Name: Creamy Chicken Tortilla Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 2 tablespoons butter; 1 small yellow onion, diced; 1 jalapeño 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 cooked chicken; 1 pinch cayenne pepper; 1 teaspoon cumin; 1–2 teaspoons hot sauce; 1 oz. packet taco seasoning (about 3 tablespoons); 1 ½ cups shredded cheddar cheese; 1/3 cup softened cream cheese; Corn or flour tortillas, cut into strips and toasted or fried (for topping)

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This Creamy Chicken Tortilla Soup is a hearty, flavorful, and comforting dish perfect for any time of year. Loaded with tender shredded chicken, black beans, corn, and a cheesy, spicy broth, it’s a delicious twist on the classic Tex-Mex favorite. It comes together in one pot and is finished off with a creamy texture and your favorite toppings.

Why You’ll Love This Recipe

One-pot wonder: Everything cooks in a single pot, making cleanup a breeze.
Bold, satisfying flavors: The combination of Rotel tomatoes, taco seasoning, and jalapeños delivers just the right amount of heat and zest.
Creamy and cheesy: Cream cheese and cheddar make the soup rich and comforting.
Customizable toppings: Garnish with crunchy tortilla strips, avocado, or sour cream to suit your taste.
Make-ahead friendly: This soup tastes even better the next day, making it perfect for meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons butter
1 small yellow onion, diced
1 jalapeño 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 cooked chicken
1 pinch cayenne pepper
1 teaspoon cumin
1–2 teaspoons hot sauce
1 oz. packet taco seasoning (about 3 tablespoons)
1 ½ cups shredded cheddar cheese
1/3 cup softened cream cheese

For Topping:
Corn or flour tortillas (cut into strips and toasted or fried)

Directions

In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and jalapeño. Sauté for about 4 minutes until softened.
Stir in the garlic and cook for another minute until fragrant.
Add tomato paste, corn, Rotel, black beans, chicken broth, raw chicken breasts (if using), cayenne, cumin, hot sauce, and taco seasoning. Stir to combine.
Bring the soup to a gentle simmer, partially covered. Avoid a rapid boil to keep the chicken tender.
After 20–25 minutes, remove the chicken and shred it using two forks. Return the shredded chicken to the pot.
Lower the heat to low. Gradually stir in the shredded cheddar cheese and softened cream cheese until fully melted and the soup is smooth and creamy.
Taste and adjust seasoning with extra taco seasoning, salt, or hot sauce as desired.
Serve hot, garnished with tortilla strips and your favorite toppings.

Servings and timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

Vegetarian Version: Omit chicken and use vegetable broth. Add more beans or extra veggies like bell peppers or zucchini.
Spicier Soup: Add a chopped chipotle pepper in adobo sauce or more cayenne.
Slow Cooker Method: Add all ingredients (except cheeses) to a slow cooker and cook on low for 6–7 hours. Shred chicken, then stir in cheeses before serving.
Thicker Soup: Mash some of the beans or add a slurry of cornstarch and water.
More Veggies: Add diced bell peppers, carrots, or spinach for extra nutrition.
Different Cheeses: Swap cheddar with pepper jack or Monterey jack for a spicier flavor.
Tortilla-Free: Skip the tortilla strips if watching carbs.
Add Rice: Stir in cooked white or brown rice to make it more filling.
Use Rotisserie Chicken: Save time by using pre-cooked shredded chicken.
Lime Twist: Add a splash of lime juice just before serving for a fresh citrusy note.

Storage/Reheating

Let the soup cool completely, then store in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in individual portions for up to 3 months. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to maintain the creamy texture. Add a splash of broth if it thickens too much upon reheating.

FAQs

Can I use pre-cooked chicken in this recipe?

Yes, using shredded rotisserie or leftover chicken works great. Just add it after the soup has simmered.

Is this soup spicy?

It has a mild to moderate heat level. You can adjust the spice by reducing or increasing the hot sauce and cayenne.

Can I make this soup dairy-free?

Yes, omit the cream cheese and cheddar or use dairy-free alternatives to keep it creamy.

What are the best toppings for this soup?

Crispy tortilla strips, avocado slices, sour cream, chopped cilantro, and shredded cheese are all delicious options.

Can I freeze this soup?

Yes, let the soup cool fully, then freeze in airtight containers. Reheat gently and stir well to bring back the creamy texture.

How can I thicken the soup?

Let it simmer uncovered to reduce, or stir in a slurry made with cornstarch and water.

Can I make this in an Instant Pot?

Yes. Sauté the aromatics using the sauté function, then pressure cook on high for 10 minutes. Shred the chicken and stir in the cheeses.

What can I substitute for Rotel tomatoes?

Use a regular can of diced tomatoes plus a small can of diced green chilies.

Can I use frozen corn instead of canned?

Absolutely. Use about 1 cup of frozen corn; no need to thaw it first.

Is it okay to leave out the beans?

Yes, feel free to omit the black beans or substitute with pinto beans if preferred.

Conclusion

Creamy Chicken Tortilla Soup is a comforting, flavorful, and easy-to-make meal that delivers all the classic Tex-Mex flavors in a cozy, creamy bowl. Whether you’re making it for a weeknight dinner or prepping for the week ahead, this soup is always a hit. Customize it with your favorite toppings and spice level to make it your own, and enjoy every warm, cheesy, and satisfying bite.