Go Back

Creamy Chicken Tortilla Soup

Creamy chicken tortilla soup with a rich orange-cream broth, tender shredded chicken, and hearty black beans. Simmered until smooth with melted cream cheese, then finished with tortilla strips, avocado, lime, and sour cream swirls.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken soup base
  • 1.5 lb chicken breast Cooked and shredded
  • 1 can (15 oz) black beans Drained
  • 1 can (15 oz) corn Drained
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced tomatoes
  • 1 onion Diced
  • 4 cloves garlic Minced
  • 4 cup chicken broth
  • 8 oz cream cheese Cubed
  • 1 cup heavy cream
  • 1 packet (1 oz) taco seasoning
  • 1 tsp cumin
  • 0.25 salt To taste
  • 0.25 pepper To taste
Toppings
  • 0.5 sour cream For topping
  • 0.5 cup shredded cheddar For topping
  • 1 tortilla strips For topping
  • 0.25 cup cilantro For topping
  • 0.5 avocado For topping
  • 1 lime lime For topping

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Heat a large pot over medium heat and sauté the onion for 4 minutes, stirring until softened and translucent with a light sheen.
  2. Add the garlic and taco seasoning and cook for 2 minutes, stirring constantly until fragrant and evenly combined.
Build the soup
  1. Add the Rotel tomatoes, diced tomatoes, chicken broth, black beans, corn, and cumin, then bring the mixture to a boil so it bubbles actively.
  2. Reduce the heat and stir in the cream cheese until completely melted and the broth turns smooth and creamy.
Finish and serve
  1. Stir in the shredded chicken and heavy cream, then simmer for 10 minutes until heated through and thickened slightly.
  2. Season with salt and pepper to taste, then serve with sour cream, shredded cheddar, tortilla strips, cilantro, avocado, and lime.

Notes

Pro tip: Keep the heat at a gentle simmer after adding the cream cheese so it melts smoothly without breaking. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stove. Freezing: no, cream-based soups can separate after thawing. For a lighter option, use reduced-fat cream cheese and half-and-half instead of heavy cream.