This cozy and indulgent Creamy Chicken Tortilla Soup has quickly become my family’s favorite comfort food! With tender chicken, melty cheese, and zesty Mexican-inspired flavors, it’s the perfect blend of comfort and kick. As someone who loves making hearty homemade soups, I’ve tested this recipe countless times to get it just right – and let me tell you, this version is absolutely perfect!
Why You’ll Love This Creamy Chicken Tortilla Soup
- Quick & easy one-pot recipe
- Rich, creamy texture from cream cheese and cheddar
- Customize the heat level to your taste
- Works with fresh or rotisserie chicken
- Perfect for busy weeknights
- Freezer-friendly for meal prep
- Loaded with fresh, zesty flavors
- Amazing with lots of fun toppings
My favorite part about this soup (besides how incredibly creamy it is!) has to be its versatility. Sometimes I’ll make it mild when serving to my whole family, other times I’ll kick up the heat with extra jalapeños and a generous dash of hot sauce. The cream cheese and cheddar melt into the broth creating this incredibly smooth, rich base that’ll have you coming back for seconds – trust me on this one!
And those crispy tortilla strips on top? They’re not just for show! They add the perfect crunch to every spoonful, especially when paired with creamy avocado, a dollop of sour cream, and fresh cilantro. I love setting up a little topping bar so everyone can customize their bowl exactly how they like it!
Ingredients Overview
Hey there, fellow soup lovers! Let me walk you through everything you’ll need to make this cozy bowl of creamy goodness. Each ingredient plays a special role in creating layers of flavor and that perfect, velvety texture.
- Chicken Breast: The star protein! While I love using fresh chicken breasts that cook right in the soup, you can absolutely use 2 cups of rotisserie chicken to save time. The chicken soaks up all those amazing flavors while cooking, just like in my favorite chicken ranch wraps.
- Cream Cheese: This is our secret weapon for that luxurious, creamy texture. Make sure it’s softened – cold cream cheese can leave unwanted lumps. Trust me, those extra 5 minutes of softening make all the difference!
- Cheddar Cheese: I recommend using freshly shredded – pre-shredded has anti-caking agents that can make the melting less smooth. Sharp or medium cheddar both work beautifully here.
- Taco Seasoning: You can use store-bought, but I love using my homemade chicken taco seasoning for the best flavor control. It’s a game-changer!
- Fresh Aromatics: Onions, jalapeños, and garlic create our flavor base. You can adjust the heat by keeping or removing the jalapeño seeds.
Success Tips & Tricks
- Temperature Control is Key: When adding the cheeses, make sure your soup base isn’t boiling hot. Turn down the heat to low – this prevents the dairy from separating and keeps everything silky smooth.
- Prep Ahead: Cube your cream cheese and let it come to room temperature while you’re prepping other ingredients. If you’re in a hurry, try my quick-softening microwave trick mentioned earlier!
- Building Flavor: Don’t rush the veggie sautéing step – those first 5 minutes of cooking your onions, jalapeños, and garlic create a foundation of flavor that makes this soup extra special.
- Consistency Control: If your soup gets too thick, gradually stir in extra chicken broth until you reach your desired consistency. Remember, it will continue to thicken as it cools.
Step-by-Step Instructions
Let me walk you through making this cozy, creamy soup that my family requests constantly! The process is straightforward, but I’ll share all my favorite tips for getting that perfect consistency.
Stove Top Method
- Start by melting butter in a large pot over medium heat. Add your diced onions, jalapeños (remove seeds for less heat!), and minced garlic. Let these soften for about 5-6 minutes until the onions are translucent.
- Stir in the tomato paste until well combined – this adds such wonderful depth! Then add your corn, tomatoes (don’t drain!), black beans, and all those warming spices. Just like my Cajun chicken pasta, the seasoning makes all the difference.
- Pour in the chicken broth and add your chicken breasts. Let it bubble gently for 20-25 minutes until the chicken is cooked through.
- Remove the chicken and shred it using two forks. Return it to the pot and reduce the heat to low.
- Now for the creamy magic – add your room temperature cheddar and cream cheese, stirring until everything is smooth and velvety.
Crock Pot Method
- Follow step 1 from above on the stovetop first – this develops so much more flavor than just dumping everything in raw!
- Transfer the sautéed vegetables to your slow cooker and add all remaining ingredients except the cheeses.
- Cook on low for 6 hours (or 4 hours on high if you’re short on time). Just like my favorite chicken pasta dishes, low and slow yields the most tender results.
- Shred the chicken and return it to the pot.
- Turn off the heat before stirring in those cheeses for the perfect creamy finish.
Recipe Variations
This soup is wonderfully adaptable! Here are some of my favorite ways to customize it:
Protein Options
- Rotisserie Chicken: Perfect for busy weeknights! Just like in my quick chicken piccata, using pre-cooked chicken saves tons of time.
- Turkey: Leftover holiday turkey works beautifully here too!
- Shrimp: Add peeled shrimp during the last 5 minutes of cooking for a seafood twist.
Spice Adjustments
- Mild Version: Skip the jalapeños and cayenne, using mild taco seasoning instead.
- Extra Spicy: Add a diced chipotle pepper in adobo sauce or double the jalapeños.
- Verde Style: Swap the diced tomatoes for salsa verde and use pepper jack cheese instead of cheddar.
Topping Bar Ideas
Set up a topping station with:
- Crispy tortilla strips (homemade or store-bought)
- Diced avocado
- Fresh cilantro
- Mexican crema or sour cream
- Lime wedges
- Extra shredded cheese
FAQs & Final Thoughts
Frequently Asked Questions
Absolutely! This soup tastes even better the next day as the flavors have time to meld together. Just like my crispy butter chicken, the leftovers are amazing. Store it in an airtight container in the fridge for up to 3 days.
If your cheese turns grainy, it’s likely because the base was too hot when adding the cheese. Always turn down the heat and let the soup cool slightly before stirring in the cheese. Room temperature cheese also melts much more smoothly.
Yes! This soup freezes beautifully for up to 3 months. Just let it cool completely, then store in freezer-safe containers. When reheating, thaw overnight in the fridge and warm slowly on the stovetop, stirring occasionally.
If you’re out of cream cheese, you can use heavy cream or Mexican crema instead. The soup won’t be quite as thick, but it’ll still be delicious! Just start with half the amount and adjust to your taste.
Final Thoughts
This creamy chicken tortilla soup has become such a staple in my kitchen, and I just know you’re going to love it too! The combination of tender chicken, creamy cheese, and zesty Mexican flavors creates pure comfort in a bowl. Don’t forget to make those crispy tortilla strips – they’re absolutely worth the extra few minutes!
Whether you’re making this for a cozy family dinner or meal prepping for the week ahead, this recipe is sure to become a favorite. I’d love to hear how you customize it with your favorite toppings! Happy cooking, friends! 💕
Creamy Chicken Tortilla Soup
Equipment (affiliate links)
- 1 Stove Top
- 1 Crock Pot
- 1 High-walled skillet
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 1/2 cups cheddar cheese shredded
- 1/3 cup cream cheese softened
For Topping
- Corn or Flour Tortillas See notes
Instructions
- Heat 2 Tbsp. butter over medium heat and add the diced onions and peppers. Sauté for 4 minutes, then add the garlic and cook for 1 more minute.
- Add all remaining ingredients EXCEPT for the cheddar cheese, cream cheese, and garnish ingredients. I also recommend starting with 2 Tbsp. of Taco Seasoning and add more to taste toward the end if preferred. (I end up using all of it.)
- Let the soup gradually come to a gentle bubble, partially covered. If the chicken boils rapidly, it becomes tough. Cooking it slowly keeps it nice and juicy.
- Remove the chicken after 20-25 minutes, once cooked through. (Timing depends on the thickness of the chicken.) Use 2 forks to shred, then return to the soup.
- Reduce heat to low and gradually sprinkle in the shredded cheese and softened cream cheese. Stir until smooth and creamy.
- Taste and add any additional seasonings as needed. Garnish and serve!
- Cut corn or flour tortillas into strips.
- Heat vegetable or canola oil over medium-high heat in a high-walled skillet. Use just enough oil to submerge the tortilla strips.
- Fry the strips in batches until crisp and slightly browned. Remove and set on paper towels, sprinkle with salt.
- Soften onions, peppers, and garlic in butter on the stovetop. Transfer to Slow Cooker along with all remaining ingredients except for the shredded cheese, cream cheese, and garnishes.
- Cook on low for 6 hours. (I recommend low heat to keep the chicken juicy and tender. Cooking it over higher heat makes it tougher. If necessary, it can be cooked for 4 hours on high.)
- Remove chicken and use 2 forks to shred. Return it to the Crock Pot.
- Turn off heat. Gradually mix in the cheddar and cream cheeses and stir to incorporate.
Notes
- Optional garnishes include: Diced avocado, sour cream, jalapenos, shredded cheese, and cilantro.
- 2 cups rotisserie or leftover chicken may be used instead of chicken breasts. You can add it when the uncooked chicken breast would be added and simmer for 15 minutes to let the flavors blend, but no need to bring it to a boil.
- The cheeses melt much creamier and smoother if they’re near room temperature when added.
- Make sure the base isn’t too hot when the cheese is added or the dairy will separate and the consistency will be grainy.
- I use Frank’s Hot Sauce for this recipe, I find that it’s not too hot, but use whatever hot sauce appeals to you!
- 1 1/2 cups frozen or fresh corn may be used instead of canned corn.
- This recipe is in The Cozy Cookbook on page 55!
Leave a Reply