Easy Chicken Tortilla Soup (Printable)

Hearty Tex-Mex soup with chicken, beans, corn, and creamy cheddar finish

# What you need:

→ 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) Rotel tomatoes with green chilies, diced

→ 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, plus more to taste
14 - 1/4 teaspoon black pepper

→ Garnishes

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

# Directions:

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

# Expert Advice:

01 -
  • It comes together in 30 minutes on the stove, or you can dump everything in a slow cooker and forget about it all day.
  • The cheddar and cream cheese melt into this luxurious, velvety texture that feels way fancier than the effort requires.
  • It tastes even better as leftovers, and freezes beautifully for those weeks when cooking feels impossible.
02 -
  • Don't skip toasting the spices in that little bit of time; it's the difference between good soup and soup that tastes like actual food.
  • If you're using a slow cooker, add the cheeses in the last 30 minutes so they don't break down and turn grainy.
03 -
  • Softening your cream cheese at room temperature for 15 minutes before cooking prevents lumps and creates a silkier result.
  • The secret to creamy soup that doesn't separate is keeping your heat at a gentle simmer once the cheeses go in—high heat breaks down the dairy.
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