Can I use pre-cooked shredded chicken?

Absolutely — it works beautifully and saves time. Rotisserie chicken is a busy home cook’s best friend.

Can I make this creamy chicken tortilla soup ahead of time?

Yes! The flavors deepen even more overnight. Just reheat gently so the dairy stays smooth.

How do I store leftovers?

Keep leftover soup in an airtight container in the fridge for up to 3–4 days. Add tortilla strips right before serving so they stay crisp.

Can I freeze this soup?

You can, but dairy-based soups may separate slightly when reheated. A quick whisk usually brings it back together.

What toppings go best with creamy chicken tortilla soup?

Tortilla strips (of course!), avocado, cilantro, lime, sour cream, or extra cheese — choose your favorites.

Creamy Chicken Tortilla Soup: 10 Heartwarming Tips

Description

This Creamy Chicken Tortilla Soup is a cozy, flavor-packed one-pot meal loaded with tender shredded chicken, corn, black beans, tomatoes, warm spices, and a rich, silky broth. It’s quick, comforting, and perfect for busy weeknights.

Ingredients

Scale

2 tablespoons butter
1 small yellow onion, diced
1 jalapeño pepper, diced
3 cloves garlic, diced
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)
1 ½ cups shredded cheddar cheese
1/3 cup softened cream cheese

For Topping
Corn or flour tortillas, cut into strip

Cook Mode Prevent your screen from going dark

Instructions

Melt the butter in a large pot over medium heat. Add the diced onion and jalapeño and sauté for 5–6 minutes. Add the garlic and cook for 1 more minute.
Stir in the tomato paste, corn, Rotel, black beans, chicken broth, taco seasoning, cumin, cayenne, and hot sauce.
Add the chicken breasts and bring the soup to a gentle simmer. Partially cover and cook for 20–25 minutes until the chicken is cooked through.
Remove the chicken, shred with two forks, and return it to the pot.
Reduce heat to low. Gradually stir in the shredded cheddar and softened cream cheese until the soup becomes smooth and creamy.
Taste and adjust seasonings. Add tortilla strips and serve warm.

Notes

Avoid boiling the soup rapidly; gentle simmering keeps the chicken tender.
Softened cream cheese melts more smoothly than cold cream cheese.
Adjust heat by adding more hot sauce or omitting the jalapeño for milder flavor.
Rotisserie chicken works well as a shortcut.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American / Tex-Mex

Nutrition

Serving Size: 1 bowl
Calories: Approx. 390 kcal
Sugar: 5 g
Sodium: 980 mg
Fat: 20 g
Saturated Fat: 10 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 6 g
Protein: 27 g
Cholesterol: 75 mg