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This Creamy Tortilla Soup is one of those dinners I come back to again and again. It is perfect when I want something cozy, filling, and full of flavor without a ton of work. I love that it all comes together in one pot and uses simple pantry ingredients I usually already have on hand. This is the kind of soup that works just as well for a busy weeknight as it does for a relaxed weekend dinner.
👉 Try it with my 8 Can Chicken Taco Soup or Spanish Rice Soup next!
Creamy tortilla soup is an easy one-pot dinner made with chicken, black beans, corn, tomatoes, and warm Tex-Mex spices simmered in a rich, creamy broth. This comforting soup recipe comes together in about 40 minutes and is perfect for busy weeknights. Cream cheese and shredded cheddar melt into the broth for a smooth, velvety finish. Serve this creamy chicken tortilla soup with your favorite toppings for a hearty family meal.
Why you’ll love this recipe…
This soup checks all the boxes for me when I need something comforting but still simple. It is creamy without being heavy, packed with flavor, and filling enough to be a full meal on its own. I also love how customizable it is, especially when it comes to toppings!
It is the kind of soup that everyone enjoys (even picky eaters) and it reheats amazing for leftovers the next day.
⏰ Total Time: 40 minutes
🍂 Perfect For: Cozy weeknights, fall and winter dinners
🛒 Key Ingredients: Chicken, black beans, Rotel, cream cheese
🍽️ Servings: 4
🥄 Skill Level: Easy
🧊 Storage: Refrigerator or freezer friendly
👉 Try my Vegetable Noodle Soup or Lentil Stew for more cozy soups!
Made With Love,
What You’ll Need for Creamy Tortilla Soup
- Corn and Black Beans: Add texture and make the soup more filling
- Rotel: Brings mild heat and tomato flavor
- Chicken Breasts: Cook right in the soup for tender, juicy results
- Cream Cheese & Cheddar: Melt into the broth for that creamy finish
👉 If you enjoy cozy dinners, you might also like my Chicken and Rice Casserole with Broccoli.
Full Ingredients List
- Olive oil
- Butter
- Yellow onion
- Minced garlic
- Tomato paste
- Canned corn
- Black beans
- Rotel
- Chicken broth
- Chicken breasts
- Salt
- Black pepper
- Taco seasoning
- Cream cheese
- Shredded cheddar cheese
🔒 The printable recipe card below includes the full ingredient list and exact amounts — perfect for saving or printing for later.
How to Make Creamy Tortilla Soup
Step 1: Heat the olive oil and butter in a large pot over medium heat.
Step 2: Add the diced onion and cook until softened.
Step 3: Stir in the garlic and tomato paste and cook briefly until fragrant.
Step 4: Add the corn, black beans, Rotel, chicken broth, chicken breasts, salt, pepper, and taco seasoning.
Step 5: Cover and simmer until the chicken is fully cooked.
Step 6: Remove the chicken, chop or shred it, then return it to the pot.
Step 7: Stir in the cream cheese and cheddar cheese and cook until melted and creamy.
🔒 The step-by-step instructions are also available in the printable recipe card below — don’t forget to save it for later!
Creamy Tortilla Soup Variations
- Use rotisserie chicken instead of raw chicken breasts for a faster meal
- Swap cheddar for Monterey Jack or a Mexican cheese blend
- Add diced jalapeños or cayenne for extra heat
👉 For another delicious dinner, try my Easy Red Beans and Rice.
My Pro TipS
Tips and Tricks
- Cut the cream cheese into small cubes so it melts faster
- Keep the heat low after adding the cheese to prevent curdling
- Taste at the end and adjust seasoning as needed
Recipe FAQs – Creamy Tortilla Soup
Yes, this soup tastes even better the next day and reheats very well.
You can freeze it, but the texture may change slightly because of the dairy. Stir well when reheating.
Absolutely. Add cooked, shredded chicken during the last 10 minutes of cooking.
👉 If you love make-ahead meals, check out my Vegetable Soup.
Serving Suggestions
- Top with tortilla strips or crushed chips
- Add sour cream or avocado slices
- Serve with warm cornbread or rolls
- Pair with a simple green salad
Make-Ahead, Storage & Reheating
- Fridge: Store in an airtight container for up to 4 days
- Freezer: Freeze for up to 2 months
- Reheat: Warm gently on the stove or microwave, stirring often
👉 For more freezer-friendly meals, try my 8 Can Chicken Taco Soup.
More Great Soup Recipes
Slow Cooker
8 Can Chicken Taco Crockpot Soup
All Recipes
Vegetable Noodle Soup
Meatless
Lentil Stew
Meatless
Spanish Rice Soup
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Creamy Tortilla Soup
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 yellow onion, diced
- 1 tbsp minced garlic
- 1 tbsp tomato paste
- 1 15 oz can corn, drained
- 1 15 oz can black beans, drained and rinsed
- 1 10 oz can Rotel
- 5 cups chicken broth
- 2 chicken breasts
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp taco seasoning
- 4 tbsp cream cheese, cubed
- 1 cup shredded cheddar cheese
Instructions
- Heat olive oil and butter in a large pot over medium heat. Add onion and cook 5–7 minutes until softened.
- Stir in garlic and cook until fragrant. Add tomato paste, corn, black beans, Rotel, chicken broth, chicken, salt, pepper, and taco seasoning.
- Cover and simmer about 20 minutes, until chicken is cooked through.
- Remove chicken, chop or shred, and return it to the pot.
- Stir in cream cheese and cheddar. Cook 5–7 minutes until smooth and creamy.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Super delicious and so easy to make. Will definitely be making this again!
This soup is excellent! I made 1/2 of the recipe. Will definitely be making this again! Thank you.
We really loved the flavor of this recipe, and the richness from the cream cheese was a nice addition.
Delicious…. one of my favorite soups for winter
This sounded so good , Can’t wait to try it , But why is it called tortilla soup ? There is mo tortillas in it or suggested.