Print

Weeknight Creamy Chicken Tortilla Soup: Rich Flavor in Under 30 Minutes

Close-up of a bowl of creamy chicken tortilla soup topped with shredded chicken, black beans, corn, tortilla strips, and cilantro.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You need a comforting, rich meal on a busy night. This easy, one-pot creamy chicken tortilla soup uses pre-cooked chicken and cream cheese to deliver deep Tex-Mex flavor and a velvety texture fast. It is the best tortilla soup for weeknight dinners.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 4 cups chicken broth
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream or half-and-half
  • 1 cup shredded Monterey Jack or cheddar cheese
  • Salt and black pepper to taste
  • For Serving: Tortilla strips, avocado, fresh cilantro, lime wedges

Instructions

  1. In a large pot or Dutch oven, combine the shredded chicken, chicken broth, diced tomatoes and green chilies, black beans, corn, onion, garlic, chili powder, cumin, and oregano.
  2. Bring the mixture to a simmer over medium heat. Reduce heat to low, cover, and cook for 10 minutes to allow the flavors to meld.
  3. Stir in the cubed cream cheese until it melts completely into the broth, creating a smooth, creamy base. Whisk gently to prevent lumps.
  4. Stir in the heavy cream or half-and-half. Heat through, but do not let the soup boil after adding the dairy.
  5. Stir in the shredded cheese until melted and fully incorporated. Season with salt and pepper to your taste.
  6. Ladle the hearty tortilla soup into bowls. Serve immediately with your favorite soup topping ideas, such as crispy tortilla strips, sliced avocado, fresh cilantro, and a squeeze of lime juice.

Notes

  • For a thicker soup, remove about 1 cup of the soup solids and liquid before adding the cream cheese. Blend this portion until smooth, then stir it back into the pot.
  • If you prefer a slow cooker chicken soup, combine all ingredients except the cream cheese, heavy cream, and shredded cheese in the slow cooker. Cook on low for 6 hours or high for 3 hours. Stir in the dairy and cheese during the last 30 minutes of cooking.
  • To make homemade tortilla strips, cut 4 flour tortillas into thin strips, toss with 1 tablespoon of oil and a pinch of salt, and bake at 375°F (190°C) for 8-10 minutes until crisp.

Nutrition

Find it online: https://cheffinity.com/creamy-chicken-tortilla-soup-recipe/