Creamy Chicken Tortilla Soup – Cozy, Comforting, and Easy

Creamy Chicken Tortilla Soup is the kind of bowl that makes a chilly evening feel warmer the moment it lands on the table. It’s rich but not heavy, a little spicy, and full of tender chicken, sweet corn, and soft beans. The creamy base wraps everything together while crispy tortilla strips add a satisfying crunch on top.

It comes together with pantry staples and simple steps, and it’s flexible enough to fit your taste. Make it for a weeknight dinner or a casual get-together—either way, it won’t last long.

Creamy Chicken Tortilla Soup - Cozy, Comforting, and Easy

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Ingredients

  

• Olive oil or neutral oil – for sautéing
• Yellow onion – diced
• Garlic – minced
• Jalapeño – seeded and minced (optional for heat)
• Ground cumin
• Chili powder
• Smoked paprika (optional, but great depth)
• Salt and black pepper
• Chicken broth – low sodium preferred
• Fire-roasted diced tomatoes – canned
• Corn kernels – fresh, frozen, or canned (drained)
• Black beans – drained and rinsed
• Cooked shredded chicken – rotisserie works well
• Cream cheese – softened and cubed
• Heavy cream or half-and-half
• Lime juice – freshly squeezed
• Fresh cilantro – chopped
• Corn tortillas – for strips
• Oil for frying or baking tortilla strips
• Optional toppings: avocado, shredded cheese, sour cream, sliced radishes, hot sauce

Instructions

 

• Make the tortilla strips. Cut corn tortillas into thin strips. Fry in a small skillet with hot oil until golden and crisp, or bake at 375°F (190°C) with a light oil toss until crunchy. Drain on paper towels and salt lightly.
• Sauté the aromatics. In a large pot, heat 1–2 tablespoons of oil over medium heat. Add onion and a pinch of salt; cook until translucent, about 5 minutes. Stir in garlic and jalapeño, and cook 30–60 seconds until fragrant.
• Bloom the spices. Add cumin, chili powder, and smoked paprika. Cook 30 seconds, stirring, to wake up the flavors without burning.
• Add the base. Pour in chicken broth and the can of fire-roasted tomatoes with juices. Bring to a gentle simmer.
• Bulk it up. Stir in corn, black beans, and shredded chicken. Simmer 10 minutes so everything mingles.
• Go creamy the smart way. Lower the heat to medium-low. Add the cubed cream cheese a few pieces at a time, stirring until melted and smooth. Then pour in the cream or half-and-half. Do not boil; keep it just under a simmer.
• Brighten and finish. Stir in lime juice and chopped cilantro. Taste and adjust salt, pepper, and heat. If it’s too thick, splash in more broth. If too thin, simmer a few minutes more.
• Serve with crunch. Ladle into bowls and top with tortilla strips. Add avocado, extra cilantro, shredded cheese, or a dollop of sour cream if you like.

What Makes This Special

This soup marries the best parts of chicken tortilla soup and a creamy chowder. You get a balanced mix of smoky spice, bright lime, and a velvety texture.

The toppings are half the fun—crunchy tortillas, cool avocado, and fresh cilantro. It’s also a smart, one-pot meal. You can use rotisserie chicken or leftover chicken, and most of the flavor comes from everyday ingredients.

Plus, it reheats well, so tomorrow’s lunch is basically sorted.

What You’ll Need

• Olive oil or neutral oil – for sautéing
• Yellow onion – diced
• Garlic – minced
• Jalapeño – seeded and minced (optional for heat)
• Ground cumin
• Chili powder
• Smoked paprika (optional, but great depth)
• Salt and black pepper
• Chicken broth – low sodium preferred
• Fire-roasted diced tomatoes – canned
• Corn kernels – fresh, frozen, or canned (drained)
• Black beans – drained and rinsed
• Cooked shredded chicken – rotisserie works well
• Cream cheese – softened and cubed
• Heavy cream or half-and-half
• Lime juice – freshly squeezed
• Fresh cilantro – chopped
• Corn tortillas – for strips
• Oil for frying or baking tortilla strips
• Optional toppings: avocado, shredded cheese, sour cream, sliced radishes, hot sauce

How to Make It

1. Make the tortilla strips. Cut corn tortillas into thin strips. Fry in a small skillet with hot oil until golden and crisp, or bake at 375°F (190°C) with a light oil toss until crunchy. Drain on paper towels and salt lightly.
2. Sauté the aromatics. In a large pot, heat 1–2 tablespoons of oil over medium heat.

   Add onion and a pinch of salt; cook until translucent, about 5 minutes. Stir in garlic and jalapeño, and cook 30–60 seconds until fragrant.

3. Bloom the spices. Add cumin, chili powder, and smoked paprika. Cook 30 seconds, stirring, to wake up the flavors without burning.
4. Add the base. Pour in chicken broth and the can of fire-roasted tomatoes with juices.

   Bring to a gentle simmer.

5. Bulk it up. Stir in corn, black beans, and shredded chicken. Simmer 10 minutes so everything mingles.
6. Go creamy the smart way. Lower the heat to medium-low. Add the cubed cream cheese a few pieces at a time, stirring until melted and smooth.

   Then pour in the cream or half-and-half. Do not boil; keep it just under a simmer.

7. Brighten and finish. Stir in lime juice and chopped cilantro. Taste and adjust salt, pepper, and heat.

   If it’s too thick, splash in more broth. If too thin, simmer a few minutes more.

8. Serve with crunch. Ladle into bowls and top with tortilla strips. Add avocado, extra cilantro, shredded cheese, or a dollop of sour cream if you like.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 4 days.

The flavors deepen overnight, which is a bonus. To reheat, warm gently on the stove over low heat, adding a bit of broth if it thickens. Avoid a rolling boil, or the dairy can separate.

Tortilla strips soften in the soup, so keep them in a separate container. Add them right before serving for the best crunch. For longer storage, freeze the soup without the dairy, then add cream cheese and cream after thawing and reheating.

Why This is Good for You

This soup delivers a solid mix of protein, fiber, and healthy fats.

Chicken provides lean protein that keeps you full. Beans and corn bring fiber and complex carbs, which support steady energy. The lime, tomatoes, and cilantro add vitamin C and antioxidants.

If you go easy on the heavy cream and use reduced-fat cream cheese, you’ll still get that silky texture with fewer calories. Avocado on top adds monounsaturated fats that make meals more satisfying. It’s a comfort dish with some smart choices built in.

Pitfalls to Watch Out For

• Boiling after adding dairy. High heat can make the cream split.

  Keep it to a gentle simmer or lower.

• Adding cold cream cheese. Cold blocks resist melting and leave little specks. Soften and cube it first.
• Underseasoning. The dairy softens flavors. Taste at the end and add salt, lime, or spice to balance.
• Soggy tortilla strips. Store them separately and add at the table.
• Overcrowded spice blend. Stick to cumin, chili powder, and a touch of smoked paprika.

  Too many spices can muddy the flavor.

Alternatives

• Lighten it up: Use half-and-half or even evaporated milk instead of cream. You can also skip cream cheese and blend a cup of the soup (beans and all) to thicken naturally.
• Make it dairy-free: Swap in full-fat coconut milk or a barista-style oat milk. Use dairy-free cream cheese or simply blend part of the soup for body.
• Heat levels: Replace jalapeño with canned diced green chiles for mild.

  For spicier, add chipotle in adobo or a pinch of cayenne.

• Protein swaps: Use leftover turkey, shredded rotisserie chicken, or cooked shredded jackfruit for a plant-based twist.
• Veggie boost: Add diced bell peppers or zucchini with the onions, or toss in a handful of spinach at the end.
• Gluten-free: This soup is naturally gluten-free if you use corn tortillas and check your broth.

Can I make this in a slow cooker?

Yes. Add everything except the cream cheese, cream, lime, and cilantro to the slow cooker and cook on Low for 4–6 hours. Stir in softened cream cheese and cream during the last 20–30 minutes, then finish with lime and cilantro.

How do I thicken the soup without cream cheese?

Blend 1–2 cups of the soup and stir it back in, or whisk in a slurry of 1 tablespoon cornstarch with 2 tablespoons cold water and simmer briefly.

Evaporated milk also adds body without feeling heavy.

What kind of chicken works best?

Shredded rotisserie chicken is fast and flavorful. Leftover cooked chicken breast or thighs also work. If starting from raw, simmer boneless thighs in the broth for 12–15 minutes, then shred and return to the pot.

Can I use tortilla chips instead of making strips?

Absolutely.

Use thick, sturdy chips so they don’t melt instantly. Add them just before serving to keep the crunch.

How spicy is it?

That’s up to you. With jalapeño and standard chili powder, it’s usually medium-mild.

Remove the jalapeño seeds for less heat, or add chipotle or hot sauce to turn it up.

Does it freeze well?

It freezes best without the dairy. Make the base, freeze up to 3 months, then thaw, reheat, and stir in cream cheese and cream before serving. Add lime and cilantro at the end.

Wrapping Up

Creamy Chicken Tortilla Soup brings comfort, color, and crunch to the table with minimal fuss.

It’s flexible, pantry-friendly, and easy to tweak for your crowd. Keep it gentle on the heat when you add the dairy, finish with fresh lime, and don’t skip the toppings. With a pot of this on the stove, dinner feels taken care of in the best way.