Get ready to fall head over heels for this Creamy Chicken Tortilla Soup Recipe—a bowlful of comfort with just the right blend of spice, creaminess, and Tex-Mex flair. Each spoonful has juicy chicken, zesty tomatoes, sweet corn, and black beans, all cozied up in a rich, cheesy broth with a whisper of lime. Whether you want a hearty weeknight meal or a crowd-pleasing soup to serve while entertaining, this is a flavor-packed favorite you’ll return to again and again.

Creamy Chicken Tortilla Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Creamy Chicken Tortilla Soup Recipe is in its simple, colorful ingredients that together create bold flavors and irresistible creaminess. Each one has a purpose—from the aromatic base to the vibrant toppings, nothing is accidental here, and swapping out even one can change the whole personality of your soup!

Olive oil: Adds just enough richness to sauté your base vegetables and helps all the flavors bloom.
Onion: Gives an aromatic sweetness that forms the backbone of the soup’s flavor.
Garlic: Offers a fragrant, savory punch that makes every spoonful pop.
Jalapeño (optional): Brings a gentle heat—add or skip depending on your spicy mood!
Ground cumin: Earthy and warm, this spice is non-negotiable for that “taco night” essence.
Chili powder: Lends depth and classic Tex-Mex color, tying everything together.
Smoked paprika: Adds subtle smokiness and a gorgeous red hue.
Salt and black pepper: The dynamic duo that elevates and balances all the savory notes.
Chicken broth: The soulful base, infusing everything with homey comfort.
Diced tomatoes with green chilies: Provides acidity, tang, and a kick of bright heat.
Black beans: A hearty addition that gives satisfying body and fiber.
Corn: Sweet pops of golden color that bring out the best in every spoonful.
Chicken breasts: Lean, tender, and perfect for soaking up all the flavor while simmering.
Heavy cream: Key for that indulgent, silky finish we all crave in a creamy soup.
Cream cheese: Melts right in, thickening the broth while adding tangy richness.
Shredded Monterey Jack cheese: Melts silky-smooth, boosting creaminess and flavor.
Lime juice: The secret weapon for fresh, zesty brightness at the end.
Chopped fresh cilantro: For garnish—a must for added freshness and color.
Crispy tortilla strips: The crunchy finishing touch that makes every bowl irresistible!

How to Make Creamy Chicken Tortilla Soup Recipe

Step 1: Sauté the Aromatics

Heat olive oil in your favorite big soup pot over medium heat. Toss in the chopped onion and let it sweat for 3 to 4 minutes, stirring now and then. When the onion is just turning soft and translucent, it’s time to add the garlic and jalapeño. Let them cook together for another minute, creating an incredible aroma that guarantees you’re off to a great start.

Step 2: Bloom the Spices

Sprinkle in your cumin, chili powder, smoked paprika, salt, and black pepper. Stir everything together for about 30 seconds. Blooming the spices in hot oil like this draws out their flavor and fragrance—the soup’s about to get a lot more interesting!

Step 3: Add the Main Ingredients

Pour in the chicken broth, then add the can of diced tomatoes with green chilies, the black beans, and the corn. Give it all a thorough mix. Place the raw chicken breasts right into the pot, nestling them so they’re mostly submerged. This way, as they cook, they’ll soak up all the flavors swirling around them.

Step 4: Simmer Until Juicy and Tender

Bring everything up to a gentle boil, then reduce the heat and let it simmer for about 20 to 25 minutes. The goal is for the chicken to become completely tender and easy to shred. The vegetables will also soften and infuse the broth.

Step 5: Shred the Chicken

Carefully take the chicken breasts out of the soup and place them on a plate or cutting board. Use two forks to shred them into bite-sized ribbons. Then slide all that juicy chicken straight back into the bubbling pot.

Step 6: Make it Creamy

Turn the heat down to low and stir in the heavy cream, cubed cream cheese, and shredded Monterey Jack cheese. Let everything melt together, stirring often, until the broth turns luxuriously creamy and irresistibly smooth. The cream cheese should fully dissolve—this is when the Creamy Chicken Tortilla Soup Recipe magic truly happens!

Step 7: Finish and Taste

Squeeze in the juice of one lime and taste the soup. Adjust the salt and pepper if needed until the flavors sing. Keep the soup hot and ready for serving, because you are only moments away from enjoying your masterpiece.

How to Serve Creamy Chicken Tortilla Soup Recipe

Garnishes

The right garnishes transform this soup from comforting to downright celebratory! Heap on a generous pinch of chopped fresh cilantro and scatter plenty of crispy tortilla strips on top—don’t be shy. Other favorites: creamy avocado slices, a dollop of sour cream, a sprinkle of extra cheese, or even a few fresh jalapeño rounds for those who crave a spicy kick. The contrast in textures and colors is pure delight.

Side Dishes

Pair your Creamy Chicken Tortilla Soup Recipe with fluffy cornbread, a crisp salad, or some warm, soft flour tortillas straight from the oven. If you’re feeling extra festive, serve with chips and homemade guacamole or a tangy slaw. Just about anything that sops up the last drop of soup from your bowl will be a hit!

Creative Ways to Present

Why not serve the soup in deep, wide mugs for a cozy, casual dinner—or line up miniature cups as appetizer shooters for a party? Set up a DIY toppings bar so everyone can customize their own bowl, or ladle the soup over rice for an ultra-filling meal. However you serve it, this Creamy Chicken Tortilla Soup Recipe adapts beautifully.

Make Ahead and Storage

Storing Leftovers

Let your leftover soup cool completely before transferring it to an airtight container. Refrigerate for up to three days—just long enough to enjoy a few comforting lunches or easy dinners. The soup might thicken slightly, but the flavor only deepens with time.

Freezing

If you’re planning to freeze your Creamy Chicken Tortilla Soup Recipe, do so before adding the cream, cream cheese, and Monterey Jack. Dairy can sometimes separate in the freezer. Instead, freeze the base in portioned containers for up to two months, then reheat and stir in the dairy when ready to serve.

Reheating

For best results, reheat the soup gently on the stovetop over low to medium heat, stirring often to keep it silky and smooth. A splash of broth or milk can help restore its original creamy consistency. If you’re in a hurry, microwaving works too—just do so in short bursts and stir well to prevent the cheese from getting too stringy.

FAQs

How can I make this Creamy Chicken Tortilla Soup Recipe dairy-free?

It’s actually easy! Just skip the heavy cream, cream cheese, and shredded cheese, and add an extra cup of chicken broth. The soup will still be full of flavor and hearty goodness, just a bit lighter and less creamy.

Can I use rotisserie chicken instead of raw chicken breasts?

Absolutely! Shred about 3 cups of rotisserie chicken and add it to the pot after the simmering step, right before you add the cream and cheeses. This shortcut makes the recipe even faster without sacrificing flavor.

Is this soup spicy?

Most find it pleasantly zesty but not overwhelmingly hot. You control the heat by adding (or skipping) the jalapeño and choosing mild or hot diced tomatoes with green chilies. Adjust to your family’s taste!

Can I add other vegetables?

Definitely—try bell peppers, zucchini, or even chopped spinach for more nutrition and color. Just add them along with the corn so they have time to cook through and meld into the broth.

What’s the best way to make homemade tortilla strips?

Slice corn tortillas into strips, toss with a little oil, and bake at 400°F for 10 to 12 minutes, flipping once, until crisp and golden. They make the perfect topper for this Creamy Chicken Tortilla Soup Recipe!

Final Thoughts

There’s something so deeply satisfying about a homemade Creamy Chicken Tortilla Soup Recipe—the fragrant steam, the mix of creamy texture and vibrant toppings, and the comfort in every bite. Don’t wait for a special occasion to try this one; just gather the ingredients and enjoy a bowlful of happiness tonight. You’re going to love coming back to this recipe again and again!

Creamy Chicken Tortilla Soup Recipe

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4.8 from 25 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich and comforting flavors of this Creamy Chicken Tortilla Soup. Loaded with tender chicken, beans, corn, and a blend of spices, this soup is made luxuriously creamy with the addition of cream and cheese. Serve topped with fresh cilantro and crispy tortilla strips for a satisfying meal.

Ingredients

Scale

For the Soup:

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 jalapeño, seeded and minced (optional)
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups chicken broth
1 (10 oz) can diced tomatoes with green chilies
1 (15 oz) can black beans, rinsed and drained
1 cup frozen or canned corn
1 pound boneless skinless chicken breasts
1/2 cup heavy cream
4 oz cream cheese, cubed and softened
1/2 cup shredded Monterey Jack cheese
juice of 1 lime
chopped fresh cilantro, for garnish
crispy tortilla strips, for serving

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Instructions

In a large pot, heat olive oil over medium heat. Add diced onion and cook for 3 to 4 minutes until softened.
Stir in garlic and jalapeño, cooking for 1 minute.
Add cumin, chili powder, smoked paprika, salt, and pepper. Cook another 30 seconds to bloom the spices.
Pour in chicken broth, diced tomatoes, black beans, corn, and chicken breasts. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes or until chicken is cooked through.
Remove the chicken, shred with two forks, and return it to the pot.
Stir in the heavy cream, cream cheese, and shredded cheese. Simmer gently, stirring until the cheeses are fully melted and the soup is creamy.
Finish with fresh lime juice and adjust seasoning to taste.
Serve hot, topped with cilantro and tortilla strips.

Notes

For a dairy-free version, omit the cream and cheeses and add an extra cup of broth.
Rotisserie chicken can be used to reduce cooking time.
Store leftovers in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican-American