Creamy Chicken Tortilla Soup with Cream Cheese

A bowl of creamy chicken tortilla soup on the table with another in the background.

Creamy Chicken Tortilla Soup with Cream Cheese

This creamy chicken tortilla soup with cream cheese is a savory meal with rich flavors and a satisfying texture. It's as versatile as it is delicious and you can make the dish uniquely yours with all of the options. This one-pot wonder is an ideal choice for a weeknight dinner or a comforting weekend treat.

Prep Time10

Cook Time4

Total Time4 10

Servings:

Calories: 611kcal

Author: Karin and Ken

Ingredients

1 pound chicken breast boneless, skinless
2 cups chicken broth
2 cans (10 oz) diced tomatoes and green chiles with juice
1 can (15 oz) black beans rinsed and drained
1 can (15 oz) corn drained
1 red pepper diced
1 pkg (1 oz) taco seasoning
1 pkg (8 oz) cream cheese Substitute with a ¼ cup of heavy cream.

Toppings or Garnish

¼ cup cilantro chopped
⅓ cup sour cream
1 bag (3 oz) Tortilla chips or corn chips
1 avocado diced or sliced
1 ½ cups Monterey Jack cheese shredded
⅓ cup Pico de Gallo drained or diced tomatoes
1 lime cut into wedges or lime juice
1 can (4.5 oz) green chilies or chopped jalapenos

Instructions

Place the chicken breast in the slow cooker, pour in the broth, add the tomatoes, beans, corn, red pepper and taco seasoning.
Set on high for 2 hours or low for 4.
Thirty minutes before serving, stir in the cream cheese, until melted.
Serve with your favorite toppings.

Video

Notes

Season as You Go. The best way to ensure your seasonings, like salt and pepper, are perfect for you is to taste as you go.

Rinse the Beans. Give them a quick rinse in a strainer to remove any residue.

Add Toppings. Garnish generously and top your soup with an assortment of garnishes to add flavor and color.

Use Fresh Spices: Ensure your spices are fresh, as they lose potency over time.

Room Temperature Cream Cheese: As well as cut it into small pieces so it will melt much easier and more quickly.

Nutrition