Easy Chicken Tortilla Soup (Printable View)

Comforting soup with tender 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 & 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 shredded cheddar cheese
19 - Sliced jalapeños

# How to Make It:

01 - Heat oil in a large pot over medium heat. Add diced onion and sauté 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 until melted and fully incorporated throughout the soup.
05 - Add shredded cheddar cheese, stirring until the soup reaches a smooth and creamy consistency. Adjust seasoning as needed.
06 - Ladle soup into bowls and garnish with tortilla strips, cilantro, lime wedges, extra cheddar cheese, or sliced jalapeños as desired.

# Expert Tips:

01 -
  • It tastes like you spent hours simmering when you actually just spent thirty minutes, which feels like getting away with something delicious.
  • Works equally well if you're cooking on a weeknight in a rush or throwing it together in a slow cooker while you garden all afternoon.
  • The cream cheese trick makes it silky without being heavy, and nobody ever guesses what's creating that texture.
02 -
  • Don't add the cream cheese and cheddar until the very end or you risk the soup breaking or becoming grainy—patience here pays off.
  • If you're using a slow cooker, throw everything except the cheese in for four hours on low, then stir in your dairy during the last thirty minutes and everything works just as well.
03 -
  • Brown your diced onions a little longer than you think necessary—those caramelized edges create a subtle sweetness that elevates the whole pot.
  • Keep the lid off while simmering so flavors concentrate instead of steaming away into nothing.
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