Creamy Chicken Tortilla Soup

why make this recipe

This soup is warm, creamy, and full of simple flavors. It uses cooked chicken and pantry items. You can make it quickly on a weeknight. It comforts and fills you up.

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introduction

Creamy Chicken Tortilla Soup mixes chicken, beans, corn, tomatoes, and cheese for a rich bowl. It is easy to make and uses common ingredients. You can use leftover chicken or rotisserie for quick prep. Top with tortilla strips and lime for a fresh finish.

how to make Creamy Chicken Tortilla Soup

1. Sauté onion and garlic until soft to build flavor.
2. Add tomatoes, broth, corn, beans, and spices, then stir and simmer.
3. Mix in shredded chicken and let the soup come to a gentle simmer.
4. Lower the heat and add cream cheese and cheddar. Stir until the cheese melts and the soup turns creamy.
5. Serve hot with tortilla strips and lime wedges.

Ingredients :

• 2 cups cooked chicken (fresh, leftover, or rotisserie)
• 1 cup diced tomatoes
• 1 cup chicken broth
• 1 cup corn
• 1 cup black beans (rinsed and drained)
• 1 cup diced onion
• 2 cloves garlic (minced)
• 1 cup shredded cheddar cheese
• 8 oz cream cheese
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Tortilla strips for garnish
• Lime wedges for serving

Directions :

1. In a large pot over medium heat, sauté onion and garlic until translucent.
2. Add diced tomatoes, chicken broth, corn, black beans, cumin, chili powder, salt, and pepper.
3. Stir in the shredded chicken and bring to a simmer.
4. Reduce heat and add cream cheese and shredded cheddar, stirring until melted and creamy.
5. Serve hot, garnished with tortilla strips and lime wedges.

how to serve Creamy Chicken Tortilla Soup

Serve the soup hot in deep bowls. Top with crispy tortilla strips or chips. Add extra cheddar, a squeeze of lime, and chopped cilantro if you like. A side of warm tortillas or cornbread works well.

how to store Creamy Chicken Tortilla Soup

Cool the soup to room temperature. Put it in airtight containers. Refrigerate up to 3–4 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove.

tips to make Creamy Chicken Tortilla Soup

• Use rotisserie chicken to save time.
• Cut the cream cheese into small pieces so it melts faster.
• Stir often after adding cheeses to prevent sticking.
• Taste and adjust salt, pepper, and lime before serving.
• For a smoother soup, blend part of it, then return to the pot.

variation (if any)

• Spicy: Add diced jalapeño or a pinch of cayenne.
• Vegetarian: Omit chicken and use vegetable broth; add extra beans and veggies.
• Smoky: Use fire-roasted tomatoes or a bit of smoked paprika.
• Lighter: Use reduced-fat cream cheese and less cheddar.

FAQs

Q: Can I use frozen corn?
A: Yes. Add frozen corn directly; no need to thaw.

Q: Can I make this in a slow cooker?
A: Yes. Combine all ingredients except cheeses, cook on low 3–4 hours, then stir in cheeses until melted.

Q: Will the soup separate if I reheat it?
A: Reheat gently over low heat and stir often. If it looks grainy, whisk in a splash of broth or milk to smooth it.

Q: Can I use shredded rotisserie chicken?
A: Yes. Rotisserie chicken works great and saves time.

Q: How can I make it less creamy?
A: Use less cream cheese and cheddar, or add more broth to thin it.

Conclusion

For more photos and another version of this recipe, see Creamy Chicken Tortilla Soup – The Cozy Cook.

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