Creamy Chicken Tortilla Soup Recipe

Discover the ultimate Creamy Chicken Tortilla Soup Recipe—a rich and flavorful one-pot meal packed with tender chicken, black beans, Rotel tomatoes, and creamy cheese. Perfect for busy weeknights, this easy soup is customizable, family-friendly, and bursting with bold Mexican-inspired flavors. Learn tips for making ahead, variations, and serving ideas to elevate your meal. Whether you’re looking for comforting soups, quick chicken recipes, or hearty dinner ideas, this creamy tortilla soup will satisfy your cravings!

Ingredients

For the Soup:

• 2 tablespoons butter
• 1 small yellow onion, diced
• 1 jalapeño pepper, diced
• 3 cloves garlic, minced
• 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

For Topping:

• Corn or flour tortillas (see notes)

---

Instructions

1. Sauté the Aromatics:

1. Heat 2 tablespoons of butter in a large pot over medium heat.
2. Add the diced onion and jalapeño, sautéing for about 4 minutes.
3. Stir in the minced garlic and cook for 1 additional minute.

2. Combine Ingredients:

1. Add the tomato paste, corn, Rotel, black beans, chicken broth, chicken breasts, cayenne pepper, cumin, hot sauce, and taco seasoning (start with 2 tablespoons, adding more to taste).
2. Stir to combine, then partially cover the pot.
3. Bring the soup to a gentle simmer, ensuring the chicken doesn’t boil rapidly to prevent toughness.

3. Cook the Chicken:

1. Let the chicken cook for 20-25 minutes, depending on its thickness.
2. Once fully cooked, remove the chicken and shred it using two forks.
3. Return the shredded chicken to the pot.

4. Add the Cheese:

1. Reduce the heat to low.
2. Gradually sprinkle in the shredded cheddar cheese and softened cream cheese.
3. Stir until the soup is smooth and creamy.

5. Adjust and Serve:

1. Taste and adjust the seasonings as needed.
2. Garnish with your favorite toppings and serve warm.

---

Why You’ll Love This Recipe

• Comfort in a Bowl: Rich, creamy, and packed with bold flavors.
• One-Pot Wonder: Minimal cleanup for maximum flavor.
• Customizable: Easily adjust the spice level and toppings to your taste.
• Perfect for Leftovers: Tastes even better the next day!

Tips

• Chicken Tips: Use a meat thermometer to ensure chicken is fully cooked (165°F). Shredded rotisserie chicken is a great shortcut.
• Cheese Melting: Gradually add cheese over low heat to prevent clumping.
• Slow Cooking: Simmer gently to keep the chicken tender.

Variations and Substitutions

• Protein Options: Swap chicken for turkey, ground beef, or shrimp.
• Vegetarian: Skip the chicken and add extra beans or tofu.
• Spice Level: Adjust cayenne and hot sauce to taste.
• Tortillas: Use tortilla chips or strips for added crunch, or serve with warm tortillas on the side.

FAQs

Can I make this ahead of time? Yes! The soup can be made a day ahead and reheated. Add a splash of broth if it thickens too much.

What if I don’t have taco seasoning? Mix chili powder, cumin, paprika, onion powder, and garlic powder as a substitute.

Can I freeze this soup? Yes, but omit the cheese and cream cheese before freezing. Add them when reheating.

Serving and Suggestions

• Serve with a side of Mexican rice or a fresh green salad.
• Garnish with avocado, sour cream, fresh cilantro, or a squeeze of lime.
• Pair with tortilla chips for dipping or crusty bread for a hearty meal.

Enjoy your creamy chicken tortilla soup!