Name: Creamy Chicken Tortilla Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, diced; 2 cloves garlic, minced; 1 red bell pepper, diced; 2 cups cooked shredded chicken breast; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 can (14 oz) diced tomatoes with green chilies; 4 cups chicken broth; 1 cup frozen corn; 1 cup heavy cream; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup shredded cheddar cheese; Corn tortillas, cut into strips and fried, for topping; Fresh cilantro, for garnish

How I Fell in Love With Creamy Chicken Tortilla Soup

I’m pretty sure my first attempt at creamy Chicken tortilla soup was somewhere around December. The kind of day where you’re shivering, but someone has left the window open in the kitchen. Anyway, I’d seen someone (maybe on Food52, like this but less fancy) make it with tons of toppings, and, not to brag, but my version turned out so good my family actually looked up from their phones at dinner. Which, if you’ve ever tried feeding teenagers, you know is more rare than hens’ teeth.

There was also that time I nervously served it to my Texan neighbor who’d tasted every version under the sun (no pressure!)—and she immediately asked for the recipe. That’s a win where I come from.

Why You’ll Love This Creamy Chicken Tortilla Soup

I make this when I need to warm up the house, fill people up, and use up that last chunk of rotisserie chicken lurking in the fridge. My family goes wild for it, especially if there’s an unreasonable heap of cheese on top (honestly, that’s non-negotiable for my youngest). I usually sneak in a few extra veggies and no one seems to notice; it’s low-key magical. It’s also forgiving—on one tired Thursday I accidentally doubled the corn, and it was still delicious (if slightly cornier than intended). Plus, there’s just something so comforting about soupy, creamy, spicy, crunchy all in the same bowl. OK, now I’m hungry again.

What You’ll Need (And What I’ve Subbed In Before)

2 cups cooked chicken (rotisserie is my lazy day hero, but leftover grilled works too)
1 tablespoon olive oil (or that mysterious bottle labeled “vegetable oil” in your cupboard)
1 yellow onion, diced—red works in a pinch; I can’t always be picky
3 garlic cloves, minced (sometimes I cheat and use the pre-minced jar stuff… don’t judge)
1-2 jalapeño peppers, diced (seeds in for more heat, or swap with a pinch of cayenne if the store’s out)
1 bell pepper, any color—honestly, skip it if you’re out; nobody will riot
1 can (14.5 oz) diced tomatoes—I use fire-roasted when I remember, but regular is fine
1 can (10 oz) diced tomatoes with green chiles (like Ro*Tel, but generic is okay too)
4 cups chicken broth (my grandma swore by homemade—box stock is usually what actually happens)
1 teaspoon cumin (sometimes I just eyeball it)
1 teaspoon smoked paprika (adds depth, but skip it if you don’t have any)
1 cup frozen corn (there’s no shame in canned)
1 block (8 oz) cream cheese, softened (people swear by low-fat, but I like the real deal here)
Salt and pepper, to taste (please actually taste—it really matters!)
Small corn tortillas (about 6), cut into strips
- Or tortilla chips, in true weeknight fashion
Optional for topping: shredded cheddar, avocado, sour cream, cilantro, lime wedges, more chips, maybe even pickled jalapeños if you’re bold

How I Really Make Creamy Chicken Tortilla Soup (Try Not to Judge)

Before you do anything, chop your veggies (onion, garlic, jalapeño, bell pepper), shred the chicken, and cut your tortillas into strips. Otherwise things get chaotic. Trust me.
Heat a biggish soup pot with your olive oil over medium heat. Toss in the onion, jalapeño, and bell pepper. Sauté for around 5 minutes until they’re soft—and the onions get see-through. Doesn’t have to be science, just don’t burn it.
Garlic time! Throw it in and let it sizzle for about 30 seconds. Stir so nobody sticks to the party.
Add your tomatoes, tomatoes with chiles, chicken broth, cumin, and paprika. Stir around—scrape up any tasty brown bits if they formed (it’s called “fond” and, yes, I only learned that word after about a decade of cooking).
Bring it all to a bubble (that’s “simmer” for fancy folks). Lower the heat, let it go for 10 minutes so everything mingles. Don’t worry if it looks thin—it’ll thicken up soon.
Toss in your tortillas strips and corn. Let them get nice and soft. After about 5-8 minutes, they’ll sort of melt into the soup and make it cozy. (This is usually when I sneak a taste—thumbs up!)
Add the cream cheese in cubes so it melts faster; stir patiently. It will look weird here, maybe even split a bit, but just keep stirring, it’ll come together—I promise.
Now, toss in your cooked chicken. Simmer on low for another 10 minutes or so, until the chicken’s warmed through. Salt and pepper to taste (please taste—you’d be shocked how much it can change at this stage).
Ladle into bowls, pile on toppings (go nuts!), and serve right away.

Notes (From Experience…and Several Mishaps)

If you forget to soften the cream cheese first, microwave it a bit. But don’t toss it in as a fridge-brick—learned that one the hard way.
This soup thickens a lot as it cools. Sometimes I add a splash of milk or broth to the leftovers.
Also… do not overdo the jalapeños unless everyone’s big on heat—one time my friend Becky did, and we all sweated through dinner. Still delicious though.
I’ve tried blending part of the soup before adding the chicken for a “restaurant-worthy” texture. It looked fancy, but honestly wasn’t worth the extra dishes.

The Variations (And One I Won’t Repeat…)

I subbed turkey after Thanksgiving—worked like a charm. Smoked chicken is even better, if you happen to have some leftover BBQ.
Sometimes, I add black beans near the end for extra protein, but then my daughter side-eyes me (you know how it is?).
Once I tried making this “vegan” with coconut cream and jackfruit. Let’s just say, never again—and leave it at that.
Add more veggies if you want! Zucchini, carrots, whatever—just dice small so they’re quick to cook.

Do You Really Need Special Equipment?

I use a 5-quart Dutch oven because it makes me feel like I know what I’m doing. Honestly, any big heavy-bottomed pot will do. If you only have a small saucepan, you’ll need to halve the amounts (or just live dangerously and let it bubble over a bit, which is weirdly satisfying sometimes). For chopping… any old knife. I lost my favorite chef’s knife for a month and survived with a steak knife; it wasn’t pretty, but it did the job.

How To Store It (Although, Spoiler: It Disappears Fast)

Pop leftovers into a container (I use those old takeout ones, but whatever’s handy). It’ll keep in the fridge about 3 or 4 days—even better on day two, if you ask me. In my house it never actually makes it past the next lunch. Pro tip? If reheating from the fridge, stir in a little milk or broth so it’s creamy not gloopy.

What Do I Serve With This?

We usually do bowls of this with a salad, or if I’m feeling extra, some cheesy quesadillas. My sister swears by adding a small pile of tortilla chips on the side so she can double-dip (she’s right). And, if there’s lime wedges and extra chopped cilantro on the table, everyone’s happy. Sometimes I’ll pop open a homemade agua fresca too—really makes it a party.

Lessons From My Actual Kitchen (Pro Tips, Sometimes Learned The Hard Way)

I once tried rushing the cream cheese step. Was a mistake—left globby bits that melted later in the bowl. Just give it time and stir until it’s all smooth.
Don’t skip the tasting before serving! It’s silly, but I went years serving under-salted soups because I was rushing. Taste at the end. (That goes for just about any soup, mind you.)
If you want really crispy tortilla strips, fry ‘em in a skillet for a minute instead of softening them in the soup. Or just use chips, which I do most nights.

FAQ—Because My Friends Actually Ask These Things

Can I freeze this soup?: So, yes… sort of. The flavor’s still great but the texture can go a bit weird from the dairy. If that bugs you, maybe hold the cream cheese portion out and stir it in fresh after thawing. Or, just roll with the slightly grainy reheated version; it’s still tasty.
Do I have to use rotisserie chicken?: Nope, it’s just the most convenient. Poach a breast, shred leftovers, even canned chicken (which, honestly, tastes better in this soup than it has any right to).
Can I make it less spicy?: For sure. Skip the jalapeño, use mild Ro*Tel, and maybe leave the hot sauce on the table for whoever wants extra kick.
Is it gluten free?: Yep, as long as the broth and cream cheese are—tortilla strips are corn. Just always double-check your labels (I once almost missed a sneaky flour filler).
Can I make this in the slow cooker?: I have before—I just toss everything but the cream cheese and toppings in for about 4 hours on low, then add the cream cheese at the end and let it melt. Don’t walk away after this though; it can split if left simmering forever.

You know, now that I’ve written all this out, I’m kind of amazed how much I’ve fiddled with this recipe over the years. It’s less about perfection and more about dumping a bunch of stuff in a pot and letting the flavors do their thing—sometimes, that’s exactly what you need after a long day.

If you’re curious about Mexican soups in general, I really recommend this classic recipe from Mexico in My Kitchen; she has tips I hadn’t thought of until embarrassingly late in life. Enjoy—and let me know if you add anything wild!

Creamy Chicken Tortilla Soup