Easy Chicken Tortilla Soup (Printable)

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

# What You'll 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

→ 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

# How-To Steps:

01 - In a large pot or Dutch oven, heat a splash of oil over medium heat. Add diced onion and sauté for 3 to 4 minutes until softened. Add 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 until melted and fully incorporated.
05 - Add shredded cheddar cheese, stirring until smooth and creamy. Adjust seasoning as needed.
06 - Ladle soup into bowls and top with tortilla strips, cilantro, lime, extra cheese, or jalapeños as desired.

# Expert Advice:

01 -
  • The cream cheese creates this velvety richness that coats your spoon perfectly while still keeping the soup light enough for any season.
  • You can toss this together with a rotisserie chicken on busy weeknights or let it bubble away in the slow cooker while you tackle your day.
02 -
  • If youre using the Crock Pot method, resist the urge to add the cheese too early or it may separate and give your soup an odd texture.
  • The soup always tastes better the next day when the flavors have had time to deepen, so consider making it ahead when possible.
03 -
  • Crush some tortilla chips directly into your bowl just before eating rather than garnishing with them, letting some get soggy while others stay crunchy for the best texture contrast.
  • A squeeze of fresh lime juice stirred into each individual serving brightens all the flavors and cuts through the richness of the cheese in the most magical way.
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