Creamy Chicken Tortilla Soup

 This Creamy Chicken Tortilla Soup recipe is easy to make on the stove top or the Crock Pot. Make it with fresh, leftover, or rotisserie chicken. Cheddar and Cream Cheese add a hint of creamy indulgence!

Easy Chicken Tortilla Soup

There is SO much fresh flavor going on in this soup, it’s definitely hard to stop eating it. I generally have to package some up for the freezer, (it freezes very well), to keep myself from eating the whole batch.

Make this as spicy or as mild as you want! And the topping options are endless: Crispy tortilla strips, jalapenos, cheese, avocados, cilantro, (clearly my stance is ‘all of the above’). 😁

This is so easy to make on the Stove Top or Crock Pot. You can even use leftover chicken!

Check out my PRO tips, storage info, and more below!

How to Make It

*See recipe card below this post for ingredient quantities and full instructions.

Soften onions, jalapeno peppers, and garlic in butter. Add tomato paste, corn, undrained diced tomatoes, black beans, taco seasoning, cayenne pepper, cumin, and hot sauce.

Add chicken broth and chicken breasts. Bubble gently for about 25 minutes, until cooked through. Remove and use 2 forks to shred. 

Add the chicken back to the soup and reduce heat to low. Add cheddar and softened cream cheese and stir until smooth and combined. Garnish, and serve!

Crock Pot Method

• Soften onions, peppers, and garlic in butter on the stovetop. Transfer to Slow Cooker along with all remaining ingredients except for the shredded cheese, cream cheese, and garnishes.
• Cook on low for 6 hours. (I recommend low heat to keep the chicken juicy and tender. Cooking it over higher heat makes it tougher. If necessary, it can be cooked for 4 hours on high.)
• Turn off heat. Gradually mix in the cheddar and cream cheeses and stir to incorporate.

Pro Tips

• If you want to simmer the soup for longer than 25 minutes: Add the black beans during the last 15 minutes or so to prevent them from softening too much and breaking.
• 2 cups rotisserie or leftover chicken may be used instead of chicken breasts. I do like that cooking the chicken in the soup adds flavor however.
• The cheeses melt much better if they’re near room temperature when added. They are also optional, but I love adding a touch of creamy!
• 1 ½ cups frozen or fresh corn may be used instead of canned corn.

Storage

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

• 4-Quart Dutch Oven– this is the perfect size for this soup. This one is high quality and you’ll have it forever. (I use one almost every time I cook!)
• Pinch Bowls– for measuring out ingredients ahead of time.
• Box Cheese Grater– Shredding from a block tastes and melts much better than packaged cheese.
• Garlic Twister– it’s much more flavorful to mince fresh garlic. This twister does it in seconds and is easy to clean and store.

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Creamy Chicken Tortilla Soup

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

5 from 4 votes

Servings: 13 cups

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This Creamy Chicken Tortilla Soup recipe is easy to make on the stove top or the Crock Pot. Make it with fresh, leftover, or rotisserie chicken. Cheddar and Cream Cheese add a hint of creamy indulgence!

Ingredients

• ▢ 2 Tablespoons butter
• ▢ 1 small yellow onion, diced
• ▢ 1 jalapeno pepper, diced
• ▢ 3 cloves garlic, diced
• ▢ 1 Tablespoon tomato paste
• ▢ 1 15 oz. can corn, drained
• ▢ 1 10 oz. can Rotel diced tomatoes with green chilies, undrained
• ▢ 1 15 oz. can black beans, drained and rinsed
• ▢ 5 cups chicken broth
• ▢ 2 small boneless skinless chicken breasts, or 2 cups shredded chicken
• ▢ 1 pinch Cayenne Pepper
• ▢ 1 teaspoon cumin
• ▢ 1-2 teaspoons hot sauce, optional
• ▢ 1 oz. packet taco seasoning, equal to 4 Tbsp.
• ▢ 1 ½ cups cheddar cheese, shredded
• ▢ 1/3 cup cream cheese, softened

Instructions

• 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.
• 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.)
• 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.
• Remove the chicken after about 25 minutes, once cooked through. Use 2 forks to shred, then return to the soup.
• Reduce heat to low and gradually sprinkle in the shredded cheese and softened cream cheese. Stir until smooth and creamy.
• Taste and add any additional seasonings as needed. Garnish and serve!

Notes

PRO Tips

• If you want to simmer the soup for longer than 25 minutes, add the black beans during the last 15 minutes or so to prevent them from softening too much and breaking.
• 2 cups rotisserie or leftover chicken may be used instead of chicken breasts. I do like that cooking the chicken in the soup adds flavor however.
• The cheeses melt much creamier and smoother if they’re near room temperature when added. They are also optional, but I love adding a touch of creamy!
• 1 ½ cups frozen or fresh corn may be used instead of canned corn.

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Crock Pot Method

• Soften onions, peppers, and garlic in butter on the stovetop. Transfer to Slow Cooker along with all remaining ingredients except for the shredded cheese, cream cheese, and garnishes.
• Cook on low for 6 hours. (I recommend low heat to keep the chicken juicy and tender. Cooking it over higher heat makes it tougher. If necessary, it can be cooked for 4 hours on high.)
• Turn off heat. Gradually mix in the cheddar and cream cheeses and stir to incorporate.

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Frying Tortilla Strips (For Garnishing):

• Cut corn or flour tortillas into strips.
• Heat vegetable or canola oil over medium-high heat in a high-walled skillet. Use just enough oil to submerge the tortilla strips.
• Fry the strips in batches until crisp and slightly browned. Remove and set on paper towels, sprinkle with salt.

Nutrition

Calories: 204kcal, Carbohydrates: 17g, Protein: 13g, Fat: 10g, Saturated Fat: 5g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 785mg, Potassium: 390mg, Fiber: 4g, Sugar: 3g, Vitamin A: 627IU, Vitamin C: 15mg, Calcium: 133mg, Iron: 2mg

Course: Soup

Cuisine: American, Mexican

Author: Stephanie