What makes Creamy Chicken Tortilla Soup different from regular tortilla soup?

The creamy version blends classic Tex-Mex flavors with a rich base made from cream cheese, heavy cream, and shredded cheese. It has a thicker, more comforting texture while keeping the same spicy, zesty flavor that fans love.

Can I use rotisserie chicken for this recipe?

Absolutely. Rotisserie chicken is a convenient shortcut that saves time while adding extra flavor. Just shred it and stir it in toward the end so it stays juicy and tender.

Can I freeze Creamy Chicken Tortilla Soup?

Yes, but for best results, freeze it before adding the cream or cheese. When reheating, stir in the dairy to keep that smooth, creamy texture.

How can I make this soup spicier?

To kick up the heat, add chopped jalapeños, a dash of cayenne, or a spoonful of chipotle in adobo sauce. You can also use pepper jack cheese for an extra bite.

How do I keep the soup from curdling when reheating?

Warm it slowly over low heat and stir gently. Avoid boiling once the dairy is added—gentle heat keeps the soup creamy and smooth.

Creamy Chicken Tortilla Soup – 5 Reasons You’ll Love This Comfort Classic

Name: Creamy Chicken Tortilla Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1 lb boneless, skinless chicken breasts (or thighs for more flavor); 1 tablespoon olive oil; 1 medium onion, finely chopped; 3 garlic cloves, minced; 1 jalapeño, diced (optional for heat); 1 can (14.5 oz) diced tomatoes with green chilies; 1 cup frozen or canned corn kernels; 1 cup black beans, drained and rinsed; 4 cups chicken broth; 1 teaspoon chili powder; 1 teaspoon ground cumin; ½ teaspoon smoked paprika; ½ teaspoon salt (adjust to taste); ¼ teaspoon black pepper; 4 oz cream cheese, softened; ½ cup heavy cream (or half-and-half for a lighter option); 1 cup shredded cheddar or Monterey Jack cheese; Fresh cilantro, chopped; Diced avocado; Lime wedges; Sour cream or Greek yogurt; Crispy tortilla strips or crushed tortilla chips

Description

There’s something magical about walking into your kitchen on a chilly evening and being greeted by the aroma of simmering soup. This Creamy Chicken Tortilla Soup takes everything you love about traditional tortilla soup—tender chicken, zesty spices, and crunchy tortilla strips—and adds a rich, velvety creaminess that turns every bite into pure comfort. It’s the perfect easy, weeknight dinner that’s cozy, hearty, and full of Tex-Mex flavor.

Ingredients

Scale

1 lb boneless, skinless chicken breasts (or thighs for more flavor)
1 tablespoon olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 jalapeño, diced (optional for heat)
1 can (14.5 oz) diced tomatoes with green chilies
1 cup frozen or canned corn kernels
1 cup black beans, drained and rinsed
4 cups chicken broth
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
4 oz cream cheese, softened
½ cup heavy cream (or half-and-half for a lighter option)
1 cup shredded cheddar or Monterey Jack cheese
Fresh cilantro, chopped
Diced avocado
Lime wedges
Sour cream or Greek yogurt
Crispy tortilla strips or crushed tortilla chips

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Instructions

Heat olive oil in a large pot over medium heat and sauté onion until soft.
Add garlic and jalapeño; cook for 1 minute until fragrant.
Stir in chili powder, cumin, and smoked paprika to release their flavors.
Add chicken, broth, tomatoes, corn, and beans. Bring to a boil.
Reduce heat and simmer for 20 minutes, or until chicken is fully cooked.
Remove chicken, shred with two forks, and return to the pot.
Stir in cream cheese until melted, then add heavy cream and shredded cheese.
Simmer gently until smooth and creamy.
Serve hot topped with tortilla strips, avocado, lime, and cilantro.

Notes

For a thicker soup, simmer uncovered a few extra minutes.

Use rotisserie chicken for a quicker version.

Add chipotle peppers for a smoky, spicy twist.

Store leftovers in the fridge for up to 4 days or freeze before adding dairy for best texture.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 6 g
Sodium: 890 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 3 g
Protein: 29 g
Cholesterol: 110 mg