Creamy Chicken Tortilla Soup

This Creamy Chicken Tortilla Soup is a cozy, cheesy bowl that comes together in about 30 minutes with shredded cooked chicken, black beans, corn, tomatoes and a smooth cream cheese broth. Every bowl gets a handful of melted cheese and crunchy tortilla strips on top. It is the creamy cousin of our brothy poblano chicken tortilla soup, and it makes about 6 generous servings.

Why You’ll Love This Creamy Chicken Tortilla Soup

• Fast: about 10 minutes of prep and 20 minutes on the stove.
• One pot: everything simmers together, so cleanup is easy.
• Silky and rich: cream cheese melts right into the broth for a velvety texture.
• Great use of leftovers: rotisserie or leftover chicken works perfectly.
• Fun toppings: everyone can finish their own bowl the way they like it.

Ingredients for Creamy Chicken Tortilla Soup

For the soup

• 4 cups chicken broth
• 3 cups shredded cooked chicken
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (frozen, canned and drained, or fresh)
• 1 can (14.5 oz) diced tomatoes, with their juices
• 1 packet taco seasoning, or 3 tablespoons homemade taco seasoning blend (below)
• 8 oz cream cheese, softened and cubed

For topping

• 1 cup shredded Mexican-blend cheese
• 1 cup tortilla strips

Homemade taco seasoning blend (optional)

• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1 teaspoon salt and 1/2 teaspoon black pepper

Ingredient Notes

• Chicken: any cooked chicken works, including rotisserie, poached breasts or leftover thighs.
• Cream cheese: full-fat melts the smoothest. Let it soften and cut it into cubes so it dissolves quickly.
• Black beans: rinsing removes the starchy canning liquid and keeps the broth bright.
• Seasoning: the homemade blend lets you control the salt and heat. Add a pinch of cayenne if you like it spicy.
• Tortilla strips: use store-bought strips or bake thin strips of corn tortillas brushed with oil at 400 F for 8 to 10 minutes.

How to Make Creamy Chicken Tortilla Soup

1. Heat the broth. Pour the chicken broth into a large pot and set it over medium heat.
2. Add the soup ingredients. Stir in the shredded chicken, black beans, corn, diced tomatoes with their juices and the taco seasoning.
3. Simmer. Bring the soup to a gentle simmer and cook for 10 to 15 minutes, stirring now and then, so the flavors blend.
4. Melt in the cream cheese. Lower the heat a little, add the cubed cream cheese and stir until it melts completely and the broth turns smooth and creamy.
5. Simmer again. Let the soup simmer for 5 more minutes. Taste and add salt, pepper or more seasoning if needed.
6. Serve. Ladle into bowls and top each one with shredded cheese and a handful of tortilla strips.

Tips for the Best Creamy Chicken Tortilla Soup

• Keep it gentle: once the cream cheese goes in, avoid a hard boil so the broth stays silky.
• Whisk out lumps: if a few bits of cream cheese remain, a quick whisk smooths them out.
• Add strips last: top the bowls right before serving so the tortilla strips stay crunchy.
• Thicker soup: mash a few of the beans against the side of the pot, or simmer a few minutes longer.
• Thinner soup: stir in an extra splash of broth.

Serving Ideas

Finish bowls with sliced avocado, chopped cilantro, a squeeze of lime, sliced green onions or a spoonful of sour cream. Serve with warm cornbread, quesadillas or a crisp green salad. For more cozy soup nights, try this marry me chicken soup or a hearty slow cooker cowboy soup.

Variations

• Spicy: add a diced jalapeno or a can of diced green chiles with the tomatoes.
• Slow cooker: add everything except the cream cheese and toppings, cook on low for 4 hours, then stir in the cream cheese and cook 20 minutes more.
• Extra veggies: stir in diced bell pepper or zucchini with the beans.
• Different beans: pinto beans work well in place of black beans.

Storage

Let the soup cool, then refrigerate it in an airtight container within 2 hours of cooking. It keeps for 3 to 4 days in the fridge. Store toppings separately so the tortilla strips stay crisp. Reheat gently on the stove over medium-low heat, stirring often and adding a splash of broth if it has thickened, until it is hot all the way through (165 F). The University of Illinois Extension temperature guide and the FDA food storage tips are helpful references. Cream-based soups can separate and turn watery after freezing, so this one is best enjoyed fresh or refrigerated.

FAQ

Can I use raw chicken?

Yes. Simmer 1 1/2 pounds of boneless chicken in the broth until cooked through, about 15 to 20 minutes, then shred it and continue with the recipe.

Can I use light cream cheese?

You can, but the soup will be a little thinner and less rich. Melt it slowly over low heat.

Is this soup very spicy?

No. Taco seasoning gives mild, warm flavor. Add jalapeno, green chiles or cayenne for more heat.

How is this different from regular tortilla soup?

Classic tortilla soup has a thinner, brothy base. This version melts in cream cheese for a thick, creamy, cheesy broth.

What else goes well with it?

Chips and salsa, a simple salad or another comforting bowl like this chicken pot pie soup for a soup sampler night.