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Creamy Chicken Tortilla Soup

A rich and comforting creamy chicken tortilla soup made with tender shredded chicken, black beans, corn, tomatoes with green chiles, smoky spices, cream cheese, and cheddar, finished with fresh lime and cilantro.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course dinner
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 jalapeño seeded and finely chopped, optional
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt plus more to taste
  • ¼ teaspoon black pepper
  • 4 cups 960 ml chicken broth
  • 1 can 10 oz/283 g diced tomatoes with green chiles
  • 1 lb 450 g boneless, skinless chicken breasts or thighs
  • 1 can 15 oz/425 g black beans, drained and rinsed
  • 1 cup about 150 g corn kernels
  • 4 oz 113 g cream cheese, softened
  • ½ cup about 55 g freshly shredded sharp cheddar
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped fresh cilantro

For Serving

  • Crispy tortilla strips or crushed tortilla chips
  • Diced avocado
  • Fresh cilantro
  • Lime wedges
  • Extra shredded cheddar
  • Sour cream
  • Sliced jalapeño

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add onion and jalapeño and cook for 4–5 minutes.
  • Add garlic, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 30 seconds.
  • Add chicken broth and diced tomatoes with green chiles.
  • Add chicken and bring to a gentle simmer.
  • Cover and cook for 15–20 minutes, until chicken reaches 165°F (74°C).
  • Remove chicken and shred with two forks.
  • Add black beans and corn and simmer for 5 minutes.
  • Return shredded chicken to the pot.
  • Reduce heat to low and stir in softened cream cheese until smooth.
  • Remove from heat and gradually stir in shredded cheddar.
  • Stir in lime juice and cilantro.
  • Taste and adjust seasoning.
  • Ladle into bowls and add desired toppings.
  • Serve immediately.

Notes

For a faster version, use 2 cups shredded rotisserie chicken instead of raw chicken.
Soften the cream cheese before adding it.
Don't boil the soup after adding the dairy.
Remove the pot from the heat before adding the cheddar.
Use freshly shredded cheese for the smoothest finish.
Taste before adding additional salt.
Add warm broth if the soup becomes too thick.
Keep tortilla strips separate until serving so they stay crisp.
Store leftovers refrigerated for up to 4 days.
Dairy-based soups can separate when frozen, so refrigeration is preferred for the best texture.