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This creamy chicken tortilla soup is an easy 30-minute stovetop soup that’s perfectly spiced and loaded with hearty ingredients like shredded chicken, black beans, tomatoes, and corn. Shredded cheese and crushed tortilla chips are the perfect toppings for this delicious weeknight dinner!
Chicken tortilla soup is one of my favorite soup recipes! I already have a slow cooker chicken tortilla soup and I used it as inspiration for this recipe. It uses similar ingredients and bold spices, but the addition of cream cheese and Greek yogurt give the broth a rich, creamy flavor and consistency. It also happens to be a naturally gluten-free soup.
My creamy chicken tortilla soup is all made on the stovetop and it’s a one pot soup not only making it easy for cooking, but cleanup as well. I used shredded cooked chicken to cut down on the cooking time, rotisserie chicken is perfect for this soup.
Toppings are key to making this creamy chicken tortilla soup extra special. Crushed tortilla chips or tortilla stips are essential and I also love the addition of shredded cheese. There’s lots of options, so use your favorites and make it your own!
Ingredient Notes
Onion, poblano pepper, garlic – The aromatics for the soup that give the broth lots of flavor. Yellow or white onion can be used. I love the earthy flavor poblano peppers for Southwest recipes, but you can also use a bell pepper.
Chili powder, ground cumin, smoked paprika – An earthy, smoky blend of spices. Don’t confuse chili powder with cayenne pepper or spicy chile powder. It should be mild.
Canned tomatoes and green chiles – Rotel is a the most common brand, but there are many variations. They generally offer a variety of heat levels from mild to hot. I used a medium level of heat, but the spiciness is up to you.
Frozen corn – I recommend using frozen fire roasted corn. It’s sweet and has a wonderful smoky flavor that works so well in this soup.
Black beans – Black beans help make the soup extra hearty and are a commonly used pantry staple in Tex-Mex cooking.
Enchilada sauce – Enchilada sauce is what makes my recipe unique from others. Red enchilada sauce replaces crushed tomatoes or additional diced tomatoes and boasts a lot more flavor. I recommend using either Hatch or Siete Foods enchilada sauce.
Chicken broth – Low sodium broth should be used so the soup isn’t overly salty.
Cilantro – Adds freshness. If you don’t like cilantro skip it, there’s no replacement.
Chicken – Leftover chicken or rotisserie chicken (skin removed) are convenient and make this a quick cooking soup.
Cream cheese – Block cream cheese works best. Whipped cream cheese won’t produce the same consistency. Low-fat or full-fat cream cheese can be used.
Lime – Fresh squeezed lime juice brightens the flavors of the soup.
Greek yogurt – Greek yogurt is a great way to increase the protein and make this a lighter version of creamy chicken tortilla soup. Use full fat Greek yogurt so it doesn’t get grainy when added to the hot liquid. See my other tips below for adding Greek yogurt into something hot. Fage is the brand I always use.
Tips for Making Creamy Chicken Tortilla Soup
- Don’t forget to set the cream cheese and Greek yogurt out on the counter at least an hour before making the soup. They need to be at room temperature for the best results.
- Save time and chop the veggies and shred the chicken ahead of time.
- Don’t add the chicken to the soup too early. The chicken is already cooked so further cooking it will dry it out. I recommend adding it in when you add in the cream cheese.
- Cut the cream cheese into small cubes so it melts into the soup faster.
- Squeeze in the lime juice off the heat. Cooking will dull the fresh flavor and citrus notes. It can also turn bitter if it’s cooked.
- Stir the Greek yogurt in off the heat. Cooking the yogurt or adding it while it’s cold can cause it to turn grainy. For best results, let the yogurt come to room temperature first. You can also temper the yogurt by whisking a small amount of the hot broth into the yogurt until it’s warm and a similar temperature to the soup. Once warmed pour the yogurt mixture into the soup and stir until it’s incorporated.
Substitutions
- Rotel can be swapped with a can of diced tomatoes and a can of green chiles. Fire roasted tomatoes are another good alternative.
- Greek yogurt can be substituted with sour cream. You can also omit it and use 6-8 ounces of cream cheese.
- Substitute black beans with pinto beans.
How to Thicken Chicken Tortilla Soup
Both the cream cheese and Greek yogurt help give the soup a rich, creamy, and thicker consistency. If you prefer an even thicker soup, simmer it uncovered instead of covered. Allowing the soup to cook uncovered lets some of the broth evaporate, resulting in a thicker soup.
Topping Ideas
- Crunchy – Tortilla chips are the perfect crunchy topping. Crush the chips or use them to scoop up the soup. You can also make baked tortilla strips like I did for this Southwest chicken salad with avocado lime dressing.
- Creamy – Avocado slices or a scoop of this green chile guacamole add a delicious creamy element. A dollop of sour cream or plain Greek yogurt are other great options.
- Cheesy. I like to use colby jack or cheddar cheese. Monterey jack cheese or even an authentic Mexican cheese such as cotija or queso fresco would be delicious.
- Fresh – Extra chopped cilantro and a squeeze of lime juice will freshen up the flavors of the soup.
What to Serve with Chicken Tortilla Soup
- I love to serve this soup with a side of cilantro lime rice for extra carbs and if I’m craving extra veggies, this sweet and spicy roasted butternut squash.
- You can’t go wrong with tortilla chips and pico de gallo.
Storage and Reheating
Storage – Store the soup in an airtight container in the fridge for up to 4 days. I don’t recommend freezing it because of the dairy. Once defrosted the texture and consistency of the soup will change.
Reheating – Reheat the soup in the microwave or in a saucepan on the stovetop. If reheating on the stove, warm it gently over low heat and avoid boiling. Heating the soup too quickly or at too high of a temperature can cause the dairy to become grainy.
More Soup Recipes I Love
Creamy Chicken Tortilla Soup Recipe
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 1 poblano pepper diced
- 3 garlic cloves grated or minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt or to taste
- Black pepper to taste
- 10 ounces canned tomatoes with green chiles such as Rotel
- 1 1/2 cups frozen fire roasted corn
- 15 ounces canned black beans drained and rinsed
- 15 ounces red enchilada sauce
- 32 ounces low sodium chicken broth
- 1/4 cup chopped cilantro
- 2 1/2 cups cooked shredded chicken
- 3 ounces cream cheese room temperature
- 1 lime juiced
- 1/2 cup plain full fat Greek yogurt room temperature
Instructions
- Add the olive oil to a Dutch oven or large pot and heat it over medium-high heat.
- Add in the onion and poblano and cook for 3 minutes then add in the garlic, dried spices, salt and pepper. Cook for another minute.
- Add the tomatoes, corn, beans, enchilada sauce, chicken broth, and cilantro into the pot. Stir everything together and bring it to a boil. Lower the heat and simmer the soup with the lid on (slightly ajar) for 10 minutes.
- Stir the chicken and cream cheese into the soup until the cream cheese is melted and there's no more chunks, about 5 minutes.
- Turn off the heat and remove the pot from the burner. Stir in the lime juice and Greek yogurt until the yogurt is incorporated and the soup is creamy. Taste for seasoning and add additional salt if needed.
- Serve the soup topped with crushed tortilla chips, cheese, cilantro or toppings of your choice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this Creamy Chicken Tortilla Soup, please leave a comment and/or give this recipe a rating! I love hearing from you and do my best to respond to your comments. And if you’re on Instagram tag @reciperunner so I can see your beautiful creations!
I would like to make it, but I don’t like yogurt at all can you taste and smell it in the soup? Or make it without it?
Thank you
I’d suggest substituting with sour cream or additional cream cheese. You can always check my blog posts for a substitutions section. I have usually addressed these types of questions. :-)
This was so delicious! We loved the creamy take on the tortilla soup recipe. We also had lots of yummy leftovers. I’ll definitely be making this again!
Fantastic! I’m so happy you enjoyed this creamy version Alicea!