Easy Creamy Chicken Tortilla Soup (Stovetop or Crock Pot)

Recipe at a Glance

Prep time

10 minutes

Cook time

35 minutes

Total time

45 minutes

Yield

13 cups

Course

Soup

Cuisine

American, Mexican

Author

Stephanie

Why You Will Love This Chicken Tortilla Soup

This soup layers flavor without requiring a complicated process. The onion, jalapeno, and garlic are softened in butter first, then tomato paste, corn, undrained diced tomatoes, black beans, taco seasoning, cayenne, cumin, and hot sauce join the pot. Chicken broth carries those ingredients while the chicken cooks gently, and the final addition of cheddar and cream cheese gives the broth a smooth, creamy character.

It is also easy to adjust at the table. Use only as much hot sauce as suits your preference, add more seasoning after tasting, and finish each bowl with the toppings you enjoy. The soup works with fresh chicken, leftover chicken, or rotisserie chicken, and the stovetop and slow-cooker methods give you two practical ways to get dinner started.

Ingredients

Gather the seasonings and canned ingredients before you begin so the soup comes together smoothly. Keep the cream cheese softened before it is added, and leave the diced tomatoes undrained as listed.

For the soup

• 2 tablespoons butter
• 1 small yellow onion, diced
• 1 jalapeno pepper, diced
• 3 cloves garlic, diced
• 1 tablespoon tomato paste
• 1 (15-ounce) can corn, drained
• 1 (10-ounce) can Rotel diced tomatoes with green chilies, undrained
• 1 (15-ounce) 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 to 2 teaspoons hot sauce
• 1-ounce packet taco seasoning, about 3 tablespoons
• 1 1/2 cups shredded cheddar cheese
• 1/3 cup softened cream cheese

For topping

• Corn or flour tortillas, for tortilla strips

How to Make This Chicken Tortilla Soup

The stovetop method keeps the chicken at a gentle bubble before the meat is shredded and returned to the pot. Add the dairy only after lowering the heat so the finished soup stays smooth.

Stovetop method

1. Soften the vegetables. Heat 2 tablespoons butter over medium heat in a large pot or Dutch oven. Add the diced onion and jalapeno pepper and sauté for 5 to 6 minutes. Add the garlic and cook for 1 more minute.
2. Build the soup. Add the tomato paste, drained corn, undrained Rotel tomatoes with green chilies, drained and rinsed black beans, chicken broth, chicken breasts, cayenne pepper, cumin, hot sauce, and taco seasoning. Keep the cheddar, cream cheese, and garnish ingredients out for later. For the taco seasoning, begin with 2 tablespoons and add more to taste toward the end if you prefer; the full amount is often used.
3. Cook gently. Let the soup gradually come to a gentle bubble while it is partially covered. Avoid a rapid boil: it can make the chicken tough, while slower cooking keeps the meat juicy.
4. Shred the chicken. Remove the chicken after 20 to 25 minutes, once it is cooked through. The exact timing depends on the thickness of the chicken. Transfer it to a plate or cutting board and use 2 forks to shred it, then return the shredded chicken to the soup.
5. Add the cheeses. Reduce the heat to low. Gradually sprinkle in the shredded cheddar and add the softened cream cheese. Stir until the cheeses are smooth and fully combined.
6. Finish and serve. Taste the soup and add any additional seasonings as needed. Garnish with your chosen toppings and serve.

Crock Pot method

1. Soften the onions, jalapeno pepper, and garlic in butter on the stovetop. Transfer that mixture to a slow cooker along with all the remaining ingredients except the shredded cheddar, cream cheese, and garnishes.
2. Cook on low for 6 hours. Low heat helps keep the chicken juicy and tender; cooking it over higher heat makes it tougher. If necessary, cook it for 4 hours on high.
3. Remove the chicken and use 2 forks to shred it. Return the shredded chicken to the Crock Pot.
4. Turn off the heat. Gradually mix in the cheddar and cream cheeses and stir to incorporate.

Tips for Success

• Let the cheese warm slightly. The cheddar and cream cheese melt more smoothly when they are near room temperature before they go into the soup.
• Protect the creamy texture. Make sure the soup base is not too hot when the cheese is added. If it is, the dairy can separate and the consistency can become grainy.
• Soften cream cheese quickly. Heat 2 cups of water in the microwave. Place cubed cream cheese in the microwave, close the door, and let it soften for 5 minutes.
• Season in stages. Starting with 2 tablespoons of taco seasoning gives you room to adjust near the end. Taste before adding more seasonings, since the taco seasoning, cayenne, and hot sauce all contribute to the final heat and flavor.
• Choose your hot sauce. Frank’s Hot Sauce is used for this recipe because it is not too hot, but use whatever hot sauce appeals to you.
• Prep the seasonings. Measuring the seasonings into small pinch bowls ahead of time keeps them ready when it is time to add them.

Helpful tools

• 4-quart Dutch oven: This is a practical size for the soup, and a high-quality Dutch oven is designed for long-term use.
• Spice rack: A rack makes it quick and easy to measure seasonings.
• Measuring spoons: Use them for the seasonings.
• Pinch bowls: These small bowls are handy for measuring the seasonings ahead of time.
• Garlic twister: Minced fresh garlic adds more flavor, and a garlic twister does the job in seconds while being easy to clean and store.
• Soup bowls: Keep bowls ready for serving this generous batch.
• 16-ounce storage containers: These are useful for storing or freezing soup. They also come in 8-ounce sizes and are stackable, leakproof, and dishwasher- and microwave-safe.

This recipe is also included in The Cozy Cookbook on page 55.

Variations and Substitutions

Use cooked chicken. Replace the chicken breasts with 2 cups of rotisserie or leftover chicken. Add it when the uncooked chicken breast would be added, then simmer for 15 minutes to let the flavors blend; there is no need to bring it to a boil. If you have the option of leaving rotisserie meat on the bone, leave it on while the soup cooks and remove the bones at the end for even more flavor.

Swap the corn. Use 1 1/2 cups frozen or fresh corn instead of canned corn.

Adjust the heat. Make the soup as spicy or as mild as you like by adjusting the jalapeno, cayenne pepper, and 1 to 2 teaspoons of hot sauce. Add seasoning gradually and taste near the end.

Change the finish. The soup welcomes diced avocado, sour cream, jalapenos, shredded cheese, cilantro, or crispy tortilla strips. Choose one or combine several.

Storage, Make-Ahead, and Freezing

Store the soup in an airtight container. Refrigerate it for up to 3 days, or freeze it for up to 3 months.

Serving Suggestions

Serve the soup with your choice of garnish: crispy tortilla strips, diced avocado, sour cream, jalapenos, shredded cheese, or cilantro. Corn or flour tortillas both work for the strips.

How to fry tortilla strips

1. Cut corn or flour tortillas into strips.
2. Heat vegetable or canola oil over medium-high heat in a high-walled skillet. Use just enough oil to submerge the tortilla strips.
3. Fry the strips in batches until crisp and slightly browned. Remove them and set them on paper towels, then sprinkle with salt.

Garnish with the tortilla strips and any of the listed toppings, then serve.

Frequently Asked Questions

Can I use rotisserie or leftover chicken?

Yes. Use 2 cups of shredded rotisserie or leftover chicken instead of the chicken breasts. Add it when the uncooked chicken would go into the pot and simmer for 15 minutes so the flavors blend. It does not need to come to a boil. If the meat is still on the bone, you can leave it that way during cooking and remove the bones at the end.

Can I make this soup in a Crock Pot?

Yes. Soften the onions, jalapeno pepper, and garlic in butter on the stovetop first, then transfer them to the slow cooker with the other ingredients except the cheddar, cream cheese, and garnishes. Cook on low for 6 hours, or, if necessary, on high for 4 hours. Shred the chicken, return it to the pot, turn off the heat, and stir in the cheeses.

How do I keep the cheese from becoming grainy?

Keep the base from being too hot when you add the cheese. Reduce the heat to low, use softened cream cheese, and add the cheddar and cream cheese gradually while stirring until smooth.

Can I use fresh or frozen corn?

Yes. Replace the 15-ounce can of corn with 1 1/2 cups of fresh or frozen corn.

What kind of tortillas should I use?

Either corn or flour tortillas can be cut into strips and fried. Use vegetable or canola oil in a high-walled skillet, fry in batches until crisp and slightly browned, and finish the strips with salt on paper towels.

How much soup does this recipe make?

The recipe makes 13 cups. The nutrition estimate below is provided per cup.

Nutrition Information

Nutrition information is an estimate and is per cup. There are 13 cups in this recipe.

Calories

204 kcal

Carbohydrates

17 g

Protein

13 g

Fat

10 g

Saturated fat

5 g

Trans fat

1 g

Cholesterol

41 mg

Sodium

785 mg

Potassium

390 mg

Fiber

4 g

Sugar

3 g

Vitamin A

627 IU

Vitamin C

15 mg

Calcium

133 mg

Iron

2 mg