Sharing is caring!

There’s nothing quite like a steaming bowl of creamy chicken tortilla soup on a chilly evening.
When it simmers on the stove, the kitchen fills with the cozy scent of onions, garlic, and smoky spices — warm, comforting, and impossible to resist.

Every spoonful has tender chicken, sweet corn, hearty black beans, and a touch of heat from jalapeño and hot sauce.
Melted cheddar and cream cheese bring it all together for a luxuriously creamy finish that tastes like comfort in a bowl.

Your family will love piling on their favorite toppings — crispy tortilla strips, avocado, sour cream, or extra cheese —
and you’ll love how easy it is to make a big pot that everyone goes back for seconds of.

For the Soup

• Butter – Adds richness and helps sauté the onions and peppers for a flavorful base.
• Yellow Onion – Brings natural sweetness and depth to the soup.
• Jalapeño Pepper – Adds a mild kick of heat; remove the seeds for less spice.
• Garlic – Builds aromatic flavor that ties everything together.
• Tomato Paste – Enhances the broth with a touch of acidity and body.
• Corn – Adds pops of sweetness and texture; fresh, frozen, or canned all work.
• Rotel Diced Tomatoes with Green Chilies – Infuses tangy tomato flavor and a gentle spice.
• Black Beans – Make the soup hearty and satisfying while adding fiber and protein.
• Chicken Broth – The flavorful base that brings all the ingredients together.
• Chicken Breasts or Shredded Chicken – The star protein; tender, juicy, and comforting.
• Cayenne Pepper – A pinch adds subtle warmth.
• Cumin – Adds earthy, smoky flavor that complements the Southwest spices.
• Hot Sauce – Balances the creaminess with a little tang and heat; use your favorite brand.
• Taco Seasoning – A quick way to layer bold Mexican-inspired flavor.
• Cheddar Cheese – Melts into the soup for a creamy, cheesy finish.
• Cream Cheese – Gives the soup its luxurious texture and smooth, velvety taste.

For the Toppings

• Corn or Flour Tortillas – Cut into strips and fried for that classic crunch.
• Avocado – Adds a creamy, cooling contrast.
• Sour Cream – Balances the spice and makes each bite extra rich.
• Jalapeños – For those who like a little extra heat.
• Shredded Cheese – Because there’s no such thing as too much cheese.
• Cilantro – Adds a fresh, herby pop to finish the bowl beautifully.

1. Can I use leftover chicken or rotisserie chicken?
   Absolutely! This soup is made for shortcuts. If you’ve got leftover roast or rotisserie chicken, toss it in toward the end of cooking—just long enough to warm through and soak up that creamy, spicy goodness. No need to overthink it (or overcook it!).
2. How spicy is it — and how do I make it milder?
   It’s got a gentle kick, but nothing wild. To tone it down, skip the jalapeño seeds and go easy on the cayenne or hot sauce. You can always add more heat later… but you can’t take it out once it’s in!
3. How do I make it extra creamy?
   The magic combo of cheddar and cream cheese does most of the heavy lifting. But if you want super luxe and velvety, let the cheese come to room temp before adding it, and stir it in slowly over low heat. The slower it melts, the creamier your soup. Promise.
4. Why does my chicken sometimes turn tough?
   That usually means it boiled too hard. Keep the soup at a gentle simmer (not a full-on bubble fest!) so the chicken cooks slowly and stays juicy. Tender chicken makes all the difference here.
5. Can I make this ahead of time or freeze it?
   You sure can! This soup keeps beautifully. Store it in the fridge for up to 4 days, or freeze for a cozy dinner emergency later on. Just reheat gently over low heat so the cheese stays smooth. Add your toppings fresh when serving, and you’re golden.

Creamy Chicken Tortilla Soup

This Creamy Chicken Tortilla Soup is hearty, flavorful, and incredibly comforting. It can be made on the stovetop or in a slow cooker — perfect for busy weeknights. Use fresh, leftover, or rotisserie chicken, and enjoy the creamy richness from cheddar and cream cheese.

Print Pin

Course: Soup

Cuisine: American / Mexican

Keyword: Chicken Tortilla Soup

Prep Time: 10 minutes minutes

Cook Time: 33 minutes minutes

Total Time: 45 minutes minutes

Servings: 8

-

Ingredients

• 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 (or 1½ cups frozen or fresh corn)
• 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 (I use Frank’s Hot Sauce)
• 1 oz. packet taco seasoning (about 3 tablespoons)
• 1½ cups shredded cheddar cheese
• ⅓ cup softened cream cheese

For Serving

• Corn or flour tortillas (see notes for frying instructions)
• Optional toppings: diced avocado, sour cream, jalapeños, shredded cheese, and cilantro

Instructions (Stovetop Method)

1. Sauté the aromatics:
   In a large pot, melt the butter over medium heat. Add diced onions and jalapeño and cook for 5–6 minutes, until softened. Add garlic and sauté for another minute.
2. Build the base:
   Stir in tomato paste, corn, Rotel, black beans, chicken broth, chicken breasts, cayenne, cumin, hot sauce, and taco seasoning (start with 2 tablespoons, adding more later to taste).
3. Simmer:
   Bring the soup to a gentle simmer and cover partially. Avoid a rapid boil — cooking the chicken slowly keeps it tender.
4. Shred the chicken:
   After 20–25 minutes, remove the chicken once cooked through. Shred with two forks and return it to the pot.
5. Make it creamy:
   Lower the heat and gradually stir in the cheddar and cream cheese until smooth and creamy.
6. Taste and serve:
   Adjust seasonings as desired. Serve warm with your favorite toppings and crispy tortilla strips.

 

Slow Cooker Method

1. Prep the veggies:
   Sauté onions, jalapeño, and garlic in butter on the stovetop until softened.
2. Combine and cook:
   Transfer the mixture to your slow cooker. Add all remaining ingredients except the cheeses and garnishes.
   Cook on low for 6 hours or high for 4 hours (low heat is recommended for juicy, tender chicken).
3. Shred the chicken:
   Remove chicken, shred with two forks, and return it to the slow cooker.
4. Add the cheeses:
   Turn off the heat. Stir in cheddar and cream cheese until melted and creamy.

Using Rotisserie or Leftover Chicken:
Add it at the beginning and simmer for about 15 minutes to blend flavors. For extra flavor, leave meat on the bone while simmering, then remove bones before serving.

 

How to Fry Tortilla Strips

1. Cut corn or flour tortillas into thin strips.
2. Heat vegetable or canola oil over medium-high heat in a deep skillet.
3. Fry strips in batches until golden and crisp.
4. Drain on paper towels and sprinkle with salt.

 Pro Tips

• For the smoothest texture, let cheese come to room temperature before adding.
• Don’t add cheese when the soup is too hot — this can cause separation.
• Adjust heat to your liking with more or less hot sauce.
• Avoid overcooking chicken to keep it tender.
• This recipe appears in The Cozy Cookbook (page 55)!

Nutrition

Calories: 204 kcal | Carbohydrates: 17 g | Protein: 13 g | Fat: 10 g | Saturated Fat: 5 g | Trans Fat: 1 g | Cholesterol: 41 mg | Sodium: 785 mg | Potassium: 390 mg | Fiber: 4 g | Sugar: 3 g | Vitamin A: 627 IU | Vitamin C: 15 mg | Calcium: 133 mg | Iron: 2 mg

Save

Sharing is caring!