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Few things are as comforting as a big pot of creamy chicken tortilla soup bubbling away on the stove. Creamy rich and packed with gently spiced flavor this soup is my family’s go to for chilly evenings movie nights even when someone is under the weather. You get hearty protein from chicken a blend of vegetables and beans plus that signature Tex-Mex twist from tangy tomatoes and warming spices all finished with a velvety cheesy swirl.
When my daughter spotted a fleck of jalapeno and asked for seconds I knew this recipe was a new house staple. I have made countless batches and found that homemade fried tortilla strips are what get the whole table reaching for more.
Ingredients
- Butter: Brings richness and helps sauté the aromatics for a deeper base flavor look for a good quality butter with a higher fat content
- Yellow onion: Offers gentle sweetness and complexity choose a firm glossy onion
- Jalapeno: Adds a touch of heat remove seeds for less spice
- Garlic: Delivers big bold flavor use fresh and mince just before cooking for best aroma
- Tomato paste: Concentrates tomato flavor and adds umami
- Canned corn: Brings sweetness and crunch go for kernels with a deep yellow color
- Rotel diced tomatoes with green chilies: Are the Tex Mex signature undrained for extra kick
- Canned black beans: Give creamy texture and protein pick a can without added salt for easier seasoning
- Chicken broth: Is your soup’s backbone homemade or a low sodium boxed broth lets other flavors shine
- Chicken breasts or shredded chicken: Lend lean protein and heartiness use rotisserie for shortcuts
- Cayenne pepper: Gives subtle background warmth use a small pinch to avoid overpowering
- Cumin: Adds earthy undertones freshly ground if you can
- Hot sauce: Creates tangy complexity taste as you go
- Taco seasoning: Adds that classic flavor boost you can use packet or homemade
- Cheddar cheese: Tops off with sharpness grate yourself for creamier melting
- Cream cheese: Is the secret to the signature creamy texture room temperature gives smooth blending
- Corn or flour tortillas (for topping): Homemade or store bought both work
Instructions
- Sauté the Aromatics:
- Melt butter over medium heat in a large soup pot. Add diced onion and jalapeno and cook gently for about five to six minutes stirring often until onion looks translucent and peppers have softened. Add garlic and cook one more minute allowing the garlic to become fragrant and just lightly golden without browning.
- Build the Base:
- Stir in tomato paste and cook for about one minute letting it darken slightly and stick to the bottom for added flavor. Add corn Rotel tomatoes and black beans. Pour in chicken broth and stir well to combine all ingredients making sure any browned bits on the bottom get scraped up.
- Cook the Chicken:
- Add chicken breasts or your cooked shredded chicken to the pot. Mix in cayenne cumin taco seasoning and a teaspoon of hot sauce to start. Partially cover the pot and let soup come up to a gentle simmer over medium low heat. Avoid a full rolling boil as this keeps the chicken tender. Cook chicken until just cooked through about 20 to 25 minutes depending on thickness.
- Shred the Chicken:
- Use tongs to remove cooked chicken from the pot. Place it on a clean plate or cutting board and shred using two forks until bite sized and tender. Return shredded chicken to the soup and stir everything together.
- Finish and Make it Creamy:
- Reduce the heat to low. Gradually sprinkle in cheddar cheese and dollops of softened cream cheese. Stir gently and patiently until everything melts into a creamy smooth texture. Make sure the soup is not boiling during this step to avoid graininess.
- Taste and Garnish:
- Taste for seasoning. Add more taco seasoning or hot sauce if you prefer extra flavor or heat. Ladle soup into bowls and top with tortilla strips and any of your favorite garnishes like fresh cilantro diced avocado or a dollop of sour cream.
My favorite ingredient is definitely the Rotel tomatoes with green chilies. That mix transforms the soup from tasty to crave worthy with a subtle zing. This is also the recipe my son insisted we make for his birthday dinner so it has become part of our celebrating tradition.
Storage Tips
Let the soup cool completely before transferring it to airtight containers. It stays fresh in the refrigerator for up to four days and freezes beautifully for up to three months. To reheat gently warm on the stovetop over low adding a splash of broth or milk to restore the creamy texture.
Ingredient Substitutions
If you are out of fresh jalapenos try a chipotle in adobo for smokier depth or use jarred jalapeno slices diced finely. Swap out black beans for pinto or even white beans in a pinch. Rotisserie chicken makes busy weeknights a breeze and still brings tons of flavor.
Serving Suggestions
Try topping the soup with extra cheese diced avocado cilantro and a squeeze of lime for bright contrast. Homemade tortilla strips are a crowd favorite—fold a few into the soup for crunch and save some for garnishing at the table. Pair with a green salad or cheesy quesadillas for a Tex-Mex feast.
Cultural and Historical Context
Creamy chicken tortilla soup is rooted in Mexican and Tex-Mex cuisines blending indigenous ingredients with Southwestern flavors. Classic versions are often brothy or topped with crispy tortillas but this creamy spin brings an American comfort food touch. Every region adds its own twist with different peppers beans and toppings.
Seasonal Adaptations
Add fresh diced zucchini or summer squash in late summer. Try sweet potatoes or butternut squash in fall for heartiness. Stir in baby spinach at the end for an extra veggie boost.
Success Stories
I have served this soup at holiday get togethers and family potlucks. It travels well and reheats without losing its creamy charm. Friends new to cooking have texted me photos of their bubbling pots saying they could not believe how easy it was.
Freezer Meal Conversion
Portion cooled soup into freezer safe containers or bags laying them flat for quicker thawing. When ready to eat reheat thawed soup slowly over low heat whisking well to bring back its creamy consistency. Stir in additional cheese or finish with fresh tortilla strips to freshen up the flavors.
This creamy chicken tortilla soup always warms our home with flavor and comfort. Try it once and it may just join your favorite dinner rotation too.
Recipe FAQs
- → Can I use rotisserie or leftover chicken?
Yes, rotisserie or leftover chicken works well. Simply add it when the shredded chicken would be incorporated, simmer, and allow flavors to blend.
- → What are the best garnishes for this dish?
Popular garnishes include crispy tortilla strips, diced avocado, fresh cilantro, sour cream, extra cheese, and sliced jalapenos.
- → How can I prevent the cheese from separating?
Add cheese off the heat or on low, and ensure it’s near room temperature for the creamiest consistency without graininess.
- → Is it possible to make this dish in a slow cooker?
Yes, you can prepare it in a slow cooker by softening aromatics first, then adding ingredients and cooking on low for juicy, tender chicken.
- → Can I adjust the spice level?
Absolutely! Use less jalapeno and cayenne, or add hot sauce to taste to customize the level of heat to your preference.