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Creamy Chicken Tortilla Soup

Creamy chicken tortilla soup with a rich orange-cream Tex-Mex broth, tender shredded chicken, and melty cream cheese for a smooth finish. Simmered with black beans and corn, then topped with crunchy tortilla strips, cheddar, sour cream, cilantro, avocado, and lime.
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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: 535
Ingredients Equipment Method Notes

Ingredients
  

Soup base and cream
  • 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. In a large pot, sauté the diced onion for 4 minutes until softened with a light sizzle.
  2. Add the minced garlic and taco seasoning, then cook for 2 minutes, stirring, until fragrant and darker in color.
Simmer the soup
  1. Add the Rotel tomatoes, diced tomatoes, chicken broth, black beans, corn, and cumin, then bring to a boil.
  2. Reduce heat and stir in the cubed cream cheese until completely melted and the broth looks smooth and creamy.
  3. Add the shredded chicken and heavy cream, then simmer for 10 minutes, stirring occasionally until heated through.
Finish and serve
  1. Season with salt and pepper to taste, then turn off the heat.
  2. Serve immediately with sour cream, shredded cheddar, tortilla strips, cilantro, avocado, and lime as toppings.

Notes

Pro tip: Cubing the cream cheese and stirring after reducing the heat helps it melt quickly without lumps. Store leftovers in the refrigerator up to 4 days; freeze up to 2 months (toppings fresh; stir in a splash of cream when reheating if it thickens). For a dairy-light swap, use reduced-fat cream cheese and half-and-half instead of heavy cream for a similar creamy texture.