Creamy Chicken Tortilla Soup

why make this recipe

This soup is warm, creamy, and full of flavor. It cooks fast and uses simple ingredients. It is great for weeknights, cold days, or when you want a filling one-pot meal.

introduction

Creamy Chicken Tortilla Soup mixes chicken, beans, corn, and cheese into a rich soup with a mild kick. It is easy to make and children and adults both like it. If you enjoy other simple chicken soups, you can also try an easy chicken noodle soup recipe for another quick meal idea.

how to make Creamy Chicken Tortilla Soup

1. Cook onion and garlic in a large pot until soft.
2. Add shredded chicken, beans, corn, tomatoes, and spices. Stir well.
3. Pour in chicken broth, bring to a simmer, and cook 15 minutes.
4. Stir in cream cheese and cheddar until melted and smooth.
5. Taste and add salt and pepper if needed.
6. Serve hot with tortilla strips and cilantro.

Ingredients :

• 2 cups cooked chicken (shredded)
• 1 cup cheddar cheese (shredded)
• 8 oz cream cheese
• 4 cups chicken broth
• 1 can black beans (drained and rinsed)
• 1 can corn (drained)
• 1 can diced tomatoes with green chilies
• 1 onion (chopped)
• 2 cloves garlic (minced)
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Tortilla strips for serving
• Fresh cilantro for garnish

Directions :

1. In a large pot, sauté the onion and garlic until translucent.
2. Add the shredded chicken, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper to the pot.
3. Pour in the chicken broth and stir to combine.
4. Bring to a simmer and let cook for about 15 minutes.
5. Stir in the cream cheese and cheddar cheese until melted and well combined.
6. Serve hot, garnished with tortilla strips and cilantro.

how to serve Creamy Chicken Tortilla Soup

Serve in bowls with crunchy tortilla strips on top. Add extra shredded cheddar, chopped avocado, a squeeze of lime, or more cilantro. Offer warm corn or flour tortillas on the side.

how to store Creamy Chicken Tortilla Soup

• Refrigerator: Cool to room temperature, cover, and store in an airtight container for 3–4 days.
• Freezer: Cool fully, place in freezer-safe containers, and freeze up to 3 months. Thaw in the fridge before reheating.
• Reheat on the stove over low heat, stirring often. Add a little broth or water if too thick.

tips to make Creamy Chicken Tortilla Soup

• Use rotisserie chicken to save time.
• Soften the cream cheese first or cut it into chunks so it melts faster.
• Don’t boil after adding cheese; heat gently to keep it smooth.
• Taste and adjust salt, cumin, or chili powder at the end.
• For extra crunch, bake tortilla strips with a little oil and salt.

variation (if any)

• Spicier: Add chopped jalapeño or a dash of cayenne pepper.
• Vegetarian: Skip chicken, use vegetable broth, and add extra beans or diced potatoes.
• Creamier: Stir in a splash of heavy cream or sour cream at the end.
• Low dairy: Use a dairy-free cream cheese and omit cheddar.

FAQs

Q: Can I use raw chicken?
A: Yes. If you use raw chicken, cook it in the pot first, then shred it and continue with the recipe. Make sure it reaches 165°F.

Q: Can I make this in a slow cooker?
A: Yes. Add all ingredients except cheeses to the slow cooker and cook on low 4–6 hours. Stir in cheeses at the end until melted.

Q: How can I make it less salty?
A: Use low-sodium broth and taste before adding salt. Add salt at the end to control the level.

Q: Can I freeze the soup after adding the cheese?
A: You can, but the texture may change slightly. It still tastes good after thawing and reheating.

Q: What can I use instead of tortilla strips?
A: Use crushed tortilla chips, baked tortilla pieces, or serve with crackers.

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