Creamy Chicken Tortilla Soup

Creamy chicken tortilla soup is what I make the first chilly week of fall here in Indiana, and it never makes it to day three in our fridge. With three kids running in three different directions, I need dinners that come together in one pot, and this one gets scraped clean every single time.

This creamy chicken tortilla soup is everything you love about a classic chicken tortilla soup, made extra rich with a whole block of cream cheese and a big handful of melty Colby jack. It starts with sautéed onion, jalapeño, garlic, and butter, then gets loaded up with Rotel, green chilies, corn, black beans, and tender rotisserie chicken. Creamy chicken tortilla soup is cozy, a little bit spicy, and ready in one pot in about 40 minutes, which makes it perfect for busy weeknights. Set out the avocado, tortilla strips, and queso fresco and let everyone build their own bowl.

Why You'll Love This Recipe

• It is a true one pot dinner. Everything from sautéing the onions to melting in the cheese happens in the same Dutch oven, so cleanup is one pot and a few bowls.
• Rotisserie chicken keeps it fast. Since the chicken is already cooked, it only needs a few minutes to warm through and soak up all of that seasoned broth.
• The cream cheese and Colby jack turn the broth silky, creamy, and cheesy without any flour or heavy cream. It tastes a little like chicken tortilla soup and queso had a baby.
• The toppings make it fun. Kids and grown ups can customize their bowls with avocado, sliced jalapeño, cilantro, crunchy tortilla strips, and queso fresco.

Ingredients Needed to Make Creamy Chicken Tortilla Soup

The Aromatics

Extra virgin olive oil, diced yellow onion, and diced and seeded jalapeños build the flavor base. Once the onions are soft, minced garlic and salted butter go in for a rich, savory start that makes the whole pot taste like it simmered all afternoon.

The Seasonings

A packet of taco seasoning does most of the heavy lifting. Garlic powder, onion, and a little tomato bouillon add depth and a subtle savory tomato flavor, and salt and pepper finish it off. Half of the seasonings go in early to bloom in the butter and oil, and the other half go in with the chicken.

The Soup Base

Low sodium chicken broth keeps the salt in check since the taco seasoning and cheese bring plenty. A can of Rotel tomatoes with green chilies and a can of diced green chilies add tangy, mild heat. Frozen fire roasted corn (or canned corn) adds sweetness, black beans make it extra hearty (they are optional if your family is not into beans), and fresh lime juice brightens everything up.

The Chicken

You need 1.5 pounds of cooked chicken breast or rotisserie chicken. A store bought rotisserie chicken is my favorite shortcut. Pull the meat off while it is still warm and it shreds in minutes.

The Creamy, Cheesy Finish

A full 8 ounce block of softened plain cream cheese melts into the broth and makes it silky and creamy. Shredded Colby jack cheese adds that melty, cheesy goodness, and chopped cilantro stirred in at the end keeps it fresh.

For Topping

Sliced jalapeños, avocado, queso fresco, tortilla strips, and extra cilantro. The tortilla strips add the crunch that makes it a true tortilla soup, so do not skip them.

How to Make Creamy Chicken Tortilla Soup

Step 1: Heat the Oil

Set a large pot or Dutch oven over medium heat and add the olive oil.

Step 2: Sauté the Onion and Jalapeño

Add the diced onion and jalapeño and cook until the onions are translucent.

Step 3: Add the Garlic and Butter

Once the onions are translucent, add the minced garlic and salted butter and mix until well combined.

Step 4: Bloom Half of the Seasonings

Add half of the seasonings to the pot. Cooking them in the butter and oil for a moment helps the flavors bloom.

Step 5: Add the Broth and Vegetables

Pour in the chicken broth, then add the Rotel tomatoes, diced green chilies, black beans (if using), and frozen corn. Mix together.

Step 6: Add the Chicken and Simmer

Add the cooked chicken breast or rotisserie chicken, the juice of 1 lime, and the remaining half of the seasonings. Cover with a lid and let it simmer for about 5 to 10 minutes.

Step 7: Stir in the Cream Cheese

Turn the heat down to low, add the softened cream cheese, and stir continuously until the cream cheese is fully combined and no clumps are left.

Step 8: Add the Cheese and Cilantro

Add the shredded Colby jack cheese and chopped cilantro and stir until well combined.

Step 9: Simmer

Let the soup simmer for an additional 5 to 10 minutes so everything melds together.

Step 10: Top and Serve

Ladle into bowls and top with avocado, sliced jalapeño, tortilla strips, cilantro, and/or queso fresco.

Storing and Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Keep the toppings separate, especially the tortilla strips and avocado, so they stay crunchy and fresh. The soup will thicken as it sits, so reheat it on the stovetop over medium-low heat with a splash of chicken broth, stirring often, until it is warmed through. The microwave works too in 60 second intervals. Soups made with cream cheese can separate a little in the freezer, so this one is best enjoyed fresh or within a few days.

What to Serve With Creamy Chicken Tortilla Soup

This soup is a full meal on its own, but a basket of tortilla chips, a pan of warm cornbread, or cheesy quesadillas cut into wedges are perfect for dunking. A simple side salad with a lime vinaigrette keeps things light. If your family loves cozy, cheesy soups as much as mine does, try my Slow Cooker White Chicken Chili or this Jalapeño Popper Chicken Soup with Cheddar Bay Biscuit Topping next. And for a Mexican night that feeds a crowd, this Easy Chicken Enchilada Casserole is always a hit.