Ever have one of those days? The kind where you just want to curl up with a blanket and a big, warm bowl of something amazing. Not just food, but like, a hug you can eat.
Yeah, me too. A lot. And on those days, I always make this creamy chicken tortilla soup. It’s my go-to for making everything feel a little bit better.
Forget those watery soups that leave you hungry. This one is thick, full of flavor, and has all the good stuff. Plus, it’s way easier to make than you think. So let’s get you a bowl of this goodness.
What You’ll Need
Here’s the shopping list. Don’t let it scare you, it’s mostly simple stuff you might already have.
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts
- 1 large yellow onion, chopped
- 2 bell peppers (I like red and green), chopped
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional, for a kick)
- 4 cups chicken broth
- 1 (15-ounce) can black beans, rinsed
- 1 (15-ounce) can corn, drained
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (10-ounce) can diced tomatoes with green chiles (like Ro-Tel)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- 4 ounces cream cheese, softened and cubed
- ½ cup heavy cream
- Juice of 1 lime
For the Toppings (The Best Part!)
- Tortilla strips or crushed tortilla chips
- Shredded cheddar or Monterey Jack cheese
- Sour cream or Greek yogurt
- Diced avocado
- Fresh cilantro, chopped
- Lime wedges
Tools You’ll Need
You don’t need any wild kitchen gadgets for this. Just the basics.
- A large pot or Dutch oven
- Cutting board
- A good knife
- Measuring cups and spoons
- A whisk
- Tongs
How to Make This Amazing Soup
Okay, let’s get cooking. Just follow these steps and you’ll be golden.
Step 1: First, heat the olive oil in your big pot over medium-high heat. Add the chicken breasts and season them with a little salt and pepper. Cook them for about 5-7 minutes on each side, until they’re golden brown and cooked through. Don’t worry about perfection, they’ll cook more in the soup.
Step 2: Take the chicken out of the pot and set it on a plate. Let it cool down a bit. You’ll be shredding this later.
Step 3: In the same pot, add the chopped onion and bell peppers. Cook them for about 5 minutes until they start to get soft. Then, toss in the minced garlic and jalapeño and cook for just one more minute. The smell will be incredible!
Step 4: Now, pour in the chicken broth, black beans, corn, diced tomatoes, and the Ro-Tel. Add the chili powder, cumin, and smoked paprika. Stir it all together and bring it to a simmer.
Step 5: While the soup is simmering, shred the chicken. You can use two forks or your hands if it’s cool enough. It’s kinda fun.
Step 6: Add the shredded chicken back into the pot. Let everything simmer together for at least 15 minutes. This is where all the flavors get to know each other and become friends.
Step 7: Turn the heat down to low. Now for the creamy part. Add the cubed cream cheese and whisk it into the soup until it’s completely melted and smooth. Then, stir in the heavy cream and lime juice.
Step 8: Taste it! Does it need more salt? A little more pepper? Now’s the time to fix it. Once it’s perfect, it’s ready to serve. Ladle it into bowls and go crazy with the toppings.
Pro Tips from My Kitchen
I’ve made this soup more times than I can count. Here are a few tricks I’ve picked up.
- Roast Your Veggies: If you have extra time, roast your peppers and onions in the oven before adding them to the pot. It brings out a sweet, smoky flavor that is just SO good.
- The Cream Cheese Trick: Make sure your cream cheese is super soft before you add it. If it’s cold, it can clump up. I usually just leave it on the counter while I’m prepping everything else.
- Use a Rotisserie Chicken: In a hurry? Just grab a rotisserie chicken from the store. Shred the meat and skip the first two steps. It saves a ton of time and is still delicious.
- Toast Your Spices: Before you add the broth, push the veggies to the side of the pot and add your spices (chili powder, cumin, paprika) right to the hot surface for about 30 seconds. It “wakes them up” and makes the soup taste deeper.
Substitutions and Variations
Don’t have something on the list? No problem. This soup is pretty chill.
| Ingredient to Swap | Easy Substitution Ideas |
|---|---|
| Chicken Breasts | Chicken thighs, ground turkey, or leftover shredded rotisserie chicken. |
| Cream Cheese | Omit it, or stir in a cup of shredded Monterey Jack cheese at the end. |
| Heavy Cream | Half-and-half or evaporated milk works fine. |
| Black Beans | Pinto beans or kidney beans are great swaps. |
Want to change it up? Try adding a can of green enchilada sauce for a tangy kick or a spoonful of chipotle in adobo for a smoky heat.
Make-Ahead Tips
You can totally make this ahead of time. Cook the soup completely but leave out the cream cheese and heavy cream. Let it cool and store it in the fridge for up to 3 days.
When you’re ready to eat, just reheat it on the stove and stir in the cream cheese and cream until it’s all smooth and happy.
Nutrition and Diet Swaps
This is a pretty hearty soup, but you can make a few changes to fit your needs. Here’s a rough idea of the nutrition for one serving (without toppings).
| Nutrition Facts | Amount per Serving |
|---|---|
| Calories | ~450 kcal |
| Protein | ~35g |
| Fat | ~25g |
| Carbohydrates | ~20g |
| Fiber | ~6g |
And if you’re on a specific diet, here are some easy swaps.
| Diet | Simple Swaps to Make |
|---|---|
| Keto/Low-Carb | Skip the beans and corn. Use a low-carb thickener if needed. |
| Gluten-Free | The soup is naturally gluten-free! Just use GF tortilla chips. |
| Dairy-Free | Use dairy-free cream cheese and full-fat coconut milk (from a can). |
What to Serve with Your Soup
Honestly, this soup is a meal all by itself, especially with toppings.
But if you want a little something extra, a simple side salad or some warm cornbread is perfect. It helps scoop up every last drop.
Leftovers and Storage
Got leftovers? Lucky you. This soup is maybe even better the next day.
Just let it cool down completely, then pop it in an airtight container in the fridge. It’ll stay good for up to 4 days. You can reheat it on the stove or in the microwave.
FAQs
Q1. Is this soup really spicy?
Ans: Nope, not unless you want it to be. The jalapeño gives it a little warmth, but you can leave it out completely. The can of Ro-Tel has a mild heat, but you can buy a “mild” version if you’re worried.
Q2. Can I make this in a slow cooker?
Ans: For sure! Just put everything except the cream cheese, heavy cream, and lime juice in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Then take the chicken out, shred it, and add it back in with the dairy and lime juice for the last 30 minutes.
Q3. Can I freeze this soup?
Ans: Yes, but it’s a little tricky with the dairy. Soups with cream cheese and heavy cream can sometimes get a weird texture when you freeze them. Your best bet is to freeze it before you add the dairy. Then, when you reheat it, you can stir in the cream cheese and cream.
Wrapping Up
Okay, that’s everything you need to make a seriously good bowl of soup. It might seem like a lot of steps, but it’s really just a bit of chopping and stirring.
So give it a try! I promise it’s worth it. When you make it, come back and leave a comment. I’d love to hear how it turned out or if you made any fun changes