When should I add the cream cheese and shredded cheese to chicken tortilla soup made in a crockpot?

Add the cream cheese and shredded cheese at the very end of cooking. Turn off the heat first, then gradually stir in the cheeses until fully incorporated. This prevents the cheeses from separating and ensures a smooth, creamy texture in the soup.

How can I avoid cream cheese clumping or specks in my creamy chicken tortilla soup?

To prevent clumps, make sure the cream cheese is fully softened before adding it to the soup. Breaking it into small cubes or bits helps it melt evenly. You can also temper the cream cheese by mixing a small amount of hot soup broth into it until smooth, then slowly stir it back into the pot. Using a whisk while stirring helps achieve a creamier consistency.

Can I use leftover chicken or rotisserie chicken instead of raw chicken breasts?

Yes, using 2 cups of cooked rotisserie or leftover chicken is a convenient alternative. Add the shredded chicken about 15 minutes before the end of cooking to warm it through and incorporate flavors, but avoid boiling again to keep the chicken tender.

What’s the best way to cook chicken in tortilla soup to keep it tender?

Cook the chicken gently, avoiding rapid boiling, which can make it tough. Simmer the soup on low to medium heat so the chicken stays juicy and tender. Slow cooking allows the flavors to meld without overcooking the meat.

Can I substitute fresh or frozen corn for canned corn in chicken tortilla soup?

Yes, you can substitute 1½ cups of fresh or frozen corn for canned corn. Add fresh corn early enough to cook through or frozen corn slightly later to thaw and heat, ensuring the corn adds a fresh, sweet flavor and texture to the soup.

Creamy Chicken Tortilla Soup Recipe With Rich Spices 2024

Ingredients

Scale

2 tablespoons butter

1 small yellow onion, diced

1 jalapeno pepper, diced

3 cloves garlic, diced

1 tablespoon tomato paste

1 15 oz. can corn, drained (or 1 ½ cups frozen or fresh corn)

1 10 oz. can diced tomatoes with green chilies, undrained

1 15 oz. can black beans, drained and rinsed

5 cups chicken broth

2 small boneless skinless chicken breasts or 2 cups shredded chicken (rotisserie or leftover)

Pinch of cayenne pepper

1 teaspoon cumin

1–2 teaspoons hot sauce

1 oz. packet taco seasoning, about 3 tablespoons

1 ½ cups shredded cheddar cheese

1/3 cup softened cream cheese

Corn or flour tortillas for frying

Diced avocado

Sour cream

Jalapenos

Shredded cheese

Cilantro

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Instructions

1-Prep ingredients: Dice onion, jalapeno, and garlic; shred chicken if needed.

2-Sauté aromatics: Cook onion, jalapeno, and garlic in butter for 3-5 minutes.

3-Add spices: Mix in tomato paste, seasonings, and hot sauce for depth.

4-Simmer soup: Combine broth, veggies, beans, and chicken; cook for 15 minutes.

5-Incorporate cheese: Stir in cheddar and cream cheese gently at the end.

6-Serve: Top with tortillas, avocado, and more for a personalized touch.

Last Step:

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Notes

🌶️ Adjust heat by varying jalapeno and hot sauce quantities based on your spice preference.
🧀 Use leftover rotisserie chicken for a quick meal prep shortcut.
🌽 Fry or bake your own tortilla strips for fresh, crunchy toppings.

Author: Brandi Oshea
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Sautéing and simmering
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl