Creamy Chicken Tortilla Soup is a comforting classic that’s perfect for busy weeknights or chilly weekends. This hearty dish combines tender chicken, zesty tomatoes, and creamy cheeses, enveloped in a flavorful broth. It’s a dish that’s not only soothing for the soul but also quick to whip up, especially if you’re using leftover chicken or a store-bought rotisserie option. Whether you’re gathered around the table with family or enjoying a cozy night in, this soup is bound to become a favorite.
Why You’ll Love This Recipe
Imagine a bowl of deliciousness that warms both your heart and your taste buds. This creamy chicken tortilla soup is not only straightforward to make but it’s also budget-friendly. It’s loaded with ingredients that you might already have in your pantry or fridge, making it a go-to for those last-minute meals. Best of all, it’s a kid-approved dish that even the pickiest eaters will love!
"This creamy chicken tortilla soup is now my family’s new favorite! It was so easy to prepare, and the flavors are amazing!"
How to Make Creamy Chicken Tortilla Soup
Creating this soup is easy and fulfilling. You’ll be sautéing aromatics, simmering a medley of ingredients, and then indulging in a creamy bowl of goodness. Gather your components and get ready to savor a homemade dish that’s bursting with flavor.
Ingredients
Gather these items to create your creamy masterpiece:
- 2 cups cooked chicken (fresh, leftover, or rotisserie)
- 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 cup diced onion
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Tortilla chips for serving
- Fresh cilantro for garnish
Substitution Tip: If you’re short on chicken, chickpeas or tofu make great alternatives for a vegetarian version.
Directions
- In a large pot, sauté the diced onion and minced garlic over medium heat until they become translucent.
- Pour in the chicken broth, diced tomatoes, black beans, corn, and the cooked chicken. Season with chili powder, cumin, salt, and pepper. Bring everything to a gentle boil.
- Once boiling, reduce the heat and add the cream cheese, stirring until it’s completely melted and blended into the broth.
- Finally, mix in the shredded cheddar cheese, continuing to stir until it’s melted and the soup is creamy.
- Serve hot, topping each bowl with crunchy tortilla chips and a sprinkle of fresh cilantro.
Serving Suggestions
This creamy chicken tortilla soup shines when paired with a fresh salad or some homemade cornbread on the side. Consider adding toppings like sliced avocado, diced jalapeños, or a dollop of sour cream for added texture and flavor. It’s a fantastic dish for gatherings or cozy family dinners!
Storage & Reheating
To keep your leftovers fresh, store your soup in an airtight container in the refrigerator, where it will last for about 3-4 days. For longer storage, freeze it in airtight containers for up to 3 months. Reheat on the stovetop over low heat, stirring occasionally, until warmed through. You may want to add a splash of broth to restore the creamy texture.
Pro Tips
For those looking to elevate this dish, consider adding a squeeze of lime before serving for an extra kick. If you enjoy a bit more spice, toss in some diced jalapeños with your other ingredients. Using a rotisserie chicken not only saves time but also adds a depth of flavor that enhances this creamy soup.
Variations
Feeling adventurous? Switch out the black beans for kidney beans, or add a cup of diced bell peppers for added sweetness. For a healthier twist, use low-fat cream cheese or add more vegetables like zucchini or spinach. You can even spice things up by increasing the chili powder or adding a chipotle pepper for a smoky kick.
FAQs
Can I make this soup ahead of time?
Absolutely! It stores well and the flavors deepen after a day in the fridge. Just reheat when you’re ready to enjoy!
Is this soup spicy?
The spice level is mild to medium, but you can adjust the chili powder and introduce jalapeños for a bit more heat.
Can I freeze creamy chicken tortilla soup?
Yes! Make sure to cool it completely before transferring it to freezer-safe containers. It’s perfect for meal prep!
- Cozy Winter Recipes
- Quick Dinner Ideas
Creamy Chicken Tortilla Soup
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A comforting classic soup combining tender chicken, zesty tomatoes, and creamy cheeses in a flavorful broth, perfect for busy weeknights.
Ingredients
- 2 cups cooked chicken (fresh, leftover, or rotisserie)
- 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 cup diced onion
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Tortilla chips for serving
- Fresh cilantro for garnish
Instructions
- In a large pot, sauté the diced onion and minced garlic over medium heat until they become translucent.
- Pour in the chicken broth, diced tomatoes, black beans, corn, and the cooked chicken. Season with chili powder, cumin, salt, and pepper. Bring everything to a gentle boil.
- Once boiling, reduce the heat and add the cream cheese, stirring until it’s completely melted and blended into the broth.
- Finally, mix in the shredded cheddar cheese, continuing to stir until it’s melted and the soup is creamy.
- Serve hot, topping each bowl with crunchy tortilla chips and a sprinkle of fresh cilantro.
Notes
For extra flavor, consider adding a squeeze of lime before serving. This soup is mild to medium in spice, perfect for the whole family.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg