and cheese

Creamy Chicken Tortilla Soup

A comforting, rich soup combining tender chicken, bold southwestern flavors, and a creamy base perfect for weeknight dinners
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 portions
Course: Dinner, Main Course, Soup
Cuisine: American, Mexican, Southwestern
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons butter
  • 1 small yellow onion diced
  • 1 jalapeño pepper diced
  • 3 cloves garlic diced
  • 5 cups chicken broth low-sodium preferred
  • 1 tablespoon tomato paste
  • 1 10 oz can Rotel diced tomatoes with green chilies undrained
  • 1 15 oz can black beans drained and rinsed
  • 1 15 oz can corn drained
  • 1 teaspoon cumin
  • 1 pinch cayenne pepper
  • 1 oz packet taco seasoning about 3 tablespoons
  • 1-2 teaspoons hot sauce adjust to taste
  • 2 small boneless skinless chicken breasts or 2 cups shredded rotisserie chicken
  • 1½ cups sharp cheddar cheese shredded
  • ⅓ cup cream cheese softened to room temperature
  • corn or flour tortilla strips for topping

Equipment

  • large pot
  • Two forks for shredding

Method
 

  1. In large pot, melt butter over medium heat. Once melted, add diced onion and jalapeño pepper, sautéing for 4 minutes until softened. Stir in garlic and cook for additional minute until fragrant.
  2. Add chicken broth, tomato paste, Rotel tomatoes, black beans, corn, cumin, cayenne pepper, taco seasoning, and hot sauce to the pot, reserving both cheeses for later. Stir well to combine all ingredients.
  3. Bring soup to gentle simmer with pot partially covered. Add chicken breasts to simmering liquid and cook for 20-25 minutes, avoiding rapid boil to keep meat tender and prevent dairy from curdling later.
  4. Remove cooked chicken from soup and shred using two forks. Return shredded chicken to the pot and stir to distribute evenly.
  5. Reduce heat to low. Gradually stir in softened cream cheese first, then cheddar cheese, stirring constantly until both are completely melted and soup is smooth and creamy.
  6. Taste and adjust seasoning as needed with additional hot sauce, salt, or pepper. Serve hot, garnished with tortilla strips or chips as desired.

Notes

For best results, ensure cream cheese is completely softened to room temperature before adding to prevent lumps. If using rotisserie chicken, add it in step 4 with the shredded chicken just to heat through. Soup can be made up to 3 days ahead - add cheeses when reheating. For less spicy version, remove jalapeño seeds or use mild Rotel tomatoes.