This creamy chicken tortilla soup is the cozy, comforting meal you want on a chilly night. It’s rich, flavorful, and has just the right amount of spice. The best part? You throw it all in one pot and it comes together fast. This soup is always a hit when I make it, especially because the creamy texture and crispy tortilla strips on top just make it feel extra special.
Why I Love This Recipe
I made this soup the first time after a long day when I needed something quick but comforting. It’s been on rotation ever since. It’s one of those recipes that feels like a warm hug.
- Super creamy without being heavy
- Great for using leftover rotisserie chicken
- Comes together in under 40 minutes
- Perfectly spiced but not too spicy
- Tastes even better the next day
What You’ll Need
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 1 (10 oz) can Rotel (diced tomatoes with green chiles)
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 2 cups cooked shredded chicken (rotisserie works great)
- 4 oz cream cheese, softened and cubed
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- Juice of 1 lime
- Fresh cilantro, for topping
- Sour cream, for topping
- Crispy tortilla strips, for topping
Pro Tips
- Cube the cream cheese before adding so it melts evenly into the soup
- Use freshly shredded cheese—it melts better than pre-shredded
- Don’t skip the lime juice at the end; it brightens the whole dish
- Crisp up your own tortilla strips for a better crunch than store-bought
- Rotisserie chicken keeps this quick and easy, but any cooked chicken works
Tools You’ll Need
- Large soup pot
- Cutting board and knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Can opener
- Ladle
- Small bowls for toppings
Substitutions and Variations
- Swap black beans for pinto beans
- Use turkey instead of chicken
- Sub Greek yogurt for sour cream on top
- Add diced jalapeño with the onion for extra heat
- Leave out the cream and cheese for a dairy-free version (it’ll still be good, just less creamy)
Make Ahead Tips
- You can chop your onion and garlic and store in the fridge 2 days ahead
- Shred your chicken and keep it ready in the fridge
- Make the full soup a day ahead—just reheat and add toppings before serving
Cooking Instructions
Step 1: Sauté the aromatics
Heat 1 tablespoon olive oil in a large soup pot over medium heat. Add 1 diced onion and cook for 4–5 minutes until soft. Stir in 3 minced garlic cloves and cook 1 more minute.
Step 2: Add the spices
Sprinkle in 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir and cook for 30 seconds to wake up the spices.
Step 3: Add broth and tomatoes
Pour in 4 cups chicken broth and 1 (10 oz) can Rotel. Stir to combine. Bring to a simmer.
Step 4: Add beans, corn, and chicken
Stir in 1 (15 oz) can black beans (drained and rinsed), 1 cup frozen corn, and 2 cups shredded cooked chicken. Let simmer 10 minutes.
Step 5: Stir in the cream cheese and cheddar
Lower the heat to medium-low. Add 4 oz cubed cream cheese and stir until melted. Then stir in 1 cup shredded cheddar cheese until smooth.
Step 6: Finish with cream and lime
Pour in 1/2 cup heavy cream and squeeze in the juice of 1 lime. Stir and taste. Adjust seasoning if needed.
Step 7: Serve and top it off
Ladle soup into bowls and top with sour cream, crispy tortilla strips, and fresh cilantro.
Leftovers and Storage
- Store leftovers in the fridge in an airtight container for up to 4 days
- Reheat gently on the stove or microwave, adding a splash of broth if it thickens too much
- Tortilla strips should be stored separately to stay crisp
Makes
Serves: 4–6
Cook Time: 35 minutes
Macros (Per Serving – Based on 6 Servings)
- Calories: 430
- Protein: 30g
- Carbs: 22g
- Fat: 25g
- Fiber: 4g
- Sugar: 3g
Why This Recipe Works (Quick Science)
The cream cheese and cheddar melt into the soup to make it thick and creamy without needing flour or a roux. Spices like cumin and chili powder bloom when added to hot oil, releasing deeper flavor. The acidity from the lime at the end balances the richness.
Common Mistakes
- Adding cream cheese too fast—cube it and let it melt slowly so it doesn’t clump
- Using cold cream cheese or cheddar—bring them to room temp for smoother blending
- Not rinsing canned beans—they can taste metallic if added straight from the can
- Skipping the simmer—gives time for the flavors to meld properly
What to Serve With
- Warm cornbread
- A light side salad with lime vinaigrette
- Quesadillas for dipping
- Chips and guacamole
- Sliced avocado on the side
FAQ
Can I freeze this soup?
Yes! Let it cool completely, then freeze in airtight containers for up to 2 months. Reheat gently and stir well.
Is this soup spicy?
Not really. The Rotel gives it a kick, but it’s mild. Use mild Rotel if you’re worried.
Can I use raw chicken?
Yes—dice it and add with the broth. Simmer 20 minutes until cooked, then shred.
Can I make it in a slow cooker?
Yes! Add everything except dairy to the slow cooker and cook on low 4–6 hours. Stir in cream cheese, cheddar, and cream at the end.
