Craving a rich, creamy soup that’s loaded with flavor but doesn’t take hours to prepare?
This Creamy Chicken Tortilla Soup is the ultimate comfort food that’s just as easy to make as it is delicious!
With tender chicken, melty cheese, and a perfect balance of spice, this soup comes together in under an hour and will have you coming back for seconds.
Whether you’re using fresh or leftover chicken, this recipe is a must-try for a cozy weeknight dinner.
Let’s dive in!
For Creamy Chicken Tortilla Soup:
- Chicken – Use 2 small boneless, skinless chicken breasts or about 2 cups of shredded chicken (rotisserie or leftover works great).
- Butter – To sauté the vegetables and add richness to the soup.
- Onion – A small yellow onion, diced for a mild, sweet flavor.
- Jalapeno – Adds a mild heat; you can adjust the amount based on your spice preference.
- Garlic – Minced garlic for depth of flavor.
- Tomato Paste – A tablespoon to add a rich, concentrated tomato flavor.
- Corn – A 15 oz. can of drained corn for texture and a touch of sweetness.
- Rotel Diced Tomatoes with Green Chilies – A 10 oz. can, undrained, for a bit of tang and spice.
- Black Beans – A 15 oz. can, drained and rinsed, for added protein and texture.
- Chicken Broth – 5 cups of chicken broth for the soup base.
- Cayenne Pepper – A pinch for a little heat (optional).
- Cumin – 1 teaspoon for earthy flavor and warmth.
- Hot Sauce – 1-2 teaspoons, adjust for your preferred spice level.
- Taco Seasoning – 1 oz. packet (about 3 tablespoons) to enhance the flavor with seasoning.
- Cheddar Cheese – 1 ½ cups of shredded cheddar cheese for creaminess and flavor.
- Cream Cheese – 1/3 cup, softened, to add a creamy texture.
For Toppings:
- Tortillas – Corn or flour tortillas for making crispy strips (optional garnish).
- Optional Garnishes – Diced avocado, sour cream, shredded cheese, jalapenos, and cilantro.
Creamy Chicken Tortilla Soup
Ingredients
- 2 tbsp butter
- 1 small yellow onion, diced
- 1 jalapeno pepper, diced
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 can corn, drained
- 1 can Rotel diced tomatoes with green chilies (undrained)
- 1 can black beans, drained and rinsed
- 5 cups chicken broth
- 2 small boneless, skinless chicken breasts (or 2 cups shredded chicken)
- 1 pinch cayenne pepper
- 1 tsp ground cumin
- 1-2 tsp hot sauce (adjust to taste)
- 1 oz packet taco seasoning (about 3 tablespoons)
- 1 ½ cups shredded cheddar cheese
- 1/3 cup cream cheese, softened
For Garnish:
- Corn or flour tortillas (see notes)
Instructions
Sauté the Aromatics:
- Melt butter in a large pot over medium heat.
- Add diced onion and jalapeno. Sauté for 4 minutes, until softened.
- Add minced garlic and cook for an additional minute.
Combine the Soup Base:
- Add tomato paste, corn, diced tomatoes, black beans, chicken broth, cayenne pepper, cumin, hot sauce, and taco seasoning.
- Stir to combine.
- Start with 2 tablespoons of taco seasoning and add more later if desired for extra flavor.
Cook the Chicken:
- Bring the soup to a gentle simmer, partially covered.
- Cook the chicken for 20-25 minutes, or until fully cooked (timing may vary depending on thickness).
- Avoid a rapid boil to keep the chicken tender.
- Once cooked, remove the chicken, shred with two forks, and return it to the pot.
Add the Creamy Elements:
- Reduce the heat to low.
- Gradually stir in shredded cheddar and softened cream cheese until the soup is smooth and creamy.
- Taste and adjust seasonings as needed.
Serve:
- Ladle soup into bowls.
- Garnish with crispy tortilla strips, diced avocado, sour cream, jalapenos, shredded cheese, or cilantro as desired.
Notes
Crock Pot Method:
- Prepare Aromatics:
Sauté the onion, jalapeno, and garlic in butter on the stovetop. Transfer everything to the slow cooker along with the remaining ingredients, except for the cheese and garnishes. - Cook the Soup:
Set the Crock Pot to low and cook for 6 hours (or 4 hours on high if needed). For juicy, tender chicken, avoid cooking on high heat. - Shred the Chicken:
Remove the chicken from the Crock Pot and shred it with two forks. Return the shredded chicken to the pot. - Finish the Soup:
Turn off the heat, and stir in the shredded cheddar and cream cheese until smooth.
Note:
- If using rotisserie or leftover chicken, add it directly to the Crock Pot at the beginning. For more flavor, leave the meat on the bone and remove the bones at the end.
Frying Tortilla Strips (For Garnishing):
- Cut corn or flour tortillas into strips.
- Heat vegetable or canola oil over medium-high heat in a skillet. The oil should be deep enough to submerge the tortilla strips.
- Fry the tortilla strips in batches until crisp and golden brown. Transfer them to paper towels and sprinkle with salt.
Pro Tips:
- For optional garnishes, try diced avocado, sour cream, jalapenos, shredded cheese, and fresh cilantro.
- You can swap in 2 cups of rotisserie or leftover chicken. If using leftover chicken, simmer it for 15 minutes to absorb the flavors, but no need to bring it to a boil.
- Ensure your cheeses are close to room temperature for smoother melting.
- If you're using hot sauce, Frank’s Hot Sauce is a great choice, though any preferred brand will work.
- Can I use rotisserie chicken or leftover chicken instead of fresh chicken breasts?
Absolutely! Using rotisserie or leftover chicken is a great way to save time and still get a delicious soup. Simply add the shredded chicken during the last 15 minutes of cooking, and let the flavors meld together. Easy, right?
- Can I make this soup ahead of time?
You sure can! This soup actually gets better after sitting for a day or two. You can make it up to 4 days ahead and store it in the fridge, or even freeze it for later. Just reheat it on the stove with a splash of broth if needed, and you’re all set for an effortless meal.
- How can I make this soup in a slow cooker?
If you’re craving that slow-cooked flavor with minimal effort, use a slow cooker! Toss all the ingredients (except the cheese and cream) into the slow cooker and cook on low for 6 hours. Once done, shred the chicken, add the cheese and cream, and stir until smooth. Easy peasy!
- Can I make the soup spicier?
For sure! Add more jalapeños, a pinch of cayenne pepper, or even a few chopped chipotle peppers for a smoky, spicy kick. Adjust the heat to your preference and enjoy the bold flavors!
- How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it over medium heat on the stovetop, adding a little bit of broth or water if the soup has thickened too much. And yes, it freezes well, so you can enjoy it later!
