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.
so delicious and easy. put it in the crockpot and it was ready by the time i got home! we love cheese around here so i did 2 cups of cheese instead it’s so creamy and good. my grandparents had a restaurant growing up and my grandma was the cook, i never ever knew how to cook and was always teased for it bc it’s “in my blood.” i’ve done literally all of my dinner cooking from your cookbook and i’ve finally fell in love with cooking!!!! thank you so much.
ps my family is also very impressed with me ;)))))))
Wow these comments make me soooo happy! I love that you fell in love with cooking! It’s funny, back in the day cooking was always a chore for me. I never really liked it. Then as I got older I really got a kick out of making recipes that my picky family loved. It got me hooked and kind of obsessed in the kitchen! It’s amazing how that can happen. Thanks so much for your support!💗💗💗
Oh man!!! This soup was fantastic!! Everyone in the house ate it…there’s none left!!
Sounds like you nailed it Amy, nice work! Thanks so much for taking the time to leave a review💖
Mild, medium, or sharp cheddar?
As long as the quality is good, it’s fine either way. I use Cracker Barrel Sharp Yellow 🙂
Made this for dinner last night! Super good! Super easy! Family loved it!
I’m so happy the family loved it Alisha! Thanks so much for the great review!💖
My favorite go to soup! Love love this soup. Very easy to make! I have made it twice with minimal alterations. Excellent as is!
Thanks so much for the great comments Stacy, I’m so happy you’re enjoying this one! It’s one of my favorites too 💖
Delicious!
Great to hear Cari, thanks so much!💖
I may have missed it but how many will this feed??
Hi Heather, it makes about 13 cups and will feed approximately 6 people 🙂
Absolutely delish! I used my instapot with frozen breasts for 10 minutes in broth then shredded and added the sautéed veggies beans n corn n spices… covered for 2 hours on low add cheeses and YUM!
Thanks so much for the great review Honey! I’m so happy it was such a hit!💖
Stephanie!!! This was absolutely delicious and so easy to make in my crockpot. This is my first recipe of your’s but, guaranteed, it won’t be my last!
Thank you very much. Gail
PS: I told my girlfriends about your website and sent them pics of my soup!
Hi Gail! I am sooooooo happy that you loved this recipe! I am SO thankful for your instant support and for spreading the word to friends! Thank you so much! 🙂 -Stephanie
Giiiirl!!!
This was bomb! Thank you so much for sharing, it was delicious!
Sending blessing your way! ♥️
Yayyyyy! Thanks so much Alison I’m so happy you liked it!💗