I first enjoyed creamy chicken tortilla soup at a restaurant in my town, and after it closed I wanted to create my own version at home. I had tried several recipes in the past, but none of them captured the great flavor and texture I remembered from that restaurant version.
After testing this soup with fresh chicken, leftover chicken, and rotisserie chicken, I found that all three options work well depending on what you have available. My husband loved it from the first batch, which confirmed that this recipe was a family-friendly meal worth making again.
Creamy Chicken Tortilla Soup–The Short Answer
This creamy chicken tortilla soup is easy to prepare on the stove top and is ready in about 30 minutes. It combines canned ingredients and pantry spices with vegetables to create a hearty, veggie-loaded soup that comes together quickly without sacrificing flavor.
Cream cheese gives the broth a smooth, creamy texture, while sharp cheddar adds savory richness and a touch of extra indulgence. The combination creates a comforting soup with a creamy base while still allowing the chicken, vegetables, and Mexican-inspired flavors to stand out.
For a slower cooking option, this soup can also be prepared in a Crock Pot using the appropriate method. This gives you flexibility depending on your schedule while keeping the same comforting flavors.
Add optional toppings when serving to bring more flavor and texture to each bowl. Sour cream, shredded cheddar, avocado, and crispy tortilla strips are simple choices that pair especially well with the creamy broth.
About This Recipe
This creamy chicken tortilla soup is full of fresh flavor and makes an easy, satisfying meal for busy days. I like preparing a generous batch because the soup can be frozen before adding the cream cheese and cheddar, which helps maintain a better texture when reheated.
Using leftover chicken also makes this recipe faster to prepare, while rotisserie chicken provides another convenient option when you want a shortcut without losing flavor.
The soup can be made on the:
- Stove Top
- Crock Pot
depending on the cooking method you prefer.
One of the best parts of this recipe is how easily the heat level can be adjusted. You can make it mild or spicy by changing the amount of jalapeños, cayenne pepper, and hot sauce.
Serve each bowl with your favorite toppings, such as:
- Crispy tortilla strips
- Shredded cheddar
- Avocado
- Sour cream
- Cilantro
- Jalapeños
These toppings create a balance of creamy, fresh, and crunchy textures while keeping the recipe simple and approachable.
Ingredients
This creamy chicken tortilla soup uses simple ingredients that create a balanced combination of savory chicken, vegetables, spices, and a smooth creamy broth.
Aromatics and Flavor Base
Start with:
- 2 tablespoons butter
- 1 medium yellow onion
- 1 medium jalapeño
- 3 garlic cloves
Dice the onion and jalapeño, and mince the garlic before cooking.
The butter helps soften the aromatics and creates a flavorful foundation for the soup. Cooking the onion, jalapeño, and garlic first allows their flavors to develop before the remaining ingredients are added.
Add:
- 1 tablespoon tomato paste
Cooking the tomato paste briefly helps deepen the tomato flavor and adds more richness to the soup base.
Soup Base Ingredients
For the main soup base, use:
- 1 can fire-roasted diced tomatoes (14.5 ounces)
- 1½ cups drained corn
- 1½ cups drained and rinsed black beans
- ½ cup enchilada sauce
- 5 cups low-sodium chicken broth
Fire-roasted tomatoes add a deeper smoky flavor, while corn and black beans make the soup hearty without making it feel overly heavy.
You can replace black beans with pinto beans if preferred.
For corn, you can use:
- Fresh corn
- Frozen corn
- Canned corn
as long as it is prepared according to the recipe method.
Seasonings
Season the soup with:
- 1½ tablespoons taco seasoning
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper, if using
- 2 teaspoons hot sauce, if desired
These seasonings create the warm, smoky, and slightly spicy flavor associated with chicken tortilla soup.
I recommend tasting the soup before adding extra salt because the chicken broth, taco seasoning, enchilada sauce, and cheese already contain sodium.
This helps prevent the soup from becoming too salty while allowing you to adjust the final seasoning according to your preference.
Chicken Options
For the chicken, use:
- 3 cups cooked shredded chicken
- Approximately 425 grams
You can use:
- Rotisserie chicken
- Leftover chicken
- Freshly cooked chicken
All three options work well depending on what you have available.
If using raw chicken instead, use:
- 2 boneless skinless chicken breasts
- Approximately 450 grams total
Cook the chicken directly in the soup until the thickest part reaches:
- 165°F (74°C)
Then shred it and return it to the soup.
This gives you flexibility while keeping the same basic soup method and flavor.
Creamy Finish and Serving Ingredients
The creamy texture comes from:
- 4 ounces softened full-fat cream cheese
- 1 cup freshly shredded sharp cheddar cheese
Add both cheeses over low heat and avoid boiling the soup after adding the dairy.
Keeping the heat low helps maintain a smooth texture and prevents the cheese from becoming grainy or separating.
For serving, use:
- Crispy tortilla strips
- Diced avocado
- Sour cream
- Fresh cilantro
- Shredded cheddar
- Lime wedges
The tortilla strips provide a crunchy contrast that balances the creamy broth and makes each bowl more satisfying.
How to Make Creamy Chicken Tortilla Soup
Start by heating:
- 2 tablespoons butter
in a large saucepan over medium heat.
Add:
- Diced onion
- Diced jalapeño
and sauté for:
- 5 minutes
until the onion becomes softened and translucent.
Add:
- Garlic
and cook for:
- 1 minute
stirring often to prevent it from browning.
Cooking the aromatics first creates a flavorful base for the soup and allows the onion, jalapeño, and garlic flavors to develop before the remaining ingredients are added.
Add:
- 1 tablespoon tomato paste
and cook for:
- 1 minute
while stirring continuously.
Cooking the tomato paste briefly helps deepen its flavor and creates a richer base for the soup.
Then add:
- 1 can fire-roasted diced tomatoes (14.5 ounces)
- 1½ cups drained corn
- 1½ cups drained and rinsed black beans
- ½ cup enchilada sauce
- 5 cups low-sodium chicken broth
- 1½ tablespoons taco seasoning
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper, if using
- 2 teaspoons hot sauce, if desired
Stir everything together until the ingredients are evenly combined.
Bring the soup to a gentle bubble, then reduce the heat to medium-low.
Partially cover and simmer for:
- 15 minutes
Avoid letting the soup boil rapidly. Gentle cooking allows the flavors to develop gradually while keeping the broth balanced and preventing the spices from becoming too harsh.
Add the Chicken
For the main recipe, use:
- 3 cups cooked shredded chicken
- Approximately 425 grams
Add the cooked chicken after the initial simmer and stir gently.
Cook for:
- 5 minutes
so the chicken warms through and absorbs some of the soup’s flavors.
Using cooked chicken keeps this method quick because the chicken is already prepared.
If using raw chicken breasts instead, add:
- 2 boneless skinless chicken breasts
- Approximately 450 grams total
directly into the soup base.
Simmer gently for:
- 20 minutes
Check the thickest part of the chicken with an instant-read thermometer.
The chicken is ready when it reaches:
- 165°F (74°C)
Remove the chicken, shred it using:
- 2 forks
then return it to the soup.
The cooked-chicken and raw-chicken methods give you flexibility depending on what you have available while keeping the same soup base and flavor profile.
Make the Soup Creamy
Reduce the heat to low before adding the dairy ingredients.
Add:
- Softened cream cheese
in small pieces.
Stir continuously until the cream cheese is completely incorporated and the broth becomes smooth and creamy.
Next add:
- 1 cup freshly shredded sharp cheddar cheese
in:
- 3 additions
Stir after each addition until the cheese melts completely.
Keep the heat low and avoid letting the soup boil after adding the cream cheese and cheddar.
High heat can cause the dairy to separate and create a grainy texture instead of the smooth creamy consistency this soup is meant to have.
Taste the soup only after the cheese has melted, then adjust seasoning if needed.
Serve the Soup
Ladle the creamy chicken tortilla soup into bowls and add your preferred toppings.
Recommended toppings include:
- Crispy tortilla strips
- Diced avocado
- Shredded cheddar
- Sour cream
- Chopped cilantro
Finish with:
- Lime wedge
Serve immediately.
Keep tortilla strips separate until serving so they stay crisp and provide a crunchy contrast against the creamy soup.
Storage and Freezing
Leftovers make this creamy chicken tortilla soup a convenient make-ahead meal.
For storage, transfer the cooled soup to an airtight container and refrigerate for up to:
- 4 days
Keep tortilla strips and other toppings stored separately rather than adding them directly to the container.
This helps maintain their texture and prevents the toppings from becoming soft.
Freezing Instructions
To freeze the soup, allow it to cool completely before transferring it into freezer-safe containers.
Leave approximately:
- 1 inch
of space for expansion.
For the best texture, freeze the soup before adding:
- Cream cheese
- Cheddar cheese
Freezing before adding the dairy helps prevent texture changes during thawing and reheating.
The soup can be stored in the freezer for up to:
- 3 months
When ready to serve, thaw the soup overnight in the refrigerator.
Reheat gently over:
- Medium-low heat
Once the soup is hot but not boiling, add the softened cream cheese and cheddar.
Stir until the cheese melts completely and the soup becomes smooth and creamy again.
This method helps maintain the creamy texture and prevents the dairy from separating.
Toppings
The toppings are what make this creamy chicken tortilla soup more enjoyable by adding different flavors and textures to each bowl.
For a simple finish, serve the soup with:
- Crispy tortilla strips
- Shredded cheddar cheese
- Diced avocado
- Sour cream
The tortilla strips can be served on the side or added directly to the bowl just before eating.
Adding the tortilla strips at the end helps them stay crisp and creates a satisfying contrast against the creamy broth.
Sprinkle shredded cheddar over the hot soup so it melts slightly, then add avocado and sour cream for a fresh, creamy contrast.
Fresh cilantro and lime wedges also add brightness and help balance the richness of the soup.
Add More Vegetables
For extra vegetables, you can customize the soup while keeping the same creamy base.
Add:
- 100 grams diced bell pepper
with the onion and jalapeño.
Then add:
- 150 grams diced zucchini
with the tomatoes, corn, and beans.
These additions increase the vegetable content while keeping the soup balanced.
Stir gently while cooking so the vegetables blend into the soup while still maintaining some texture.
Customize the Toppings
The toppings can be adjusted based on your preference and what you have available.
Finish each bowl with your favorite combination of:
- Tortilla strips
- Avocado
- Cheddar cheese
- Sour cream
- Cilantro
- Lime wedge
This allows each person to customize their bowl while keeping the creamy chicken tortilla soup base unchanged.
Tips and Notes
Chicken Options
Rotisserie chicken or leftover chicken can be used instead of chicken breasts, making this soup faster to prepare.
If using uncooked chicken breasts, add:
- 2 boneless skinless chicken breasts
- Approximately 450 grams total
to the soup base.
Simmer gently for:
- 20 minutes
Then check the thickest part of the chicken.
It should reach:
- 165°F (74°C)
before shredding.
This gentle cooking method allows the chicken to become tender while giving the flavors time to blend without relying on a rapid boil.
You can also use:
- 1½ cups frozen or fresh corn
instead of canned corn.
Keep the Creamy Texture Smooth
For the smoothest soup texture, allow the dairy ingredients to soften before adding them.
Cream cheese should be softened so it blends into the broth more easily.
Keep the soup base on low heat and make sure it is not extremely hot when adding the dairy ingredients.
High heat can cause the cheese to separate, creating a grainy texture instead of the smooth creamy finish this soup is known for.
After adding cream cheese and cheddar, avoid boiling the soup.
Adjust the Heat Level
Optional garnishes include:
- Diced avocado
- Sour cream
- Jalapeños
- Shredded cheese
- Cilantro
For extra heat, add:
- 2 teaspoons Frank’s hot sauce
as listed in the recipe.
For a milder version, omit:
- Cayenne pepper
- Hot sauce
This makes it easy to adjust the spice level without changing the overall flavor balance of the soup.
Nutrition Facts
For the:
- 8-serving core recipe
each:
- 1½-cup serving
contains approximately:
- 360 calories
- 31 grams carbohydrates
- 27 grams protein
- 16 grams total fat
The calculation is based on the soup before optional toppings are added.
Toppings such as:
- Tortilla strips
- Avocado
- Sour cream
- Extra cheese
are not included in these values.
Each serving also provides approximately:
- 8 grams saturated fat
- 6 grams fiber
- 7 grams sugar
- 850 milligrams sodium
These nutrition values are estimates and can vary depending on the specific brands and ingredients used, including:
- Chicken broth
- Taco seasoning
- Enchilada sauce
- Chicken
- Cream cheese
- Cheddar cheese
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