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Creamy Chicken Tortilla Soup

Creamy chicken tortilla soup with a rich orange-cream Tex-Mex broth, shredded chicken, and melty cream cheese for a velvety texture. Simmered with Rotel, beans, corn, and finished with crunchy tortilla strips and fresh toppings.
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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
  

Chicken and 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
  • 1 salt and pepper To taste
Toppings
  • 1 sour cream
  • 1 shredded cheddar
  • 1 tortilla strips
  • 1 cilantro
  • 1 avocado
  • 1 lime

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Heat a large pot and sauté the diced onion for 4 minutes, stirring until softened and fragrant (no browning required).
  2. Add the minced garlic and taco seasoning, then cook for 2 minutes, stirring to bloom the spices.
Build the soup
  1. Add the Rotel tomatoes, diced tomatoes, chicken broth, black beans, and corn, then bring the mixture to a boil.
Melt in the cream cheese
  1. Reduce the heat and stir in the cubed cream cheese until completely melted and the broth looks smooth and creamy.
Simmer
  1. Add the shredded chicken and heavy cream, then simmer for 10 minutes until warmed through.
Season and serve
  1. Season the soup with salt and pepper to taste, then serve hot with all toppings (sour cream, shredded cheddar, tortilla strips, cilantro, avocado, and lime).

Notes

For the creamiest texture, keep the heat at a gentle simmer once the cream cheese is fully melted (avoid hard boiling). Refrigerate leftovers in an airtight container up to 3–4 days; reheat gently on the stovetop. Freezing is not recommended because the cream base can separate after thawing. For a lighter option, use light cream cheese and half-and-half instead of heavy cream.