If you have ever wanted to cozy up with a bowl of something bursting with bold flavors and a luscious texture, then this Creamy Chicken Tortilla Soup Recipe is exactly what your kitchen needs. This soup combines the smoky warmth of spices with the richness of cheese and cream, all wrapped around tender chicken and a medley of hearty beans and corn. Whether you’re craving comfort food on a chilly evening or something vibrant and satisfying any time of year, this recipe promises a deliciously creamy experience that’s both comforting and exciting to the taste buds.
Ingredients You’ll Need
Gathering the right ingredients is like setting the stage for a flavorful performance in your pot. Each item here plays a crucial role, bringing color, texture, and that unmistakable warmth that defines this soup.
- 2 tablespoons butter: Adds a rich, silky base to sauté the aromatics.
- 1 small yellow onion, diced: Provides sweetness and depth as it softens.
- 1 jalapeno pepper, diced: Gives the soup a gentle but lively kick.
- 3 cloves garlic, diced: Imparts hearty, inviting aroma and flavor.
- 1 tablespoon tomato paste: Boosts the tomato brightness and adds umami.
- 1 (15 oz) can corn, drained: Brings a sweet pop and lovely texture.
- 1 (10 oz) can Rotel diced tomatoes with green chilies, undrained: Offers juiciness and a mild spicy flair.
- 1 (15 oz) can black beans, drained and rinsed: Adds earthiness and makes the soup filling.
- 5 cups chicken broth: The flavorful liquid that ties everything together.
- 2 small boneless skinless chicken breasts, or 2 cups shredded chicken: The protein star that keeps the soup hearty.
- 1 pinch cayenne pepper: Lifts the heat for a little extra fire.
- 1 teaspoon cumin: Infuses a smoky, warm depth.
- 1-2 teaspoons hot sauce: Personalize the spice level with your preferred heat.
- 1 oz packet taco seasoning (about 3 tablespoons): Brings classic Tex-Mex flavoring.
- 1 ½ cups cheddar cheese, shredded: Melts into creamy, cheesy goodness.
- 1/3 cup cream cheese, softened: Ensures that luscious creaminess and smooth texture.
- Corn or flour tortillas (for topping): To crisp up as irresistible tortilla strips adding crunch.
How to Make Creamy Chicken Tortilla Soup Recipe
Step 1: Sauté Your Aromatics
Start by melting butter in a large pot over medium heat. The butter will give your soup a rich foundation. Once melted, toss in the diced onion, jalapeno, and garlic. Cook these until they’re tender and fragrant, about 5 minutes, releasing vibrant flavors that hint at the deliciousness ahead.
Step 2: Build Depth with Tomato Paste
Stir in the tomato paste and let it cook briefly. This step deepens the flavor profile, giving that subtle tang and richness which enhances the soup’s overall character without overpowering the other ingredients.
Step 3: Add the Color and Beans
Next, pour in the drained corn, undrained Rotel diced tomatoes with green chilies, and black beans. This colorful trio brings natural sweetness, gentle heat, and a lovely contrast of textures that brighten each spoonful.
Step 4: Pour in the Broth and Chicken, Season Well
Add the chicken broth followed by the chicken breasts (or shredded chicken if you prefer). Now it’s time for that warming kick: sprinkle in cayenne pepper, cumin, hot sauce, and the taco seasoning. These seasonings will create that signature spicy and smoky balance that makes this Creamy Chicken Tortilla Soup Recipe unforgettable.
Step 5: Simmer Until Chicken is Perfect
Bring the soup to a gentle boil, then reduce heat to a simmer. Let it cook until the chicken is tender and fully cooked, around 20 minutes. This slow simmer allows all those fantastic flavors to mingle and develop.
Step 6: Shred Chicken and Return to Soup
Once the chicken is cooked, remove it from the pot and shred it into bite-sized pieces. Return it to the soup to ensure every spoonful is packed with juicy chicken goodness.
Step 7: Add the Cheese for Creamy Perfection
Finally, stir in the shredded cheddar and softened cream cheese. Watch as they melt into the hot soup, turning it into a luxuriously creamy, cheesy masterpiece that you’ll want to dive into immediately.
How to Serve Creamy Chicken Tortilla Soup Recipe
Garnishes
The finishing touches make all the difference. Crispy tortilla strips add a wonderful crunch that contrasts the creaminess. You can also top your bowl with some fresh cilantro, sliced avocado, or a dollop of sour cream to elevate your soup from delicious to simply unforgettable.
Side Dishes
This soup is a meal on its own, but for a heartier experience, serve it alongside a fresh green salad, some warm cornbread, or a plate of quesadillas. Each side brings its own texture and flavor that complements the spicy, creamy base beautifully.
Creative Ways to Present
For a fun twist, serve the soup in small hollowed-out bread bowls or mini cast iron skillets. Layer tortilla chips at the bottom of the bowls before ladling the soup for extra crunch. Display a colorful array of toppings buffet-style so everyone can customize their bowl just the way they like it!
Make Ahead and Storage
Storing Leftovers
You can refrigerate leftover soup in an airtight container for up to 3 days. The flavors actually deepen overnight, making the leftovers just as delicious—if not better—when reheated.
Freezing
This Creamy Chicken Tortilla Soup Recipe freezes beautifully. Portion it into freezer-safe containers and freeze for up to 3 months. Just be mindful that the texture of the cheese might change slightly, but reheated, it still tastes fantastic.
Reheating
When you’re ready to enjoy the soup again, thaw overnight in the fridge if frozen. Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking and to reincorporate the creamy texture. Add a splash of broth or water if it’s too thick.
FAQs
Can I use leftover chicken for this soup?
Absolutely! Using leftover shredded chicken is a great shortcut and works perfectly to save time without sacrificing flavor.
Is it possible to make this soup vegetarian?
Yes! Swap the chicken broth for vegetable broth, omit the chicken, and consider adding extra beans or roasted vegetables for heartiness.
How spicy is this Creamy Chicken Tortilla Soup Recipe?
The heat level can be easily adjusted by the amount of jalapeno, cayenne pepper, and hot sauce you add. Feel free to reduce or increase these to suit your taste buds.
Can I use homemade taco seasoning?
Definitely! Homemade seasoning blends often pack more flavor and let you control sodium levels, making your soup even better.
What’s the best way to make the tortilla strips crispy?
Slice tortillas into thin strips, toss with a bit of oil and salt, and bake them in a 375°F oven until golden and crisp—usually about 10 minutes. They add an irresistible crunch!
Final Thoughts
If you’re searching for a recipe that feels like a warm hug in a bowl, this Creamy Chicken Tortilla Soup Recipe is a must-try. It’s easy to make, packed with flavor, and perfect for sharing with friends or family. Once you taste that blend of creamy cheese, tender chicken, and lively spices, you’ll understand why this recipe has quickly become a beloved favorite in my kitchen. So grab your pot, gather those ingredients, and treat yourself to this comforting delight.
Print
Creamy Chicken Tortilla Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This Creamy Chicken Tortilla Soup is a hearty and comforting dish combining tender chicken, flavorful spices, and a creamy blend of cheddar and cream cheese. With a perfect balance of heat from jalapenos, cayenne, and hot sauce, this soup is topped with crispy tortilla strips for added texture and flavor. It’s a quick and easy recipe that makes a satisfying meal, perfect for any day of the week.
Ingredients
Sauté Base
- 2 tablespoons butter
- 1 small yellow onion, diced
- 1 jalapeno pepper, diced
- 3 cloves garlic, diced
Soup Ingredients
- 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)
Creamy Finish
- 1 ½ cups cheddar cheese, shredded
- 1/3 cup cream cheese, softened
Toppings
- Corn or flour tortillas (for topping)
Instructions
- Sauté Aromatics: Melt butter in a pot over medium heat. Add diced onion, jalapeno, and garlic, and sauté until softened and fragrant, about 5 minutes.
- Add Tomato Paste: Stir in the tomato paste and cook briefly for 1-2 minutes to deepen its flavor.
- Combine Soup Ingredients: Add drained corn, Rotel diced tomatoes with green chilies (including the juice), drained and rinsed black beans, chicken broth, and the chicken breasts. Season the mixture with cayenne pepper, cumin, hot sauce, and taco seasoning packet.
- Simmer Soup: Bring the soup to a boil, then reduce heat to a gentle simmer. Cook until the chicken is fully cooked through, approximately 20-25 minutes.
- Shred Chicken: Remove the chicken breasts from the pot, shred them using two forks, and return the shredded chicken back into the pot.
- Add Cheese and Cream Cheese: Stir in shredded cheddar cheese and softened cream cheese. Mix until both cheeses are melted and the soup becomes creamy and well blended.
- Serve: Serve the soup hot, topped with crispy strips of corn or flour tortillas for added crunch and flavor.
Notes
- You can use pre-cooked shredded chicken to save time.
- Adjust the amount of jalapeno, cayenne, and hot sauce to control the spice level.
- For a thicker soup, blend a portion of the soup before adding the cheese.
- Top with additional garnishes such as sour cream, avocado slices, cilantro, or lime wedges if desired.
