Creamy Chicken Tortilla Soup – Cozy, Flavorful, and Weeknight-Friendly

Creamy chicken tortilla soup is one of those bowls that feels like a warm hug. It’s rich, a little smoky, and loaded with tender chicken, soft veggies, and a silky broth. The crunchy tortilla strips on top seal the deal.

You get comfort, texture, and bold flavor in every spoonful. It also comes together with pantry staples, so it’s perfect for busy nights or when you want something satisfying without fuss.

Creamy Chicken Tortilla Soup – Cozy, Flavorful, and Weeknight-Friendly

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Ingredients

  

• Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs
• Oil: 2 tablespoons olive oil or neutral cooking oil
• Onion: 1 medium yellow onion, diced
• Garlic: 3–4 cloves, minced
• Bell pepper: 1 red or yellow, diced (optional but great for sweetness)
• Jalapeño: 1, seeded and minced (adjust to taste)
• Spices: 2 teaspoons ground cumin, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano
• Salt and pepper: to taste
• Chicken broth: 4 cups low-sodium
• Fire-roasted diced tomatoes: 1 can (14.5 ounces)
• Diced green chiles: 1 small can (4 ounces)
• Black beans: 1 can (15 ounces), drained and rinsed
• Corn: 1 cup frozen or canned (drained)
• Corn tortillas: 4–6 small, cut into strips (some for thickening, some for topping)
• Cream cheese: 4 ounces, softened
• Half-and-half or heavy cream: 1 cup
• Lime: 1–2, for juice and wedges
• Fresh cilantro: a small handful, chopped
• Shredded cheese: Monterey Jack or cheddar, for topping
• Avocado: sliced, for serving (optional)
• Sour cream: for serving (optional)

Instructions

 

• Prep the tortillas and toppings. Cut 4–6 corn tortillas into thin strips. Set aside half to simmer in the soup and half for crispy topping. Prep garnishes like cilantro, avocado, shredded cheese, and lime wedges.
• Crisp some tortilla strips. In a skillet, heat a little oil over medium and fry half of the tortilla strips until golden and crisp, 2–3 minutes. Drain on paper towels and sprinkle with salt. These will add crunch at the end.
• Sauté the aromatics. In a large pot or Dutch oven, heat 2 tablespoons oil over medium. Add diced onion, bell pepper, and jalapeño. Cook until softened, about 5 minutes. Stir in garlic and cook 30 seconds, just until fragrant.
• Bloom the spices. Add cumin, chili powder, smoked paprika, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir for 30–60 seconds to let the spices toast. This deepens the flavor.
• Build the base. Pour in the chicken broth, fire-roasted tomatoes, green chiles, black beans, corn, and the remaining uncooked tortilla strips. Stir well.
• Add the chicken. Nestle the chicken breasts or thighs into the pot. Bring to a gentle simmer, cover, and cook 12–18 minutes, depending on thickness, until the chicken is cooked through.
• Shred the chicken. Transfer chicken to a plate and shred with two forks. Meanwhile, keep the soup at a light simmer so the tortilla strips soften and help thicken the broth.
• Make it creamy. Reduce heat to low. Whisk in the softened cream cheese until fully melted and smooth. Stir in the half-and-half. Return the shredded chicken to the pot and warm through. If the soup is too thick, add a splash of broth. If too thin, simmer a few more minutes.
• Brighten and balance. Squeeze in the juice of 1 lime and taste. Adjust salt, pepper, and lime to your preference. A pinch of sugar can balance acidity if needed.
• Serve. Ladle into bowls and top with crispy tortilla strips, shredded cheese, cilantro, avocado slices, and a dollop of sour cream. Add extra lime wedges on the side.

Why This Recipe Works

This version hits that sweet spot between hearty and bright. The base is a blend of sautéed onions, garlic, and spices, which adds depth fast.

We use fire-roasted tomatoes and green chiles for a gentle kick and a hint of smokiness. The “creamy” factor comes from a combination of cream cheese and half-and-half, which makes the soup velvety without being heavy. Corn tortillas simmered in the broth help thicken it naturally, and finishing with lime lifts everything at the end.

Shopping List

• Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs
• Oil: 2 tablespoons olive oil or neutral cooking oil
• Onion: 1 medium yellow onion, diced
• Garlic: 3–4 cloves, minced
• Bell pepper: 1 red or yellow, diced (optional but great for sweetness)
• Jalapeño: 1, seeded and minced (adjust to taste)
• Spices: 2 teaspoons ground cumin, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano
• Salt and pepper: to taste
• Chicken broth: 4 cups low-sodium
• Fire-roasted diced tomatoes: 1 can (14.5 ounces)
• Diced green chiles: 1 small can (4 ounces)
• Black beans: 1 can (15 ounces), drained and rinsed
• Corn: 1 cup frozen or canned (drained)
• Corn tortillas: 4–6 small, cut into strips (some for thickening, some for topping)
• Cream cheese: 4 ounces, softened
• Half-and-half or heavy cream: 1 cup
• Lime: 1–2, for juice and wedges
• Fresh cilantro: a small handful, chopped
• Shredded cheese: Monterey Jack or cheddar, for topping
• Avocado: sliced, for serving (optional)
• Sour cream: for serving (optional)

Step-by-Step Instructions

1. Prep the tortillas and toppings.

   Cut 4–6 corn tortillas into thin strips. Set aside half to simmer in the soup and half for crispy topping. Prep garnishes like cilantro, avocado, shredded cheese, and lime wedges.

2. Crisp some tortilla strips.

   In a skillet, heat a little oil over medium and fry half of the tortilla strips until golden and crisp, 2–3 minutes. Drain on paper towels and sprinkle with salt. These will add crunch at the end.

3. Sauté the aromatics.

   In a large pot or Dutch oven, heat 2 tablespoons oil over medium. Add diced onion, bell pepper, and jalapeño. Cook until softened, about 5 minutes.

   Stir in garlic and cook 30 seconds, just until fragrant.

4. Bloom the spices. Add cumin, chili powder, smoked paprika, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir for 30–60 seconds to let the spices toast.

   This deepens the flavor.

5. Build the base. Pour in the chicken broth, fire-roasted tomatoes, green chiles, black beans, corn, and the remaining uncooked tortilla strips. Stir well.
6. Add the chicken.

   Nestle the chicken breasts or thighs into the pot. Bring to a gentle simmer, cover, and cook 12–18 minutes, depending on thickness, until the chicken is cooked through.

7. Shred the chicken. Transfer chicken to a plate and shred with two forks.

   Meanwhile, keep the soup at a light simmer so the tortilla strips soften and help thicken the broth.

8. Make it creamy. Reduce heat to low. Whisk in the softened cream cheese until fully melted and smooth.

   Stir in the half-and-half. Return the shredded chicken to the pot and warm through. If the soup is too thick, add a splash of broth.

   If too thin, simmer a few more minutes.

9. Brighten and balance. Squeeze in the juice of 1 lime and taste. Adjust salt, pepper, and lime to your preference.

   A pinch of sugar can balance acidity if needed.

10. Serve. Ladle into bowls and top with crispy tortilla strips, shredded cheese, cilantro, avocado slices, and a dollop of sour cream. Add extra lime wedges on the side.

How to Store

Cool the soup to room temperature, then store it in airtight containers.

It stays fresh in the fridge for up to 4 days. For longer storage, freeze without the toppings for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove over low heat, adding a splash of broth or water if it thickens.

If freezing, consider adding the dairy after reheating for the smoothest texture.

Health Benefits

• Lean protein: Chicken provides high-quality protein to keep you satisfied and support muscle repair.
• Fiber and micronutrients: Black beans, tomatoes, and corn add fiber, potassium, folate, and antioxidants.
• Balanced comfort: Using half-and-half and cream cheese adds richness, but the soup is still balanced by broth, vegetables, and lean meat.
• Customizable heat: Jalapeño and green chiles offer capsaicin, which may support metabolism. Adjust heat to your comfort level.
• Gluten-free friendly: Corn tortillas thicken the soup naturally, making it an easy gluten-free option when you use certified gluten-free ingredients.

What Not to Do

• Don’t boil the dairy. High heat can cause curdling.

  Keep the heat low when adding cream cheese and half-and-half.

• Don’t skip the spice bloom. Tossing in spices at the end won’t deliver the same depth. Toast them briefly in oil for better flavor.
• Don’t overcook the chicken.

  Simmer just until cooked through. Overcooked chicken turns dry and stringy.

• Don’t forget the acid. Lime juice at the end brightens the creamy base and keeps the soup from tasting flat.
• Don’t add all tortilla strips as garnish.

  Simmer some in the soup to naturally thicken and add body.

Alternatives

• Rotisserie shortcut: Use 3 cups shredded rotisserie chicken. Add it after the cream step and simmer just to warm.
• Dairy-free: Swap cream cheese and half-and-half for full-fat coconut milk or a creamy cashew blend. The flavor changes slightly but stays rich.
• Spice tweaks: Use chipotle in adobo for smoky heat.

  A teaspoon of adobo sauce packs a punch.

• Vegetarian: Replace chicken with extra beans (pinto or cannellini) and vegetable broth. Add diced zucchini or mushrooms for bulk.
• Low-carb: Skip the corn and most tortillas. Thicken with a little cream cheese and reduce the tomatoes if desired.
• Slow cooker: Add everything except dairy and toppings to the slow cooker.

  Cook on Low 6–7 hours or High 3–4 hours. Shred chicken, stir in cream cheese and half-and-half, and heat until smooth.

• Instant Pot: Sauté aromatics and spices on Sauté. Add broth, tomatoes, chiles, beans, corn, tortillas, and chicken.

  Pressure cook 8–10 minutes, quick release, shred chicken, then add dairy on Sauté-Low.

FAQ

Can I make it ahead?

Yes. The flavors deepen overnight. Reheat gently on the stove over low heat.

Add a splash of broth or water if it thickens too much in the fridge.

How can I make it spicier?

Add another jalapeño, include some seeds, or stir in chopped chipotle peppers in adobo. A dash of hot sauce also works at the table.

What if I don’t have cream cheese?

Use heavy cream only, or blend 1/2 cup sour cream or Greek yogurt with a ladle of warm soup, then stir it in off heat. Avoid boiling to prevent curdling.

Do I need to use corn tortillas?

They add classic flavor and help thicken the soup.

If you don’t have them, use tortilla chips in a pinch or skip them and simmer a bit longer after adding cream cheese.

Can I use frozen chicken?

For stovetop cooking, thaw chicken first for even cooking and food safety. If using an Instant Pot, you can cook from frozen; just add a few extra minutes.

How do I keep the soup from curdling?

Keep heat low when adding dairy, whisk in softened cream cheese slowly, and don’t let the soup boil after adding half-and-half. Stir gently and consistently.

What toppings go best?

Crispy tortilla strips, cilantro, shredded Monterey Jack, avocado, sour cream, sliced radishes, and extra lime all complement the creamy base.

Wrapping Up

When you want a comforting bowl with big flavor and a creamy finish, this chicken tortilla soup delivers.

It’s flexible, freezer-friendly, and easy to tailor to your spice level. Keep a few pantry staples on hand, and weeknight dinner suddenly feels special. Don’t forget the lime and crispy tortilla strips—they’re the final touch that makes every spoonful sing.