Description
Creamy Chicken Tortilla Soup is a rich and comforting dish packed with bold Tex-Mex flavors. Tender chicken simmers in a savory broth with tomatoes, corn, black beans, and warm spices like cumin and taco seasoning. Jalapeño and garlic add a gentle kick, while cheddar cheese and cream cheese create a smooth, creamy texture that makes every spoonful satisfying. Topped with crispy tortilla strips, this hearty soup is perfect for cozy dinners, family meals, or an easy weeknight recipe that delivers both flavor and comfort.
Ingredients
Base Ingredients
2 tablespoons butter
1 small yellow onion (diced)
1 jalapeño pepper (diced)
3 cloves garlic (minced)
1 tablespoon tomato paste
Vegetables & Legumes
1 (15 oz) can corn (drained)
1 (10 oz) can diced tomatoes with green chilies (undrained)
1 (15 oz) can black beans (drained and rinsed)
Broth & Chicken
5 cups chicken broth
2 small boneless skinless chicken breasts (or about 2 cups shredded chicken)
Seasonings & Cheese
1 pinch cayenne pepper
1 teaspoon cumin
1–2 teaspoons hot sauce
1 packet taco seasoning (about 3 tablespoons)
1 1/2 cups shredded cheddar cheese
1/3 cup cream cheese (softened)
Tortillas
Corn or flour tortillas (for serving or making tortilla strips)
Instructions
Cook the Aromatics
Melt the butter in a large pot over medium heat. Add the diced onion and jalapeño and cook for 3–4 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
Add Tomato Paste and Vegetables
Stir in the tomato paste and cook for about 1 minute. Add the corn, diced tomatoes with green chilies, and black beans, mixing well.
Add Broth and Chicken
Pour in the chicken broth and add the chicken breasts. Bring the soup to a gentle boil, then reduce the heat and simmer for 15–20 minutes until the chicken is cooked through.
Shred the Chicken
Remove the chicken from the pot, shred it using two forks, and return it to the soup.
Season the Soup
Add the cayenne pepper, cumin, hot sauce, and taco seasoning. Stir well to combine the flavors.
Make It Creamy
Reduce the heat to low. Stir in the cream cheese until melted and smooth. Add the shredded cheddar cheese and stir until fully melted.
Serve
Ladle the soup into bowls and top with crispy tortilla strips or pieces.
- Prep Time: 10 minutes
- Cook Time: 30 minutes