Name: Unbelievable Creamy Chicken Tortilla Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 2 tablespoons olive oil; 1 yellow onion, diced; 2 garlic cloves, minced; 1 jalapeño, seeded and minced (optional); 3 cups cooked shredded chicken; 1 can (14.5 oz) fire-roasted diced tomatoes; 1 can (15 oz) black beans, drained and rinsed; 1 cup corn (frozen, fresh, or canned); 4 cups chicken broth; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; Salt and black pepper, to taste; 4 oz cream cheese, softened; 1/2 cup heavy cream or half-and-half; 1 tablespoon fresh lime juice; 4 corn tortillas (for crispy strips); Optional toppings: shredded cheese, avocado slices, fresh cilantro, sour cream, lime wedges

Jump to Recipe·Leave a Review

Unbelievable Creamy Chicken Tortilla Soup is my rich, flavorful twist on the classic Tex-Mex favorite. It’s loaded with tender chicken, fire-roasted tomatoes, sweet corn, and black beans — all swimming in a creamy, spiced broth that’s bold and comforting. I top it off with crispy tortilla strips, avocado, and a sprinkle of cheese, and every bite is bursting with warmth and texture.

Unbelievable Creamy Chicken Tortilla Soup

Why You’ll Love This Recipe

I love how this soup takes a simple concept and turns it into something completely crave-worthy. The creamy base gives it a velvety richness, while the combination of spices adds just the right amount of heat. It’s filling, easy to make in one pot, and packed with flavor. Whether I’m feeding my family or meal-prepping for the week, this soup never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil
Yellow onion, diced
Garlic cloves, minced
Jalapeño, seeded and minced (optional for extra heat)
Cooked shredded chicken (rotisserie or poached)
Fire-roasted diced tomatoes
Canned black beans, drained and rinsed
Corn (frozen, fresh, or canned)
Chicken broth
Chili powder
Ground cumin
Smoked paprika
Salt and black pepper
Cream cheese, softened
Heavy cream or half-and-half
Fresh lime juice
Corn tortillas (for crispy strips)
Optional toppings: shredded cheese, avocado, cilantro, sour cream, lime wedges

Directions

I heat olive oil in a large pot over medium heat, then sauté the onion and jalapeño until soft. I stir in the garlic and cook until fragrant.
I add the fire-roasted tomatoes, black beans, corn, and shredded chicken. I pour in the chicken broth and stir in the chili powder, cumin, smoked paprika, salt, and pepper.
I bring everything to a simmer and let it cook for about 15 minutes to let the flavors develop.
I reduce the heat and stir in the cream cheese until it melts smoothly into the soup. Then I add the heavy cream and a splash of lime juice.
While the soup simmers gently, I make the tortilla strips by cutting corn tortillas into thin strips and pan-frying or baking them until crisp.
I ladle the soup into bowls and top with tortilla strips, avocado slices, shredded cheese, and fresh cilantro.

Servings and timing

This recipe makes 6 hearty servings and takes about 10 minutes of prep time and 30 minutes of cook time — perfect for a weeknight dinner or casual weekend meal.

Variations

Sometimes I add cooked rice or quinoa to make it extra filling. For a spicier version, I throw in a chipotle pepper in adobo sauce. If I want it lighter, I skip the cream cheese and just use milk or coconut milk. I’ve also made it vegetarian by using veggie broth and leaving out the chicken — still so satisfying.

storage/reheating

I store leftovers in the fridge for up to 4 days in an airtight container. To reheat, I warm it gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much. It also freezes well — I let it cool completely, then freeze it in portions. I thaw it overnight in the fridge and reheat before serving.

FAQs

Can I use raw chicken instead of cooked?

Yes, I can simmer raw boneless chicken breasts or thighs in the broth until cooked through, then shred and return them to the pot.

Is cream cheese necessary?

I love the creamy texture it adds, but I can skip it or use a dairy-free alternative if needed. The soup will still be delicious.

What kind of tortillas work best for the topping?

I use corn tortillas — they crisp up beautifully and hold their texture better than flour ones.

Can I make it in a slow cooker?

Definitely. I add all the ingredients except the cream and cream cheese, and cook on low for 6–7 hours. I stir in the dairy at the end before serving.

What’s the best cheese for topping?

I like shredded cheddar or a Mexican blend. Pepper Jack is great if I want extra kick.

Conclusion

Unbelievable Creamy Chicken Tortilla Soup is the kind of dish that hits all the right notes — creamy, spicy, savory, and fresh. It’s easy enough for a busy weeknight but bold enough to serve to guests. Every spoonful is rich with flavor and texture, and once I make it, it always goes straight into my regular dinner rotation.