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 Tortellini Soup recipe 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
*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!)
- 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
- Penne Alla Vodka
- Cajun Chicken Pasta
- Buffalo Chicken Mac and Cheese
- Chicken Spaghetti
- Creamy Herb Chicken
- Cheeseburger Soup
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![A bowl of Creamy Chicken Tortilla Soup topped with crispy tortillas and garnished with avocados, cheese, jalapenos, and cilantro.](jpg/creamy-chicken-tortilla-soup-f-200x200.jpg)
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, equal to 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 used the crockpot recipe for 4 hrs (even tho you didn’t recommend it, sorry!) but let me just say that it was AMAZING!!! my whole family is obsessed!
Definitely no shame in using the crock pot, I’m so happy you and your family liked it Hannah, nice work! Thanks so much for the great review!💖
Can I substitute the cream cheese for actual heavy cream or heavy whipping cream? That’s what I have on hand.
Can’t wait to try this !
Hi Krista! Yes, you can definitely make that substitution! I’d use heavy cream! 🙂
Excellent soup!!!
Thanks Sarah!😃
I have never left a review on these recipes but this one I HAD TO! I added Adobo and a bay leaf to it and it was soooooo good. We did end up using the whole taco seasoning packet. We ate it with rice and it was just superb. Thank you for this recipe!
I’m SOOO happy that you felt compelled to come leave a review Sage, what a huge compliment- and I love your additions! THANK YOU soo much for taking the time, I really appreciate it! -Stephanie
I rarely come back to comment, and I had to for this soup. My kids love soup, and I love enchilada/taco/ tortilla soups but they are always too spicy for little palates. I made this recipe with mild Rotel, no chili powder and 2T taco seasoning. It’s a hit! Thanks for a keeper recipe!!
Hey Ashley!! I’m so happppyyy that this recipe was good enough for you to come leave a review, I appreciate that SO MUCH! 🙂 Thank you!!
This recipe is sooooo good and it has become my husband’s favorite, I made a double recipe tonight. Can’t wait for dinner and leftovers.
I’m so happy you’re enjoying this one as much as I am Amanda! I always make extra for leftovers. Thanks so much for taking the time to leave a comment and review!💖
Had a bunch of leftover grilled chicken and was looking for ways to use it up. My son asked for Chicken Tortilla Soup and I’m so glad I found your recipe. I had all of the ingredients on hand and it was easy to pull together. It was delicious and my husband said the leftovers were even better. When he says, make sure you don’t lose that recipe, you know you have a winner. Thanks so much for a wonderful recipe!
Ann Marie!! You made my DAY! Your description of how all of this went down (including your son’s request and your husband’s comment afterwards), made me SO happy. Thank you so much for taking the time. It means a lot to me! ❤️
Found this on a night I was scrambling on what to cook as I had a rotisserie chicken and was stumped. It’s amazing! We subbed pinto beans for the black beans (hubs likes them more) and left the cumin out and the soup is delicious!!! 1000% will make again!
I’m so happy you found this recipe Lauren! Such a great use for rotisserie chicken. Thanks so much for the great review!💖
So easy. We love this recipe. Absolutely delicious!!
I’m sooo happy that you loved this soup Teresa! It’s been on my mind a lot lately, I’m ready to make a batch! 🙂 -Thank you so much for the review!! -Stephanie