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!
Be sure to try my (amazing) Chicken Corn Chowder and Italian Wedding Soup recipes next!
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
Note: This is an overview. 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 20-25 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.)
- Remove chicken and use 2 forks to shred. Return it to the Crock Pot.
- Turn off heat. Gradually mix in the cheddar and cream cheeses and stir to incorporate.
Pro Tips
- Optional garnishes include: Diced avocado, sour cream, jalapenos, shredded cheese, and cilantro.
- 2 cups rotisserie or leftover chicken may be used instead of chicken breasts.
- The cheeses melt much creamier and smoother if they’re near room temperature when added.
- To soften the cream cheese quickly: Heat 2 cups of water in the microwave. Place cubed cream cheese in the microwave and close the door. Let it soften for 5 minutes.
- Make sure the base isn’t too hot when the cheese is added or the dairy will separate and the consistency will be grainy.
- 1 ½ cups frozen or fresh corn may be used instead of canned corn.
- This recipe is in The Cozy Cookbook on page 55!
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!)
- Spice Rack– This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
- Measuring Spoons– To measure out the seasonings.
- Pinch Bowls– I measure out my seasonings ahead of time and add them to these small bowls so they’re ready to go when it’s time to add them.
- Garlic Twister– it’s much more flavorful to mince fresh garlic. This twister does it in seconds and is easy to clean and store.
- Soup Bowls –(I love these!)
- 16 oz. storage containers – I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.
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Creamy Chicken Tortilla Soup
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
- 1 oz. packet taco seasoning, about 3 Tbsp.
- 1 ½ cups cheddar cheese, shredded
- 1/3 cup cream cheese, softened
For Topping
- Corn or Flour Tortillas, See notes
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 20-25 minutes, once cooked through. (Timing depends on the thickness of the chicken.) 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
- Optional garnishes include: Diced avocado, sour cream, jalapenos, shredded cheese, and cilantro.
- 2 cups rotisserie or leftover chicken may be used instead of chicken breasts. You can add it when the uncooked chicken breast would be added and simmer for 15 minutes to let the flavors blend, but no need to bring it to a boil.
- The cheeses melt much creamier and smoother if they’re near room temperature when added.
- Make sure the base isn't too hot when the cheese is added or the dairy will separate and the consistency will be grainy.
- 1 ½ cups frozen or fresh corn may be used instead of canned corn.
- This recipe is in The Cozy Cookbook on page 55!
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.)
- Remove chicken and use 2 forks to shred. Return it to the Crock Pot.
- Turn off heat. Gradually mix in the cheddar and cream cheeses and stir to incorporate.
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 information is an estimate and is per cup. There are 13 cups in this recipe.
Just put this recipe together,,, it is awesome!! I did not put the added pepper in the soup, but everything else was used. I think this is one of the best tortilla soups I have ever eaten!!!
Try it!!
I’m so happy this is one of the best Tortilla soups you’ve had Renee! My whole family loves this one. Thanks so much for the great review!💖
Would this soup freeze well?
Hi Maura, yes, this soup freezes really well!
This is such a tasty soup. A new favourite.
That’s so great to hear M’aura, I make this one year round. Thanks so much for the great comments and review!😃
Ohh My Goodness! This was amazing! Especially on a cold night. It was a big hit even with my picky eaters.
I’m so happy even the picky eaters liked it Candi! Thanks so much for taking the time to leave a review💖 Great choice for a chilly night!
Hello I want to make this recipe but I’m confused on if you have to cook the chicken before adding it to the soup? Or can you put raw chicken in?
Hi Shelby, the chicken goes into the soup raw, and cooks gently in the soup to flavor up the broth. Then it’s removed and shredded.
We absolutely loved this recipe! I did leave out the spicy peppers as I am sensitive to spicy things, but it was still amazing! The only thing I need to know now is how do I make it so I can freeze some to use later?
Hi Crystal! To freeze this, you’ll just follow the instructions and then let the soup cool completely. Transfer to freezable soup containers and freeze 🙂 Let me know if this doesn’t answer your question!
That’s great! I assumed I would have to withhold the dairy or something
This one reheats just fine with the dairy!! 🙂 It’s a great freezer soup!
I hate cream cheese and cheese. If a soup calls for cheese, I omit and let people add it themselves. However, I want a thicker Tortilla Soup Recipe than the one I’ve used in the past. Does the cream cheese taste come through?
Hi Traci, if you hate cream cheese, I wouldn’t use it just to thicken this soup, it won’t really do that for you here. After step 1, you can add a little more butter and some flour to create a roux, then add the broth in small splashes, followed by the remaining ingredients. Longer simmering time will also help to thicken in. Alternatively, you can also thicken it at the end by making a cornstarch slurry.
Made this last night and it was so good and flavorful! My husband (the picky eater) said it hit the spot and although he was craving chili said he would rather have this instead! Already added this to our family cookbook. Thank you!!
I’m so happy your husband enjoyed this so much Marisa! Extra happy it made its way to the family cookbook, thanks so much for taking the time to leave a review!💖
I made this soup and everyone loved it. Thanks so much for sharing it! I ate mine with cornbread and it was awesome. Some ate theirs with corn chips and said it was great. Just a few tips if you don’t have tortillas.
You’re very welcome Cathy! Corn chips is a great call if you don’t have tortillas. Thanks so much for the great review!💖
This recipe is awesome! I have made it every week for the past month because my family loves it so much. Thank you for making the instructions easy to follow and for using ingredients that aren’t too over the top. This is so helpful for someone like me who doesn’t like cooking. Discovering your website has truly been a blessing. Thank you!
I’m so happy this soup has been such a hit with the family Michelle, extra happy that you discovered my site! Thanks so much for your support and for taking the time to leave a review!💕
Excellent! My family *never* agrees on anything food-wise, but my husband says we need to have this once a week and my daughter says she’d marry it if she could. 🙂
hahah I love that your daughter said she’d marry it if she could 😂! I’m so happy this is such a hit with your family, thanks so much for the great review!