Name: Creamy Chicken Tortilla Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 Tablespoons butter; 1 small yellow onion, diced; 1 jalapeno pepper, diced; 3 cloves garlic, diced; 5 cups chicken broth; 1 Tablespoon tomato paste; 1 10 oz. can Rotel diced tomatoes with green chilies, undrained; 1 15 oz. can black beans, drained and rinsed; 1 15 oz. can corn, drained; 1 teaspoon cumin; 1 pinch cayenne pepper; 1 oz. packet taco seasoning (about 3 Tablespoons), start with 2 Tablespoons; 1-2 teaspoons hot sauce; 2 small boneless skinless chicken breasts or 2 cups shredded chicken; 1 ½ cups shredded cheddar cheese; 1/3 cup cream cheese, softened; Corn or flour tortillas (for making tortilla strips, see notes)

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Introduction

Chicken Tortilla Soup is a comforting and flavorful dish that’s perfect for any time of the year. Packed with tender chicken, beans, corn, and a creamy cheese base, it’s both hearty and satisfying. Serve it with crispy tortilla strips for a delightful crunch.

A white bowl filled with creamy orange soup layered with visible yellow corn and shredded light beige chicken. On top, there are thin, crispy, yellow tortilla strips placed in the center, black beans clustered close to some bright green cilantro leaves on the left side, sliced green avocado fans on the right, and a single round green jalapeño slice near the bottom. The bowl is set on a white marbled surface with some cilantro leaves around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Tablespoons butter
1 15 oz. can black beans, drained and rinsed
1/3 cup cream cheese, softened
1 jalapeño pepper, diced
1 teaspoon cumin
1 small yellow onion, diced
1 oz. packet taco seasoning (about 3 Tablespoons)
1 pinch cayenne pepper
5 cups chicken broth
3 cloves garlic, diced
1 15 oz. can corn, drained
1 10 oz. can Rotel diced tomatoes with green chilies, undrained
1 ½ cups cheddar cheese, shredded
1 Tablespoon tomato paste
2 small boneless skinless chicken breasts or 2 cups shredded chicken
1-2 teaspoons hot sauce
For topping: Corn or flour tortillas (see notes)

Instructions

Step 1: In a large pot, melt the butter over medium heat. Once melted, add the diced onion and jalapeño pepper, and sauté for 4 minutes until softened. Stir in the garlic and cook for an additional minute.
Step 2: Add the chicken broth, tomato paste, Rotel tomatoes (with liquid), black beans, corn, cumin, cayenne pepper, taco seasoning, and hot sauce to the pot. Start with 2 tablespoons of taco seasoning and adjust to taste later.
Step 3: Bring the soup to a gentle simmer, partially covered. Add the chicken breasts and cook for 20-25 minutes, avoiding a rapid boil to keep the chicken tender.
Step 4: Remove the chicken once cooked through and shred it with two forks. Return the shredded chicken to the pot.
Step 5: Lower the heat and slowly stir in the shredded cheddar cheese and softened cream cheese until melted and creamy.
Step 6: Taste and adjust seasoning as needed. Serve hot, topped with crispy tortilla strips or chips.

Tips & Variations

For extra flavor, toast tortillas and cut them into strips for topping.
Use rotisserie chicken to save time and add smoky flavor.
Add avocado slices, cilantro, or sour cream on top for more richness and freshness.
Adjust the heat by adding more or less jalapeño and hot sauce according to your preference.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. You can also freeze the soup for up to 2 months—thaw overnight in the fridge before reheating. Avoid adding tortilla toppings before storing to keep them crispy.

How to Serve

A white pot filled with vibrant chicken tortilla soup showing a rich orange broth mixed with chunks of red tomatoes and yellow corn pieces. Shredded chicken is spread evenly throughout the soup, along with scattered black beans and finely chopped green peppers. On top, thin strips of crispy yellow tortilla chips are laid in the center, with fresh green cilantro leaves sprinkled around for garnish. The pot rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, substitute the chicken broth with vegetable broth and omit the chicken. You can add extra beans or vegetables like zucchini or bell peppers for added texture.

How do I make the tortilla strips crispy?

Cut tortillas into thin strips, then bake them in a single layer at 350°F (175°C) for about 10-15 minutes or fry them quickly in hot oil until golden. Drain on paper towels before using as a topping.