Warm, cheesy, and a little smoky — this chicken tortilla soup is the kind of bowl that becomes an instant weeknight favorite. It combines shredded cooked chicken, black beans, corn, tomatoes with green chiles, and two kinds of cheese for a rich, comforting finish. If you want an even more hands-off version for busy nights, try this crockpot chicken tortilla soup for a set-it-and-forget-it alternative.
Why you’ll love this dish
This soup hits familiar, craveable notes: savory shredded chicken, a touch of creaminess from cream cheese and cheddar, and bright, spicy moments from the tomatoes with green chiles. It’s quick enough for weeknights, forgiving for beginners, and built to feed a family or provide easy leftovers.
“A one-pot crowd-pleaser — creamy without being heavy, and the tortilla strips give it the perfect crunch.”
Reasons to make it now: it’s budget-friendly (canned beans and corn stretch the protein), kid-friendly (mild spices), and easily customizable for more heat or extra veggies.
How this recipe comes together
This is a straightforward, layered-cooking soup:
- Sauté aromatics (onion and garlic) to build flavor.
- Add cooked chicken, beans, corn, tomatoes, broth and spices to simmer so the flavors marry.
- Finish with cubed cream cheese for body and shredded cheddar for richness.
Expect active time of about 15–20 minutes and a simmer of 20–30 minutes. The gentle melting of the cream cheese at the end is what gives the soup its silky texture.
What you’ll need
- 2 cups cooked chicken, shredded or chopped (rotisserie chicken works great)
- 1 cup cheddar cheese, shredded
- 8 oz cream cheese, softened and cubed
- 4 cups chicken broth (low-sodium preferred)
- 1 can black beans (15 oz), rinsed and drained
- 1 can corn (15 oz), drained
- 1 can diced tomatoes with green chilies (10–14 oz)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper to taste
- Tortilla strips, for serving
- Fresh cilantro, chopped, for garnish
Substitutions/notes: use low-fat cream cheese for a lighter finish (texture will be slightly less rich). Swap chicken broth for vegetable broth to make it meatless if you also leave out the chicken and add extra beans or sweet potato.
Step-by-step instructions
- Heat a large pot over medium heat and add 1–2 tablespoons of oil. Sauté the diced onion until translucent, about 4–5 minutes.
- Add the minced garlic and cook 30–45 seconds until fragrant — don’t let it brown.
- Add the shredded chicken, rinsed black beans, drained corn, diced tomatoes with green chilies, chicken broth, ground cumin, chili powder, and a pinch of salt and black pepper. Stir to combine.
- Bring the pot to a boil, then reduce heat and simmer gently for 20–30 minutes to blend the flavors.
- Lower the heat and add the cubed cream cheese in pieces, stirring constantly until fully melted and smooth.
- Stir in the shredded cheddar until it’s completely melted and incorporated. Taste and adjust seasoning with salt and pepper.
- Serve hot in bowls topped with tortilla strips and a sprinkle of chopped cilantro.
Quick timing tip: if your cooked chicken is cold from the fridge, add it with the broth so it warms through during the simmer.
Best ways to enjoy it
Serve this soup with crispy tortilla strips or broken tortilla chips for crunch. Fresh lime wedges, sliced avocado, or a dollop of sour cream add brightness and cooling contrast. For a heartier meal, offer warm corn tortillas or a simple grilled cheese on the side. A crisp green salad or Mexican street corn (elote) are excellent companions for a weekend dinner.
Storage and reheating tips
Refrigeration: Cool the soup to room temperature (no more than two hours out) and store in airtight containers for 3–4 days.
Freezing: This soup freezes well for up to 3 months. Leave out the tortilla strips and cilantro before freezing. Use freezer-safe containers leaving some headspace.
Thaw and reheat: Thaw overnight in the refrigerator, then reheat gently on the stovetop over medium-low, whisking to reincorporate any separated dairy. If reheating from frozen, simmer gently longer and stir frequently.
Microwave: Reheat single servings in a microwave-safe bowl, uncovered, stirring every 60–90 seconds for even heating. Always bring to a simmer to ensure safe reheating.
Safety note: because this recipe contains dairy, reheat only once and avoid repeatedly cooling and reheating the same portion.
Pro chef tips
- Soften the cream cheese to room temperature or cut into small cubes so it melts quickly and evenly.
- Use a good-quality shredded cheddar (not pre-shredded with anti-caking agents) for smoother melting.
- Don’t boil vigorously after adding the cheeses — high heat can cause the dairy to separate.
- If your soup looks a bit thick after cooling, whisk in a splash of chicken broth or water when reheating.
- For quicker prep, use shredded rotisserie chicken and drained canned beans to shave off time without losing flavor.
Creative twists
- Spicy kick: add a diced jalapeño with the onions or finish bowls with hot sauce.
- Vegetarian: omit chicken and use vegetable broth plus an extra can of beans or diced roasted sweet potato.
- Dairy-free: swap cream cheese for a plant-based cream cheese and use dairy-free shredded cheese.
- Pasta twist: swap the tortillas for small pasta shapes and reduce the broth slightly — you can even take inspiration from a lighter pasta soup like chicken tortellini soup for an Italian-Mexican crossover.
- Smoky depth: use fire-roasted tomatoes or a splash of chipotle in adobo for a deeper smoky profile.
Common questions
Q: How long does this take from start to finish?
A: Active stovetop time is about 15–20 minutes; simmer for 20–30 minutes, so plan for roughly 40–50 minutes total including prep.
Q: Can I use raw chicken instead of cooked?
A: Yes. If using raw chicken breasts, dice or leave whole and simmer in the broth for 20–25 minutes until internal temperature reaches 165°F (74°C), then shred and return to the pot. Adjust simmer time so the flavors still have time to marry.
Q: Will the soup separate when reheated because of the cream cheese?
A: It can slightly separate if overheated. Reheat gently over low heat and whisk to recombine. Adding a small splash of broth while reheating helps smooth the texture.
Q: Any good garnish ideas for picky eaters?
A: Keep it simple: shredded cheddar, tortilla strips, and cilantro on the side let everyone customize. Lime wedges are also a universally appealing topper.
Q: Can I make this ahead for a party?
A: Yes — make the soup a day ahead and reheat gently before serving. Keep tortillas and crisp garnishes separate until serving to maintain texture.
Creamy Chicken Tortilla Soup
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Non-Vegetarian
Description
A warm and cheesy chicken tortilla soup that combines shredded chicken, black beans, corn, and two kinds of cheese for a rich, comforting finish.
Ingredients
- 2 cups cooked chicken, shredded or chopped
- 1 cup cheddar cheese, shredded
- 8 oz cream cheese, softened and cubed
- 4 cups chicken broth (low-sodium preferred)
- 1 can black beans (15 oz), rinsed and drained
- 1 can corn (15 oz), drained
- 1 can diced tomatoes with green chilies (10–14 oz)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper to taste
- Tortilla strips, for serving
- Fresh cilantro, chopped, for garnish
Instructions
- Heat a large pot over medium heat and add 1–2 tablespoons of oil. Sauté the diced onion until translucent, about 4–5 minutes.
- Add the minced garlic and cook 30–45 seconds until fragrant.
- Add the shredded chicken, black beans, corn, diced tomatoes, chicken broth, ground cumin, chili powder, and a pinch of salt and black pepper. Stir to combine.
- Bring the pot to a boil, then reduce heat and simmer gently for 20–30 minutes.
- Lower the heat and add the cubed cream cheese, stirring until fully melted and smooth.
- Stir in the shredded cheddar until completely melted. Taste and adjust seasoning.
- Serve hot, topped with tortilla strips and cilantro.
Notes
For a lighter finish, use low-fat cream cheese. This soup freezes well for up to 3 months; leave out the tortilla strips and cilantro before freezing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican