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.
I really liked this soup. Very comforting and tasty. I used rotisserie chicken and cooked my own beans from dry first. I softened a whole brick of cream cheese by accident so I doubled the broth, added a half cup of white rice, and added some bell pepper with the jalapeno.
Nice work Lindsey! Rotisserie chicken is so delicious and such a great time saver. Thanks so much for taking the time to leave a review!
In my recipe I also add celery, carrots, acouple sm sweet bell peppers & drained black beans. Served with tortilla chips. Topped off with cheese, cilantro, green onions. I haven’t melted the cheeses in the soup during cooking but is a good idea.
So glad that you enjoyed it Linda, love your add on ideas! ❤️
This is a great recipe. Soup was DELICIOUS!! Thank you for the recipe.😊💕
I’m so happy that you loved it!! Thank you so much!!
This recipe is absolutely delicious! My bf says better than our local Mexican restaurant! So good, definitely making it again 🙂
I’m so happy your boy friend said that Annika, yayyy! Thanks so much for the review!❤️
This recipe was a hit! Delicious and quick, I halved the recipe and it made the perfect amount for 2 people to have one large bowl. I will make this again 😋
I’m so happy you liked it Cassidy! Thanks so much for taking the time to leave a review!❤️
Delicious and easy! Perfect for a cold day (or anytime!).
I’m soo happy that you loved it MB! I agree, I love this soup anytime of year! 🙂 It’s one of my all-time favs. Thank you so much for taking the time to leave a review!! -Stephanie ❤️
The best recipe I have found! My husband is OBSESSED with this soup. Says it is the best soup he has ever had.
Yummy!!!
I’m so happy your husband said that Rochelle! I make this one all the time. Thanks so much for the great review!💗
I’ve made this several times and it’s always a great hit. I like my soup a bit thicker so I add some corn masa flour. It thickens it a bit and adds some corn tortilla flavor. Otherwise I follow this recipe to the letter. Thank you for your many amazing recipes
My pleasure Don! Thanks so much for your support, I’m so happy you’re enjoying the recipes!
Great flavor! I accidentally added the whole taco seasoning packet in but it was no salt added so it added extra flavor! Added 1 tsp pink Himalayan salt as well for added depth.
I’m so happy you liked it Carla! Thanks so much for the review!🩷
I would like nutritional value of 1 cup of soup, especially carbs.
You are free to refer to the nutritional information at the bottom of the recipe card, it’s per cup.
Can’t remember if I already left a review when I first made this but anyway I made this again this weekend and it was absolutely delicious just as it was the first time I made it. It is so easy and the cream cheese and cheddar cheese just put it another level ! Thank you so much for the recipe
I am so happy that you love it Beth!! This is one of my favorite soup recipes as well! Thank you so much for taking the time to leave a review! -Stephanie