Name: Creamy Chicken Tortilla Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 2 tbsp olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 1 jalapeño, seeded and minced (optional for heat); 1 tsp ground cumin; 1 tsp chili powder; 1/2 tsp smoked paprika; 1/4 tsp ground coriander; 4 cups chicken broth; 1 (14.5 oz) can diced tomatoes with green chilies (e.g., Rotel); 1 (15 oz) can black beans, drained and rinsed; 1 cup frozen corn; 2 cups cooked, shredded chicken (rotisserie chicken works well); 1 cup heavy cream or half-and-half; 4 oz cream cheese, softened and cubed; Salt and pepper to taste; Crispy tortilla strips or crushed tortilla chips; Shredded cheese (cheddar or Monterey Jack); Chopped fresh cilantro; Diced avocado; Lime wedges; Sour cream

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Creamy Chicken Tortilla Soup is a comforting, hearty dish packed with shredded chicken, creamy broth, bold spices, and crunchy tortilla strips. This flavorful soup is perfect for a cozy dinner or as a satisfying meal any day of the week. It’s easy to make, loaded with toppings, and has just the right amount of spice to warm you up!

Why You’ll Love This Recipe

Creamy, rich, and packed with bold Mexican-inspired flavors.
Quick and easy, ready in less than an hour.
Versatile and customizable with your favorite toppings.
A complete meal in one bowl—perfect for weeknights.
Great for meal prep or leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken breasts or thighs (cooked and shredded)
Olive oil
Onion (diced)
Garlic (minced)
Jalapeño (optional, finely diced for heat)
Chicken broth
Canned diced tomatoes with green chilies (e.g., Rotel)
Corn (fresh, frozen, or canned)
Black beans (drained and rinsed)
Cream cheese (softened)
Heavy cream or half-and-half
Chili powder
Cumin
Smoked paprika
Salt and pepper
Fresh lime juice
Optional toppings: Tortilla strips, shredded cheese, avocado, sour cream, cilantro, and green onions

Directions

Sauté Aromatics:
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until softened, about 3–4 minutes. Stir in garlic and jalapeño (if using) and cook for another 30 seconds.
Build the Soup Base:
- Add chicken broth, diced tomatoes with green chilies, corn, black beans, chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine.
Add Chicken:
- Stir in the shredded chicken and bring the soup to a simmer. Let it cook for 10–15 minutes to allow the flavors to meld.
Make It Creamy:
- Lower the heat and stir in the cream cheese until fully melted and incorporated. Slowly add the heavy cream or half-and-half, stirring until smooth.
Adjust Seasoning:
- Add fresh lime juice and taste, adjusting salt and pepper as needed.
Serve:
- Ladle the soup into bowls and top with tortilla strips, shredded cheese, avocado slices, sour cream, cilantro, or any toppings of your choice.

Servings and Timing

Servings: 6–8
Prep Time: 10 minutes
Cook Time: 30 minutes

Variations

Spicier Version: Add extra jalapeños, cayenne pepper, or a splash of hot sauce for more heat.
Vegetarian Option: Skip the chicken and use vegetable broth. Add extra beans or diced tofu for protein.
Thicker Soup: Add a slurry of cornstarch and water, or blend a portion of the soup for a thicker consistency.
Lighter Version: Use milk or a non-dairy alternative instead of heavy cream, and Greek yogurt instead of cream cheese.
Slow Cooker Method: Add all ingredients except cream cheese, cream, and lime juice to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Stir in cream cheese, cream, and lime juice before serving.

Storage/Reheating

Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze the soup (without cream and cream cheese) in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight and stir in the dairy after reheating.
Reheating: Reheat on the stovetop over medium heat or in the microwave until warmed through. Stir well to reincorporate the cream.

FAQs

Can I use rotisserie chicken?

Yes, shredded rotisserie chicken is a great time-saving option for this soup.

What’s the best way to make tortilla strips?

Cut tortillas into thin strips, toss with a little oil, and bake at 375°F (190°C) for 8–10 minutes until crispy.

Can I make this dairy-free?

Yes, use coconut milk or a plant-based cream alternative, and omit the cream cheese or replace it with a dairy-free substitute.

What can I use instead of canned diced tomatoes with green chilies?

Use plain diced tomatoes and add a small can of diced green chilies separately.

How can I thicken the soup without cream cheese?

Blend a portion of the soup or use a cornstarch slurry for a creamy texture without dairy.

Can I use other beans?

Yes, pinto beans or kidney beans can be used as a substitute for black beans.

Is this soup gluten-free?

Yes, as long as all canned ingredients and seasonings are certified gluten-free.

Can I make it ahead of time?

Yes, the flavors deepen when the soup sits, making it even more delicious the next day.

What sides go well with this soup?

Serve with cornbread, a fresh salad, or a side of rice for a complete meal.

Can I use an immersion blender?

If you want a smoother soup, use an immersion blender to blend part of the soup before adding the cream.

Conclusion

Creamy Chicken Tortilla Soup is a comforting and flavorful dish that’s perfect for any occasion. Its rich, creamy broth and customizable toppings make it a hit with everyone. Whether you’re serving it for a cozy family dinner or a gathering with friends, this soup is sure to impress. Whip up a pot today and enjoy a bowl of delicious warmth!