Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup is a hearty, comforting dish that blends bold Tex-Mex flavors with a rich, velvety base. I love how this soup turns simple ingredients like shredded chicken, corn, beans, and tomatoes into a bowl of creamy, slightly spicy goodness. Topped with crunchy tortilla strips, fresh cilantro, and a squeeze of lime, it’s the kind of meal I turn to when I want something filling, flavorful, and soul-warming.

Why You’ll Love This Recipe

I love how this soup packs so much flavor with minimal effort. It’s creamy, but not too heavy, thanks to the balance of broth and a touch of cream or cream cheese. The chicken adds protein, the spices bring warmth, and the toppings let me personalize each bowl. It’s perfect for weeknight dinners, meal prep, or even a casual get-together with friends and family.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked, shredded chicken (rotisserie chicken works great)

• Onion, diced

• Garlic, minced

• Olive oil or butter

• Chicken broth

• Diced tomatoes (with green chilies for extra flavor)

• Black beans, drained and rinsed

• Corn (frozen or canned)

• Cream cheese or heavy cream

• Ground cumin

• Chili powder

• Paprika

• Salt and pepper

• Fresh lime juice

• Fresh cilantro (for garnish)

• Tortilla strips or crushed tortilla chips (for topping)

• Shredded cheddar or Monterey Jack cheese (optional, for garnish)

Directions

1. I heat olive oil or butter in a large pot over medium heat, then sauté the diced onion until soft and translucent.

2. I stir in the garlic, cumin, chili powder, paprika, salt, and pepper, and cook for another minute until fragrant.

3. I add the shredded chicken, black beans, corn, and diced tomatoes, stirring everything together.

4. I pour in the chicken broth and bring the mixture to a simmer for 10–15 minutes to let the flavors meld.

5. I reduce the heat and stir in the cream cheese (cut into pieces) or a splash of heavy cream, whisking until fully melted and incorporated.

6. I let the soup simmer gently for another 5 minutes, then finish it with fresh lime juice.

7. I ladle the soup into bowls and top with tortilla strips, shredded cheese, cilantro, and more lime if I like.

Servings and timing

This recipe serves about 6 people and takes roughly 10 minutes of prep time and 25 minutes of cook time, for a total of 35 minutes.

Variations

I sometimes use leftover turkey instead of chicken, especially around the holidays. For a low-carb version, I skip the beans and corn and add chopped zucchini or cauliflower. If I want extra spice, I throw in a diced jalapeño or a pinch of cayenne. I also love making it dairy-free by using coconut milk or a non-dairy cream cheese alternative—it still comes out creamy and satisfying.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stovetop over medium heat or in the microwave in short intervals, stirring in between. If the soup thickens too much in the fridge, I add a splash of broth or water while reheating. It also freezes well—I cool it completely and store it in freezer-safe containers for up to 2 months.

FAQs

Can I make this soup in a slow cooker?

Yes, I add all the ingredients except the cream cheese or cream to the slow cooker and cook on low for 6–7 hours or high for 3–4. I stir in the cream cheese at the end and let it melt before serving.

Can I make it spicier?

Absolutely. I add chopped jalapeños, use hot diced tomatoes with chilies, or include a dash of cayenne for an extra kick.

What’s the best way to shred the chicken?

I usually use two forks to shred cooked chicken breast or rotisserie chicken. For a shortcut, I sometimes pulse it a few times in a food processor for a finer texture.

Can I make it vegetarian?

Yes, I leave out the chicken and use vegetable broth instead. I might also add more beans or diced sweet potatoes for heartiness.

How do I keep tortilla strips crispy?

I add the tortilla strips right before serving. If I’m storing leftovers, I keep the chips or strips in a separate container to stay crisp.

Conclusion

Creamy Chicken Tortilla Soup is one of my go-to meals when I want comfort in a bowl. It’s rich without being heavy, packed with Tex-Mex flavor, and perfect for customizing with all my favorite toppings. Whether I’m feeding a family, hosting a casual dinner, or just craving something cozy, this soup always delivers.

Creamy Chicken Tortilla Soup

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Creamy Chicken Tortilla Soup is a cozy, flavorful Tex-Mex-inspired soup made with shredded chicken, beans, corn, tomatoes, and spices in a rich, creamy broth. Topped with crunchy tortilla strips, fresh cilantro, and lime, it’s the perfect comforting meal for any night of the week.

• Author: Mayaa
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings
• Category: Soup, Dinner
• Method: Stovetop
• Cuisine: Tex-Mex
• Diet: Gluten Free

Ingredients

• 2 cups cooked, shredded chicken (rotisserie chicken works well)
• 1 tablespoon olive oil or butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1 (15 oz) can diced tomatoes with green chilies
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn (frozen or canned, drained)
• 4 cups chicken broth
• 4 oz cream cheese (cubed) or 1/2 cup heavy cream
• 1 tablespoon fresh lime juice
• Fresh cilantro, chopped (for garnish)
• Tortilla strips or crushed tortilla chips (for topping)
• Shredded cheddar or Monterey Jack cheese (optional, for garnish)

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Instructions

1. In a large pot, heat olive oil or butter over medium heat. Add diced onion and sauté until soft, about 5 minutes.
2. Stir in garlic, cumin, chili powder, paprika, salt, and pepper. Cook for 1 minute until fragrant.
3. Add shredded chicken, black beans, corn, and diced tomatoes. Stir to combine.
4. Pour in chicken broth and bring to a simmer. Cook for 10–15 minutes to allow flavors to meld.
5. Reduce heat and stir in cream cheese or heavy cream. Whisk until fully melted and smooth.
6. Simmer gently for another 5 minutes, then add fresh lime juice.
7. Ladle soup into bowls and top with tortilla strips, cheese, cilantro, and additional lime if desired.

Notes

• Swap chicken for leftover turkey or keep it vegetarian with extra beans and vegetable broth.
• For more heat, add jalapeños, cayenne pepper, or spicy diced tomatoes.
• Use coconut milk or dairy-free cream cheese for a dairy-free version.
• Add chopped zucchini or cauliflower for a low-carb variation.
• Keep tortilla strips separate until serving to retain crunch.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 310
• Sugar: 4g
• Sodium: 620mg
• Fat: 16g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 4g
• Protein: 22g
• Cholesterol: 70mg