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Creamy Chicken Tortilla Soup

Creamy chicken tortilla soup with a rich orange-cream Tex-Mex broth, tender shredded chicken, and hearty black beans and corn. Simmered until silky with melted cream cheese, then finished with crunchy tortilla strips and bright toppings like lime and cilantro.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken base
  • 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 clove garlic Minced
  • 4 cup chicken broth
  • 8 oz cream cheese Cubed
  • 1 cup heavy cream
  • 1 packet (1 oz) taco seasoning
  • 1 tsp cumin
  • 0.25 tsp salt To taste
  • 0.25 tsp pepper To taste
Toppings
  • 0.5 cup sour cream For topping
  • 0.5 cup shredded cheddar For topping
  • 1 cup tortilla strips For topping
  • 2 tbsp cilantro For topping
  • 1 avocado For topping
  • 1 lime For topping

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. In a large pot, sauté onion for 4 minutes. Add garlic and taco seasoning and cook for 2 minutes, stirring to coat.
  2. Add Rotel tomatoes, diced tomatoes, chicken broth, black beans, corn, and cumin to the pot. Bring everything to a boil.
Make it creamy
  1. Reduce the heat and stir in cream cheese until completely melted. Keep stirring until the broth looks smooth and creamy.
  2. Add shredded chicken and heavy cream. Simmer for 10 minutes, stirring occasionally, until warmed through.
Season and serve
  1. Season with salt and pepper to taste. Turn off the heat and serve hot with sour cream, shredded cheddar, tortilla strips, cilantro, avocado, and lime.

Notes

For best creaminess, melt the cream cheese on reduced heat so it dissolves smoothly before simmering. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stove, as heavy cream can thicken slightly. Freezing is not recommended due to dairy texture changes. For a dairy-light swap, use evaporated milk in place of heavy cream and use reduced-fat cream cheese.