Creamy Chicken Tortilla Soup

You’re about to discover your new favorite weeknight meal: a rich, flavorful creamy chicken tortilla soup. This recipe is incredibly easy to prepare, making it perfect for busy evenings or meal prepping ahead. It’s wonderfully comforting, highly versatile, and even freezer-friendly, ensuring a delicious dinner is always within reach. Get ready for a satisfying bowl that everyone will love!

Why You’ll Love This Creamy Chicken Tortilla Soup

This isn’t just any soup; it’s a bowl of pure comfort designed for simplicity and flavor. You’ll adore this creamy chicken tortilla soup for so many reasons:

• Quick and Easy: Whipping up this soup takes minimal effort, ideal for busy schedules.
• Incredibly Creamy and Flavorful: Each spoonful boasts a rich, comforting taste with a perfectly smooth texture.
• Uses Common Pantry Ingredients: You likely have most of these staples on hand already.
• Versatile Chicken Options: Perfect whether you’re using fresh, leftover, or a store-bought rotisserie chicken.
• Highly Customizable: Easily adjust the spice level and pile on your favorite toppings.
• Excellent Make-Ahead Meal: Prepare it in advance or freeze it for a future stress-free dinner.

Ingredients

To create this delightful creamy chicken tortilla soup, gather these simple ingredients. They come together to form a rich, comforting flavor base.

• 2 Tablespoons butter
• 1 small yellow onion (diced)
• 1 jalapeño pepper (diced)
• 3 cloves garlic (minced)
• 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). These versatile legumes are celebrated for their nutritional value, including significant health benefits like fiber and protein.
• 5 cups chicken broth
• 2 small boneless skinless chicken breasts (or 2 cups shredded chicken)
• 1 pinch Cayenne Pepper
• 1 teaspoon cumin
• 1-2 teaspoons hot sauce (adjust to taste)
• 1 oz. packet taco seasoning (about 3 Tbsp.)
• 1 ½ cups cheddar cheese (shredded)
• 1/3 cup cream cheese (softened)
• Corn or Flour Tortillas (for making crispy strips, see notes)

Notes & Substitutions

You can easily adapt this recipe to fit your preferences. Use fresh, canned, or frozen corn for convenience. For a different kick, experiment with various hot sauces like sriracha or chipotle. If you’re short on time, opt for pre-cooked rotisserie chicken or leftover shredded chicken. For dairy-free needs, consider plant-based cream cheese and shredded cheese alternatives, though texture may vary. Feel free to adjust the taco seasoning and cayenne to achieve your desired spice level for the chicken tortilla soup.

Equipment

You’ll need just a few basic kitchen tools to make this fantastic soup.

• Large Dutch oven or a sturdy soup pot
• Cutting board and a sharp knife
• Measuring cups and spoons
• Meat shredding claws or two forks
• Slow cooker (if using the Crock Pot method)
• Skillet (for optional crispy tortilla strips)

Instructions

Follow these straightforward steps to prepare your homemade creamy chicken tortilla soup.

1. Sauté Aromatics: Heat 2 tablespoons of butter in a large Dutch oven or soup pot over medium heat. Add the diced onions and jalapeño pepper. Sauté for 5-6 minutes until softened, then add the minced garlic and cook for 1 more minute until fragrant.
2. Add Base Ingredients: Stir in the tomato paste, drained corn, undrained Rotel diced tomatoes with green chilies, and drained and rinsed black beans.
3. Introduce Broth & Chicken: Pour in the 5 cups of chicken broth. Add the boneless, skinless chicken breasts to the pot.
4. Simmer Gently: Bring the soup to a gentle bubble, partially covered. Ensure it doesn’t boil rapidly, which can make chicken tough. Let it cook slowly for 20-25 minutes, or until the chicken is cooked through and easily shreddable.
5. Season & Shred: Remove the cooked chicken from the pot. Use two forks or meat shredding claws to shred it, then return the shredded chicken to the soup. Add the cayenne pepper, cumin, hot sauce, and taco seasoning. Stir everything together.
6. Achieve Creaminess: Reduce the heat to low. Gradually sprinkle in the shredded cheddar cheese and add the softened cream cheese. Stir continuously until both cheeses are fully melted and the soup is smooth and creamy.
7. Taste & Serve: Taste the creamy chicken tortilla soup and adjust any seasonings as needed. Add more salt, pepper, or hot sauce to your liking. Garnish generously and serve immediately.

Crock Pot Instructions

For an even more hands-off approach to your creamy chicken tortilla soup:

1. Prep & Combine: Sauté the onions, jalapeño, and garlic in butter, then transfer them to your slow cooker. Add all other ingredients except the cheddar cheese, cream cheese, and any garnishes.
2. Slow Cook: Cover and cook on low for 3-4 hours, or until the chicken breasts are very tender.
3. Finish: Remove the chicken, shred it, and return it to the slow cooker. Stir in the softened cream cheese and shredded cheddar until smooth and creamy.

For the Crispy Tortilla Strips (Optional)

Crispy tortilla strips add a wonderful crunch to your creamy chicken tortilla soup.

1. Prepare Tortillas: Stack corn or flour tortillas and slice them into thin strips (about ¼-inch wide).
2. Fry: Heat about an inch of vegetable oil in a skillet over medium-high heat. Once hot, carefully add a single layer of tortilla strips.
3. Crisp: Fry for 1-2 minutes per side, or until golden brown and crispy.
4. Drain & Season: Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Immediately sprinkle with a pinch of salt. Repeat with remaining strips.

Pro Tips & Troubleshooting

Ensuring your creamy chicken tortilla soup turns out perfect is easy with these simple tips.

• Room Temperature Cheese: Always use room temperature cream cheese for a smooth, lump-free texture. This helps it melt effortlessly into the hot soup.
• Gentle Simmer: Cook the chicken at a gentle simmer, never a rapid boil. Boiling can toughen the chicken, making it dry instead of juicy and tender.
• Low Heat for Cheese: When adding the cheeses, keep the heat on low. High heat can cause the cheese to separate or become grainy, ruining the creamy texture.
• Spice Adjustment: Taste and adjust the spice level gradually. Add cayenne pepper or hot sauce a little at a time until it’s perfect for your palate.
• Quick Softening: Forgot to soften your cream cheese? Unwrap it and microwave it for 15-20 seconds until pliable.
• Prevent Graininess: To prevent a grainy soup, ensure your cheese melts slowly and stir constantly until fully incorporated.

Serving Suggestions, Storage & Variations

This versatile creamy chicken tortilla soup is delicious on its own, but also wonderful with additions.

Serving Suggestions

Serve your delicious creamy chicken tortilla soup hot with a variety of toppings. Classic choices include sliced avocado, a dollop of sour cream or Greek yogurt, fresh cilantro, and extra shredded cheddar cheese. Don’t forget those crispy tortilla strips! For a complete meal, pair it with a side of warm cornbread or a crisp green salad.

Storage

• Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. To ensure the longevity and safety of your homemade meals, it’s important to follow USDA guidelines for safe food storage.
• Freeze: This soup freezes beautifully! Allow it to cool completely, then transfer it to freezer-safe containers or bags. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of chicken broth or milk if the soup is too thick after chilling. Avoid boiling to maintain the creamy texture.

Variations

• Make it Vegetarian: Omit the chicken entirely and use vegetable broth instead of chicken broth. Boost the protein with extra black beans, pinto beans, or kidney beans. Adding diced bell peppers, zucchini, or sweet potatoes can also bulk it up.
• Boost the Heat: For those who love extra spice, add an additional diced jalapeño or serrano pepper with the aromatics. A teaspoon of chipotle in adobo sauce can also add a smoky heat.
• Smoky Flavor: Incorporate a pinch of smoked paprika along with the other seasonings to give the soup a subtle, earthy smoky depth.

Nutrition Information

Enjoying this hearty creamy chicken tortilla soup is a flavorful experience. Here’s an estimated breakdown of the nutritional values per serving.

Please note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Frequently Asked Questions (FAQ)

• Can I use frozen chicken? Yes, you can use frozen boneless, skinless chicken breasts. Just increase the simmering time slightly until they are cooked through.
• How can I make this soup spicier or milder? To make it spicier, add extra diced jalapeño, a pinch more cayenne pepper, or a few dashes of your favorite hot sauce. For a milder version of this creamy chicken tortilla soup, simply omit the cayenne pepper and reduce the amount of hot sauce.
• Can I make this soup dairy-free? You can try using dairy-free cream cheese and shredded cheese alternatives. The texture may differ slightly, but the flavors will still be delicious.
• What other vegetables can I add? Feel free to toss in diced bell peppers, zucchini, or even a handful of spinach at the end of cooking for extra nutrition.

Conclusion

This creamy chicken tortilla soup truly delivers on comfort, flavor, and ease. It’s a hearty, satisfying meal that comes together quickly, making it a perfect choice for any night of the week. We encourage you to try this simple recipe and make it a staple in your kitchen. Enjoy the rich, creamy goodness and share your delightful experience with us!

Creamy Chicken Tortilla Soup

This creamy chicken tortilla soup is packed with flavor from tender chicken, beans, corn, and a rich, cheesy broth, perfect for a comforting meal. It's an easy-to-make dish that delivers a satisfying blend of textures and spices.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 bowls

Calories: 500

Ingredients Equipment Method Notes

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 chicken)
• 1 pinch Cayenne Pepper
• 1 teaspoon cumin
• 1-2 teaspoons hot sauce
• 1 oz. packet taco seasoning (about 3 Tbsp.)
• 1 ½ cups cheddar cheese (shredded)
• 1/3 cup cream cheese (softened)
• Corn or Flour Tortillas (for serving/garnish)

Equipment

• Large Pot
• Spatula/Stirring Spoon
• Forks
• Knife
• Cutting Board

Method

 

Instructions

1. Heat butter in a pot over medium heat, then sauté diced onions and peppers for 5-6 minutes, followed by garlic for 1 minute.
2. Add all remaining ingredients except cheddar cheese, cream cheese, and garnishes. Start with 2 Tbsp. of taco seasoning, adjusting to taste later.
3. Bring the soup to a gentle bubble, partially covered, ensuring slow cooking to keep the chicken tender.
4. After 20-25 minutes, remove the cooked chicken, shred it with two forks, and return it to the soup.
5. Reduce heat to low, then gradually stir in shredded cheddar and softened cream cheese until the soup is smooth and creamy.
6. Taste the soup and add extra seasonings if desired, then garnish and serve.

Notes

For best results, cook chicken slowly to ensure tenderness. Adjust taco seasoning to your taste. Serve with corn or flour tortillas and your favorite garnishes.