There is nothing quite like a warm, comforting bowl of soup to brighten your day, and this Creamy Chicken Tortilla Soup Recipe is my absolute favorite go-to. It combines tender chicken, vibrant veggies, and a luscious, cheesy broth that feels like a cozy hug in a bowl. The flavors blend beautifully with a hint of spice, making it the perfect meal for chilly evenings or anytime you want a dish that’s both satisfying and irresistibly delicious.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward list of ingredients, each one playing a crucial role in building layers of flavor, richness, and texture. From aromatic onions and jalapenos that add a gentle kick, to creamy cheese that brings everything together, these simple staples create a soup that tastes much more complex than the effort involved.
- 2 Tablespoons butter: For sautéing the aromatics and adding a rich base flavor.
- 1 small yellow onion (diced): Brings sweetness and depth when cooked.
- 1 jalapeno pepper (diced): Adds a subtle heat and fresh brightness.
- 3 cloves garlic (diced): Infuses the broth with a savory punch.
- 1 Tablespoon tomato paste: Concentrates the tomato flavor and boosts umami.
- 1 15 oz. can corn (drained): Provides natural sweetness and pop of color.
- 1 10 oz. can Rotel diced tomatoes with green chilies (undrained): Introduces a mild spice and juicy texture.
- 1 15 oz. can black beans (drained and rinsed): Adds creaminess and hearty protein.
- 5 cups chicken broth: Forms the flavorful, savory base of the soup.
- 2 small boneless skinless chicken breasts (or 2 cups shredded chicken): The tender protein star of the dish.
- 1 pinch Cayenne Pepper: Offers a gentle heat that complements the soup.
- 1 teaspoon cumin: Brings a warm, earthy undertone.
- 1-2 teaspoons hot sauce: Customizes the spice level to your liking.
- 1 oz. packet taco seasoning (about 3 Tbsp.): Adds classic Mexican-inspired flavors and balance.
- 1 ½ cups cheddar cheese (shredded): Melts into silky goodness, making the soup creamy.
- 1/3 cup cream cheese (softened): Elevates the broth with smooth richness.
- Corn or Flour Tortillas: Perfect for crispy strips or dipping alongside.
How to Make Creamy Chicken Tortilla Soup Recipe
Step 1: Sauté the Aromatics
Start by melting the butter over medium heat, then toss in the diced onions and jalapenos. Cook them slowly for about 5 to 6 minutes so they soften and develop a natural sweetness. Introduce the garlic last to avoid burning and cook for an additional minute until fragrant. This step builds the aromatic foundation of your soup.
Step 2: Combine the Base Ingredients
Next, stir in the tomato paste to deepen the flavor. Add the corn, undrained Rotel tomatoes, black beans, and chicken broth. This colorful mix not only creates a visually appealing soup but also layers sweet, tangy, and savory notes. Then, sprinkle in the taco seasoning starting with 2 tablespoons—you can add more later to suit your taste.
Step 3: Gently Simmer and Cook the Chicken
Place the chicken breasts in the soup and bring everything to a gentle simmer, partially covered. Keeping the heat low is essential—if the chicken boils too fast, it gets tough. Slow cooking keeps it tender and juicy while infusing the broth with delicious chicken flavor.
Step 4: Shred the Chicken
After 20 to 25 minutes, check the chicken for doneness. Once cooked through, remove it from the pot and shred with two forks. Return the shredded chicken to the soup, making sure every spoonful has tender meat dispersed throughout.
Step 5: Add the Cheeses for Creaminess
Lower the heat to a gentle simmer and gradually stir in the shredded cheddar and softened cream cheese, whisking them in until the soup becomes irresistibly creamy and smooth. This addition turns the dish into the iconic Creamy Chicken Tortilla Soup Recipe that everyone loves.
Step 6: Season and Serve
Give the soup a taste and adjust the seasoning with cayenne, cumin, or hot sauce if needed. Once you reach the perfect balance, it’s time to garnish and serve. This soup shines with fresh toppings and crunchy tortilla strips for the ultimate cozy meal.
How to Serve Creamy Chicken Tortilla Soup Recipe
Garnishes
Garnishes elevate this soup to restaurant-quality levels. Try fresh cilantro leaves, diced avocado, a squeeze of lime, or a dollop of sour cream to add brightness. Crispy tortilla strips or crushed tortilla chips offer a satisfying crunch that contrasts beautifully with the creamy broth.
Side Dishes
Serve alongside a simple green salad for freshness or a warm, cheesy quesadilla to keep the Mexican flavors flowing. A basket of warm tortillas invites everyone to dip and scoop, making the soup feel like a festive gathering meal.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls or hollowed-out bell peppers to impress guests. Layered with toppings in clear glass jars, it creates a charming layered effect perfect for casual entertaining or meal prep.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve the creamy texture and fresh flavors. When ready to eat, give it a good stir before reheating to reincorporate the cheese.
Freezing
You can freeze the soup for up to 3 months, but it’s best to leave out the garnishes and tortillas until serving. Freeze in portions that suit your household’s needs, and thaw overnight in the fridge for the best results.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring frequently to prevent the cheese from separating. If the soup thickens too much, add a splash of chicken broth or water to bring it back to the perfect creamy swirl.
FAQs
Can I use shredded leftover chicken instead of cooking breasts in the soup?
Absolutely! Using pre-cooked shredded chicken saves time and works perfectly in this soup. Just add it during the last few minutes of cooking to warm through without drying out.
What can I substitute for the Rotel diced tomatoes with green chilies?
If you can’t find Rotel, diced tomatoes with a bit of chopped fresh green chili or a few dashes of hot sauce mixed into regular diced tomatoes make a great alternative.
Is this soup very spicy? How can I control the heat?
It has a mild to medium spice level, thanks to the jalapeno, cayenne, and taco seasoning. You can easily adjust the spice by omitting the jalapeno or reducing the taco seasoning and hot sauce. Add more to taste at the end if you like it hotter.
Can I make this recipe vegetarian?
For a meatless version, skip the chicken and use vegetable broth. Add extra beans or diced veggies like zucchini or bell peppers for heartiness while keeping the creamy, comforting vibe.
What type of tortillas work best for the garnish?
Both corn and flour tortillas work great. For crispy strips, cut into thin strips and bake or fry until golden. Corn tortillas add an authentic, slightly nutty flavor, while flour tortillas provide a softer, more neutral crunch.
Final Thoughts
If you’re looking for a soup that feels like a warm, delicious hug, this Creamy Chicken Tortilla Soup Recipe is your new best friend. It’s cozy, packed with flavor, and versatile enough for any occasion. I can’t wait for you to try it and experience the wonderful comfort this soup brings to the table. Happy cooking!
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Creamy Chicken Tortilla Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Approximately 13 cups (serves 6-8)
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This Creamy Chicken Tortilla Soup is a hearty and flavorful dish loaded with tender shredded chicken, black beans, corn, and a blend of spices simmered in a creamy, cheesy broth. Combining the vibrant kick of jalapenos and Rotel diced tomatoes with the comforting richness of cream cheese and cheddar, this soup is perfect for a cozy dinner or game day gathering.
Ingredients
Sauté Base
- 2 Tablespoons butter
- 1 small yellow onion, diced
- 1 jalapeno pepper, diced
- 3 cloves garlic, diced
Soup Ingredients
- 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 ground cumin
- 1–2 teaspoons hot sauce
- 1 oz. packet taco seasoning (about 3 tablespoons)
Cheeses
- 1 ½ cups shredded cheddar cheese
- 1/3 cup cream cheese, softened
Garnishes and Serving
- Corn or flour tortillas (for serving, see notes)
Instructions
- Sauté Aromatics: Heat 2 tablespoons of butter over medium heat in a large pot. Add the diced onion and jalapeno pepper and sauté for 5 to 6 minutes until softened. Add the diced garlic and cook for an additional minute until fragrant.
- Add Remaining Ingredients: Stir in the tomato paste, corn, undrained Rotel tomatoes, black beans, chicken broth, chicken breasts, cayenne pepper, cumin, hot sauce, and taco seasoning (starting with 2 tablespoons and adding more later to taste). Mix well to combine.
- Simmer Soup: Allow the soup to come to a gentle simmer, partially covered. Simmer gently to cook the chicken thoroughly without boiling rapidly, which could toughen the meat. Cook for 20 to 25 minutes until the chicken is cooked through.
- Shred Chicken: Remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the soup.
- Add Creamy Cheeses: Lower the heat to low and gradually add the shredded cheddar cheese and softened cream cheese, stirring continuously until the soup becomes smooth and creamy.
- Adjust Seasoning and Serve: Taste the soup and add additional taco seasoning, hot sauce, or cayenne pepper if desired. Garnish with your favorite toppings and serve alongside warm corn or flour tortillas.
Notes
- You can use rotisserie chicken or precooked shredded chicken to save time, adding it after the simmering step.
- For a gluten-free version, use corn tortillas and make sure your taco seasoning is gluten-free.
- Adjust the heat level by varying the amount of jalapeno, cayenne pepper, and hot sauce according to your preference.
- Serve with tortilla strips, avocado, lime wedges, sour cream, or chopped cilantro for extra flavor and texture.
