When the craving for something warm, hearty, and incredibly satisfying hits, this creamy chicken tortilla soup is your new best friend.
It’s the kind of dish that feels like a hug in a bowl, delivering rich flavors without demanding hours in the kitchen. Perfect for those evenings when you need a delicious meal on the table fast, but still want something homemade and comforting.
This recipe is designed with busy families and weeknight warriors in mind. We’re talking about a one-pot wonder that minimizes cleanup and maximizes flavor, making it an absolute staple for a quick and easy dinner. Get ready to discover your new go-to comfort food!
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
- Questions People Always Ask Before Making This Recipe
Creamy Chicken Tortilla Soup
- Total Time: 30-35 minutes
- Yield: 6 servings 1x
Description
This creamy chicken tortilla soup is a warm, hearty, and incredibly satisfying one-pot meal that’s perfect for busy weeknights. It features tender chicken in a rich, perfectly spiced broth, made creamy with cream cheese and heavy cream. Designed for speed and efficiency, it minimizes cleanup and maximizes flavor, making it a go-to comfort food for the whole family.
Ingredients
Instructions
1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
2. Pour in the undrained Rotel diced tomatoes with green chilies, rinsed black beans, and drained corn. Stir everything together well.
3. Stir in the condensed cream of chicken soup and chicken broth. Add the chili powder, cumin, and smoked paprika. Bring the mixture to a gentle simmer, stirring occasionally.
4. Reduce the heat to low. Add the softened cream cheese cubes and heavy cream to the pot. Stir continuously until the cream cheese has completely melted and the soup is smooth and creamy.
5. Stir in the cooked, shredded or diced chicken. Allow the soup to heat through completely, simmering gently for another 5-10 minutes, letting all the flavors meld together.
6. Taste the soup and season with salt and black pepper as needed. Ladle the hot soup into bowls and serve immediately with your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: main dish
- Method: stovetop
- Cuisine: mexican-inspired
Nutrition
- Serving Size: 1.5 cups
Keywords: chicken, tortilla soup, creamy, one-pot, weeknight, comfort food, easy, mexican, soup, hearty
What You’ll Love About This Quick And Easy Recipe
This creamy chicken tortilla soup is a true lifesaver for anyone juggling a busy schedule but still wanting to provide a wholesome and delicious meal. You’ll love it because it’s incredibly flavorful, packed with tender chicken and a rich, creamy broth that’s perfectly spiced. It’s designed to be made in just one pot, which means less washing up – a huge win on any given night! This recipe is ideal for busy weeknights when time is short, but you still want to gather the family around a warm, home-cooked meal. It’s also fantastic for meal prepping, as it reheats beautifully, making lunches a breeze. Its comforting nature makes it a perfect dish for cooler evenings or when you just need a little boost of coziness.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients for this creamy chicken tortilla soup is straightforward, focusing on common pantry staples and fresh items that are easy to find. We’ll be using pre-cooked chicken to save time, but you can always cook and shred your own if you prefer. The creaminess comes from a blend of cream cheese and a touch of heavy cream, creating a luxurious texture that’s hard to resist.
INGREDIENTS:
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 (10-ounce) can Rotel diced tomatoes with green chilies, undrained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (10.75-ounce) can condensed cream of chicken soup
- 1 (14.5-ounce) can chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 8 ounces cream cheese, softened and cut into cubes
- 1/2 cup heavy cream
- 2 cups cooked chicken, shredded or diced
- Salt and black pepper to taste
- Optional toppings: tortilla strips, shredded cheddar cheese, sour cream, chopped cilantro, avocado slices
For simple substitutions, feel free to use canned diced tomatoes instead of Rotel if you prefer less spice, or add a pinch of cayenne pepper if you like more heat. Any type of cooked chicken will work here, whether it’s leftover rotisserie chicken, baked chicken breasts, or even canned chicken for ultimate convenience. If you don’t have heavy cream, half-and-half can be used, though the soup might be slightly less rich. For a dairy-free option, you could experiment with dairy-free cream cheese and coconut milk, though the flavor profile will change.
Time Needed From Start To Finish
- Preparation Time: 10 minutes
- Cooking Time: 20-25 minutes
- Total Time: 30-35 minutes
This realistic timeframe ensures you can have a hot, homemade meal on the table without feeling rushed or overwhelmed, even on a school night.
How To Make It Step By Step With Visual Cues
Making this creamy chicken tortilla soup is incredibly simple, thanks to its one-pot design. Follow these steps for a delicious and easy meal.
- Sauté the Aromatics: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Combine the Canned Goods: Pour in the undrained Rotel diced tomatoes with green chilies, rinsed black beans, and drained corn. Stir everything together well.
- Add the Liquids and Seasoning: Stir in the condensed cream of chicken soup and chicken broth. Add the chili powder, cumin, and smoked paprika. Bring the mixture to a gentle simmer, stirring occasionally.
- Introduce Creaminess: Reduce the heat to low. Add the softened cream cheese cubes and heavy cream to the pot. Stir continuously until the cream cheese has completely melted and the soup is smooth and creamy. This is where the magic happens, transforming the broth into a luscious texture.
- Fold in the Chicken: Stir in the cooked, shredded or diced chicken. Allow the soup to heat through completely, simmering gently for another 5-10 minutes, letting all the flavors meld together.
- Season and Serve: Taste the soup and season with salt and black pepper as needed. Remember that the cream of chicken soup and broth already contain some salt, so add gradually. Ladle the hot soup into bowls and serve immediately with your favorite toppings.
Easy Variations And Serving Ideas That Fit Real Life
This creamy chicken tortilla soup is incredibly versatile, allowing for easy customization to suit different tastes and occasions. For a little extra kick, you can add a small can of diced green chilies (in addition to or instead of the Rotel) or a pinch of cayenne pepper. If you prefer a vegetarian option, simply omit the chicken and use vegetable broth, adding extra beans or bell peppers for substance. For a heartier meal, consider adding cooked rice or small pasta shapes directly into the pot during the last few minutes of cooking.
When it comes to serving, the possibilities are endless! Set up a “topping bar” for a fun family dinner or casual gathering. Offer classic choices like crispy tortilla strips or crushed tortilla chips, shredded cheddar or Monterey Jack cheese, a dollop of sour cream or Greek yogurt, and fresh chopped cilantro. Sliced avocado or a spoonful of guacamole also makes a fantastic addition, adding a cool, creamy contrast. For a complete meal, serve alongside a simple green salad or warm cornbread. This soup is also excellent for potlucks or game day gatherings, as it can be kept warm in a slow cooker.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have a few common pitfalls. One frequent mistake is adding the cream cheese and heavy cream too early or over high heat. This can cause the dairy to curdle or separate. To avoid this, always reduce the heat to low before adding the cream cheese and heavy cream, and stir constantly until fully incorporated and smooth. Another common issue is over-salting. Canned ingredients like broth and cream of chicken soup already contain sodium, so always taste the soup before adding extra salt. Start with a small amount, stir, and taste again.
Another slip-up can be not allowing enough time for the flavors to meld. While this is a quick recipe, giving the soup a good 5-10 minutes to gently simmer after all ingredients are added really helps deepen the taste. Finally, don’t forget to rinse your canned black beans thoroughly. This removes excess sodium and any starchy liquid, improving the overall flavor and texture of your soup.
How To Store It And Make It Ahead Without Ruining Texture
This creamy chicken tortilla soup is fantastic for meal prep and stores beautifully, making your future self very happy. To store leftovers, allow the soup to cool completely to room temperature. Transfer it to an airtight container and refrigerate for up to 3-4 days.
When reheating, you might notice the soup has thickened slightly. To restore its creamy consistency, gently reheat it on the stovetop over medium-low heat, stirring frequently. If it’s too thick, you can add a splash of chicken broth or milk to thin it out to your desired consistency. Avoid boiling the soup vigorously during reheating, as this can sometimes cause the dairy to separate. Freezing is also an option, though the texture of the cream cheese and heavy cream might change slightly upon thawing. If freezing, allow the soup to cool completely, then transfer to freezer-safe containers or bags, leaving some headspace. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating gently.
Questions People Always Ask Before Making This Recipe
Can I use fresh chicken instead of cooked chicken? Absolutely! If using raw chicken, you can cook it directly in the pot before adding the other ingredients. Dice chicken breasts or thighs, cook them in a little olive oil until no longer pink, then remove them, shred, and add back in step 5.
Is this soup spicy? The Rotel diced tomatoes with green chilies provide a mild kick. If you prefer it less spicy, use regular canned diced tomatoes. For more heat, add a pinch of cayenne pepper or a few dashes of your favorite hot sauce.
What if I don’t have cream cheese? Cream cheese is key to the creamy texture. While you could try a blend of heavy cream and a roux (flour
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
