Intro
Hi, I’m Dulcia. This Creamy Chicken Tortilla Soup is one of those weeknight heroes I make when I want something fast, cozy and full of bold, familiar flavors. It blends Rotel, black beans, corn and shredded chicken into a velvety, cheesy broth that feels like a warm hug.
Origins
Tortilla soup has roots in Mexican home cooking, where toasted tortilla strips, tomatoes and chiles create bright, comforting bowls. My version leans into those classic flavors but adds cream cheese and cheddar for a smoother, richer finish – an easy Americanized comfort take on the classic. For background see Tortilla soup on Wikipedia and for ingredient nutrition info consult USDA FoodData Central.
Ingredients
- 2 Tablespoons butter
- 1 small yellow onion (diced)
- 1 jalapeno pepper (diced)
- 3 cloves garlic (diced)
- 1 Tablespoon tomato paste
- 1 15 oz can corn (drained)
- 1 10 oz can Rotel diced tomatoes with green chilies (undrained)
- 1 15 oz can black beans (drained and rinsed)
- 5 cups chicken broth
- 2 small boneless skinless chicken breasts (or 2 cups shredded chicken)
- 1 pinch Cayenne Pepper
- 1 teaspoon cumin
- 1-2 teaspoons hot sauce
- 1 oz. packet taco seasoning (about 3 Tbsp.)
- 1 1/2 cups cheddar cheese (shredded)
- 1/3 cup cream cheese (softened)
- Corn or Flour Tortillas (See notes)
I keep the ingredient list simple on purpose. You can swap in rotisserie chicken to save time. See my site homepage for more recipes and tips: https://www.dulciarecipes.com/.
Instructions
- Heat 2 Tbsp. butter over medium heat and add the diced onions and peppers. Sauté for 5-6 minutes, then add the garlic and cook for 1 more minute.
- Add all remaining ingredients EXCEPT for the cheddar cheese, cream cheese, and garnish ingredients. Start with about 2 Tbsp. of taco seasoning and add more to taste toward the end if preferred.
- Let the soup gradually come to a gentle bubble, partially covered. If the chicken boils rapidly, it becomes tough. Cooking it slowly keeps it juicy.
- Remove the chicken after 20-25 minutes, once cooked through depending on thickness. Use 2 forks to shred, then return to the soup.
- Reduce heat to low and gradually sprinkle in the shredded cheddar and softened cream cheese. Stir until smooth and creamy.
- Taste and add any additional seasonings as needed. Garnish and serve with warmed corn or flour tortillas.
Creamy Taco Chicken Soup
- Total Time: 40 mins
- Yield: 4–6 servings 1x
Description
Creamy, cheesy chicken soup with taco-seasoned flavors, corn, beans and a hint of heat.
Ingredients
- 2 Tablespoons butter
- 1 small yellow onion (diced)
- 1 jalapeno pepper (diced)
- 3 cloves garlic (diced)
- 1 Tablespoon tomato paste
- 1 15 oz can corn (drained)
- 1 10 oz can Rotel diced tomatoes with green chilies (undrained)
- 1 15 oz can black beans (drained and rinsed)
- 5 cups chicken broth
- 2 small boneless skinless chicken breasts (or 2 cups shredded chicken)
- 1 pinch cayenne pepper
- 1 teaspoon cumin
- 1–2 teaspoons hot sauce
- 1 oz packet taco seasoning (about 3 Tbsp.)
- 1 1/2 cups cheddar cheese (shredded)
- 1/3 cup cream cheese (softened)
- Corn or flour tortillas (for serving)
Instructions
- Heat 2 Tbsp butter over medium heat and add the diced onion and jalapeno; saut? 5-6 minutes.
- Add the diced garlic and cook 1 more minute.
- Add tomato paste, drained corn, undrained Rotel, drained and rinsed black beans, chicken broth, chicken breasts, cayenne, cumin, hot sauce, and taco seasoning (start with 2 Tbsp and adjust to taste).
- Bring the soup to a gentle simmer partially covered; cook slowly so the chicken stays tender.
- After 20-25 minutes (or when chicken is cooked through) remove the chicken, shred with two forks, then return the shredded chicken to the pot.
- Reduce heat to low and gradually stir in shredded cheddar and softened cream cheese until the soup is smooth and creamy.
- Taste and adjust seasonings as needed, then garnish and serve with warmed corn or flour tortillas.
- Prep Time: 10 mins
- Cook Time: 30 mins
Tips
- Use low heat when simmering the chicken to keep it tender and juicy.
- For deeper flavor, brown the chicken briefly before simmering, then continue the recipe as written.
- Softened cream cheese blends best when added off-heat or on very low heat.
- If using rotisserie chicken, add it in step 5 and reduce cooking time.
Variations
- Spicy: Add more hot sauce, an extra diced jalapeno, or a pinch more cayenne.
- Creamy avocado: Top bowls with diced avocado for a cool counterpoint.
- Vegetarian: Omit chicken and substitute vegetable broth. Add extra beans or diced sweet potato for body.
- Tortilla strips: Crisp thin strips of corn tortillas in hot oil and drain on paper towels for authentic texture.
FAQ
Q: Can I use rotisserie chicken?
A: Yes. Add shredded rotisserie chicken in step 5 and skip the 20-25 minute simmer for chicken.
Q: How long does this soup keep in the fridge?
A: Store in an airtight container for up to 4 days. Reheat gently on the stove to avoid breaking the dairy.
Q: Can I freeze it?
A: Yes, but the texture of dairy can change. Freeze before adding cream cheese and cheddar, then thaw and finish with cheeses when reheating.
Q: What should I serve with it?
A: Warm corn or flour tortillas, crispy tortilla strips, lime wedges, cilantro and extra shredded cheese are all excellent.
Conclusion
This Creamy Chicken Tortilla Soup is fast, forgiving and full of flavor – perfect for busy nights or a simple weekend bowl. I hope you make it your own. For more recipes and comfort food ideas visit my site at https://www.dulciarecipes.com/.