A Cozy Classic with a Creamy Twist and Southern Heat
This Creamy Chicken Tortilla Soup is what happens when bold spice, creamy comfort, and hearty ingredients come together in one bubbling pot. Perfect for chilly nights, big gatherings, or solo comfort meals, this soup checks all the boxes: cheesy, spicy, savory, and deeply satisfying.
Food and travel creator Bri’s Heat brings her signature flavor-forward spin to this comforting favorite. With shredded chicken, jalapeño, black beans, corn, and a rich cream cheese swirl, this dish wraps you up in warmth and keeps you coming back for seconds (or thirds). Top it with crispy tortilla strips, avocado, or fresh lime juice to make it your own.
Ingredients
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 jalapeño, deseeded and diced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 chicken bouillon cube
- 1½ cups spicy chicken broth
- ½ cup water
- 1 can tomato sauce
- 1 can black beans
- 1 cup corn
- Fresh cilantro, chopped
- Cream cheese (about 4 oz)
- 1 cup shredded cheese (cheddar or Mexican blend)
Chicken & Seasoning
- 2–3 boneless, skinless chicken breasts
- ½ tsp oregano
- ½ tsp chili powder
- ½ tsp black pepper
- ½ tsp salt
- ½ tsp onion powder
- ½ tsp garlic powder
- Olive oil, for searing
Step by Step Instructions
Step 1: Season the Chicken
- In a bowl, season the chicken breasts with oregano, chili powder, black pepper, salt, onion powder, garlic powder, and olive oil. Mix well to coat evenly.
Step 2: Sear the Chicken
- Heat a splash of oil in a pan over medium-high heat.
- Brown the chicken for 2–3 minutes per side until golden. Remove and set aside.
Step 3: Build the Flavor Base
- In the same pan, add onions, garlic, and butter. Sauté until fragrant.
- Add in spicy chicken broth, water, and a bouillon cube. Stir to combine.
- Return the chicken to the pot and let simmer until cooked through.
- Remove chicken, shred it with two forks, and set aside.
Step 4: Add the Good Stuff
- Stir in tomato sauce, black beans, corn, jalapeños, and chopped cilantro.
- Add the shredded chicken back into the pot. Let everything cook for 2 more minutes.
Step 5: Creamy Finish
- Stir in cream cheese and shredded cheese until melted and creamy.
- Taste and season again with oregano, chili powder, pepper, salt, onion powder, and garlic powder as needed.
Step 6: Simmer & Serve
- Let the soup simmer gently for 20–25 minutes, allowing flavors to meld.
- Serve hot with tortilla strips, lime wedges, avocado, or more cheese on top.
Pro Tips + Serving Suggestions
- Spice Level: Use more or less jalapeño depending on your heat preference.
- Cream Cheese Swap: Vegan or lactose-free cream cheese works beautifully too.
- Toppings Bar: Let guests customize with sour cream, lime, green onions, or hot sauce.
- Make it a Meal: Pair with a side of Mexican cornbread or a simple salad for a full dinner spread.
This soup is comfort in a bowl—spiced just right, creamy without being heavy, and always crowd-approved.
About the Creator
This flavorful recipe is brought to you by Bri’s Heat, a food and travel creator known for turning up the spice and delivering bold, satisfying meals. Follow @brisheat on Instagram for more eats that bring the heat wherever you go.
Bri’s Heat | brisheat