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Easy Creamy Chicken Tortilla Soup

A white bowl filled with creamy chicken tortilla soup, topped with shredded cheese, avocado, and tortilla strips.

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A simple recipe for creamy chicken tortilla soup made easily in a slow cooker or on the stovetop using pantry staples and rotisserie chicken.

Ingredients

Scale
  • 2 cups shredded cooked chicken (rotisserie is fine)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (10 ounce) can diced tomatoes with green chilies, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 4 cups chicken broth
  • 1 small onion, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • Salt and black pepper to taste
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream or half-and-half
  • Toppings: Tortilla strips, shredded cheese, avocado, sour cream

Instructions

  1. Combine the shredded chicken, diced tomatoes, diced tomatoes with green chilies, black beans, corn, chicken broth, chopped onion, cumin, chili powder, oregano, and garlic powder in a slow cooker.
  2. Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  3. About 30 minutes before serving, stir in the cream cheese cubes until fully melted and smooth.
  4. Stir in the heavy cream or half-and-half. Heat through, but do not boil after adding the cream.
  5. Taste and adjust seasoning with salt and pepper.
  6. Ladle the soup into bowls and top with your desired toppings like tortilla strips, cheese, and avocado.

Notes

  • For stovetop cooking, combine all ingredients except cream cheese and cream in a large pot. Bring to a simmer, cover, and cook for 20 minutes. Stir in cream cheese and cream until smooth, then heat through.
  • Control the spice level by adjusting the amount of diced tomatoes with green chilies you add.
  • Use pre-made fried tortilla strips for quick serving.

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