Creamy Chicken Tortilla Soup
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I’ve been making this creamy chicken tortilla soup on chilly weeknights for years — it’s cozy, fast, and stretches a few chicken breasts into a satisfying family meal. Bright tomatoes, beans, corn and a little cream cheese turn a classic tortilla soup into something silky and comforting without a lot of fuss. It’s perfect when you want big flavor with pantry-friendly ingredients, and it’s easy to adapt with leftovers or rotisserie chicken. For a different take, try a slow-cooker version of a similar soup like this chicken tortilla crockpot soup.
Why you’ll love this dish
This soup balances comfort and convenience: ready in about 40 minutes, uses mostly canned pantry staples, and is forgiving if you substitute an ingredient or two. It’s creamy without being heavy, kid-friendly, and easy to boost with extra vegetables or spices for adults.
“A weeknight lifesaver: bright, creamy, and addictive — everyone asks for seconds.” — home cook review
Reasons to make it now:
- Fast dinner after work or a hearty lunch for meal-prep.
- Uses leftover or rotisserie chicken to save time and money.
- Great for picky eaters — serve the toppings on the side so everyone customizes their bowl.
Step-by-step overview
Before you cook: sauté aromatics, add tomatoes, beans, corn and broth, season and simmer, then finish with chicken and cream cheese for a velvety finish. Once combined, serve hot with cheddar, tortilla strips and slices of avocado.
What to expect in the kitchen:
- Sauté onion and garlic until softened and fragrant.
- Add canned tomatoes, beans, corn, broth and spices; bring to a boil.
- Simmer gently for about 20 minutes to marry flavors.
- Stir in shredded cooked chicken and cream cheese until smooth and warmed through.
- Garnish and serve.
What you’ll need
- 2 cups cooked chicken (fresh, leftover, or rotisserie) — shredded or diced
- 1 tablespoon olive oil
- 1 onion, chopped (yellow or white)
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes (fire-roasted adds smoky depth)
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained (or use frozen corn, thawed)
- 4 cups chicken broth (low-sodium if preferred)
- 1 cup cheddar cheese, shredded (reserve a little for topping)
- 4 oz cream cheese, room temperature (or use Neufchâtel for fewer calories)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla strips and avocado for garnish
Notes and substitutions:
- For a lighter finish, swap half the cream cheese for plain Greek yogurt (stir in off-heat to avoid curdling).
- Want less sodium or a non-dairy option? Use vegetable broth and a dairy-free cream cheese alternative.
- If you prefer a brothy, less creamy version, see this related chicken tortilla soup for inspiration.
How to prepare it
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and sauté, stirring occasionally, until the onion is translucent and softened — about 5 minutes. Add minced garlic and cook 30–60 seconds until fragrant.
- Pour in the diced tomatoes (with juices), black beans, corn and 4 cups chicken broth. Stir in 1 teaspoon cumin, 1 teaspoon chili powder, and season with salt and pepper. Increase heat and bring the mixture to a gentle boil.
- Reduce heat to low and let the soup simmer uncovered for 20 minutes so the flavors meld and some liquid reduces. Stir occasionally.
- Lower heat to a gentle simmer. Add the 2 cups cooked chicken and 4 oz cream cheese (cubed helps it melt evenly). Stir until the cream cheese is fully melted and the soup is smooth. Taste and adjust salt, pepper, or chili powder as needed.
- Ladle into bowls and top with shredded cheddar, crispy tortilla strips and diced avocado. Serve immediately.
Best ways to enjoy it
- Serve with lime wedges to squeeze over individual bowls — the acidity brightens the creaminess.
- Add a dollop of sour cream or a spoonful of pico de gallo for freshness.
- Pair with a simple green salad, warm cornbread, or tortilla chips for crunch.
- For a heartier meal, position the bowl alongside a grilled cheese or quesadilla to dip into the soup.
Storage and reheating tips
- Refrigerate: Cool soup to room temperature within two hours, then transfer to airtight containers. Keeps 3–4 days in the fridge.
- Freeze: For best texture, freeze soup without avocado or fresh cheese toppings. Use freezer-safe containers and leave headspace; freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm over low-medium heat on the stove, stirring constantly to recombine any separated dairy. Microwave in short bursts, stirring between intervals. If the soup thickened too much after chilling, add a splash of broth to loosen it.
- Food safety: Do not refreeze thawed soup. Reheat to an internal temperature of 165°F (74°C) before serving.
Pro chef tips
- Cut the cream cheese into small cubes and stir them in off-heat or on the lowest simmer to help them melt smoothly without clumping.
- If you like a silkier texture, purée half the soup with an immersion blender before adding chicken — this keeps some whole beans and corn for texture.
- Toast tortilla strips in a hot oven (400°F/200°C) with a tiny brush of oil and salt for 6–8 minutes to keep them crisp when added to bowls.
- To deepen flavor quickly, add a teaspoon of smoked paprika or a splash of chipotle in adobo (start small). For extra richness, fold in a tablespoon of butter at the end.
- Need a fast shortcut? Use pre-shredded rotisserie chicken or frozen corn and pre-chopped onions. For more creamy-soup inspiration, check this creamy chicken and rice soup tip set.
Creative twists
- Tex-Mex Kick: Add chopped jalapeño when sautéing onions and a splash of lime juice before serving.
- Green Chili Version: Swap diced tomatoes for diced green chiles and add a squeeze of tomatillo salsa.
- Vegetarian Swap: Replace chicken with extra beans and add a diced poblano pepper; use vegetable broth and a dairy-free cream cheese.
- Low-carb: Skip the tortilla strips and use riced cauliflower instead of some of the corn.
- Protein boost: Stir in cooked quinoa or shredded cabbage for extra bulk.
Helpful answers
Q: How long does this take from start to finish?
A: About 35–45 minutes total: 5–10 minutes prep, 20 minutes simmer, plus finishing time to melt cream cheese and rewarm chicken.
Q: Can I use raw chicken?
A: Yes — add 1–1.5 pounds boneless chicken (cut into pieces) in step 2 and simmer until cooked through (about 15–20 minutes) before shredding in the pot. Check that it reaches 165°F (74°C).
Q: Can I make this dairy-free?
A: Substitute dairy-free cream cheese and a vegan cheddar or omit the cheddar topping. Coconut milk can add creaminess but will change the flavor profile.
Q: Will the soup thicken when refrigerated?
A: Yes — the dairy and beans can cause thickening. Thin with a little hot broth or water when reheating.
Q: Is it freezer-friendly?
A: Yes, without fresh toppings like avocado. Freeze in portion-size containers for up to 3 months.
Conclusion
If you want more inspiration or a slightly different spin on creamy tortilla-style soups, see this comforting take from Creamy Chicken Tortilla Soup – The Cozy Cook or the imaginative version at Creamy Chicken Tortilla Soup • Salt & Lavender. Both are great references to compare techniques and flavor tweaks.
Creamy Chicken Tortilla Soup
Ingredients
Method
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and sauté until the onion is translucent and softened, about 5 minutes.
- Add minced garlic and cook 30–60 seconds until fragrant.
- Pour in the diced tomatoes (with juices), black beans, corn, and chicken broth. Stir in cumin, chili powder, and season with salt and pepper. Bring to a gentle boil.
- Reduce heat to low and let the soup simmer uncovered for 20 minutes to meld flavors.
- Stir in the cooked chicken and cream cheese until smooth and heated through. Taste and adjust seasoning if needed.
- Ladle into bowls and top with shredded cheddar, tortilla strips, and diced avocado. Serve immediately.
