Creamy Chicken Tortilla Soup

Short, Catchy Intro

So you want comfort food that feels fancy but actually takes zero drama to make? Same. Creamy chicken tortilla soup hits that perfect zone where the spoon looks like a trophy and your couch looks like a throne. Ready in about as much time as it takes to pretend you did something productive today.

If you like shortcuts worth bragging about, check out this other take on creamy chicken tortilla soup for another quick option you can compare while you taste test. Trust me you will taste test.

Why This Recipe is Awesome

This soup does everything you want and nothing you do not want. It gives you that creamy, cheesy hug in a bowl without requiring a culinary degree. It uses pantry heroes like canned beans and corn plus whatever chicken you have lounging in the fridge. Leftovers? Win. Rotisserie chicken? Double win.

It also plays nice with substitutions so you can be lazy and feel clever at the same time. It is idiot proof and yes I say that lovingly because I have made it on more tired weeknights than I care to admit. Want a slow cooker option because you love plans that succeed without supervision No problem.

Ingredients You’ll Need

• 2 cups cooked chicken fresh leftover or rotisserie because lazy chefs deserve rewards
• 4 cups chicken broth keep it simple or use low sodium if you are watching salt
• 1 can 15 oz black beans drained and rinsed because mushy soups are not the vibe
• 1 can 15 oz corn drained crunchy little bites of joy
• 1 can 10 oz diced tomatoes with green chilies for a mild kick
• 1 cup cheddar cheese shredded because shredding beats blocks that fight you
• 8 oz cream cheese the magic that makes it creamy and slightly smug
• 1 onion chopped shows up for flavor not fuss
• 2 cloves garlic minced because vampires are not welcome anyway
• 1 tablespoon chili powder for warmth and personality
• 1 teaspoon cumin to whisper smokiness
• Salt and pepper to taste be the boss of your bowl
• Tortilla chips for serving crunch mandatory
• Fresh cilantro for garnish optional but pretty
• Lime wedges for serving optional squeeze for brightness

Step-by-Step Instructions

1. In a large pot sauté the chopped onion and garlic over medium heat until softened. Keep the pan moving and avoid browning them into a sad crispy mess.

2. Add the chili powder cumin salt and pepper; cook for another minute. Let the spices wake up and smell like promise.

3. Stir in the chicken black beans corn diced tomatoes and chicken broth. Bring to a simmer and let bubble for about 10 minutes. This gets everything friendly and mingling.

4. Add the cream cheese and cheddar stirring until melted and creamy. Keep stirring so your soup does not split into drama.

5. Serve hot garnished with tortilla chips cilantro and lime wedges if desired. The chips add crunch and the lime adds sass.

6. For the Crock Pot combine all ingredients except for the cheese and cook on low for 6 to 8 hours. Add cheeses just before serving so they melt perfectly without going greasy.

Common Mistakes to Avoid

• Thinking frozen garlic is fine without thawing first That stuff waters down flavor. Use fresh or plan ahead.
• Overcooking the chicken and turning it into stripy rubber. If you use leftover or rotisserie just warm it through.
• Dumping the cheese in all at once off heat and walking away Cheese needs attention or it will separate and sulk. Add it gently and stir until smooth.
• Skipping the lime wedges Seriously try one squeeze It brightens the whole dish.
• Neglecting texture Add tortilla chips or a crunchy topping so every spoonful has dimension.

Alternatives & Substitutions

• No cream cheese Use plain Greek yogurt stirred in at the end for tang and lighter creaminess IMO it works great.
• Want more heat Swap the diced tomatoes with green chilies for a can of fire roasted tomatoes plus a pinch of cayenne. Proceed with caution.
• Vegetarian mode Leave out the chicken and use extra beans or diced sweet potato for body. You will not miss the meat if you season well.
• Dairy free Use a dairy free cream cheese and dairy free cheddar or stir in a can of coconut milk for richness If you go coconut be conservative so it does not taste like dessert.
• No tortilla chips Try crispy baked tortilla strips or a handful of crushed pita for crunch. I like the chips best but your call.

Also if you want to try different comfort soups check this other cozy option for a saucy chicken vibe Peruvian chicken creamy green sauce recipe because sometimes you want green not red.

FAQ Frequently Asked Questions

Q What if I only have raw chicken Can I add it directly to the pot Yes you can Just brown it first then simmer longer until cooked through but remember to dice or shred it for even cooking

Q Can I freeze this soup Absolutely freeze in portions but leave out chips and cilantro Freeze before adding cheeses and stir them in when reheating for better texture

Q Can I use pre shredded cheese from a bag Are you trying to start a kitchen fight No really use shreddable cheese from a block if possible but pre shredded works in a pinch

Q How long does leftovers last in the fridge About three to four days Covered tight Reheat gently on the stove so it does not break up

Q Can I make this spicier Yes add jalapeno or a few dashes of hot sauce Start small you can always up the heat but you cannot unspice it

Q Any garnish ideas aside from chips cilantro and lime Sure avocado slices a dollop of sour cream or pickled onions all turn this into a restaurant vibe at home

Q Is this kid friendly Most kids like cheesy comforting flavors If spice is a worry set aside a bowl before you add the chilies or let everyone top their own bowl

Final Thoughts

You just made something easy that tastes like effort and that is the dream. This soup hits the comfort note and still lets you look like a kitchen wizard without the magic wand. Tip Keep a bag of tortilla chips handy because they will disappear fast. FYI this also makes killer leftovers for lunches.

Now go impress someone or just spoil yourself You earned it and you deserve a warm cheesy bowl.

Conclusion

If you want another take with slightly different measurements and tips you might enjoy the recipe over at Creamy Chicken Tortilla Soup – The Cozy Cook for more inspiration and ideas.

Creamy Chicken Tortilla Soup

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• Author: admin
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

A comforting and creamy chicken tortilla soup that’s easy to make and full of flavor, perfect for a cozy night in.

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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 cheese and cook on low for 6 to 8 hours. Add cheeses just before serving.

Notes

For spicier soup, add jalapeño or hot sauce. Substitute Greek yogurt for cream cheese for a lighter option.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Nutrition

• Serving Size: 1 bowl
• Calories: 400
• Sugar: 5g
• Sodium: 800mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 7g
• Protein: 25g
• Cholesterol: 95mg

Keywords: chicken, soup, tortilla, creamy, comfort food