Easy Creamy Chicken Tortilla Soup Recipe

This Easy Creamy Chicken Tortilla Soup is a zesty and comforting recipe, which calls for tangy cream cheese and savory black beans. It’s a 30-minute weeknight winner, ready in no time.

Easy Creamy Chicken Tortilla Soup Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced (optional)
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• 1 can (10 oz) diced tomatoes with green chilies (like Rotel), undrained
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn kernels
• 3 cups chicken broth (low sodium)
• 2 cups cooked chicken, shredded (rotisserie works perfectly)
• 4 oz (½ block) cream cheese, softened and cubed
• ½ cup heavy cream (or half-and-half)
• ¼ cup fresh cilantro, chopped
• 1 tbsp lime juice
• Salt and black pepper to taste

How To Make Easy Creamy Chicken Tortilla Soup

1. Sauté the veggies: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, red bell pepper, and jalapeño. Sauté for 5–6 minutes until the vegetables are softened.
2. Bloom the spices: Add the minced garlic, cumin, chili powder, and smoked paprika. Stir constantly for 1 minute until fragrant. This step deepens the flavor of the spices.
3. Build the broth: Pour in the chicken broth and the can of diced tomatoes with green chilies (juices and all). Scrape the bottom of the pot to release any browned bits. Bring to a boil.
4. Simmer: Reduce the heat to medium-low. Add the drained black beans and frozen corn. Simmer uncovered for 10 minutes to allow the flavors to meld.
5. Make it creamy: Add the cubed, softened cream cheese to the simmering soup. Whisk continuously until the cheese has completely melted and incorporated into the broth. (Don’t worry if it looks speckled at first; keep whisking).
6. Add chicken and finish: Stir in the shredded chicken and heavy cream. Simmer for another 2–3 minutes until the chicken is heated through.
7. Season: Remove from the heat. Stir in the fresh cilantro and lime juice. Taste and season with salt and pepper as needed.
8. Serve: Ladle into bowls and top generously with tortilla strips (see tips).

Recipe Tips

• Melting cream cheese: To ensure the cream cheese melts smoothly without lumps, microwave the cubes for 15–20 seconds so they are very soft before adding to the soup. Alternatively, temper it by whisking a ladle of hot broth into the cheese in a separate bowl before adding it to the pot.
• Tortilla Strips: While store-bought chips work, homemade strips are better. Cut corn tortillas into thin strips, toss with oil and salt, and bake at 400°F for 10–12 minutes until crisp.
• Chicken choice: Rotisserie chicken adds a great roasted flavor. If you have raw chicken breasts, poach them in the broth in step 4 for 15 minutes, remove to shred, then proceed.
• Spice level: Using “Rotel” tomatoes adds a medium kick. For a mild version, use regular diced tomatoes and omit the jalapeño.

What To Serve With Easy Creamy Chicken Tortilla Soup

The toppings are just as important as the soup!

• Tortilla Strips/Chips: Essential for crunch.
• Avocado: Diced avocado adds cooling creaminess.
• Cheese: Shredded Monterey Jack or Mexican blend.
• Lime Wedges: Extra acid cuts through the cream cheese.
• Sour Cream: For those who want it even richer.

How To Store Easy Creamy Chicken Tortilla Soup

• Refrigerate: Store in an airtight container for up to 3–4 days. The soup will thicken in the fridge; add a splash of broth when reheating.
• Freeze: Freezing soups with dairy (cream cheese/heavy cream) can sometimes cause separation. It is edible but the texture may be slightly grainy upon reheating. Whisk well while warming.

Easy Creamy Chicken Tortilla Soup Nutrition Facts

• Calories: 380kcal
• Protein: 26g
• Carbohydrates: 28g
• Fat: 20g
• Saturates: 9g
• Sugar: 4g
• Salt: 1.1g

Nutrition information is estimated per serving (based on 6 servings).

FAQs

Easy Creamy Chicken Tortilla Soup Recipe

Recipe by Emily MitchellCourse: SoupsCuisine: Tex-MexDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

380

kcal

A rich and satisfying 30-minute soup combining rotisserie chicken, black beans, and corn in a creamy, cheese-infused tomato broth.

Ingredients

• 1 lb cooked chicken, shredded

• 1 onion, diced

• 1 red pepper, diced

• 10 oz can diced tomatoes & chilies

• 15 oz can black beans

• 1 cup corn

• 3 cups chicken broth

• 4 oz cream cheese

• ½ cup heavy cream

• Spices (cumin, chili powder)

Directions

• Sauté onion, pepper, and jalapeño in oil.
• Add garlic and spices; cook for 1 minute.
• Add broth, tomatoes, beans, and corn; simmer 10 mins.
• Whisk in softened cream cheese until melted.
• Stir in chicken and heavy cream; heat through.
• Add lime juice and cilantro.
• Serve topped with tortilla strips.

Notes

• Using diced tomatoes with green chilies (like Rotel) provides instant flavor complexity without needing to roast and peel fresh chilies yourself.
• Whisking the cream cheese vigorously is essential to prevent white flecks in the soup; using a whisk rather than a spoon breaks down the cheese curds much faster.
• This soup is naturally thick, but if you prefer a chowder-like consistency, you can dissolve a teaspoon of cornstarch in the heavy cream before adding it.