Creamy Chicken Tortilla Soup Recipe
If you crave a soul-soothing dinner that’s hearty, satisfying, and just the right balance of bold and creamy, this Creamy Chicken Tortilla Soup is your ticket. Packed with shredded chicken, beans, sweet corn, and melty cheese swimming in a velvety, spiced broth, every spoonful delivers the kind of comfort you dream about on busy weeknights. What sets this soup apart isn’t just how easy it is to whip up, but how perfectly it captures those classic Tex-Mex flavors with a luscious, creamy twist. Whether you’re new to homemade soups or already a kitchen pro, this is the kind of recipe you’ll want to make again and again — and probably tell all your friends about.

Ingredients You’ll Need
The ingredient lineup for creamy chicken tortilla soup is simple but full of purpose: each item brings out next-level flavor, satisfying texture, or pops of color. Here’s what you’ll need and why each element matters to the finished bowl.
- Olive oil: The foundation for sautéing your aromatics, bringing out their natural sweetness and helping the spices bloom.
- Yellow onion: Adds a gentle, sweet depth and makes your kitchen smell amazing as soon as it hits the pot.
- Garlic: Delivers bold aromatic flavor that forms the backbone of any seriously good soup.
- Ground cumin: Brings warmth and a distinct earthiness reminiscent of authentic Mexican comfort food.
- Chili powder: Packs in just enough heat and color for that classic tortilla soup kick.
- Smoked paprika: Adds smoky intrigue and a touch of vibrant red to the base.
- Salt: Balances and enhances the other flavors.
- Black pepper: Offers a mild, peppery bite that lifts everything up.
- Chicken broth: The canvas for your soup, providing richness and savory body.
- Rotel diced tomatoes with green chilies: The not-so-secret ingredient, delivering tang and gentle spice all at once.
- Black beans: These bring creamy texture and extra staying power to every bowl.
- Frozen corn: Offers bursts of sweetness and crunch, even in the heart of winter.
- Cooked shredded chicken: Perfectly tender protein that soaks up all those vibrant flavors — leftovers or rotisserie work wonderfully.
- Heavy cream: This is where the “creamy” magic happens, lending silkiness and balance to the spice.
- Cream cheese: Softened and cubed to melt seamlessly, giving incredible body and tangy undertones.
- Shredded cheddar cheese: For nutty richness and that signature, melty finish.
- Shredded Monterey Jack cheese: Adds mild creaminess and helps pull all the flavors together.
- Lime juice: Just squeezed before serving, it brightens every ingredient and wakes up your palate.
- Chopped cilantro: For a burst of fresh, herbal flavor and an unmistakable Mexican flair.
- Crispy tortilla strips: The essential crunchy topper, because soup should always have a little fun on top!
How to Make Creamy Chicken Tortilla Soup
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large soup pot over medium heat. Once the oil shimmers, toss in the diced yellow onion and cook for 4 to 5 minutes until it’s tender and translucent. Add the minced garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir everything together and let it cook for about 30 seconds — this brief moment unlocks the fragrance of the spices and gets everyone’s mouth watering.
Step 2: Build the Soup Base
Pour in the chicken broth, Rotel diced tomatoes with green chilies (with their juices), drained black beans, frozen corn, and cooked shredded chicken. Give everything a good stir, making sure all the tasty bits scraped up from the bottom of the pot are mingling in. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 to 15 minutes so the flavors can get to know each other.
Step 3: Make It Creamy
With the heat still on low, add the softened, cubed cream cheese and pour in the heavy cream. Stir patiently as the cheese melts into silky ribbons and the soup starts to look absolutely irresistible. Take your time here; letting the cheese blend fully is key for that perfect creamy texture in your chicken tortilla soup.
Step 4: Add the Cheeses
Stir in the shredded cheddar and Monterey Jack cheeses. They’ll melt quickly into the hot soup, thickening the broth and adding that luscious richness that makes this recipe truly memorable. Once the cheeses have melted, taste and adjust the salt or spices if needed.
Step 5: Brighten and Serve
Right before serving, squeeze in the fresh lime juice for a zesty finish. Ladle the soup into bowls, then pile on chopped cilantro and crispy tortilla strips. Marvel at the colors, grab a spoon, and enjoy your homemade creamy chicken tortilla soup while it’s piping hot!
How to Serve Creamy Chicken Tortilla Soup

Garnishes
The crowning glory for creamy chicken tortilla soup is truly in the garnish. Chopped fresh cilantro adds a bright, herbal note against the rich broth, and those crispy tortilla strips are a must for crunch. If you want to get creative, try a dollop of sour cream, sliced jalapeños, thinly sliced radishes, or even a few slices of creamy avocado. Every little flourish brings extra texture and a hit of freshness that takes your bowl over the top.
Side Dishes
This soup is a meal all on its own, but sometimes pairing it with a side makes dinner feel like a mini fiesta. A fresh green salad, warm cornbread, or a platter of cheesy quesadillas are all crowd-pleasers. For something lighter, consider a simple cucumber-tomato salad to contrast the rich, creamy soup.
Creative Ways to Present
Impress your guests by serving creamy chicken tortilla soup in individual bread bowls for a fun twist or in sturdy mugs for easy, cozy sipping. Set out a tray of mix-and-match toppings so everyone can personalize their bowl. For a family night, try a soup bar with all the tortillas, cheeses, and salsas your heart desires. Presentation is half the fun — let your soup shine!
Make Ahead and Storage
Storing Leftovers
If you end up with leftover creamy chicken tortilla soup, keep it in an airtight container in the fridge for up to four days. The flavors deepen beautifully overnight, and the soup remains wonderfully creamy. Just be sure to store the garnishes and tortilla strips separately so they stay fresh and crisp.
Freezing
Creamy soups can sometimes separate after freezing, but this one holds up better than most. Allow the soup to cool completely, then transfer to freezer-safe containers, leaving a little space at the top for expansion. Freeze for up to two months. To help maintain the luxurious texture, avoid freezing with fresh garnishes or tortilla strips — add those when reheating and serving.
Reheating
Gently reheat your soup on the stovetop over low to medium heat, stirring frequently to prevent curdling and to keep it velvety smooth. You can also microwave individual portions in short bursts, stirring between each. If the soup thickens too much in the fridge or freezer, add a splash of chicken broth or cream to get it back to that dreamy consistency.
FAQs
Can I use rotisserie chicken in creamy chicken tortilla soup?
Absolutely! Rotisserie chicken is incredibly convenient and brings extra flavor. Just remove the skin, shred the meat, and add it where the recipe calls for cooked chicken. It’s a great shortcut for busy nights.
How spicy is this soup, and how can I adjust the heat?
This recipe is flavorful with a mild to moderate heat thanks to the Rotel tomatoes and chili powder, but it’s easy to adjust. For more spice, toss in a diced jalapeño or add extra chili flakes. For less, use mild diced tomatoes instead of Rotel.
What’s the best cream cheese for this recipe?
Full-fat cream cheese will give your creamy chicken tortilla soup the richest texture and flavor, but low-fat versions will work in a pinch. Just make sure it’s softened and cut into cubes for smooth melting.
Can I make this soup dairy-free?
Yes, you can experiment with dairy-free alternatives! Substitute the heavy cream with a plain, unsweetened dairy-free creamer or coconut milk, and use vegan cream cheese and shredded cheese. The soup will have a slightly different flavor but still be delicious.
Do tortilla chips work instead of tortilla strips for garnish?
Definitely — no need to make things complicated. Crushed tortilla chips bring the same great crunch and saltiness as homemade strips, making them a perfect and easy topping for your creamy chicken tortilla soup.
Final Thoughts
If you’re in the mood for comfort that’s easy, flavorful, and downright fun, creamy chicken tortilla soup is as good as it gets. It’s warm and filling yet full of fresh accents, and every bowl is a little party in itself. Give it a try, and don’t be surprised if it finds a permanent spot on your regular dinner rotation!
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Creamy Chicken Tortilla Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Warm up with a bowl of comforting Creamy Chicken Tortilla Soup, a hearty and flavorful dish perfect for chilly days. This easy-to-make soup is packed with tender chicken, beans, corn, and a blend of delicious spices, finished off with a creamy, cheesy twist. Top it with crispy tortilla strips for a satisfying crunch!
Ingredients
Main Soup:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
Additions:
- 1 can (10 oz) Rotel diced tomatoes with green chilies
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 2 cups cooked shredded chicken
- 1/2 cup heavy cream
- 4 ounces cream cheese, softened and cubed
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- juice of 1 lime
- chopped cilantro for garnish
- crispy tortilla strips for topping
Instructions
- Saute Aromatics: Heat olive oil in a large pot, sauté onion until softened. Add garlic, cumin, chili powder, smoked paprika, salt, and pepper.
- Add Ingredients: Pour in broth, tomatoes, beans, corn, and chicken. Simmer for 10–15 minutes.
- Make it Creamy: Stir in cream cheese and heavy cream until melted. Add cheddar and Monterey Jack cheese, then lime juice.
- Serve: Adjust seasoning, garnish with cilantro and tortilla strips.
Notes
- For extra heat, add jalapeño or chili flakes.
- Rotisserie chicken works well for convenience.
- For a lighter version, use half-and-half instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 5g
- Sodium: 710mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 85mg