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Creamy Chicken Tortilla Soup

Creamy chicken tortilla soup with a rich orange-cream Tex-Mex broth, tender shredded chicken, and crunchy tortilla strips. Made by simmering tomatoes, beans, corn, and cumin, then melting in cream cheese for a silky finish.
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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
  

Creamy chicken tortilla soup
  • 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
  • 1 sour cream For topping.
  • 1 shredded cheddar For topping.
  • 1 tortilla strips For topping.
  • 1 cilantro For topping.
  • 1 avocado For topping.
  • 1 lime For topping.
  • 1 salt and pepper To taste.

Equipment

  • 1 large pot

Method
 

Sauté aromatics and build flavor
  1. Sauté the onion in a large pot for 4 minutes. Cook until softened and fragrant, then add garlic and taco seasoning.
  2. Cook the garlic and taco seasoning for 2 minutes. Stir so the spices toast lightly and smell fragrant.
Simmer the soup base
  1. Add both tomatoes, chicken broth, black beans, and corn, then bring to a boil. Keep stirring occasionally until the mixture reaches a full, rolling boil.
  2. Reduce heat and stir in the cream cheese until completely melted. Continue stirring until the broth turns smooth and creamy with no visible cream cheese lumps.
Finish with chicken and serve
  1. Add shredded chicken and heavy cream, then simmer for 10 minutes. Simmer gently until the soup is hot and well combined.
  2. Season with salt and pepper to taste, then serve with all toppings. Add sour cream, shredded cheddar, tortilla strips, cilantro, avocado, and lime right before eating.

Notes

Pro tip: use freshly shredded, cooked chicken and keep the heat at a gentle simmer after adding cream so the soup stays silky. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat on the stove over low heat until hot. Freezing is not recommended because the dairy can separate after thawing. For a lighter option, swap the heavy cream and cream cheese for reduced-fat versions (texture may be slightly less rich).