The Best Creamy Chicken Tortilla Soup
This rich, Tex-Mex inspired soup elevates comfort food to new heights. By blending aromatics with a velvety combination of melted cheddar and cream cheese, it creates a luxurious texture that feels gourmet yet accessible. Packed with tender shredded chicken, hearty black beans, and sweet corn, this dish is the ultimate cozy meal for chilly nights. It provides a balanced depth of spice and creaminess that is consistently satisfying for both quick weeknight dinners and special gatherings.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Halal
Ingredients
2 tablespoons butter
1 small yellow onion, finely diced
1 jalapeño pepper, seeded and diced
3 cloves garlic, minced
1 tablespoon tomato paste
1 15-ounce can corn, drained
1 10-ounce can Rotel diced tomatoes with green chilies, undrained
1 15-ounce can black beans, drained and rinsed
5 cups high-quality chicken broth
2 small boneless skinless chicken breasts, cooked and shredded
4 ounces cream cheese, softened
1 cup sharp cheddar cheese, shredded
Salt and pepper to taste
Optional: Tortilla strips, cilantro, and lime wedges for serving
Instructions
Melt the butter in a large pot or Dutch oven over medium heat.
Add the onion and jalapeño, sautéing until the onion is translucent and soft.
Stir in the minced garlic and tomato paste, cooking for about 1 minute until fragrant.
Pour in the chicken broth, undrained Rotel, corn, and black beans.
Bring the mixture to a simmer and let it cook for 15-20 minutes to meld the flavors.
Add the shredded chicken and stir in the softened cream cheese and shredded cheddar until completely melted and smooth.
Season with salt and pepper to taste.
Serve warm, topped with tortilla strips, fresh cilantro, and a squeeze of lime.
Notes
Use a rotisserie chicken for extra convenience. For a smoother soup, you can use an immersion blender to partially puree the vegetable base before adding the chicken and cheese. Store leftovers in an airtight container for up to 3 days.