If there’s one thing my family can’t get enough of, it’s this Creamy Chicken Tortilla Soup. Picture this: tender chicken, a rich, slightly spicy broth, and that dreamy creamy texture that makes you want to dive right in. And the best part? It’s ready in under an hour—perfect for those busy weeknights when you need something comforting fast.
I’ve been making this recipe for years—ever since my youngest declared it “better than restaurant soup” (high praise from a picky 8-year-old!). It’s become our go-to when the weather turns chilly or when we just need a big bowl of comfort. The secret? A double dose of cheese (yes, really!), just enough spice to wake up your taste buds, and those crunchy tortilla chips on top that make every bite exciting.
Table of Contents
Table of Contents
Why You’ll Love This Creamy Chicken Tortilla Soup
Trust me, once you try this soup, it’ll become a regular in your rotation—here’s why:
- Weeknight magic: Ready in 45 minutes flat (yes, even with two kids hanging off my legs begging for snacks).
- Creamy without the guilt: That luscious texture? Thank the cream cheese and cheddar—just enough richness without feeling heavy.
- Spice it your way: Leave the jalapeño seeds in for heat lovers, or take ‘em out for the kiddos (I do a half-and-half batch!).
- Better tomorrow: The flavors meld beautifully overnight—if there’s any left, that is.
- One-pot wonder: Minimal cleanup means more time for second helpings (or collapsing on the couch).
Ingredients for Creamy Chicken Tortilla Soup
Here’s everything you’ll need to make this soul-warming soup. I’ve grouped them to make grocery trips easier:
- Fresh veggies: 1 yellow onion (diced), 1 poblano pepper (chopped), 2 jalapeños (seeded and chopped unless you want extra heat)
- Spices: 2 tsp cumin, 2-3 tsp taco seasoning (homemade or store-bought), kosher salt & black pepper to taste
- Protein: 1 lb boneless, skinless chicken breasts or thighs (thighs stay juicier!)
- Flavor boosters: 3 cups salsa verde, 2 (4 oz) cans diced green chiles
- Liquids: 3-4 cups chicken broth (start with 3, add more if needed)
- Creamy elements: 6 oz cream cheese (melted), 1 cup shredded cheddar
- Finishing touches: ½ cup fresh cilantro (chopped, packed), lime zest + juice from 1 lime
- For serving: Salted tortilla chips, yogurt (or sour cream), avocado slices, chopped green onions
Ingredient Notes & Substitutions
Salsa verde: The green tomatillo base gives this soup its signature tang. In a pinch? Use red salsa, but expect a deeper, smokier flavor. Dairy swaps: For lower lactose, try lactose-free cream cheese or blend soaked cashews for creaminess. Spice control: Swap poblanos for bell peppers if sensitive to heat. Time-saver: Pre-shredded cheese works, but block cheese melts smoother. Protein options: Leftover rotisserie chicken (3 cups shredded) cuts cook time in half—add it with the cheeses.
Equipment You’ll Need
Here’s the short and sweet list of what you’ll need—nothing fancy, I promise! Grab a large pot (at least 6 quarts), a wooden spoon, and measuring cups/spoons. If you want an extra-smooth texture (my personal favorite), an immersion blender works magic after shredding the chicken. That’s it—now let’s get cooking!
How to Make Creamy Chicken Tortilla Soup
Alright, let’s get cooking—this soup comes together in three simple stages, and I promise it’s foolproof. First up: building the flavor base. Heat a glug of olive oil in your big pot over medium heat. Toss in those diced onions and let them soften for about 5 minutes—you’ll know they’re ready when your kitchen smells amazing. Now add the poblano, jalapeños, cumin, taco seasoning, and a good pinch of salt and pepper. Stir like you mean it for another 5 minutes—this toasts the spices and wakes up all those flavors.
Next, the simmering magic: Slide in the chicken breasts (or thighs), pour in the salsa verde, canned chiles, and 4 cups of broth. Partially cover the pot and let it bubble away on medium-low for 20 minutes—just enough time to fold a load of laundry or referee a sibling argument. The chicken should shred easily with forks when done. Pro tip: Don’t skip partially covering the pot—it prevents too much evaporation but still lets the flavors concentrate.
Now for the creamy finale: Pull out the chicken and shred it (two forks work great). Melt the cream cheese in the microwave for 10-15 seconds—trust me, this helps it blend smoothly without lumps. Stir it into the broth until velvety, then add back the chicken along with the cheddar. Let it all melt together for 5 minutes—this is when the soup goes from good to “can I lick the bowl?” good. Finish with a big handful of cilantro and a squeeze of lime juice. Watch out: If it thickens too much, just splash in a little extra broth to loosen it up.
Crockpot Variation
Craving that slow-cooked flavor? Easy! Sauté the veggies and spices first (this step matters—don’t skip it!), then dump everything except the cheeses into your crockpot. Use only 3 cups of broth (slow cookers trap moisture). Cook on low for 4-6 hours, shred the chicken, then stir in the melted cream cheese and cheddar until dreamily creamy. Dinner’s done!
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Creamy Chicken Tortilla Soup: 45-Minute Comfort in Every Bowl
A creamy and flavorful chicken tortilla soup with a hint of spice, perfect for a comforting meal.
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
- 1 yellow onion, diced
- 1 poblano, chopped
- 2 jalapeños, seeded and chopped
- 2 teaspoons cumin
- 2–3 teaspoons taco seasoning
- kosher salt and black pepper
- 1 pound boneless, skinless chicken breasts or thighs
- 3 cups salsa verde
- 2 cans (4 ounce) diced green chiles
- 3–4 cups chicken broth
- 6 ounces cream cheese, melted
- 1 cup shredded cheddar cheese
- 1/2 cup fresh cilantro, chopped
- lime zest and juice
- lots of salted tortilla chips
- yogurt, avocado, and green onion, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until fragrant, about 5 minutes. Stir in the poblano, jalapeños, cumin, taco seasoning, and a pinch each of salt and pepper. Cook for 5-10 minutes, until very fragrant. Add the chicken, salsa verde, canned chiles, and 4 cups of broth. Season with salt and pepper. Partially cover and simmer over medium-low heat for 20 minutes, until the chicken is cooked through.
- Melt the cream cheese in the microwave for 10-15 seconds.
- Pull the chicken out and shred using two forks. Stir in the cream cheese until smooth, then stir in the shredded chicken and cheddar cheese. Cook for 5 minutes, until the cheese is melted. Remove from the heat and stir in the cilantro and lime juice.
- Ladle the soup into bowls and top with tortilla chips. Then finish as desired with a dollop of yogurt, avocado, green onions, and cilantro. Enjoy!
Notes
- For a spicier soup, leave the seeds in the jalapeños.
- You can substitute Greek yogurt for sour cream if preferred.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop or Crockpot
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg
Tips for the Best Creamy Chicken Tortilla Soup
After making this soup more times than I can count, here are my can’t-live-without tips for perfection:
- Toast those spices: When sautéing the onions and peppers, let the cumin and taco seasoning sizzle for a full minute—it deepens the flavors like crazy.
- Shred smarter: For melt-in-your-mouth chicken, shred it while still warm (I use my stand mixer paddle for 30 seconds—game changer!).
- Spice wisely: Taste the salsa verde first—some brands run spicier. I always keep extra broth handy to tame the heat if needed.
- Texture matters: Want it creamier? Blend half the soup before adding chicken back in. Chunkier? Leave it as-is—both ways rock!
Serving Suggestions
Oh, the fun part—loading up those bowls! I always serve this soup with a mountain of salted tortilla chips—some crushed right in, some on the side for dipping. For toppings, think like a taco bar: dollops of cool yogurt (or sour cream), creamy avocado slices, extra cilantro, and plenty of lime wedges for squeezing. My kids love shredded cheese and pickled jalapeños on theirs. Want to make it a meal? Warm flour tortillas or cilantro-lime rice on the side turn this soup into a full fiesta. Pro tip: Have extra chips ready—they disappear fast!
This recipe is a great follow-up to your favorite soups like the creamy Chicken Tortilla Soup, perfect for a warm and hearty evening.
Storage & Reheating
Here’s the good news – this soup actually gets better after a day in the fridge! Store leftovers in airtight containers for up to 3 days. When reheating, I always add a splash of broth to loosen it up – the cheeses tend to thicken when chilled. Just warm it gently on the stove over medium-low, stirring often.
Want to freeze it? I’ve got you covered. Simply omit the cream cheese and cheddar before freezing (they don’t thaw well). Portion the cooled soup into freezer bags, squeeze out air, and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge, reheat, then stir in the cheeses for that signature creaminess. Works like a charm!
Nutritional Information
Just so you know what you’re diving into, here’s the scoop on this cozy bowl of goodness (per serving): 350 calories, 22g protein, and all that creamy comfort. Keep in mind these are estimates—your exact numbers might dance a bit depending on toppings and exact ingredients. I always say the real nutrition is in the joy it brings to your table! For a full breakdown, check the recipe card below.
FAQs About Creamy Chicken Tortilla Soup
Got questions? I’ve got answers! Here are the most common things readers ask me about this recipe:
Can I use rotisserie chicken? Absolutely! Shred about 3 cups of cooked chicken and add it when you’d normally stir in the cheeses. It cuts the cook time in half—perfect for extra-busy nights.
How can I make it less spicy? Easy fixes: remove all jalapeño seeds, swap poblanos for bell peppers, and use a mild salsa verde. Taste as you go—you can always stir in extra broth or a dollop of yogurt to cool things down.
Can I freeze this soup? Yes—but hold the cream cheese and cheddar! Freeze the base soup, then add the dairy when reheating. It keeps beautifully for 2 months in freezer bags (lay them flat to save space).
Why does my soup look separated? Don’t panic! If the dairy looks a little grainy, just whisk vigorously or blend briefly with an immersion blender. It’ll come right back together.
Did You Make This Recipe?
I’d love to hear how your Creamy Chicken Tortilla Soup turned out! Snap a pic of your masterpiece and tag me—was it spicy enough? Did the kids gobble it up? Your feedback makes my day! Share your results!
