Creamy Chicken Tortilla Soup Recipe

Introduction

This Creamy Chicken Tortilla Soup is a comforting and flavorful dish perfect for cozy nights. It combines tender chicken, a medley of vegetables, and a rich, cheesy broth with a hint of spice. Quick to make on the stove or conveniently in a slow cooker, it’s a crowd-pleaser all year round.

Ingredients

• 2 tablespoons butter
• 1 medium onion, diced
• 1 jalapeño pepper, seeded and diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1½ cups corn (fresh or frozen)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon taco seasoning
• ¼ teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 1 to 2 teaspoons hot sauce (such as Frank’s)
• 4 cups chicken broth
• 2 boneless, skinless chicken breasts
• 1 cup shredded cheddar cheese, softened
• 4 ounces cream cheese, softened
• Optional garnishes: diced avocado, sour cream, jalapeños, shredded cheese, cilantro

Instructions

1. Step 1: In a large soup pot, melt the butter over medium heat. Add the diced onion, jalapeño, and garlic. Cook, stirring occasionally, until softened, about 5 minutes.
2. Step 2: Stir in the tomato paste, corn, diced tomatoes with their juice, black beans, taco seasoning, cayenne, cumin, and hot sauce. Mix well to combine.
3. Step 3: Pour in the chicken broth and add the chicken breasts. Bring the soup to a gentle simmer, then reduce heat to low. Cover and cook for 20 to 25 minutes, until the chicken is cooked through.
4. Step 4: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
5. Step 5: Lower the heat to very low. Gradually add the shredded cheddar and softened cream cheese, stirring constantly until the cheeses melt and create a creamy, smooth soup.
6. Step 6: Serve hot, garnished with your choice of diced avocado, sour cream, jalapeños, additional cheese, and fresh cilantro.

Tips & Variations

• Use rotisserie or leftover cooked chicken (about 2 cups) instead of chicken breasts for an even quicker version.
• Soften cream cheese before adding by microwaving it gently or letting it sit at room temperature to ensure a smooth melt.
• If using a slow cooker, soften onions, peppers, and garlic in butter on the stove first, then add all ingredients except cheeses and garnishes to the slow cooker. Cook on low for 6 hours, shred the chicken, and then stir in the cheeses off heat.
• Choose your preferred hot sauce based on your spice tolerance to adjust the heat level.
• Frozen corn works just as well as fresh and can be added directly to the pot.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months. Reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess. Avoid boiling after adding the cheese to prevent curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without cream cheese?

Yes, you can omit the cream cheese for a lighter soup, but the texture will be less creamy and rich. To maintain creaminess, consider adding sour cream or Greek yogurt just before serving.

Can I use a different type of cheese?

Cheddar is recommended for its flavor and melting quality, but you can experiment with Monterey Jack, pepper jack, or a Mexican cheese blend to vary the taste.

Creamy Chicken Tortilla Soup Recipe

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4.7 from 65 reviews

Creamy Chicken Tortilla Soup is a flavorful and comforting soup featuring tender chicken breasts simmered with onions, jalapenos, garlic, corn, black beans, and diced tomatoes, all enhanced with taco seasoning and creamy cheeses. Perfect as a hearty meal, this soup combines a rich, smooth texture with a touch of spice and can be made on the stovetop or in a slow cooker for convenience.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

Soup Base

• 1 tablespoon butter
• 1 medium onion, diced
• 1–2 jalapeno peppers, diced
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 ½ cups corn (frozen or fresh)
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (15 oz) can black beans, drained and rinsed
• 1 tablespoon taco seasoning
• ¼ teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 1–2 teaspoons hot sauce (e.g., Frank’s Hot Sauce)

Protein and Broth

• 4 cups chicken broth
• 2 boneless, skinless chicken breasts

Cheeses and Garnishes

• 1 cup shredded cheddar cheese, room temperature
• 4 ounces cream cheese, softened
• Optional garnishes: diced avocado, sour cream, sliced jalapenos, extra shredded cheddar cheese, cilantro

Instructions

1. Sauté Aromatics: In a soup pot, melt butter over medium heat. Add diced onions, jalapeno peppers, and minced garlic. Cook until softened and translucent, about 5 minutes, stirring occasionally.
2. Add Vegetables and Seasonings: Stir in tomato paste, corn, undrained diced tomatoes, drained black beans, taco seasoning, cayenne pepper, cumin, and hot sauce. Cook for 2-3 minutes to combine flavors.
3. Add Broth and Chicken: Pour in chicken broth and add the whole chicken breasts to the pot. Bring the mixture to a gentle simmer, then reduce heat to low and cook for 20-25 minutes, until the chicken is cooked through.
4. Shred Chicken: Remove the chicken breasts from the pot and place them on a plate. Use two forks to shred the chicken into bite-sized pieces.
5. Finish Soup: Return the shredded chicken to the pot. Reduce heat to low. Add shredded cheddar cheese and softened cream cheese gradually, stirring continuously until the cheeses melt completely and the soup is creamy and smooth.
6. Serve and Garnish: Ladle the soup into bowls and garnish with optional diced avocado, sour cream, sliced jalapenos, extra shredded cheese, and fresh cilantro as desired.

Notes

• Optional garnishes include diced avocado, sour cream, jalapenos, shredded cheese, and cilantro.
• 2 cups of rotisserie or leftover chicken can be used instead of raw chicken breasts to save time.
• Cheeses melt creamier if at room temperature before adding to the soup.
• To soften cream cheese quickly, place cubed cream cheese in a microwave-safe container, loosely cover, and let it sit in the microwave after heating 2 cups of water for 5 minutes.
• Ensure the soup base is not too hot when adding cheeses to prevent separation and grainy texture.
• Use any preferred hot sauce; Frank’s Hot Sauce is mild and recommended for balanced heat.
• Frozen or fresh corn (1 ½ cups) works well instead of canned corn.
• Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Keywords: Chicken Tortilla Soup, Creamy Chicken Soup, Mexican Soup, Comfort Food, Chicken Soup with Beans and Corn