Creamy Chicken Tortilla Soup Recipe

There’s something incredibly comforting about a big bowl of soup, and when it’s a creamy chicken tortilla soup packed with spices, tender chicken, and all the best toppings? Well, that’s a surefire way to win over any crowd. This recipe has become one of my go-to options for cozy nights in, when the air is a little chilly, and I want something that’s hearty but doesn’t take hours to pull together. Plus, the creamy base and kick of jalapeño and Rotel make it extra satisfying—like a hug in a bowl!

I first stumbled upon a version of this soup on a rainy afternoon when I had chicken, a can of black beans, and some leftover tortillas. The flavors instantly took me back to my favorite Tex-Mex spots, where tortilla soup was always a staple, but this one’s got a creamy twist that makes it stand out. That richness combined with the crunch from the tortilla strips on top? Absolute perfection.

this RECIPE

A little soup nostalgia 🍲

This dish brings me right back to my college days, where every Saturday night meant takeout from our local taco joint. They had a tortilla soup that I practically lived on, especially in the colder months. Fast forward a few years, and I realized I could recreate that experience at home, with a few upgrades. One chilly weekend, I whipped this version up and was floored by how close I got to the real thing, but with a rich, creamy texture that made it even more irresistible. Now, every time I make it, I’m hit with that same cozy feeling, but without having to leave the house!

Why this chicken tortilla soup is a winner

So, why should you make this soup? Let’s start with the fact that it’s one of the most versatile dishes around. Whether you’re feeding a crowd or just meal-prepping for the week, it’s easy to adapt. Plus, it’s a perfect balance of creamy, cheesy, and spicy. The chicken stays juicy and tender (thanks to a little trick I’ll share), and the addition of cream cheese takes the broth from good to ridiculously good. Also, the toppings? They’re half the fun! Crisped-up tortillas, fresh avocado slices, maybe a dollop of sour cream or a sprinkle of cilantro—yum!

A brief history of tortilla soup

Tortilla soup, or sopa de tortilla, originates from Mexico and traditionally consists of a tomato-based broth with fried tortilla strips, avocado, cheese, and sometimes chicken. Over time, as with many great recipes, it’s evolved to include regional twists—some people love a chunkier, heartier version with beans and corn (like we’re doing here!), and others prefer to keep it simple. The creamy version, though, is a more modern take, likely influenced by Tex-Mex cuisine’s love affair with all things cheese and cream. What we’re making here is a mash-up of the classic with an indulgent, creamy upgrade.

Let’s talk ingredients: what makes this soup shine

• Chicken: The star of the show! I use boneless, skinless chicken breasts, but shredded rotisserie chicken works wonders if you’re short on time. The key is cooking it gently to keep it tender.
• Corn and black beans: These add a pop of sweetness and heartiness to the soup. You can substitute fresh corn if it’s in season, or use kidney beans instead of black beans if that’s what you have.
• Cheddar cheese and cream cheese: This is what makes the soup creamy and rich. Feel free to swap the cheddar for Monterey Jack if you want a milder flavor. The cream cheese should be softened to blend smoothly into the broth.
• Jalapeño and Rotel: These ingredients bring the heat! If you like your soup milder, you can omit the jalapeño, but I love that little kick it adds. The Rotel, with its diced tomatoes and green chilies, adds just the right amount of acidity and spice.
• Taco seasoning: This packs in all the flavor with minimal effort. You can use store-bought or make your own blend with cumin, paprika, and garlic powder.

Kitchen tools: what you need (and don’t)

No need for any fancy equipment here, just your basic kitchen staples. A large pot is essential because this recipe makes enough to serve a crowd (or stock your freezer with leftovers!). A sharp knife for chopping veggies is always a good idea. Oh, and I love using a pair of tongs for easily fishing the chicken out of the soup for shredding. If you don’t have tongs, a large slotted spoon works too. And while it’s optional, I recommend a ladle for serving because nothing says “home-cooked meal” quite like ladling soup into bowls!

Step-by-step: let’s cook together!

1. Start by sautéing your aromatics. In a large pot, melt 2 tablespoons of butter over medium heat. Toss in your diced onion and jalapeño and let them cook for about 4 minutes until softened and fragrant. Add the garlic and cook for another minute. This step is essential for building that rich flavor base.Tip: If you want a little extra kick, leave the seeds in the jalapeño. If you’re aiming for mild, remove them before dicing.
2. Add in the bulk ingredients. Pour in the drained corn, black beans, Rotel (don’t drain this one!), and chicken broth. Stir in the tomato paste, cumin, cayenne pepper, taco seasoning, and hot sauce (if using). I suggest starting with 2 tablespoons of taco seasoning—this way, you can adjust to your taste later.
3. Add the chicken and simmer. Nestle the chicken breasts into the broth. Let everything slowly come to a simmer (not a boil!). This will take about 20-25 minutes. The slow cooking ensures that the chicken stays moist and tender. Rapid boiling? That’s a no-go—it’ll toughen the meat, and nobody wants that!
4. Shred and return the chicken. Once the chicken is cooked through, remove it from the pot and shred it with two forks. Return the shredded chicken to the soup, stirring it back in.
5. Time to make it creamy. Lower the heat and gradually add in your shredded cheddar cheese and softened cream cheese. Stir continuously until both are fully melted and the broth becomes smooth and creamy.
6. Taste and adjust. Give the soup a taste and add any additional taco seasoning, cayenne, or hot sauce you like. The beauty of this recipe is that you can make it as spicy (or mild) as you want!

Variations to try

• Make it vegetarian: Swap the chicken broth for vegetable broth and leave out the chicken. You can bulk it up with more beans, like pinto or kidney beans.
• Gluten-free option: Be sure your taco seasoning is gluten-free, and use corn tortillas for your topping instead of flour.
• Low-carb twist: Skip the beans and corn, and instead add more diced peppers and even some spinach for a lighter, veggie-packed version.
• International flair: For a Mexican-inspired take, add a dash of smoked paprika and some lime zest to your taco seasoning blend. Or for a Caribbean twist, you could use coconut milk instead of cream cheese for a slightly sweeter, creamier broth.

How to serve it up like a pro

This soup is all about the toppings! I love crisping up some corn tortillas by slicing them into strips, tossing them in a little oil, and baking them until golden and crunchy. You could also use store-bought tortilla chips if you’re short on time. Top each bowl with avocado slices, a sprinkle of fresh cilantro, a dollop of sour cream, or even a handful of crushed tortilla chips for extra texture.

Drink pairing? Yes, please!

Pairing a drink with this soup is fun because you can either lean into the spice or cool it down. A cold Mexican beer, like a light lager or a Modelo, works beautifully to refresh your palate. For wine lovers, try a crisp Sauvignon Blanc, which complements the spice without overpowering the creaminess. And for a non-alcoholic option, a cold limeade with a splash of soda water feels just right.

Storing and reheating leftovers

This soup is just as good the next day, and it freezes beautifully. Store leftovers in an airtight container in the fridge for up to 4 days. If freezing, portion it out into individual containers for an easy grab-and-reheat meal. To reheat, simply warm it on the stove over low heat, stirring occasionally. You might need to add a splash of broth or water to loosen it up as the cheese can thicken the soup a bit when it cools.

Scaling the recipe for more or fewer people

This recipe serves about 6 people, but you can easily scale it up or down. Just keep in mind that the more soup you make, the longer it might take for everything to come up to temperature. If you’re halving the recipe, be cautious not to over-season—start with less taco seasoning and add more to taste.

FAQs

1. Can I use rotisserie chicken instead?
Absolutely! Rotisserie chicken is a great shortcut. Just shred about 2 cups of the meat and stir it in after the soup has simmered, so it doesn’t get overcooked.

2. How spicy is this soup?
It’s got a moderate heat thanks to the jalapeño and Rotel, but you can tone it down by skipping the hot sauce or jalapeño. On the other hand, if you’re a spice lover, feel free to add more cayenne or even a pinch of chili powder.

3. What if I don’t have cream cheese?
No problem! You can use a little sour cream or heavy cream for that creamy texture. Just stir it in at the end, like you would the cream cheese.

4. Can I make this in a slow cooker?
Yep! Sauté the onions, jalapeño, and garlic first, then transfer everything except the cheese and cream cheese to the slow cooker. Cook on low for 6-8 hours, shred the chicken, and then stir in the cheeses.

5. How do I make crispy tortilla strips for the topping?
Just cut some tortillas into strips, toss them with a little olive oil, and bake at 375°F for about 10-15 minutes, flipping halfway through. They’ll crisp up beautifully!

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