Warm up with a bowl of pure comfort! This easy Creamy Chicken Tortilla Soup is a truly comforting and flavorful meal, perfect for any night. We combine rich, cheesy Mexican flavors with tender chicken to create a satisfying experience. You can whip up this amazing Creamy Chicken Tortilla Soup on the stovetop or let it simmer in your slow cooker. It is truly the perfect bowl of deliciousness.
Why You’ll Love This Chicken Tortilla Soup
- Enjoy rich, authentic Mexican flavors that burst in every spoonful.
- Savor a luxuriously creamy texture, thanks to the combination of cheeses.
- Customize the spice level easily to suit everyone’s preference.
- It is quick and easy to prepare, making it ideal for busy weeknights.
- This chicken tortilla soup is excellent for make-ahead meals or meal prepping.
- It is versatile for freezing and reheating, saving you time later.
- The soup offers endless delicious topping options for personalized bowls.
Ingredients
Gather these simple ingredients for a delicious batch of creamy chicken tortilla soup:
- Wet Ingredients: 5 cups chicken broth, 1 10 oz. can Rotel diced tomatoes with green chilies (undrained), 1-2 teaspoons hot sauce, 1 Tablespoon tomato paste, 2 Tablespoons butter.
- Fresh Produce: 1 small yellow onion (diced), 1 jalapeno pepper (diced), 3 cloves garlic (diced).
- Dry Spices: 1 oz. packet taco seasoning (about 3 Tbsp.), 1 teaspoon cumin, 1 pinch Cayenne Pepper.
- Protein: 2 small boneless skinless chicken breasts (or 2 cups shredded chicken).
- Canned Goods: 1 15 oz. can corn (drained), 1 15 oz. can black beans (drained and rinsed).
- Dairy: 1 ½ cups cheddar cheese (shredded), 1/3 cup cream cheese (softened).
- For Topping: Corn or flour tortillas (see notes below).
Notes & Substitutions
- Chicken: For a quicker prep, use a pre-cooked rotisserie chicken or leftover shredded chicken.
- Spice: Adjust the hot sauce and jalapeno to your taste. Remove jalapeno seeds for less heat.
- Cheese: Ensure your cream cheese is at room temperature for the smoothest melting.
- Corn: Fresh or frozen corn works wonderfully as a substitute for canned.
- Beans: Feel free to swap pinto beans for black beans if you prefer.
Creamy Chicken Tortilla Soup
This hearty and flavorful Creamy Chicken Tortilla Soup features tender chicken, black beans, corn, and a rich, creamy broth. It’s an comforting meal perfect for a weeknight dinner.
Ingredients
Equipment
Method
Instructions
- Heat butter in a pot over medium heat, then sauté diced onions and peppers for 5-6 minutes before adding garlic and cooking for 1 more minute.
- Add all remaining ingredients, except for the cheddar cheese, cream cheese, and garnish, recommending to start with 2 tablespoons of taco seasoning.
- Let the soup gradually come to a gentle bubble, partially covered, to slowly cook the chicken and keep it nice and juicy.
- Remove the chicken after 20-25 minutes once cooked through, use two forks to shred it, then return it to the soup.
- Reduce heat to low and gradually sprinkle in the shredded cheddar cheese and softened cream cheese, stirring until the soup is smooth and creamy.
- Taste and add any additional seasonings as needed, then garnish and serve.
Nutrition
Notes
For serving, provide corn or flour tortillas. The recipe suggests starting with 2 tablespoons of taco seasoning and adding more to taste. Don’t forget your favorite garnishes like extra cheese, cilantro, or a dollop of sour cream.
Tried this recipe?
Let us know how it was!Equipment
You will need a few essential kitchen tools to make this delightful soup.
- Large Dutch oven or a sturdy soup pot
- Cutting board and a sharp knife for prepping vegetables
- Measuring cups and spoons for accurate ingredient amounts
- Cheese grater if you are shredding your own cheese
- Slow cooker if you opt for the Crock Pot cooking method
- Serving ladle and individual soup bowls for enjoying
Instructions
Prepare a comforting bowl of Creamy Chicken Tortilla Soup with these easy instructions.
Stovetop Method
- Sauté Aromatics: Heat 2 Tablespoons butter in your large Dutch oven or soup pot over medium heat. Add the diced onions and jalapeno pepper. Sauté for 5-6 minutes until softened. Stir in the minced garlic and cook for 1 more minute until fragrant.
- Add Base Ingredients: Stir in the tomato paste, drained corn, undrained Rotel diced tomatoes with green chilies, and drained and rinsed black beans. Mix everything together well.
- Introduce Liquids and Spices: Pour in the 5 cups of chicken broth. Add the taco seasoning, cumin, and cayenne pepper. Stir in the hot sauce, starting with less and adding more to taste later.
- Cook Chicken: Add the boneless, skinless chicken breasts to the pot. Let the soup gradually come to a gentle bubble, partially covered. Avoid rapid boiling, as this can make the chicken tough. Cooking it slowly keeps it nice and juicy. Simmer for 20-25 minutes, or until the chicken is cooked through. The cooking time depends on the thickness of your chicken breasts.
- Shred Chicken: Carefully remove the cooked chicken breasts from the pot. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the soup pot.
- Add Creaminess: 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 creamy.
- Serve: Taste the chicken tortilla soup and add any additional seasonings like more salt, pepper, or hot sauce if needed. Ladle into bowls, garnish generously with your favorite toppings, and enjoy!
Crock Pot Method
- Sauté Aromatics: First, cook the diced onion, jalapeno, and garlic in a pan on your stovetop with butter, just as in the stovetop method. This step develops important flavors.
- Combine in Slow Cooker: Transfer the sautéed aromatics to your slow cooker. Add all remaining ingredients to the slow cooker, including the chicken breasts, broth, Rotel, corn, black beans, tomato paste, taco seasoning, cumin, cayenne, and hot sauce. Do not add the cheddar cheese or cream cheese at this stage.
- Cook Slowly: Cover and cook on low heat for 6 hours, or on high heat for 3-4 hours, until the chicken is cooked through and easily shredded.
- Shred and Finish: Carefully remove the chicken breasts from the slow cooker. Shred them using two forks, then return the shredded chicken to the pot. Turn off the heat. Stir in the shredded cheddar cheese and softened cream cheese until fully melted and the soup is smooth and creamy. Garnish and serve your delicious creamy chicken tortilla soup.
Pro Tips & Troubleshooting
- Prevent Tough Chicken: Always simmer the chicken gently, avoiding a rolling boil. This keeps the meat tender and juicy for your chicken tortilla soup.
- Achieve Smooth Creaminess: Add room temperature cream cheese and shredded cheddar after taking the soup off the direct heat. This prevents curdling and ensures a silky texture.
- Adjust Spice: Start with a smaller amount of hot sauce and cayenne. You can always add more to your individual bowl later to reach your desired heat level.
- Speed Up Prep: Use pre-cooked rotisserie chicken. Simply shred it and add it to the soup towards the end, allowing it to warm through.
- Avoid Grainy Soup: Never add cheese directly to a rapidly boiling soup. The high heat can cause the cheese to separate and become grainy.
- Making Crispy Tortilla Strips: Cut corn or flour tortillas into thin strips. Fry them in a shallow pan with about an inch of hot oil until they are golden brown and crispy. Drain on paper towels and lightly salt.
Serving Suggestions, Storage, & Variations
Enhance your chicken tortilla soup experience with these ideas.
Serving Suggestions
- Garnishes: Offer a variety of toppings like fresh cilantro, diced avocado, a dollop of sour cream or Greek yogurt, and extra shredded cheese. Crispy tortilla strips are a must!
- Sides: Serve alongside warm cornbread, a crusty loaf of bread, or a simple green salad for a complete meal.
Storage
- Refrigerate: Store leftover creamy chicken tortilla soup in an airtight container in the refrigerator for up to 3 days.
- Freeze: Portion cooled soup into freezer-safe containers or bags. It freezes beautifully for up to 3 months. Thaw overnight in the fridge.
- Reheating: Gently warm the soup on the stovetop over low heat, stirring occasionally, or use the microwave until heated through. Add a splash of broth or milk if it is too thick.
Variations
- Vegetarian: Omit the chicken entirely. Add extra beans, corn, bell peppers, or zucchini for a hearty vegetable tortilla soup.
- Smokier Flavor: Incorporate a pinch of smoked paprika or a diced chipotle in adobo sauce for a deeper, smoky note.
- Dairy-Free: Replace the dairy with full-fat coconut milk or cream for richness. You can also use a dairy-free shredded cheese alternative.
- Extra Veggies: Boost the nutrition by adding diced bell peppers, zucchini, or even sweet potatoes during the initial sautéing step.
Nutrition Information
This creamy chicken tortilla soup offers a satisfying and nutritious meal. Each serving provides a good source of protein and fiber.
According to a study by Featherstone Nutrition, chicken tortilla soup can be high in protein and low in carbohydrates, making it a versatile option for various dietary needs.
| Name | Value | Unit |
|---|---|---|
| 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 |
Note: Nutritional information is an estimate per serving and can vary based on specific ingredients and brands used.
FAQ
- Can I make this soup ahead of time? Absolutely! This chicken tortilla soup tastes even better the next day as the flavors meld. Store it in the fridge and reheat gently.
- What kind of chicken works best for this recipe? Boneless, skinless chicken breasts are ideal for simmering and shredding. Rotisserie chicken is a great shortcut for quick prep.
- How do I prepare crispy tortilla strips for garnish? Cut corn or flour tortillas into strips and fry them in a shallow amount of oil until golden brown. Drain them on paper towels and sprinkle with a little salt.
- Can I substitute other beans or vegetables? Yes, feel free to use pinto beans instead of black beans. You can also add bell peppers, zucchini, or diced sweet potatoes for extra veggies.
- How spicy is this soup, and can I adjust the heat? The recipe offers a mild to medium spice level. You can easily adjust the heat by adding more or less hot sauce and jalapeno.
Conclusion
This Creamy Chicken Tortilla Soup is truly a winner! It offers irresistible comfort with its rich, cheesy texture and vibrant Mexican flavors. Whether you choose the quick stovetop method or the easy slow cooker option, you will love how simple and satisfying this chicken tortilla soup is. It’s perfect for busy parents and beginners alike. We encourage you to try this recipe tonight! Share your amazing creations and feedback with Sweet Emily – we love to see your delicious meals. Happy cooking!
