Creamy Chicken Tortilla Soup Recipe

This creamy chicken tortilla soup delivers rich, comforting flavors in just 30 minutes on the stovetop, with Crock Pot and Instant Pot options for easy weeknight meals. Loaded with tender chicken, corn, beans, and a velvety cheese broth, it pairs perfectly with customizable toppings like crispy tortilla strips and fresh avocado.

Why You’ll Love This Recipe

Families rave about this soup’s perfect balance of smoky spices and creamy texture that beats takeout versions. Use rotisserie chicken for speed or cook fresh breasts for juicier results. It’s naturally gluten-free adaptable, freezer-friendly, and scales spice from mild to fiery with simple swaps.

Ingredients

Gather these pantry staples for 6 hearty servings. Prep time: 10 minutes. Cook time: 20-25 minutes.

Ingredient	Amount	Notes
Butter	2 Tbsp	Or olive oil for dairy-free base
Yellow onion	1 small, diced	Sweet variety works best
Jalapeño pepper	1, diced (seeds removed for mild)	Adjust for heat
Garlic cloves	3, minced	Fresh for bold flavor
Tomato paste	1 Tbsp	Builds depth
Corn (canned, drained)	15 oz can	Fresh or frozen ok
Rotel diced tomatoes with green chilies	10 oz can, undrained	Original for mild kick
Black beans	15 oz can, drained/rinsed	Adds heartiness
Chicken broth	5 cups	Low-sodium preferred
Chicken breasts (boneless)	2 small, or 2 cups shredded rotisserie	Versatile protein
Taco seasoning	1 oz packet (3 Tbsp)	Or homemade blend
Cumin	1 tsp	Smoky note
Cayenne pepper	Pinch	To taste
Hot sauce	1-2 tsp	Frank’s recommended
Cheddar cheese, shredded	1.5 cups	Sharp for melt
Cream cheese	1/3 cup, softened	Key to creaminess
Salt/pepper	To taste	Final seasoning

Toppings: Crispy tortilla strips, avocado, sour cream, cilantro, extra cheese, lime wedges.

How to Make Creamy Chicken Tortilla Soup

Follow these numbered steps with photos in mind for foolproof results. Full printable recipe card at bottom.

1. Sauté aromatics: Melt butter in a Dutch oven over medium heat. Add diced onion and jalapeño; cook 5-6 minutes until softened. Stir in garlic and tomato paste for 1 minute until fragrant.
2. Build the base: Add corn, Rotel tomatoes (undrained), black beans, taco seasoning, cumin, cayenne, hot sauce, and chicken broth. Stir well. Nestle in chicken breasts.
3. Simmer chicken: Bring to gentle bubble (not rapid boil to keep chicken tender). Cover partially; cook 20-25 minutes until chicken reaches 165°F. Remove breasts, shred with two forks.
4. Finish creamy broth: Return shredded chicken to pot. Reduce heat to low. Gradually stir in cheddar and cubed cream cheese until melted and smooth, 2-3 minutes. Avoid high heat to prevent separation. Taste; adjust salt, pepper, or spices.
5. Serve hot: Ladle into bowls. Load toppings bar-style for fun.

Crock Pot Method

Sauté aromatics on stovetop first. Transfer to slow cooker with all ingredients except cheeses. Cook low 6 hours (high 4 hours). Shred chicken, stir in cheeses off heat.​

Instant Pot Method

Sauté aromatics using sauté function. Add remaining ingredients except cheeses. Pressure cook high 8 minutes, quick release. Shred chicken, stir in cheeses on warm.

Homemade Crispy Tortilla Strips

Elevate your soup with these crunchy toppers (beats store-bought).

1. Slice 6 corn tortillas into thin strips.
2. Heat 1/2 inch oil in skillet to 350°F.
3. Fry strips in batches 1-2 minutes until golden. Drain on paper towels; salt immediately.

Best Toppings for Chicken Tortilla Soup

Create a toppings station for personalization.

Topping	Why It Works
Diced avocado	Cool, creamy contrast
Sour cream	Tames spice
Fresh cilantro	Bright, herby pop
Sliced jalapeños	Extra heat
Shredded cheese	Melty indulgence
Lime wedges	Zesty freshness
Crushed tortilla chips	Quick crunch alternative

Nutrition & Variations

Per serving (1.5 cups, no toppings): ~350 calories, 25g protein, 20g carbs, 18g fat. High protein keeps it satisfying.

• Gluten-free: Use certified GF taco seasoning/tortillas.
• Low-carb: Skip corn/beans or halve amounts.
• Spicy: Double jalapeños/cayenne.
• Dairy-free: Coconut cream + vegan cheese.
• Vegan: Swap chicken for chickpeas/tofu; veggie broth.

Precise nutrition via calculator; values approximate.

Storage, Freezing & Reheating

• Fridge: Airtight container up to 4 days.
• Freezer: Up to 3 months (freeze before cheese; add fresh when reheating). Portion in bags.
• Reheat: Stovetop low heat with splash of broth. Microwave ok; stir often. Dairy may separate but blends smooth with whisking.

What to Serve with Creamy Chicken Tortilla Soup

Round out meals:

• Sides: Southwest salad, guacamole with chips, cornbread.
• Meal prep: Pairs with rice/quinoa for bowls.
• Drinks: Margaritas or iced tea balance spice.

Frequently Asked Questions

Is this soup spicy? Mild as written; jalapeños and Rotel add gentle heat. Remove seeds or skip cayenne for kids.

Can I freeze creamy chicken tortilla soup? Yes, best pre-cheese. Thaw overnight, reheat low, stir in fresh dairy.

What makes it creamy? Cream cheese and cheddar melt into velvety broth without heavy cream.

How do I thicken it? Simmer longer or blend 1 cup soup + cornstarch slurry.

Rotisserie chicken ok? Perfect shortcut; add at step 4, simmer 15 minutes for flavor meld.

Gluten-free? Naturally, if using GF labels on seasoning/broth.

Instant Pot time? 8 minutes high pressure.

Storage without curdling? Reheat gently; high heat separates dairy.

More Cozy Soup Recipes

• Chicken Corn Chowder
• White Chicken Chili
• Creamy Tomato Basil Soup

Tried this? Rate below and share your twists!

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