Warm up your kitchen with a bowl of homemade Creamy Chicken Tortilla Soup! This delightful recipe combines the hearty goodness of chicken with a rich, creamy broth bursting with classic Mexican flavors. It’s incredibly easy to make, whether you prefer the stovetop or a slow cooker. You can even use leftover or rotisserie chicken for a super speedy weeknight meal. Get ready to savor this wonderfully versatile and satisfying soup!
Table of Contents
Why You’ll Love This Creamy Chicken Tortilla Soup
This isn’t just any soup; it’s a comforting hug in a bowl that will quickly become a family favorite.
- Quick and Easy: It comes together in under an hour on the stovetop, perfect for busy evenings.
- Flavorful: Every spoonful delivers vibrant, satisfying Mexican-inspired tastes.
- Uses Leftovers: A fantastic way to utilize cooked chicken, making meal prep a breeze.
- Freezer-Friendly: Prepare a big batch and enjoy delicious meals later.
- Customizable: Easily adjust the spice level and choose your favorite toppings for a personalized experience.
Ingredients
Gather these simple ingredients to create your comforting bowl of Chicken Tortilla Soup. This recipe is designed to be approachable and use common pantry staples, ensuring a stress-free cooking experience.
- 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 Tbsp
- 1 ½ cups cheddar cheese, shredded
- 1/3 cup cream cheese, softened
Notes & Substitutions
- Choose your chicken: Use fresh, frozen, leftover cooked, or rotisserie chicken for convenience.
- Corn options: Substitute regular corn with fire-roasted corn for a smoky flavor.
- Beans: Omit black beans if you prefer a lighter soup.
- Spice level: Adjust hot sauce and diced jalapeño to make it milder or spicier.
- Cream cheese: Soften to room temperature before adding to prevent a grainy texture in your creamy chicken soup.
- Garnish ideas: Top with tortilla strips, avocado, cilantro, and lime wedges for extra freshness.
Equipment
You likely have all the tools you need right in your kitchen for this slow cooker chicken tortilla soup!
- A large Dutch oven or a sturdy soup pot works beautifully for stovetop cooking.
- A sharp knife and a cutting board are essential for prepping your vegetables.
- Measuring cups and spoons ensure accurate ingredient portions.
- Two forks are handy if you are shredding cooked chicken breasts.
- An optional slow cooker is perfect for a hands-off approach.
How To Make Chicken Tortilla Soup
Creating this flavorful Creamy Chicken Tortilla Soup is straightforward. You can choose between a quick stovetop method or a convenient slow cooker option, depending on your schedule.
Stove Top Method
- Heat 2 tablespoons of butter over medium heat in your large pot. Add the diced onions and jalapeno pepper, sautéing for 5-6 minutes until softened. Stir in the diced garlic and cook for 1 more minute until fragrant.
- Add all remaining ingredients to the pot, except for the shredded cheddar cheese, softened cream cheese, and any garnish items. Start with 2 tablespoons of taco seasoning; you can always add more to taste later. I typically use the whole packet for robust flavor.
- Allow the soup to gradually come to a gentle bubble, keeping the pot partially covered. Avoid rapid boiling, as this can make the chicken tough. Slow simmering keeps the chicken juicy and tender.
- Remove the chicken breasts after 20-25 minutes, once they are fully cooked through. The exact cooking time depends on the thickness of your chicken.
For safe consumption, the USDA recommends that all poultry reach an internal temperature of 165°F (74°C). Use two forks to easily shred the chicken, then return it to the soup. - Reduce the heat to low. Gradually sprinkle in the shredded cheddar cheese and add the softened cream cheese. Stir continuously until both cheeses are completely melted and the soup is smooth and wonderfully creamy.
- Taste the Creamy Chicken Tortilla Soup and add any additional seasonings like more taco seasoning, hot sauce, or salt and pepper as needed. Garnish generously with your favorite toppings and serve immediately.
Chicken Tortilla Soup Crock Pot Method
- Start by softening the diced onions, jalapeno, and garlic in butter on the stovetop for a few minutes. This step builds flavor. Transfer these sautéed aromatics to your slow cooker.
- Add all the remaining ingredients to the slow cooker, making sure to hold back the shredded cheddar cheese, cream cheese, and any desired garnishes. This includes the chicken broth, corn, Rotel, black beans, chicken, and all the seasonings.
- Cook on low for 6 hours. I highly recommend cooking on low to ensure the chicken remains incredibly juicy and tender. Cooking on a higher heat might make the chicken tougher. If you are short on time, you can cook it on high for 4 hours.
- Once the cooking time is complete, remove the chicken from the slow cooker. Use two forks to easily shred it, then return the shredded chicken to the Crock Pot.
- Turn off the heat for the slow cooker. Gradually mix in the shredded cheddar cheese and the softened cream cheese. Stir until the cheeses are fully incorporated and the soup achieves a luxurious, creamy texture.
- Garnish your delicious slow cooker chicken tortilla soup with your chosen toppings and serve hot.
Pro Tips & Troubleshooting
Achieving the perfect Chicken Tortilla Soup recipe is easy with these helpful hints.
- Always simmer the chicken gently, especially when using raw breasts. This prevents the chicken from becoming tough and ensures a tender, juicy result.
- If you are short on time, pre-shredding cooked chicken or using rotisserie chicken drastically cuts down the preparation.
- Always use room temperature, softened cream cheese. Cold cream cheese can be difficult to blend smoothly.
Troubleshooting Grainy Cheese - If your cheese looks grainy, it’s usually due to high heat. Ensure the soup is on low heat or even off when adding cheeses. For cream cheese, try whisking it with a small amount of warm broth in a separate bowl before stirring it into the main pot.
- For a balanced heat, I recommend using a mild to medium hot sauce. My favorite adds a touch of acidity and warmth without overpowering the other flavors in this creamy chicken soup.
- For quick, crispy tortilla strips, cut corn tortillas into thin strips. Fry them in about an inch of oil over medium-high heat until golden brown, about 1-2 minutes. Drain on a paper towel and season with a pinch of salt.
Serving Suggestions, Storage, & Variations
This Creamy Chicken Tortilla Soup is incredibly versatile, making it perfect for any occasion.
Serving Suggestions
Elevate your bowl of soup with a variety of toppings. Some popular choices include sliced avocado, a dollop of sour cream or Greek yogurt, extra shredded cheese, fresh cilantro, or a squeeze of fresh lime juice. Don’t forget crispy tortilla strips or crumbled tortilla chips for crunch! Serve this hearty soup with warm cornbread or a crusty loaf of bread for a complete and satisfying meal.
Storage
This creamy chicken soup is excellent for meal prep. Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, this soup freezes beautifully. Transfer cooled soup to freezer-safe containers or bags, leaving a little room for expansion, and freeze for up to 3 months. To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally, or microwave in individual portions until heated through. Add a splash of broth or milk if it seems too thick after reheating.
Variations
Feel free to customize your Creamy Chicken Tortilla Soup to suit your taste. Add diced bell peppers, green chilies, or even different types of beans like cannellini beans for varied textures and flavors. For extra spice, consider stirring in a pinch of chipotle powder or an extra diced jalapeño. Experiment with different cheeses, such as Monterey Jack or a Mexican blend, to create unique flavor profiles in your creamy chicken soup.
Nutrition Information
This Creamy Chicken Tortilla Soup provides a wholesome meal packed with flavor. The nutritional values below are estimates based on the ingredients listed and represent one serving.
| Nutrient | Amount |
|---|---|
| Calories | 204 kcal |
| Carbohydrates | 17 g |
| Protein | 13 g |
| Fat | 10 g |
| Saturated Fat | 5 g |
| Trans Fat | 1 g |
| Cholesterol | 41 mg |
| Sodium | 785 mg |
| Potassium | 390 mg |
| Fiber | 4 g |
| Sugar | 3 g |
| Vitamin A | 627 IU |
| Vitamin C | 15 mg |
| Calcium | 133 mg |
| Iron | 2 mg |
Please remember these values are estimates and can vary based on specific brands and ingredient preparations.
Frequently Asked Questions (FAQ)
What kind of chicken works best in this soup?
You can use fresh or frozen boneless, skinless chicken breasts. Cooked rotisserie or leftover shredded chicken also works wonderfully for extra quick preparation of this chicken tortilla soup.
How can I make this soup less spicy?
Simply reduce or omit the jalapeño, cayenne pepper, and hot sauce to suit your preference. You still get great flavor without the heat!
Why did my cream cheese turn grainy in the soup?
This usually happens if the cream cheese is cold or added to boiling soup. Always ensure your cream cheese is softened and add it to the soup over low heat, stirring constantly until smooth.
Can I prepare this soup ahead of time?
Absolutely! This soup is perfect for meal prep and often tastes even better the next day as the flavors meld.
What are some creative topping ideas?
Try adding a dollop of guacamole, crumbled corn chips, or a drizzle of your favorite smoky hot sauce for an extra kick.
Final Thoughts
This Chicken Tortilla Soup truly offers the best of both worlds: incredible flavor and surprising ease of preparation. It’s a comforting, versatile meal perfect for any day, whether you opt for the quick stovetop method or a leisurely slow cooker approach. We hope you love making and sharing this delightful recipe as much as we do. Give it a try soon, and please share your thoughts and creations in the comments below!
The Best Creamy Chicken Tortilla Soup – 4 Easy Steps
Equipment
- large pot
- 2 forks
- Slow cooker/Crock Pot
Ingredients
Main 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 Tbsp.
- 1 ½ cups cheddar cheese shredded
- 1/3 cup cream cheese softened
- Corn or Flour Tortillas See notes
Instructions
Stovetop Method
- Sauté diced onions and jalapenos in butter for 5-6 minutes over medium heat, then add diced garlic and cook for an additional minute.
- Add all remaining ingredients, except the cheddar cheese, cream cheese, and garnishes, to the pot; start with 2 tablespoons of taco seasoning, adjusting to taste later.
- Partially cover the pot and bring the soup to a gentle bubble, ensuring the chicken cooks slowly to remain tender and juicy.
- After 20-25 minutes, remove the cooked chicken, shred it using two forks, and then return it to the soup.
- Reduce heat to low, gradually sprinkle in the shredded cheddar cheese and softened cream cheese, and stir until the soup is smooth and creamy.
- Taste the soup, add any additional seasonings as needed, then garnish and serve.
Crock Pot Method
- Soften diced onions, peppers, and garlic in butter on the stovetop, then transfer them to a slow cooker along with all other ingredients except the shredded cheese, cream cheese, and garnishes.
- Cook the soup on low for 6 hours (or 4 hours on high if necessary) to maintain tender chicken.
- Remove the cooked chicken, shred it with two forks, and return it to the Crock Pot.
- Turn off the heat, then gradually mix in the cheddar and cream cheeses, stirring until fully incorporated.