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Creamy Chicken Tortilla Soup

Creamy chicken tortilla soup with an orange-cream Tex-Mex broth, tender shredded chicken, and melty cream cheese. Simmered with tomatoes, beans, and corn, then finished with tortilla strips, avocado, lime, and a sour cream swirl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Soup base and flavorings
  • 1.5 lb chicken breast Cooked and shredded.
  • 1 can (15 oz) black beans Drained.
  • 1 can (15 oz) corn Drained.
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced tomatoes
  • 1 onion Diced.
  • 4 cloves garlic Minced.
  • 4 cup chicken broth
  • 8 oz cream cheese Cubed.
  • 1 cup heavy cream
  • 1 packet (1 oz) taco seasoning
  • 1 tsp cumin
  • Salt and pepper to taste
Toppings
  • sour cream
  • shredded cheddar
  • tortilla strips
  • cilantro
  • avocado
  • lime

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Heat a large pot over medium heat and sauté the onion for 4 minutes, until softened and lightly translucent, stirring occasionally.
  2. Add the garlic and taco seasoning, then cook for 2 minutes, stirring constantly to wake up the spices.
Build the soup
  1. Add the Rotel tomatoes, diced tomatoes, chicken broth, black beans, corn, and cumin, then bring the mixture to a boil.
  2. Reduce the heat to maintain a gentle simmer and stir in the cream cheese until completely melted and smooth.
Simmer and finish
  1. Stir in the shredded chicken and heavy cream, then simmer for 10 minutes until hot throughout and slightly thickened.
  2. Season with salt and pepper to taste, then serve with sour cream, shredded cheddar, tortilla strips, cilantro, avocado, and lime.

Notes

Pro tip: ensure the cream cheese is cubed and fully melted before adding the chicken so the broth stays silky, not grainy. Refrigerate leftovers in an airtight container up to 4 days; reheat gently on the stovetop (avoid hard boiling). Freezing is not ideal because the cream can change texture, but it can be frozen for up to 2 months if needed. For a lighter swap, use reduced-fat cream cheese and half-and-half instead of heavy cream.