Tortilla Soup that Melts Your Heart

Ever had one of those days where you just wanna curl up with a giant bowl of comfort? Like, I’m talking about soup that hugs you from the inside. Yep, that’s this Creamy Chicken Tortilla Soup! Perfect for those chilly evenings or when you just wanna binge-watch your latest obsession.

Main dish photo — *The finished dish — looks amazing, right?*

Okay, so, let’s talk ingredients!

Okay, Let’s Talk Ingredients

You’re gonna need a bunch of goodies for this—most of which are probably hiding in your pantry already. So here’s the scoop:

– Butter (2 Tbsp, because it’s life)
– Onion (just one small yellow onion, diced, don’t cry on me!)
– Jalapeño (who doesn’t love a little heat?)
– Garlic (3 cloves—smash ‘em and dice ‘em)
– Tomato paste (1 Tbsp)
– Corn (15 oz can, drained, sweet and crunchy)
– Rotel diced tomatoes (10 oz can, the spicy tomatoes with green chilies, yes please)
– Black beans (15 oz can, rinsed, because we’re healthy)
– Chicken broth (5 cups, the base of our soupy magic)
– Chicken breasts (2 small, or use leftover rotisserie, no judgment here)
– Cayenne pepper (just a pinch, unless you’re brave)
– Cumin (1 tsp, it’s a must)
– Hot sauce (1-2 tsp, add to your taste, I like it hot)
– Taco seasoning (1 oz packet, but I usually dump in 3 Tbsp, you know how I roll)
– Cheddar cheese (1 ½ cups, shredded, because cheesy = happy)
– Cream cheese (1/3 cup, softened, for that creamy goodness)
– Tortillas (corn or flour, whatever floats your boat)

So Here’s Why I Make This Constantly

Okay, real talk. I make this soup like, all the time. It’s kinda my go-to when I need a pick-me-up or I wanna impress friends without losing my mind in the kitchen. Plus, it feeds a crowd! I once made it for a game night, and everyone went wild. Like, I had to fend off my buddy Jake from literally licking the pot. 🤦‍♀️ It’s just so cozy and creamy—like a warm hug in a bowl. And the leftovers? They’re just as good, if not better!

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Listen up! The key to this soup is cooking the chicken slowly. Like, don’t boil it like you’re trying to win a race! Gentle heat is your friend here. It keeps the chicken juicy and tender, and trust me, nobody wants dry chicken in their soup. 🙅‍♀️

Don’t Mess This Up (My Top Tips)

– Don’t skip the cream cheese—it’s what makes it creamy and dreamy.
– Taste as you go! You might want more heat or seasoning, and that’s okay!
– If you’re using rotisserie chicken, just toss it in at the end. No need to cook it forever!
– Oh! And if you’re watching calories, sub out some of that cheese for more veggies—totally works!

How to Keep Them From Disappearing (Or, How to Store Them)

Alright, so if you somehow have leftovers (which I doubt), store this beauty in an airtight container in the fridge. It’ll chill there for about 3-4 days. Just remember to reheat it gently! Oh! And if you freeze it, it’ll be good for about 2-3 months—just thaw it overnight in the fridge before reheating.

If You Liked This, You’ll Probably Like These Too

So if you’re vibing with this recipe, you might wanna check out my *Spicy Shrimp Tacos* and *Cheesy Broccoli Casserole*. Both are winners in my house, and I promise they won’t let you down!

Okay, my friend, what do you think? Are you ready to make this soup and get your cozy on? Seriously, send me a pic if you do! 🥣✨

Creamy Chicken Tortilla Soup

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Creamy Chicken Tortilla Soup is a delightful and comforting dish that can be easily prepared on the stove or in a Crock Pot. Packed with tender chicken, hearty beans, and zesty tomatoes, this soup is enriched with creamy cheddar and cream cheese for an indulgent twist. Perfect for using up leftover chicken or rotisserie leftovers, it’s a family-friendly meal that’s sure to satisfy.

Author: XXXXX
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: Approximately 13 servings 1x
Category: Soup
Method: Stovetop/Crock Pot
Cuisine: American, Mexican

Ingredients

Scale

2 tablespoons butter
1 small yellow onion, diced
1 jalapeno pepper, diced
3 cloves garlic, minced
1 tablespoon tomato paste
1 can (15 oz) corn, drained
1 can (10 oz) Rotel diced tomatoes with green chilies, undrained
1 can (15 oz) black beans, drained and rinsed
5 cups chicken broth
2 small boneless skinless chicken breasts or 2 cups shredded chicken
Pinch of cayenne pepper
1 teaspoon cumin
1–2 teaspoons hot sauce
1 oz packet taco seasoning (about 3 tablespoons)
1.5 cups cheddar cheese, shredded
1/3 cup cream cheese, softened

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Instructions

In a large pot, melt butter over medium heat. Sauté diced onions and jalapeno for about 4 minutes. Add garlic and cook for an additional minute.
Stir in all remaining ingredients except cheddar cheese and cream cheese. Start with 2 tablespoons of taco seasoning; adjust to taste later.
Bring to a gentle simmer; partially cover to maintain moisture.
After 20-25 minutes, remove chicken once cooked through. Shred with two forks and return to the pot.
Lower heat and gradually mix in shredded cheddar and softened cream cheese until smooth.
Taste and adjust seasonings before garnishing and serving.