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The Best Quick & Easy Creamy Chicken Tortilla Soup

Close-up of a bowl of creamy chicken tortilla soup topped with shredded cheese, tortilla strips, and cilantro.
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Whip up a bowl of this rich and velvety Creamy Chicken Tortilla Soup. This simple recipe uses rotisserie chicken and cream cheese to create a comforting, hearty Tex Mex soup perfect for a weeknight dinner.

Ingredients

Scale
  • 2 cups shredded cooked chicken (rotisserie chicken works great)
  • 4 cups chicken broth
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 1/2 cup chopped onion
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream
  • Salt and black pepper to taste
  • Vegetable oil, for frying tortillas
  • 6 corn tortillas, cut into thin strips
  • Toppings: avocado, shredded cheddar cheese, fresh cilantro, lime wedges

Instructions

  1. If making your own tortilla strips: Heat about 1 inch of vegetable oil in a skillet over medium-high heat. Fry tortilla strips in batches until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Set aside.
  2. In a large pot or Dutch oven, combine the shredded chicken, chicken broth, diced tomatoes and green chilies, black beans, corn, onion, chili powder, cumin, oregano, and garlic powder.
  3. Bring the mixture to a simmer over medium heat. Reduce heat to low, cover, and let it cook for 15 minutes to allow the flavors to blend.
  4. Stir in the cubed cream cheese until it is completely melted and the broth is smooth and creamy.
  5. Stir in the heavy cream. Heat through gently, but do not allow the soup to boil after adding the cream.
  6. Taste the soup and add salt and pepper as needed.
  7. Ladle the hearty chicken soup into bowls. Top each serving generously with crispy tortilla strips, avocado slices, shredded cheddar cheese, cilantro, and a lime wedge for squeezing.

Notes

  • For a one pot chicken tortilla soup method, you can skip frying the tortillas and instead bake them on a sheet pan at 400°F for 8-10 minutes until crisp.
  • If you prefer a lower-fat option, substitute the heavy cream with evaporated milk or a plant-based cream alternative.
  • This recipe is excellent for meal prep; store the soup separately from the crispy toppings.

Nutrition

Find it online: https://sundayflavor.com/creamy-chicken-tortilla-soup-home/