Go Back

Creamy Chicken Tortilla Soup

Creamy chicken tortilla soup made in one pot with a velvety orange-cream broth, tender shredded chicken, and melty cream cheese. Simmered until cozy and finished with crunchy tortilla strips, cheddar, avocado, and a sour cream lime swirl.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast cooked and shredded
Beans and vegetables
  • 1 can (15 oz) black beans drained
  • 1 can (15 oz) corn drained
  • 1 onion diced
  • 4 clove garlic minced
Tomatoes and broth
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup chicken broth
Creamy base
  • 8 oz cream cheese cubed
  • 1 cup heavy cream
Seasonings
  • 1 packet (1 oz) taco seasoning
  • 1 tsp cumin
  • 0.25 salt to taste
  • 0.25 pepper to taste
Toppings
  • 0.5 cup sour cream
  • 0.5 cup shredded cheddar
  • 1 cup tortilla strips
  • 0.25 cup cilantro
  • 1 avocado
  • 1 lime

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat a large pot over medium heat, then sauté the onion for 4 minutes until softened and fragrant. Add the garlic and taco seasoning and cook 2 minutes, stirring until the spices smell toasted.
  2. Bring the soup to a boil, then immediately keep it at a steady boil so the flavors start combining.
Build the soup
  1. Add Rotel tomatoes, diced tomatoes, chicken broth, black beans, corn, and cumin to the pot. Bring to a boil, stirring to distribute the seasonings evenly.
  2. Reduce heat to low, then stir in the cubed cream cheese until completely melted and smooth, with no visible lumps. Keep the pot gently steaming rather than boiling.
Simmer and serve
  1. Stir in the shredded chicken and heavy cream, then simmer for 10 minutes until heated through and the broth looks creamy. Stir occasionally so the soup stays uniform.
  2. Season with salt and pepper to taste, then serve hot with sour cream, shredded cheddar, tortilla strips, cilantro, avocado, and lime.

Notes

Pro tip: to keep the cream cheese silky, reduce to low heat before adding it and stir until fully melted. Store leftovers in the fridge for up to 3 days; reheat gently on the stovetop, adding a splash of broth or water if needed. Freezing is not recommended because the creamy base can become grainy after thawing. For a lighter option, swap heavy cream and cream cheese for reduced-fat versions and expect a slightly thinner texture.