Chicken Tortilla Soup Recipe

This rich, velvety Creamy Ground Chicken Tortilla Soup is made with browned ground chicken, cream cheese, and taco spices, and is ready in just 35 minutes. The broth transforms from a simple spicy tomato stock to a luxurious chowder-like consistency as the softened cream cheese melts in. I love making this on busy weeknights because it tastes like it simmered all day but comes together in one pot.

Restaurant-Quality At Home

I used to order creamy tortilla soup at popular chain restaurants, thinking the silky texture required a complicated roux or hours of reduction. I was surprised to learn that the secret to that velvety finish is actually just a block of cream cheese melted directly into the broth at the end.

Using ground chicken instead of whole breasts was another game changer for me. It cooks faster, absorbs the taco seasoning better, and ensures you get a bit of savory meat in every single spoonful without having to shred anything hot.

Creamy Ground Chicken Tortilla Soup Ingredients

• 1 lb ground chicken
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, seeded and minced (optional for heat)
• 1 (1 oz) packet taco seasoning (or 3 tbsp homemade blend)
• 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
• 4 cups chicken broth
• 4 oz cream cheese, softened to room temperature
• 1/2 cup heavy cream (optional, for extra richness)
• For Serving: Tortilla strips, avocado, shredded cheddar, cilantro, lime wedges

How To Make Creamy Ground Chicken Tortilla Soup

1. Brown the Chicken: Heat a large pot or Dutch oven over medium-high heat. Add the ground chicken and diced onion. Cook for 5-7 minutes, breaking the meat apart with a spoon, until the chicken is browned and the onions are soft. Drain excess grease if needed.
2. Bloom the Spices: Add the minced garlic, jalapeño, and taco seasoning to the pot. Stir constantly for 1 minute until fragrant. This step wakes up the dried spices before adding the liquids.
3. Simmer the Soup: Pour in the chicken broth, undrained Rotel, drained black beans, and corn. Stir well to scrape up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes.
4. Make It Creamy: Cut the softened cream cheese into cubes and add it to the soup. Whisk continuously until fully melted and smooth. Stir in the heavy cream if using. Simmer for 2-3 more minutes (do not boil) to thicken slightly before serving.

Recipe Tips

• Soften the cheese: If your cream cheese is cold from the fridge, it will stay in little lumps instead of melting. Cube it and let it sit on the counter while you prep the veggies, or microwave it for 15 seconds.
• Control the spice: The heat level depends largely on the taco seasoning and the Rotel. Use “Mild” Rotel and a mild seasoning packet if you are serving kids.
• Thicken with chips: If you prefer an even thicker soup, crush a handful of tortilla chips into fine crumbs and stir them in during the simmer step. They will dissolve and naturally thicken the broth.

What To Serve With Creamy Ground Chicken Tortilla Soup

Since this soup is rich and heavy on toppings, I like to serve it with something simple like warm cornbread or a crisp green salad with vinaigrette to cut the richness. Cheese quesadillas are also excellent for dipping if you want a heartier meal.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium-low heat; boiling can cause the dairy to separate. Freezing is possible but not ideal, as the cream cheese may become grainy when thawed.

FAQs

Can I use rotisserie chicken instead?
Yes, you can substitute shredded rotisserie chicken. Skip the browning step and just sauté the onions and garlic, then add the cooked chicken with the broth.

Is this soup gluten-free?
It is gluten-free as long as your taco seasoning packet is certified gluten-free. Some brands use wheat flour as a filler, so always check the label.

Can I use sour cream instead of cream cheese?
Sour cream works but has a tangier flavor and is more prone to curdling. Stir it in at the very end after removing the pot from the heat.

Nutrition

• Calories: 380
• Total Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 85mg
• Sodium: 980mg
• Total Carbohydrate: 24g
• Protein: 26g

Try More Recipes:

• Chicken Potato Soup Recipe
• Chicken Meatball Soup Recipe
• Chicken Vegetable Soup Recipe

Creamy Ground Chicken Tortilla Soup

Recipe by Emily Mitchell

Servings

6

servings

Prep time

10

minutes

Cooking time

25

minutes

Total time

35

minutes

Creamy Ground Chicken Tortilla Soup combines a rich velvety broth with seasoned ground chicken, corn, and black beans. This comforting 35-minute meal uses cream cheese for an easy weeknight dinner that rivals restaurant versions.

Ingredients

• 1 lb ground chicken

• 1 yellow onion, diced

• 2 cloves garlic, minced

• 1 jalapeño, seeded and minced (optional)

• 1 (1 oz) packet taco seasoning

• 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

• 4 cups chicken broth

• 4 oz cream cheese, softened

• 1/2 cup heavy cream (optional)

• Toppings: Tortilla strips, avocado, cheese, cilantro

Directions

• Heat a large pot over medium-high heat. Add ground chicken and onion. Cook 5-7 minutes until browned.
• Add garlic, jalapeño, and taco seasoning. Stir for 1 minute until fragrant.
• Pour in chicken broth, Rotel, black beans, and corn. Bring to a boil, then simmer for 15 minutes.
• Add cubed softened cream cheese. Whisk until melted and smooth.
• Stir in heavy cream if using. Simmer 2 more minutes. Serve with toppings.