Creamy Chicken Tortilla Soup

5 from 2 votes
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Some nights call for that big, warm hug in a bowl, and this creamy chicken tortilla soup brings all the love. Flavors of warm spices, hearty veggies and tender chicken combine to make every spoonful an experience. Trust me, one bowl won’t be enough, you’ll be going back for seconds.

A warm bowl of creamy chicken soup topped with tortilla strips and fresh cilantro.

While I tend to make smaller portion dishes, this soup is too good not to have some leftover. It’s so filling yet light at the same time, I love to freeze some as well if we can’t finish it in my household.

If you like this recipe check out some more comforting recipes like my Easy Picadillo Recipe, Italian Sausage and Peppers and Creamy Chicken Pot Pie.

Ingredients for Creamy Chicken Tortilla Soup

Black beans, garlic cloves, sofrito, diced onions, jalapeno pepper, cilantro and spices.

Onions, jalapeño, and garlic: They create a flavorful base that kicks off the soup with a bang.

Sofrito: Brings depth and richness to the broth. Try my recipe here.

Chicken breast: Cooked until tender, then shredded into bite-sized goodness.

Chicken broth, crushed tomatoes, and Rotel: Build the savory foundation for the soup.

Black beans and corn: Add heartiness and texture.

Chili powder, cumin, smoked paprika: Warm spices that give the soup its signature flavor.

Close up of chicken breast, cream cheese and shredded cheese.

Cream cheese and cheddar cheese: The secret to that rich, creamy finish.

Tortilla strips, cilantro, and lime juice: These toppings add crunch, brightness, and a burst of citrusy freshness.

How to make creamy chicken tortilla soup

Sauté the onions and jalapeños in olive oil, followed by garlic, spices, and sofrito. I like to use a large pot or dutch oven. My dutch oven is 4 quarts and it’s my absolute favorite for hearty soups like this chicken tortilla soup.

Side by side of onions peppers and garlic cooking then sofrito and spices cooking.

Add the chicken broth, tomatoes, Rotel, chicken breast, and beans, and bring it to a boil.

A four step photo of the soup simmering with chicken breast added and final soup.

Turn the heat to a simmer and let everything simmer covered for about 20 minutes. Remove the chicken and add corn to the soup. Shred the chicken while the corn cooks. To shred the chicken I like to use two forks and keep pulling it apart or you can use a hand mixer.

Shredded chicken breast for creamy chicken tortilla soup on a cutting board.

Turn off the heat and stir in the cream cheese and cheddar cheese, this is how to make chicken tortilla soup creamy. You must keep stirring the cream cheese so it doesn’t clump up in the soup. Then add the chicken back into the pot. Garnish with cilantro and lime, and serve with crunchy tortilla strips on top.

Close up of a warm bowl of creamy chicken soup topped with tortilla strips and fresh cilantro.

Commonly Asked Questions

How long will leftovers last?

Store this soup in an airtight container in the fridge for 3-4 days. If you freeze it, it’ll keep for up to 3 months.

Can I make chicken tortilla soup ahead of time?

Yes! It tastes even better the next day—just reheat it gently on the stove.

What else can I add to creamy chicken tortilla soup?

Try adding avocado slices, jalapeño slices, or even sour cream for extra richness.

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A warm bowl of creamy chicken soup topped with tortilla strips and fresh cilantro.
5 from 2 votes

Creamy Chicken Tortilla Soup

By August DeWindt
This creamy chicken tortilla soup is loaded with cheese, spices and hearty veggies. There's comfort in every single bite!
Prep: 5 minutes
Cook: 30 minutes
Servings: 6

Ingredients 

  • 1 onion, diced
  • 1 jalapeno pepper , diced
  • 3 cloves garlic , minced
  • 1 tbsp Sofrito
  • 2 chicken breast
  • 4 cups chicken broth
  • 10 oz rotel, canned, fire roasted
  • 15 oz Crushed tomatoes, canned
  • 15 oz black beans , canned, drained and rinsed
  • ½ tsp chili powder
  • 1 tsp Cumin
  • Pinch salt
  • 1 tsp onion powder
  • ½ tsp Smoked paprika
  • 1 ½ cups corn , frozen or canned
  • ¼ c cream cheese , softened to room temp
  • ½ c shredded cheddar cheese
  • Tortilla strips
  • Chopped cilantro
  • Lime juice

Instructions 

  • Heat a large pot or Dutch oven over medium high heat. Add some olive oil and the diced onions & jalapeno. Cook for a couple of minutes then add the garlic, chili powder, cumin, smoked paprika, salt, onion powder and sofrito, cook for about 30 seconds.
  • Add in the broth, rotel, crushed tomatoes, chicken breast and beans. Bring to a boil, cover lower to medium low and let cook for about 20 minutes.
  • Take out the chicken and set aside. Add the corn to the soup and cook for another 7 minutes.
  • Shred the chicken using two forks or a hand mixer.
  • Turn off the heat and move the pot off the burner. Add the cream cheese and shredded cheese to the pot and stir continuously to combine.
  • Add the shredded chicken into the pot with cilantro and a squeeze of lime juice.
  • Serve with some tortilla strips on top and shredded cheese. Feel free to add avocado as well.

Video

Nutrition

Calories: 342kcal | Carbohydrates: 36g | Protein: 29g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 864mg | Potassium: 1014mg | Fiber: 10g | Sugar: 8g | Vitamin A: 722IU | Vitamin C: 19mg | Calcium: 157mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: August DeWindt
Prep Time: 5 minutes
Cook Time: 30 minutes
Course: Dinner
Cuisine: American, Mexican
Servings: 6
Calories: 342
Keyword: Chicken, Comfort food, soup
Like this recipe? Leave a comment below!

About August DeWindt

Welcome to There’s Food at Home! I’m so glad you are here on my little corner of the internet. Here you will find easy to follow, mainly small batch recipes with accessible ingredients.


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