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Creamy Chicken Tortilla Soup

Creamy chicken tortilla soup with a rich orange-cream Tex-Mex broth, shredded chicken, and tender beans and corn. The soup simmers to a velvety texture with melted cream cheese, then finishes with tortilla strips, avocado, lime, and herbs.
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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
  

Soup 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 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
  • 0.25 salt To taste
  • 0.25 pepper To taste
Toppings
  • 0.25 sour cream
  • 0.25 cup shredded cheddar
  • 0.5 tortilla strips
  • 0.25 cup cilantro
  • 1 avocado
  • 1 lime

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Heat a large pot over medium heat and sauté the onion for 4 minutes, stirring until softened and fragrant. Add the garlic and taco seasoning and cook for 2 minutes, keeping the mixture aromatic (not browned).
Simmer the soup
  1. Add the Rotel tomatoes, diced tomatoes, chicken broth, black beans, and corn, then bring everything to a boil. Reduce heat to a steady simmer, stirring well to combine.
  2. Stir in the cubed cream cheese until completely melted, turning the broth creamy and smooth. Add the shredded chicken and heavy cream, then simmer for 10 minutes, stirring occasionally.
  3. Season with salt and pepper to taste. Serve immediately with sour cream, shredded cheddar, tortilla strips, cilantro, avocado, and lime.

Notes

Pro tip: melt the cream cheese over lower heat and stir until fully smooth before simmering, so the soup stays silky. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on the stove, adding a splash of broth or cream if needed. Freezing: yes, but dairy can slightly change texture—thaw and reheat gently. Dietary swap: use light cream cheese and half-and-half instead of heavy cream for a lighter version while keeping the creamy texture.