Creamy, comforting, and ready in under an hour, this Chicken Tortilla Soup blends tender cooked chicken, melty cheeses, and zesty tomatoes with green chilies into a bowl that feels like a hug. It’s ideal for weeknight dinners, using leftover or rotisserie chicken, and it scales easily for feeding a crowd. If you like hands-off options, you might also enjoy a slow-cooker version — here’s a similar take on a crockpot chicken tortilla soup you can try.
Why you’ll love this dish
This soup hits several home-run benefits at once: it’s fast, family-friendly, wallet-smart, and wildly satisfying. The cream cheese gives a velvety body, while shredded cheddar adds a sharp, comforting finish. It’s also forgiving—use fresh, leftover, or store-bought rotisserie chicken and any canned beans or corn you have on hand.
“We made this on a rainy night and everyone asked for seconds—so easy and full of flavor.” — a reader’s quick review
Perfect occasions: weeknight dinners, potlucks, game-day spreads, or a simple meal when you want something warm and filling without a lot of fuss.
How this recipe comes together
Think sauté, simmer, melt. First you soften aromatics (onion and garlic), then add the bulk ingredients (chicken, beans, corn, tomatoes, and spices) and simmer to let flavors marry. Finally, you enrich the broth by stirring in cream cheese and cheddar until silky. If you prefer a different texture or hands-off cooking, you can adapt this to a slow cooker—try pairing it with a pasta-based comfort recipe like chicken tortellini soup on nights you want something heartier.
What you’ll need
- 2 cups cooked chicken (shredded or chopped) — leftover, poached, or rotisserie
- 1 cup cheddar cheese, shredded (sharp or mild)
- 8 oz cream cheese, softened and cubed
- 4 cups chicken broth (low-sodium if you prefer)
- 1 can black beans (15 oz), rinsed and drained
- 1 can corn (15 oz), drained
- 1 can diced tomatoes with green chilies (10–14 oz)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper to taste
- Tortilla strips, for serving (store-bought or homemade)
- Fresh cilantro, chopped, for garnish
Ingredient notes and swaps:
- Swap cream cheese for plain Greek yogurt or a dairy-free cream cheese alternative for a lighter or vegan-friendly finish (use nutritional yeast for umami if vegan).
- Add a diced bell pepper or a jalapeño for more fresh heat.
- Use low-sodium broth and adjust salt at the end.
Step-by-step instructions
- Heat a large pot over medium heat and add a tablespoon of oil. Sauté the diced onion until translucent, about 4–5 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
- Add the cooked chicken, rinsed black beans, drained corn, diced tomatoes with green chilies, chicken broth, cumin, chili powder, salt, and pepper. Stir to combine.
- Bring the mixture to a gentle boil, then reduce heat to maintain a low simmer. Cook uncovered for 20–30 minutes so the flavors develop and the soup reduces slightly. Stir occasionally.
- Lower the heat to the lowest setting. Add the cubed cream cheese a few pieces at a time, stirring until smooth. Then stir in the shredded cheddar until melted and fully incorporated. Keep heat low—high heat can cause the dairy to separate.
- Taste and adjust salt and pepper. Ladle into bowls and top with tortilla strips and chopped cilantro. Serve immediately.
Quick stovetop vs. slow-cooker note: For a slow-cooker method, sauté onion and garlic first, then add everything except the cheeses and cook on low for 3–4 hours. Stir in cream cheese and cheddar during the last 15–30 minutes.
Best ways to enjoy it
- Garnish ideas: crispy tortilla strips, crushed tortilla chips, avocado slices, a squeeze of lime, a dollop of sour cream or crema, extra shredded cheese, or pickled jalapeños.
- Side dishes: corn bread, a simple green salad, or a crisp slaw. For a heartier meal, serve with warm flour tortillas or over rice.
- Plating tip: serve in wide bowls so the tortilla strips sit on top and stay crisp longer.
Storage and reheating tips
- Refrigeration: Cool the soup to room temperature (within two hours of cooking), transfer to airtight containers, and refrigerate for 3–4 days.
- Freezing: Freeze in airtight containers for up to 3 months. Leave a little headspace because liquids expand. Note: dairy-based soups can change texture slightly after freezing; stirring gently while reheating will help recombine them.
- Reheating: Reheat on the stovetop over low to medium-low heat, stirring occasionally. If the soup seems too thick after refrigeration, add a splash of chicken broth or water. Microwave in short intervals, stirring between bursts. Avoid rapid boiling after adding cream cheese to prevent separation.
- Food safety: Discard if left out at room temperature for more than 2 hours.
Pro chef tips
- Soften cream cheese before adding: leave it at room temperature for 20–30 minutes or cube it small so it melts evenly.
- Tempering technique: if worried about lumps, mix warm soup ladlefuls into the cream cheese in a separate bowl to loosen it, then stir back into the pot.
- Texture control: shred or chop the chicken to your liking. Shredded chicken melts into the soup better; chunkier pieces give a heartier bite.
- Flavor boost: toast the cumin and chili powder in the pot for 30 seconds before adding liquids to wake up the spices.
- Make-ahead: prepare the base (everything through simmering) a day ahead, cool, refrigerate, and finish by adding cheeses just before serving.
Creative twists
- Southwest green chili: swap the cheddar for pepper jack and add a little smoked paprika for a smoky edge.
- Creamy chipotle: stir in 1–2 teaspoons chipotle in adobo for deeper heat and smokiness.
- Vegetarian version: replace chicken with extra beans and diced sweet potatoes; use vegetable broth and a dairy-free cream alternative.
- Low-carb option: skip the corn and serve over cauliflower rice; use tortilla strips sparingly.
- Crunch bar: top with fried tortilla strips or thinly sliced radishes for texture contrast.
FAQ
Q: Can I use frozen cooked chicken?
A: Yes. Thaw fully in the refrigerator overnight or reheat gently from frozen after adding to the simmering soup; just ensure it reaches 165°F (74°C) before serving.
Q: Will the cream cheese curdle if I reheat the soup?
A: Cream cheese can sometimes separate if overheated. Reheat slowly over low heat and stir frequently. Adding a splash of broth or milk while reheating can help smooth the texture.
Q: How long does this take from start to table?
A: Active prep is about 10–15 minutes (dice onion, mince garlic, cube cream cheese, shred chicken), plus 20–30 minutes simmer time—plan for roughly 35–45 minutes total.
Q: Can I make this gluten-free?
A: Yes—use gluten-free tortilla strips or crushed gluten-free chips and confirm your canned ingredients are labeled gluten-free.
Q: Is this recipe freezer-friendly?
A: Yes. Freeze portions without tortilla toppings for up to 3 months. Thaw in the fridge overnight and reheat gently on the stovetop.
If you want additional make-ahead soup ideas or pairing inspiration, let me know what pantry staples you have and I’ll suggest quick swaps or side dishes.