There’s something about a cold evening and a steaming bowl of Chicken Tortilla Soup that just feels right. The smell of simmering spices fills the kitchen while cheese melts into the broth, turning it into a creamy comfort you can’t wait to dig into. This version is rich, easy, and just right for busy nights or cozy weekends.
Table of Contents
Why You’ll Love This Chicken Tortilla Soup
You’ll love how this soup hits all the right notes — creamy, slightly spicy, and full of tender chicken, beans, and corn. It’s hearty yet simple, ready in under an hour, and perfect for weeknights. You can make it on the stovetop or let it slow cook all day. It freezes well, feeds a crowd, and works beautifully with leftover or rotisserie chicken. Plus, it tastes even better the next day.
Ingredients You’ll Need
Main Ingredients
Start with 2 small chicken breasts or about 2 cups of shredded chicken. Chicken broth forms the base, while black beans, corn, and diced tomatoes with green chilies bring color and body. Onion, jalapeño, garlic, and tomato paste add that savory backbone. Taco seasoning and cumin layer on those warm Mexican-inspired flavors, while a touch of cayenne and hot sauce give it a mild kick.
Cheese & Creamy Add-Ins
Shredded cheddar and cream cheese make the soup luxuriously smooth. They melt into the broth, turning it from a simple soup into something thick, creamy, and deeply comforting. Bring your cheese to room temperature and soften your cream cheese before adding it — this helps them blend easily without clumping.
Garnish & Toppings
Crispy tortilla strips are the classic topping, adding crunch and that signature tortilla flavor. You can also add diced avocado, fresh cilantro, lime wedges, sour cream, or extra jalapeño slices. The garnish not only looks pretty but adds layers of texture and freshness to every spoonful.
Tip: Cheese mixes best when the soup isn’t too hot. Lower the heat before stirring it in.
How to Make Chicken Tortilla Soup (Step-by-Step Guide)
Step 1 – Sauté the Aromatics
Melt butter in a large pot over medium heat. Add the diced onion and jalapeño and cook until soft and fragrant, about 5–6 minutes. Then stir in minced garlic and tomato paste, cooking for one more minute to release their flavors.
Step 2 – Build the Base
Pour in the corn, diced tomatoes with green chilies, and black beans. Add chicken broth, chicken breasts, cayenne pepper, cumin, taco seasoning, and hot sauce. Stir well, then let everything simmer gently, partially covered, for 20–25 minutes until the chicken is cooked through.
Step 3 – Shred and Return
Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the soup, then lower the heat. Stir in the cheddar and cream cheese, letting them melt completely into the broth. You’ll see the soup turn rich and velvety as it thickens slightly.
Step 4 – Taste and Finish
Taste and adjust seasoning. Add more hot sauce if you like it spicier. Keep the heat low while stirring in the cheese so it stays smooth. Then ladle into bowls and top with crispy tortilla strips and your favorite garnishes.
Crock Pot Method
For an even easier approach, sauté your onion, jalapeño, and garlic first. Then transfer everything except the cheese to the slow cooker. Cook on low for 6 hours or high for 4 hours. Stir in the cheeses once cooking ends, and let them melt before serving. It’s the ultimate set-it-and-forget-it meal.
Tips for the Best Chicken Tortilla Soup
– Use rotisserie chicken to save prep time
– Let the soup rest for 10 minutes before serving for deeper flavor
– Fry fresh tortilla strips for extra crunch
– Taste for spice and salt before serving
– Always add cheese over low heat to prevent curdling
If you love creamy soups like this, you’ll also enjoy my creamy broccoli cheddar soup or the marry me chicken soup recipe.
Serving Suggestions
This soup pairs beautifully with Mexican rice, skillet cornbread, or a crisp green salad. Top it with avocado chunks, a squeeze of lime, or a dollop of sour cream. You can even serve it alongside crockpot chicken and dumplings for a comforting dinner spread.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze portions for up to 3 months. When reheating, warm it slowly on the stovetop or in the microwave, stirring gently to keep the cheesy texture intact.
Variations to Try
– Add chipotle peppers or extra jalapeños for a spicier version
– Lighten it up with reduced-fat cheese or Greek yogurt
– Make it vegetarian with extra beans and vegetable broth
– Try a Southwest spin using fire-roasted tomatoes or roasted corn
For another cozy idea, check out my chicken taco soup recipe or try the comforting italian penicillin soup.
Frequently Asked Questions (FAQ)
What is chicken tortilla soup?
It’s a flavorful, hearty soup made with chicken, corn, beans, and tortillas in a seasoned tomato broth. This version adds cheese for a creamy finish.
Where does chicken tortilla soup come from?
It originated in Mexico, where cooks used leftover tortillas to thicken soups and stews.
What is the description of chicken soup?
Chicken soup is typically warm, savory, and nourishing, often made with chicken, broth, vegetables, and sometimes noodles or rice.
What is another name for tortilla soup?
It’s often called “sopa de tortilla” in Spanish.
What does “tortilla” mean?
In Spanish, “tortilla” means “small cake,” referring to the thin corn or flour flatbreads.
What are the 4 types of soups?
The main categories are clear soups, thick soups, specialty soups, and cold soups.
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Conclusion or Final Thoughts
This Chicken Tortilla Soup brings warmth and comfort to any table. It’s easy to make, packed with flavor, and endlessly customizable. Whether you make it on the stove or in the Crock Pot, it’s a meal that everyone will love. Serve it with your favorite toppings, and enjoy that cozy, homemade taste every time.
Find more of my comforting recipes and meal ideas on Pinterest or follow along on Facebook.
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Chicken Tortilla Soup | Creamy, Flavorful & Comforting
- Total Time: 40 minutes
- Yield: 13 cups 1x
Description
A creamy, cheesy, and flavor-packed Chicken Tortilla Soup filled with tender chicken, black beans, corn, and zesty spices in a rich broth. Perfect for cozy dinners or meal prep, and easy to make on the stovetop or in a Crock Pot.
Ingredients
2 tablespoons butter
1 small yellow onion, diced
1 jalapeño pepper, diced
3 cloves garlic, minced
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 tablespoons)
1½ cups shredded cheddar cheese
⅓ cup softened cream cheese
Corn or flour tortillas (for topping)
Instructions
1. Melt butter in a pot over medium heat. Cook diced onions and jalapeños for 5–6 minutes, then stir in garlic and cook for another minute.
2. Add tomato paste, corn, diced tomatoes with green chilies, black beans, broth, raw chicken breasts, cayenne, cumin, hot sauce, and taco seasoning.
3. Let the mixture simmer gently, partially covered, for 20–25 minutes until the chicken is cooked through.
4. Remove the chicken, shred with forks, and return it to the soup.
5. Reduce heat to low and stir in cheddar and cream cheese until melted and smooth.
6. Taste and adjust seasoning. Serve with desired garnishes such as tortilla strips, avocado, or lime.
Notes
Cheese blends more smoothly if near room temperature.
To quickly soften cream cheese, heat water in the microwave, place the cubed cream cheese inside (microwave off), and let sit for 5 minutes.
Avoid adding cheese to very hot soup to prevent separation.
Use Frank’s or another preferred hot sauce.
Rotisserie or leftover chicken can replace raw chicken—add it when raw chicken would be added and simmer 15 minutes to blend flavors.
Frozen or fresh corn can substitute for canned.
Soup stores in an airtight container for 3 days or in the freezer up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup Recipes
- Method: Stovetop or Crock Pot
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 204
- Sugar: 3
- Sodium: 785
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 1
- Carbohydrates: 17
- Fiber: 4
- Protein: 13
- Cholesterol: 41