Description
This Creamy Chicken Tortilla Soup is easy to make on the stove top or in the Crock Pot using fresh, leftover, or rotisserie chicken. Cheddar cheese and cream cheese make the broth rich, smooth, and comforting, with classic tortilla soup flavors from Rotel tomatoes, black beans, corn, and warm spices.
Ingredients
Scale
- 2 Tablespoons butter
- 1 small yellow onion, diced
- 1 jalapeño pepper, diced
- 3 cloves garlic, diced
- 1 Tablespoon tomato paste
- 1 (15 oz.) can corn, drained
- 1 (10 oz.) can Rotel diced tomatoes with green chilies, undrained
- 1 (15 oz.) can black beans, drained and rinsed
- 5 cups chicken broth
- 2 small boneless skinless chicken breasts (or 2 cups shredded chicken)
- 1 pinch cayenne pepper
- 1 teaspoon cumin
- 1–2 teaspoons hot sauce
- 1 oz. packet taco seasoning (about 3 Tbsp.)
- 1 1/2 cups cheddar cheese, shredded
- 1/3 cup cream cheese, softened
- Corn or flour tortillas, for topping (see notes)
Instructions
- Heat the butter over medium heat and add the diced onions and jalapeño. Sauté for 5-6 minutes, then add the garlic and cook for 1 more minute.
- Add all remaining ingredients except for the cheddar cheese, cream cheese, and garnish ingredients. (Tip: Start with about 2 Tbsp. taco seasoning and add more to taste near the end.)
- Let the soup gradually come to a gentle bubble, partially covered. Keep it from rapidly boiling so the chicken stays tender and juicy.
- After 20-25 minutes (depending on chicken thickness), remove the chicken once cooked through. Shred with 2 forks and return it to the soup.
- Reduce heat to low. Gradually sprinkle in the shredded cheddar and softened cream cheese, stirring until smooth and creamy.
- Taste and add any additional seasonings as needed. Garnish and serve.
Notes
- Optional garnishes: diced avocado, sour cream, jalapeños, shredded cheese, and cilantro.
- Rotisserie/leftover chicken: Use 2 cups instead of raw chicken breasts. Add it when the raw chicken would be added and simmer about 15 minutes to blend flavors (no need to boil).
- For the smoothest texture, let the cheeses come closer to room temperature before adding.
- Don’t add cheese to an overly hot base or the dairy can separate and turn grainy.
- Frozen or fresh corn: Use about 1 1/2 cups instead of canned corn if you prefer.
- Crock Pot method: Sauté onion/jalapeño/garlic in butter on the stovetop. Transfer to slow cooker with remaining ingredients except cheddar, cream cheese, and garnishes. Cook on LOW 6 hours (or HIGH 4 hours if needed). Shred chicken, return to slow cooker, turn off heat, then stir in cheeses.
- If using rotisserie/leftover chicken in the Crock Pot: Add it at the beginning. For more flavor, leave meat on the bone (if available) and remove bones at the end.
- Frying tortilla strips: Cut tortillas into strips. Heat vegetable or canola oil over medium-high heat (enough to submerge strips). Fry in batches until crisp and lightly browned. Drain on paper towels and sprinkle with salt.
- Nutrition note: Nutrition is estimated and calculated per cup; the recipe yields about 13 cups.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop (or Slow Cooker)
- Cuisine: American, Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 204 kcal
- Sugar: 3 g
- Sodium: 785 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 1 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 13 g
- Cholesterol: 41 mg
Keywords: Chicken Tortilla Soup, Creamy Chicken Tortilla Soup, tortilla soup, Tex-Mex soup, crock pot chicken tortilla soup, stovetop chicken tortilla soup