Servings
Font
Back
Creamy Chicken Tortilla Soup
5 from 588 votes

Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup combines sautéed aromatics, diced jalapeño, and garlic with canned corn, beans, diced tomatoes with chilies, and shredded chicken simmered slowly in chicken broth and seasoned with taco spices. Finished with shredded cheddar and cream cheese for richness, this soup offers a mild spicy and creamy texture. Fried tortilla strips add a contrasting crunch, making this hearty soup comforting and flavorful.

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 13 cups
Calories: 204 kcal
Course: Soup
Cuisine: American, Mexican

Ingredients

  • 2 Tablespoons butter
  • 1 yellow onion diced, small
  • 1 jalapeno pepper diced
  • 3 cloves garlic diced
  • 1 Tablespoon tomato paste
  • 1 corn drained, 15 oz. can
  • 1 Rotel diced tomatoes with green chilies undrained, 10 oz. can
  • 1 black beans drained and rinsed, 15 oz. can
  • 5 cups chicken broth
  • 2 chicken breast or 2 cups shredded chicken, small, boneless, skinless
  • 1 pinch cayenne pepper
  • 1 teaspoon cumin
  • 1-2 teaspoons hot sauce
  • 1 oz. taco seasoning about 3 Tbsp, packet
  • 1 ½ cups cheddar cheese shredded
  • 1/3 cup cream cheese softened
For Topping
  • corn tortilla See notes, or flour tortillas

Instructions

    Cup of Yum
  1. 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.
  2. 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.)
  3. 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.
  4. 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.
  5. Reduce heat to low and gradually sprinkle in the shredded cheese and softened cream cheese. Stir until smooth and creamy.
  6. Taste and add any additional seasonings as needed. Garnish and serve!

Notes

  • Leftover or rotisserie chicken can replace breasts; add at the start and simmer 15 minutes without boiling.
  • To fry tortilla strips for garnish, cut tortillas into strips and fry in hot oil until crisp and golden, then drain.
  • Keep the soup at a gentle simmer when cooking chicken to maintain tenderness.
  • Cheeses melt smoother when at room temperature before adding; add gradually over low heat to prevent curdling.
  • Use fresh or frozen corn instead of canned if preferred.
  • Slow cooker option: Cook soup base and chicken on low for 6 hours, then add cheeses and stir to finish.
  • Adjust taco seasoning amounts to taste throughout cooking.

Nutrition Information

Calories 204kcal (10%) Carbohydrates 17g (6%) Protein 13g (26%) Fat 10g (15%) Saturated Fat 5g (25%) Trans Fat 1g (50%) Cholesterol 41mg (14%) Sodium 785mg (33%) Potassium 390mg (8%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 627IU (13%) Vitamin C 15mg (17%) Calcium 133mg (13%) Iron 2mg (11%)

Nutrition Facts

Serving: 13 cups

Amount Per Serving

Calories 204

% Daily Value*

Calories 204kcal 10%
Carbohydrates 17g 6%
Protein 13g 26%
Fat 10g 15%
Saturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 41mg 14%
Sodium 785mg 33%
Potassium 390mg 8%
Fiber 4g 16%
Sugar 3g 6%
Vitamin A 627IU 13%
Vitamin C 15mg 17%
Calcium 133mg 13%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.