Creamy Chicken Tortilla Soup

Here is my favorite creamy chicken tortilla soup recipe, loaded with tender chicken, black beans, corn, and tomatoes, all simmered in a rich broth with melted cheddar and cream cheese, then topped with crispy tortilla strips.

This soup has become our go-to dinner on busy weeknights. It’s hearty enough to fill everyone up, and I love that I can have it on the table in under an hour. Plus, the kids actually eat their vegetables when they’re swimming in this cheesy, slightly spicy broth!

What Kind of Chicken Should I Use?

For this soup, boneless, skinless chicken breasts are the easiest option since they cook quickly and shred beautifully right in the pot. That said, chicken thighs work just as well if you prefer darker meat – they’ll add a bit more flavor and stay super moist even if you accidentally overcook them a little. You can also use rotisserie chicken to save time, just shred it and add it toward the end of cooking so it can warm through and soak up all those flavors. If you’re using frozen chicken breasts, make sure they’re fully thawed before adding them to the soup so they cook evenly.

Options for Substitutions

This soup is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Chicken breasts: Chicken thighs work great here and actually stay more tender in the slow cooker. You can also use rotisserie chicken – just shred it and add it during the last 30 minutes of cooking.
• Black beans: Pinto beans or kidney beans make good substitutes. If using canned, drain and rinse them first.
• Cheddar cheese: Monterey Jack, pepper jack, or a Mexican cheese blend all melt nicely and give you that creamy texture. Pepper jack adds extra kick if you like more heat.
• Cream cheese: Sour cream or heavy cream can replace cream cheese. If using sour cream, stir it in at the end to prevent curdling. Use about 1/2 cup of either.
• Jalapeno: If you want less heat, use a poblano pepper instead, or just leave it out completely. For more spice, keep some of the jalapeno seeds in.
• Corn: Fresh or frozen corn both work fine. If using frozen, no need to thaw it first – just toss it in.
• Butter: Olive oil or vegetable oil can replace butter for sautéing the vegetables.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this soup is adding the cheese while the heat is too high, which can cause it to separate and become grainy instead of smooth – always lower the heat to the lowest setting and stir constantly until the cheese melts completely.

Another common error is overcooking the chicken breasts, so start checking them at the 20-minute mark with an instant-read thermometer and remove them once they hit 160°F, as they’ll continue cooking while you shred them.

Don’t skip draining your canned corn and black beans before adding them to the pot, since that extra liquid can make your soup too thin and watery.

Finally, if your soup seems too thick after adding the cheese, thin it out gradually with a bit more chicken broth rather than adding water, which can dilute the flavor.

What to Serve With Chicken Tortilla Soup?

This soup is pretty hearty on its own, but I love serving it with some crispy tortilla chips on the side for extra crunch. You can also set up a toppings bar with sliced avocado, sour cream, fresh cilantro, and lime wedges so everyone can customize their bowl. If you want to make it a fuller meal, warm up some quesadillas or serve it alongside Mexican rice – the soup and rice combo is really satisfying. For a lighter option, a simple cabbage slaw with lime dressing adds a nice fresh contrast to the rich, creamy soup.

Storage Instructions

Store: This soup actually tastes even better the next day after all the flavors have had time to mingle! Keep it in an airtight container in the fridge for up to 4 days. Just hold off on adding the cheese and toppings until you’re ready to serve, so everything stays fresh.

Freeze: You can freeze this soup for up to 3 months, but I’d recommend leaving out the cream cheese and cheddar until after reheating. Dairy can get a little grainy when frozen, so it’s better to stir those in fresh when you warm it up.

Reheat: Warm the soup gently on the stovetop over medium-low heat, stirring occasionally. Once it’s hot, add your cheeses and stir until melted and creamy. You can also use the microwave, just heat it in intervals and stir between each one to keep it from getting too hot around the edges.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1850-2100
• Protein: 110-130 g
• Fat: 70-85 g
• Carbohydrates: 195-225 g

Ingredients

For the soup base:

• 3 tbsp butter (I like Kerrygold unsalted butter for this)
• 1 onion (diced into 1/2-inch pieces)
• 1 jalapeno
• 4 garlic cloves (freshly minced for best flavor)
• 1 tbsp tomato paste
• 15 oz corn
• 10 oz diced tomato (I use Rotel for an extra kick)
• 15 oz black beans
• 5 cups chicken broth
• 2 chicken breasts
• 1/2 pinch cayenne pepper
• 2 tsp cumin
• 2 tsp hot sauce
• 1.5 oz taco seasoning
• 1/4 cup fresh cilantro (chopped)

For the creamy finish:

• 2 cups cheddar cheese (freshly grated for a smoother melt)
• 1/3 cup cream cheese (softened to room temperature, about 70°F)

For the garnish:

• tortillas (sliced into 1/2-inch strips and fried until crisp)

Step 1: Prepare Ingredients and Fry Tortilla Strips

• tortillas
• oil for frying

While you’re gathering ingredients, fry the tortilla strips in a separate skillet over medium-high heat with a bit of oil until golden and crisp, about 2-3 minutes total.

Transfer to a paper towel-lined plate and set aside.

This allows them to cool and crisp up completely while you build the soup.

I like to fry these first so they’re ready to garnish at the end without any last-minute rush.

Step 2: Build the Aromatic Base

• 3 tbsp butter
• 1 onion
• 1 jalapeno
• 4 garlic cloves

Melt the butter in a large pot over medium heat.

Add the diced onion and jalapeño, stirring occasionally, and cook for 5-6 minutes until the onion becomes translucent and slightly softened.

Add the minced garlic and cook for another minute, stirring constantly, until fragrant.

This aromatic base is crucial for building layers of flavor in the soup.

Step 3: Develop the Flavor Base with Tomato Paste and Spices

• 1 tbsp tomato paste
• 2 tsp cumin
• 1/2 pinch cayenne pepper
• 2 tsp hot sauce

Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly in the butter—this deepens the flavor.

Add the cumin, cayenne pepper, and hot sauce, stirring to coat everything evenly.

This step ensures the spices bloom in the fat, releasing their full flavor rather than tasting raw or harsh.

Step 4: Combine Liquids, Proteins, and Beans

• 5 cups chicken broth
• 2 chicken breasts
• 15 oz corn
• 10 oz diced tomato
• 15 oz black beans
• 1.5 oz taco seasoning

Pour in the chicken broth and add the chicken breasts, corn, diced tomatoes, black beans, and taco seasoning.

Stir well to combine all ingredients.

Bring the mixture to a simmer, then reduce heat to medium-low and partially cover the pot with a lid.

Simmer for 20-25 minutes until the chicken is fully cooked through.

Step 5: Shred Chicken and Finish the Soup

• cooked chicken breasts from Step 4
• 1/3 cup cream cheese
• 2 cups cheddar cheese

Remove the chicken breasts from the pot and place on a cutting board.

Using two forks, shred the chicken into bite-sized pieces and return it to the pot.

I find that shredding the chicken this way keeps it tender and creates a better texture in the soup than cutting it with a knife.

Lower the heat to low and stir in the softened cream cheese until fully incorporated, then add the freshly grated cheddar cheese in handfuls, stirring continuously until the cheese melts completely and the soup becomes creamy and smooth.

Step 6: Serve with Toppings

• fried tortilla strips from Step 1
• 1/4 cup fresh cilantro

Ladle the soup into bowls and top with the crispy tortilla strips from Step 1, fresh chopped cilantro, and any other desired toppings like sour cream, avocado, or lime wedges.

The contrast of the creamy soup with the crispy tortilla strips creates the perfect texture experience.

Creamy Chicken Tortilla Soup

Delicious Creamy Chicken Tortilla Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 6 servings

Calories 1975 kcal

Ingredients

  

For the soup base::

• 3 tbsp butter (I like Kerrygold unsalted butter for this)
• 1 onion (diced into 1/2-inch pieces)
• 1 jalapeno
• 4 garlic cloves (freshly minced for best flavor)
• 1 tbsp tomato paste
• 15 oz corn
• 10 oz diced tomato (I use Rotel for an extra kick)
• 15 oz black beans
• 5 cups chicken broth
• 2 chicken breasts
• 1/2 pinch cayenne pepper
• 2 tsp cumin
• 2 tsp hot sauce
• 1.5 oz taco seasoning
• 1/4 cup fresh cilantro (chopped)

For the creamy finish::

• 2 cups cheddar cheese (freshly grated for a smoother melt)
• 1/3 cup cream cheese (softened to room temperature, about 70°F)

For the garnish::

• tortillas (sliced into 1/2-inch strips and fried until crisp)

Instructions

 

• While you're gathering ingredients, fry the tortilla strips in a separate skillet over medium-high heat with a bit of oil until golden and crisp, about 2-3 minutes total. Transfer to a paper towel-lined plate and set aside. This allows them to cool and crisp up completely while you build the soup. I like to fry these first so they're ready to garnish at the end without any last-minute rush.
• Melt the butter in a large pot over medium heat. Add the diced onion and jalapeño, stirring occasionally, and cook for 5-6 minutes until the onion becomes translucent and slightly softened. Add the minced garlic and cook for another minute, stirring constantly, until fragrant. This aromatic base is crucial for building layers of flavor in the soup.
• Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly in the butter—this deepens the flavor. Add the cumin, cayenne pepper, and hot sauce, stirring to coat everything evenly. This step ensures the spices bloom in the fat, releasing their full flavor rather than tasting raw or harsh.
• Pour in the chicken broth and add the chicken breasts, corn, diced tomatoes, black beans, and taco seasoning. Stir well to combine all ingredients. Bring the mixture to a simmer, then reduce heat to medium-low and partially cover the pot with a lid. Simmer for 20-25 minutes until the chicken is fully cooked through.
• Remove the chicken breasts from the pot and place on a cutting board. Using two forks, shred the chicken into bite-sized pieces and return it to the pot. I find that shredding the chicken this way keeps it tender and creates a better texture in the soup than cutting it with a knife. Lower the heat to low and stir in the softened cream cheese until fully incorporated, then add the freshly grated cheddar cheese in handfuls, stirring continuously until the cheese melts completely and the soup becomes creamy and smooth.
• Ladle the soup into bowls and top with the crispy tortilla strips from Step 1, fresh chopped cilantro, and any other desired toppings like sour cream, avocado, or lime wedges. The contrast of the creamy soup with the crispy tortilla strips creates the perfect texture experience.