The Cozy Cook

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!

Be sure to try my (amazing) Tomato Soup recipe next!

A bowl of Creamy Chicken Tortilla Soup topped with crispy tortillas, diced avocado, shredded cheese, jalapenos, and cilantro.

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.

Sauteeing onions and peppers in a soup pot and adding vegetables and seasoning to make Creamy Chicken Tortilla Soup.

Add chicken broth and chicken breasts. Bubble gently for 20-25 minutes, until cooked through. Remove and use 2 forks to shred. 

Taking chicken breast out of a pot of Creamy Chicken Tortilla Soup and shredding it on a plate.

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!

A soup pot showing cheese being added to broth next to a pot of Creamy Chicken Tortilla Soup.

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.
  • 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.

Storage

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

A pot of Creamy Chicken Tortilla Soup garnished with crispy tortillas and cilantro.

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.

Try These Next

Get My Free Meal Plan

I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)! Sign up for my email list and I’ll send it over now along with weekly dinner recipes!

And follow me on FacebookInstagram, and Pinterest!

Tried This Recipe?

Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐

A bowl of Creamy Chicken Tortilla Soup topped with crispy tortillas and garnished with avocados, cheese, jalapenos, and cilantro.

Creamy Chicken Tortilla Soup

5 from 30 ratings
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
  • 1 oz. packet taco seasoning, equal to 3 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 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

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. 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.

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

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

Leave a Comment & Rate this Recipe

Your email address will not be published. Required fields are marked *

Click the Stars to Rate This Recipe




90 comments on “Creamy Chicken Tortilla Soup”

  1. Made this tonight and it was awesome! Your homemade taco seasoning in the comments was very helpful too since I didn’t have a packet on hand. I don’t think I’ve tried a recipe of yours I didn’t like! Thanks again. 

    • Thanks so much for your support Jamie, I’m so happy you enjoyed this and other recipes!😃 Extra happy to hear you made the taco seasoning from scratch, nice work!

  2. Hi! Can you substitute taco seasonings by Chili powder or seasonings?

    • Hi Nathalie, here is a good homemade version you can make:

      1 tablespoon chili powder
      1 ½ teaspoons ground cumin
      1 teaspoons salt
      ½ teaspoon pepper
      ½ teaspoon paprika
      ¼ teaspoon garlic powder
      ¼ teaspoon onion powder
      ¼ teaspoon dried oregano
      1/8 teaspoon cayenne pepper

  3. This is literally the best chicken tortilla soup I’ve ever had in my life, plus easy to make. I’ve made it multiple times for people who come over for dinner and I get the same response. Even my friends who aren’t soup fans love this. The soup turns out exactly like the pictures, of course I add all the garnishes. Thank you thank you! 

    • Yayyyy! That makes me so happy Alaura! This has been such a hit with my family so I love hearing from others who are having the same success. Thanks so much for the great comments and for taking the time to leave a review!😃

  4. Soup was delicious and the hubby LOVED it!

  5. This is a twist on my typical tortilla soup, but we liked it even better! I didn’t have jalapeños so I used Adobo peppers. I used fajita marinated thighs instead of bbreast and so easy to cook in the soup and not separate. A winner in my family.

    • This is one of my favorite soups, I’m so happy your family enjoyed it Laurie! I love cooking with chicken thighs, I’m glad you used them with success in this recipe🙌. Thanks so much for the great comments and review!

  6. First time making tortilla soup, love the ingredients and very tasty.    This recipe is a keeper, my family really enjoyed it .  

  7. Very tasty and easy to prepare. Great for tomorrow’s lunch too!

  8. Holy cow this is absolutely fantastic!!! Due to some current diet restrictions for my hubby I couldn’t add the corn and beans. I used our left over farm chicken too. This is soooo a keeper! Thank you so much 💓

    • You’re very welcome Meg! Leftover farm chicken is the way to go. Thanks so much for taking the time to leave a review!😃

    • Absolutely delicious! Easy to make and so tasty. At first I was worried because I thought it would be too much chili powder ,  oregano and cumin but the recipe is perfect as is. Yummy! 

  9. It was really good. I Recommend this recipe

  10. When do you recommend adding in precooked rotisserie chicken? Looking forward to trying this tonight 

    • Hi Tracey, the second bullet in the notes section indicates when you add it. I’ll paste it here. Enjoy!

      “ 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.”

      • Thank you so much! I must have overlooked the direction. I appreciate you responding and am so looking forward to making this!

      • I made it last night and oh my goodness it’s wonderful! It’s so full of flavor. The only thing I didn’t have on hand was beans so it is beanless. But I didn’t even miss them. I had it for lunch again today and it was even better. 
        Thanks for posting!

      • Yayyyy! That’s so great to hear Tracey. There’s so much going on with this one, missing some beans is definitely not a problem. Thanks so much for the great comments!❤️

As Seen On…