chicken tortilla soup

Creamy Chicken Tortilla Soup with Egg Noodles

Creamy Chicken Tortilla Soup is a cozy and delicious must-try for this season, made with cream cheese, garlic, peppers, onions, and Pennsylvania Dutch Egg Noodles.

Prep: 20Cook: 40Total: 1 hour
Yield 12 servings 1x


  • 1 12oz bag Pennsylvania Dutch egg noodles
  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 1 green pepper, diced
  • 4 cloves garlic, minced
  • 1/2 cup chopped fresh cilantro
  • 3 large chicken breasts (2 lbs)
  • 8 cups chicken broth
  • 1 14.5 oz cans diced fire roasted tomatoes
  • 1 can black beans
  • 1 can corn
  • 1 can green chilies (optional – or 1 jalapeno diced)
  • 1 small lime, juiced
  • 1 tbsp chili powder
  • 3 tsp cumin
  • 1 tsp smoked paprika (optional)
  • 1/4 tsp cayenne (optional for heat)
  • 2 tsp salt
  • 1 tsp pepper
  • 1 block cream cheese, cut into cubes
  • 1/2 cup milk (nut milk will also work)
  • Avocado, Greek yogurt, cheese, hot sauce, cilantro for garnish

Homemade tortilla chips:

  • 6 small corn tortillas
  • 1 tbsp olive oil
  • 1/2 tsp salt


  1. In a large pot, heat two tablespoons olive oil over medium heat
  2. Add in onions, green pepper, garlic, and cilantro and saute until fragrant
  3. Add chicken broth, tomatoes, beans, corn, chilies and lime juice and stir
  4. Add in remaining spices and then add in chicken breasts.
  5. Cover and bring to a boil.
  6. Once boiling, lower heat and let simmer over medium for 10 minutes.
  7. Remove chicken breasts from soup and let rest for 10 minutes on plate. Add in cream cheese and milk. Stir until cream cheese is melted.
  8. Add in Pennsylvania Dutch Noodles and simmer for 10 minutes.
  9. Put shredded chicken back in soup and let simmer an additional 10 minutes.
  10. Serve! Garnish with whatever you like.

Tortilla Chips:

  1. Cut corn tortillas into thin strips. We like them very thin for extra crisp!
  2. Toss with olive oil and salt to coat
  3. Bake in 400F oven for about 10-12 minutes or until golden brown

For crockpot: Place all ingredients in crockpot and cook on low for 5-6 hours. Shred chicken with fork and place back into crockpot for serving.

Author: ErinCategory: soup, dinner, lunch, noodlesMethod: stovetopCuisine: American