Creamy Chicken Tortilla Soup

Short, Catchy Intro

So you want cozy, creamy, and slightly addictive soup without pretending you are a gourmet chef tonight. Same. This creamy chicken tortilla soup brings all the comfort with very little fuss. It tastes like a warm hug that also happens to have crunchy tortilla chips living their best life on top.

Why This Recipe is Awesome

This soup hits the sweet spot between lazy and impressive. It uses pantry heroes like canned beans and corn and upgrades them with cream cheese and cheddar so the whole pot turns velvety in about 30 minutes. You get bright tomato and chili bite, salty cheddar ooze, and crunchy chips for texture contrast. It is idiot proof, even I did not mess it up the first time I made it.

Want to try something with a similar vibe later Try this creamy chicken spaghetti recipe here for another comforting weeknight win.

Ingredients You’ll Need

• 2 cups cooked chicken fresh leftover or rotisserie
• 4 cups chicken broth
• 1 can 15 oz black beans drained and rinsed
• 1 can 15 oz corn drained
• 1 can 10 oz diced tomatoes with green chilies
• 1 cup cheddar cheese shredded
• 8 oz cream cheese
• 1 onion chopped
• 2 cloves garlic minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Tortilla chips for serving
• Fresh cilantro for garnish optional
• Lime wedges for serving optional

Step-by-Step Instructions

1. In a large pot sauté the chopped onion and garlic over medium heat until softened. Keep stirring so the garlic does not scorch. You want the onion translucent and smelling like dinner is happening.

2. Add the chili powder cumin salt and pepper and cook for another minute. Toasting the spices wakes them up and makes the soup taste like you actually tried.

3. Stir in the chicken black beans corn diced tomatoes and chicken broth. Bring to a simmer. Let it bubble gently for about 10 minutes so flavors get friendly.

4. Add the cream cheese and cheddar cheese stirring until melted and creamy. Cut the cream cheese into pieces first so it melts faster. Keep stirring and taste for salt.

5. Serve hot garnished with tortilla chips cilantro and lime wedges if desired. For the Crock Pot combine all ingredients except for the cheese and cook on low for 6-8 hours. Add cheeses just before serving.

Common Mistakes to Avoid

• Skipping the onion and garlic step Thinking you can dump everything in and call it a day will give you a flatter flavor profile. Sauteing adds depth without extra work.
• Adding all the cheese too early Cheese can break if you overcook it. Add cheeses near the end and stir gently.
• Using cold cream cheese straight from the fridge Big lumps. Not fun. Let it come closer to room temperature or cut into small chunks so it melts evenly.
• Overdoing the salt Taste first then salt Hard to fix an oversalted soup.
• Forgetting the crunch Tortilla chips bring necessary texture Do not skip them unless you are trying to punish your tastebuds.

Alternatives & Substitutions

• No chicken Use shredded rotisserie turkey or make it vegetarian by doubling beans and adding extra veggies like zucchini or bell pepper. I personally love leftover rotisserie chicken for speed and flavor.
• Dairy swap Want lighter soup Use half and half or plain Greek yogurt stirred in off heat for tang and creaminess. Note yogurt can curdle if boiled so lower the heat.
• Cheese change Try pepper jack for extra kick or Monterey Jack for a milder melt. Cheddar gives classic flavor but you do you.
• Spice level Want it hotter Add chopped jalapeno or a dash of hot sauce. Want it milder Reduce chili powder to half a tablespoon and add a bit more cumin.
• Gluten free This recipe is naturally GF if your chips are certified gluten free No fuss there.

FAQ

Q Do I really need both cream cheese and cheddar
A Why pick when you can have both Cream cheese provides silkiness while cheddar gives sharp flavor and that lovely stringy melt. Together they make soup that feels luxurious without the fuss.

Q Can I use raw chicken instead of cooked
A Sure Brown bite sized chicken in the pot first then follow the steps Add a little extra simmer time until the chicken cooks through Or throw everything in a slow cooker from the start and let it do the work.

Q How long does this keep in the fridge
A About three to four days if you store it in a sealed container Reheat gently on the stove or in a microwave safe bowl stirring occasionally.

Q Can I freeze it
A Yes but note cream based soups can change texture after freezing Thaw slowly in the fridge and reheat on low You may want to whisk in a splash of extra broth or cream to bring it back to silky.

Q Can I make this in a slow cooker without cheese
A Absolutely Combine everything except the cheeses and cook on low for 6-8 hours Add cheeses in the last 20 minutes to melt They soften better that way and keep the texture pleasant.

Q Need a low sodium option
A Use low sodium broth canned tomatoes and rinse the beans well Taste before adding extra salt Then season gently.

Final Thoughts

You just made a crowd pleaser that doubles as solo comfort food and fridge hero. It looks fancier than it is and tastes like you went out to a cozy restaurant. Serve it with chips a squeeze of lime and maybe a ridiculous number of cilantro leaves if you are feeling fancy. Now go impress someone or yourself with this creamy chicken tortilla soup You earned it

Conclusion

For more spin offs and inspiration check these cozy takes on similar recipes The Cozy Cook version will show you subtle tweaks that bring a fresh twist Creamy Chicken Tortilla Soup – The Cozy Cook Salt and Lavender offers another lovely variation with tips for weeknight cooking Creamy Chicken Tortilla Soup • Salt & Lavender If you want a gluten free focused approach Cooking Classy has a nice guide with notes on serving and texture Creamy Chicken Tortilla Soup {GF} – Cooking Classy

Happy cooking and may your soup always be creamy and your chips always crunchy.

Creamy Chicken Tortilla Soup

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• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

A cozy, creamy chicken tortilla soup that’s easy to make and packed with flavor. Perfect for weeknight dinners.

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Ingredients

Scale 1x2x3x

• 2 cups cooked chicken (fresh, leftover, or rotisserie)
• 4 cups chicken broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (10 oz) diced tomatoes with green chilies
• 1 cup cheddar cheese, shredded
• 8 oz cream cheese
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Tortilla chips for serving
• Fresh cilantro for garnish (optional)
• Lime wedges for serving (optional)

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Instructions

1. In a large pot, sauté the chopped onion and garlic over medium heat until softened.
2. Add the chili powder, cumin, salt, and pepper; cook for another minute.
3. Stir in the chicken, black beans, corn, diced tomatoes, and chicken broth. Bring to a simmer and let bubble for about 10 minutes.
4. Add the cream cheese and cheddar, stirring until melted and creamy.
5. Serve hot, garnished with tortilla chips, cilantro, and lime wedges if desired.
6. For the Crock Pot: combine all ingredients except for the cheese and cook on low for 6-8 hours. Add cheeses just before serving.

Notes

For a lower sodium option, use low sodium broth and rinse the beans well.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop/Crock Pot
• Cuisine: Mexican

Nutrition

• Serving Size: 1 bowl
• Calories: 400
• Sugar: 6g
• Sodium: 500mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 8g
• Protein: 27g
• Cholesterol: 60mg

Keywords: chicken soup, tortilla soup, creamy soup, easy soup, Mexican food