Name: Creamy Chicken Tortilla Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 1 jalapeño, seeded and chopped; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 4 cups chicken broth; 1 can (10 oz) diced tomatoes with green chilies (like Rotel); 1 can (15 oz) black beans, drained and rinsed; 1 cup corn kernels (frozen or canned and drained); 2 cups cooked shredded chicken; 1/2 cup heavy cream; 1 cup shredded cheddar cheese; 1/4 cup chopped fresh cilantro (optional); Tortilla strips or crushed tortilla chips, for topping; Sour cream, for serving (optional); Avocado slices, for serving (optional)

Jump to Recipe

This Creamy Chicken Tortilla Soup is a comforting, hearty dish that blends tender shredded chicken, black beans, sweet corn, diced tomatoes, and a creamy, spicy broth infused with bold Mexican flavors. Garnished with lime wedges, jalapeño slices, and fresh cilantro, this soup is perfect for cozy weeknight dinners or casual gatherings.

Why You’ll Love This Recipe

Creamy Chicken Tortilla Soup is more than just a soup—it’s a full-flavored, soul-warming meal in a bowl. With its rich, creamy texture, hints of smokiness, and balanced heat, it brings the essence of Mexican cuisine into your kitchen with ease. This recipe is also highly versatile; you can adjust the spice level, swap ingredients, or make it in a slow cooker or on the stovetop. It’s quick, filling, and satisfying for the whole family.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Shredded cooked chicken (rotisserie or freshly made)
Black beans, drained and rinsed
Corn (frozen or canned)
Diced tomatoes with green chilies (such as Rotel)
Onion, diced
Garlic, minced
Chicken broth or stock
Cream cheese, softened
Heavy cream or half-and-half
Olive oil
Ground cumin
Chili powder
Smoked paprika
Salt and pepper to taste
Jalapeño, sliced (for garnish)
Fresh cilantro (for garnish)
Lime wedges (for serving)
Tortilla strips or crushed tortilla chips (optional for topping)

directions

Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onions and cook until softened, about 5 minutes. Add garlic and sauté for 1 minute until fragrant.
Stir in cumin, chili powder, smoked paprika, salt, and pepper. Cook spices with the onion mixture for another minute.
Add the diced tomatoes with green chilies, corn, black beans, and shredded chicken. Pour in the chicken broth and bring the soup to a boil.
Reduce heat to low and let it simmer for about 15–20 minutes to blend the flavors.
In a separate bowl, whisk softened cream cheese with a ladle of hot broth until smooth. Stir the mixture back into the soup.
Pour in the heavy cream and stir well. Simmer for another 5 minutes without boiling.
Taste and adjust seasonings as needed. Serve hot, topped with tortilla strips or chips, jalapeño slices, cilantro, and a squeeze of fresh lime.

Servings and timing

Servings: 6
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes

Variations

Spicier Version: Add cayenne pepper, chipotle peppers in adobo, or more jalapeños.
Vegetarian: Replace chicken with extra beans or tofu, and use vegetable broth.
Slow Cooker: Combine all ingredients except cream cheese and cream in a slow cooker. Cook on low for 6 hours. Stir in cream cheese and cream in the last 30 minutes.
Add Rice or Quinoa: For an even heartier dish, stir in cooked rice or quinoa before serving.
Topping Twist: Add shredded cheddar, avocado slices, or sour cream on top.

storage/reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm the soup gently over medium heat on the stovetop, stirring occasionally. Avoid boiling once the cream has been added to prevent separation. You can also microwave individual portions in 30-second intervals, stirring between each until hot.

FAQs

What kind of chicken should I use for this recipe?

Rotisserie chicken works well for convenience, but any cooked and shredded chicken breast or thigh meat will do.

Can I make this soup ahead of time?

Yes, you can prepare the soup a day in advance. Just add the cream cheese and heavy cream before serving to maintain the creamy texture.

Is this soup gluten-free?

Yes, if all the ingredients you use (especially broth and seasonings) are certified gluten-free.

Can I freeze Creamy Chicken Tortilla Soup?

It is best not to freeze this soup after adding dairy, as it can separate upon thawing. Freeze before adding the cream cheese and cream.

How can I thicken the soup?

Add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) during the simmering stage if you prefer a thicker consistency.

Can I make it dairy-free?

Yes, omit the cream cheese and cream, and use a dairy-free alternative such as coconut milk for a different flavor profile.

What can I substitute for cream cheese?

You can use sour cream or Greek yogurt, though the flavor and texture will vary slightly.

How do I make it less spicy?

Use mild diced tomatoes and skip the jalapeños. You can also reduce the amount of chili powder.

Can I use frozen vegetables?

Yes, frozen corn or a mixed vegetable blend can be used in place of fresh or canned ingredients.

What side dishes go well with this soup?

Serve it with cornbread, tortilla chips, Mexican rice, or a crisp green salad.

Conclusion

Creamy Chicken Tortilla Soup is the ultimate blend of comfort and flavor, perfect for cooler days or when you crave something satisfying yet simple. Whether you enjoy it with classic toppings or customize it to your preference, this hearty soup is sure to become a staple in your recipe rotation. Serve it hot with a squeeze of lime and a sprinkle of fresh cilantro for a complete, irresistible meal.