Creamy Chicken Tortilla Soup

This creamy chicken tortilla soup brings together all the best Tex Mex flavors in one cozy pot. Each bite features tender chicken, hearty black beans and corn, rich tomato broth, and a swirl of cheddar and cream cheese that makes the soup luxuriously silky. Crunchy tortilla strips and fresh garnishes take it over the top. Whether you want something soothing or a little spicy, this soup is endlessly adaptable and perfect for busy nights and chilly weekends.

My favorite part about this soup is how fast it comes together even on my busiest work nights I have made it countless times with whatever chicken I have on hand and every batch always disappears fast

Ingredients

• Boneless skinless chicken breasts or cooked shredded chicken: adds protein and makes the soup filling Look for chicken that is pink and moist
• Black beans: provide heartiness and fiber Drain and rinse canned beans well for best results
• Corn: brings sweetness and texture Use fresh canned or frozen sweet corn kernels
• Yellow onion and jalapeno: add savory depth and mild heat Choose firm onion and bright green jalapeno for maximum flavor
• Minced garlic: infuses the base with rich aroma Freshly minced is best for punchy taste
• Tomato paste and undrained diced tomatoes: give the soup body and tang Choose San Marzano if possible for sweeter flavor
• Chicken broth: forms the flavorful foundation Use a quality low sodium broth
• Taco seasoning, cayenne powder, cumin, and hot sauce: build Tex Mex flavor and a bit of kick Pick your favorite blend and adjust to taste
• Shredded cheddar cheese: offers creamy sharpness Use block cheese and shred it yourself for smoother melting
• Cream cheese: makes the soup extra silky Soften slightly for easy mixing and creamy finish
• Tortilla chips or strips for topping: add crunch Choose your favorite thick corn variety
• Avocado, shredded cheese, cilantro, jalapeno, and sour cream (optional garnishes): Use ripe avocado and fresh herbs for best results

Step-by-Step Instructions

Prep the Aromatics:

Finely dice the onion and jalapeno Mince the garlic

Sauté the Base:

In a large heavy soup pot melt butter over medium heat Add onion jalapeno and garlic Stir and cook for about 8 minutes until onions are soft and fragrant but not brown This step builds a mellow sweet base for the soup

Build the Body:

Add tomato paste to the pot Stir for 1 to 2 minutes to caramelize Then add corn diced tomatoes with their juices and drained black beans Sprinkle in taco seasoning cayenne cumin and a splash of hot sauce Stir everything well to coat the vegetables with spices

Simmer the Chicken:

Pour in chicken broth and nestle in the chicken breasts Make sure they are submerged Bring to a gentle simmer Cover and cook for 20 to 25 minutes until the chicken is cooked through Cooking gently creates tender juicy chicken

Shred and Return Chicken:

Lift the chicken out onto a plate Use two forks to shred it into bite sized pieces Return the chicken to the pot

Finish with Cheese:

Reduce heat to low Add shredded cheddar and softened cream cheese Stir slowly until both cheeses are fully melted and soup is creamy and smooth Take care not to boil at this stage or the cheese might separate

Garnish and Serve:

Ladle the hot soup into bowls Top with crunchy tortilla strips diced avocado extra cheese jalapenos sour cream and plenty of cilantro Serve right away

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My favorite addition is always plenty of avocado I remember the first time my daughter tried this soup loaded with toppings and promptly claimed it was her new comfort food Whenever I make it now she is first to the table and always goes back for seconds

Storage Tips

Cool soup completely before storing Transfer to airtight containers and refrigerate for up to three days For freezing leave off toppings Pour into freezer safe containers then thaw and reheat gently on the stovetop If soup thickens in storage swirl in a splash of broth or water to loosen

Ingredient Substitutions

You can swap rotisserie chicken or leftover roast chicken in place of fresh For a dairy free version try coconut cream in place of cream cheese and leave out the cheddar Use pinto beans or white beans if you prefer a milder soup and poblano or green bell pepper instead of jalapeno to reduce heat

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Serving Suggestions

Always serve with plenty of crunchy tortilla strips for texture Top with diced tomatoes shredded lettuce and a squeeze of fresh lime for a taco night twist Small bowls of extra toppings let everyone customize their own bowl so it is great for a cozy gathering or family supper

Cultural Inspiration

This soup draws inspiration from the classic tortilla soups of Mexican kitchens which are often simmered with tomatoes peppers and corn The creamy additions are a Tex Mex touch that makes this version extra comforting The endless garnish options and the focus on bold flavors make it a go to dish for celebrations or relaxing weekends alike

Recipe FAQs

→ Can I use leftover chicken in this soup?

Yes! Leftover or rotisserie chicken works wonderfully, adding both flavor and convenience while keeping the soup tender and delicious.

→ What types of cheese work best for a creamy texture?

Cheddar combined with softened cream cheese creates a smooth, rich base that melts evenly without separating.

→ How can I adjust the spice level?

Modify the quantity of jalapenos, cayenne, and hot sauce to suit your preferred heat level, from mild to spicy.

→ What toppings complement this soup?

Crispy tortilla strips, diced avocado, shredded cheese, jalapenos, and fresh cilantro add texture and brighten the flavors.

→ Is it better to cook the soup on the stove or in a slow cooker?

Both methods work well. Slow cooker yields tender chicken and melded flavors over 6 hours, while stovetop offers a quicker finish with great depth.

→ Can frozen corn be used instead of canned?

Absolutely. Frozen or fresh corn can replace canned, providing sweetness and texture to the soup.