Easy Chicken Tortilla Soup (Print)

Hearty soup with tender chicken, beans, corn, and creamy cheddar finish.

# Ingredients:

→ Proteins

01 - 2 cups cooked shredded chicken

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 cup frozen or canned corn, drained
05 - 1 can (15 oz) black beans, drained and rinsed
06 - 1 can (10 oz) diced tomatoes with green chilies

→ Liquids

07 - 4 cups low sodium chicken broth

→ Dairy

08 - 1 cup shredded cheddar cheese
09 - 4 oz cream cheese, softened and cubed

→ Spices and Seasonings

10 - 1 teaspoon ground cumin
11 - 1 teaspoon chili powder
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper

→ Garnishes

15 - Tortilla strips or crushed tortilla chips
16 - Fresh cilantro, chopped
17 - Lime wedges
18 - Extra shredded cheddar cheese
19 - Sliced jalapeños

# Instructions:

01 - Heat oil in a large pot over medium heat. Add diced onion and sauté for 3 to 4 minutes until softened. Add minced garlic and cook for 30 seconds, stirring constantly.
02 - Stir in ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
03 - Add corn, black beans, diced tomatoes with chilies, chicken broth, and shredded chicken. Bring to a boil, then reduce heat and simmer for 15 minutes.
04 - Stir in cream cheese cubes and cook until melted and fully incorporated.
05 - Add shredded cheddar cheese, stirring until the soup is smooth and creamy. Adjust seasoning as needed.
06 - Ladle soup into bowls and top with tortilla strips, cilantro, lime wedges, extra cheese, or jalapeños as desired.

# Pro Tips:

01 -
  • It tastes like you spent hours simmering, when honestly you could make it in thirty minutes on the stove or let your slow cooker do the heavy lifting.
  • The combination of Rotel tomatoes and cream cheese creates this addictive balance of tangy and luxurious that keeps people asking for seconds.
  • One batch easily feeds six people and actually tastes even better as leftovers, making it a practical weeknight workhorse.
02 -
  • Don't skip the blooming step with the spices—those thirty seconds of cooking them in the oil completely change the flavor profile from flat to dimensional and authentic.
  • Cream cheese can get grainy if you add it to a boiling broth, so always reduce the heat before stirring it in and let it melt gradually.
  • Taste before you serve because you're the one who knows how salty your broth was and how much heat you actually want.
03 -
  • Buy a rotisserie chicken and shred it yourself rather than using canned chicken—the texture and flavor are genuinely incomparable and it's still faster than poaching your own.
  • If your soup tastes too acidic from the tomatoes, a tiny pinch of sugar balances it without making it sweet, though most people won't notice the addition.
  • Make a double batch and freeze half because you'll absolutely want this on a night when you haven't planned dinner.
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