Dinner

Creamy Chicken Tortilla Soup Recipe

Name: Creamy Chicken Tortilla Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican-inspired
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 cooked chicken); 1 pinch cayenne pepper; 1 teaspoon cumin; 1-2 teaspoons hot sauce; 1 oz. packet taco seasoning (about 3 Tbsp.); 1 ½ cups cheddar cheese, shredded; 1/3 cup cream cheese, softened; Corn or flour tortillas (for making tortilla strips or chips)

ByCleo Brixton January 1, 2026January 1, 2026

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Introduction

This Creamy Chicken Tortilla Soup is a comforting bowl full of bold flavors and creamy texture. Packed with tender chicken, black beans, corn, and a touch of heat, it’s perfect for a cozy meal any day of the week.

The image shows a white bowl filled with orange creamy soup that has visible chunks of red tomatoes, black beans, shredded chicken, and yellow corn scattered inside. On top of the soup, there are six layers of toppings: shredded yellow cheese on the left side, bright green cilantro next to it, two green jalapeño slices placed together at the top edge, several light green avocado cubes scattered near the center and right edge, and a pile of golden-brown crispy tortilla strips layered in the middle. A silver spoon rests inside the bowl on the right side. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 (about 3 tablespoons)
1 ½ cups cheddar cheese, shredded
1/3 cup cream cheese, softened
Corn or flour tortillas, for topping (see notes)

Instructions

Step 1: Heat the butter over medium heat in a large pot. Add the diced onions and jalapeno pepper, sautéing for 5 to 6 minutes until softened. Stir in the garlic and cook for an additional minute.
Step 2: Add the tomato paste, corn, Rotel tomatoes with their juices, black beans, chicken broth, chicken breasts, cayenne pepper, cumin, hot sauce, and taco seasoning (start with 2 tablespoons). Stir to combine.
Step 3: Bring the soup to a gentle simmer, partially covered. Cook gently for 20 to 25 minutes until the chicken is cooked through. Avoid boiling rapidly to keep the chicken tender.
Step 4: Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the pot.
Step 5: Lower the heat to low. Gradually add the shredded cheddar cheese and softened cream cheese, stirring until the soup is smooth and creamy.
Step 6: Taste the soup and adjust the seasoning by adding more taco seasoning or hot sauce if desired. Garnish with tortilla strips and serve warm.

Tips & Variations

For a spicier kick, add extra jalapeno or cayenne pepper to taste.
Use rotisserie chicken as a shortcut to save time.
For a vegetarian version, omit the chicken and use vegetable broth instead.
Serve with fresh lime wedges and chopped cilantro for added brightness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop over low heat to maintain the creamy texture. Adding a splash of broth or water can help if the soup thickens too much.

How to Serve

A white bowl filled with a creamy orange soup layer with visible chunks of tomatoes, black beans, corn, and shredded chicken in the base. On top, there is a layer of crispy light brown tortilla strips placed in the center. Surrounding the tortilla strips are small cubes of green avocado and two slices of green jalapeño peppers on one edge. Next to the peppers, bright yellow shredded cheese is piled with a sprig of fresh green cilantro beside it. The bowl sits on a matching white plate over a white marbled surface, with a spoon resting inside the bowl on the right side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in a slow cooker?

Yes, sauté the onions, jalapenos, and garlic first, then add all ingredients except the cheese and cream cheese to the slow cooker. Cook on low for 4-6 hours. Add cheeses in the last 15 minutes and stir until melted.

What kind of tortillas work best as a topping?

Both corn and flour tortillas work well. You can cut them into strips and bake or fry until crispy, then sprinkle on top for added texture and flavor.