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Creamy Chicken Tortilla Soup

A rich, cozy, and flavorful creamy chicken tortilla soup loaded with tender shredded chicken, corn, beans, tomatoes, warm spices, and melty cream cheese. Comforting, hearty, and perfect for weeknight dinners.
Print Recipe
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 3 cups shredded cooked chicken rotisserie works best
  • 1 can 14 oz diced tomatoes with green chiles
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup corn fresh, canned, or frozen
  • 4 cups chicken broth
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 8 oz cream cheese softened and cut into cubes
  • Juice of 1 lime
  • For Serving:
  • Crispy tortilla strips
  • Shredded cheese cheddar or Monterey Jack
  • Cilantro
  • Avocado slices
  • Jalapeños
  • Lime wedges

Method
 

  1. Heat olive oil in a large pot over medium heat. Add diced onions and cook until softened, about 5 minutes.
  2. Stir in garlic and cook for 1 minute until fragrant.
  3. Add shredded chicken, diced tomatoes, black beans, corn, and chicken broth. Mix well.
  4. Season with chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper.
  5. Bring the soup to a simmer and cook for 10–15 minutes.
  6. Add softened cream cheese and stir continuously until fully melted and the soup becomes creamy.
  7. Stir in fresh lime juice.
  8. Taste and adjust seasoning if needed.
  9. Serve hot and top with tortilla strips, shredded cheese, cilantro, avocado, jalapeños, or extra lime juice.

Notes

• For a spicier soup, add jalapeños, cayenne pepper, or hot sauce.
• To make it thicker, mash some beans or add 1 tablespoon cornstarch mixed with 2 tablespoons water.
• To thin it out, add more chicken broth.
• Use room-temperature cream cheese to avoid lumps.
• Slow cooker version: cook everything except cream cheese for 4–6 hours on LOW, add cream cheese in the last 30 minutes.
• Instant Pot version: pressure cook 10 minutes, then add cream cheese and melt.

🔹 Times

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6