Easy Chicken Tortilla Soup

When you need a meal that is both comforting and incredibly simple to prepare, this Easy Chicken Tortilla Soup is the answer. Packed with tender chicken, hearty black beans, and a signature creamy finish, it brings the vibrant flavors of Tex-Mex cuisine straight to your kitchen table with minimal effort.

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This soup is a versatile staple that works just as well for a quick stovetop dinner as it does for a set-it-and-forget-it Crock Pot meal. Whether you are using a rotisserie chicken for speed or simmering it slowly to let the spices meld, the result is a satisfying dish the whole family will enjoy.

Ingredients

• 2 cups cooked chicken, shredded (rotisserie or leftover chicken works well)
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 cup frozen or canned corn, drained
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (10 oz) Rotel tomatoes (diced tomatoes with green chilies)
• 4 cups chicken broth (low sodium preferred)
• 1 cup shredded cheddar cheese
• 4 oz cream cheese, softened and cubed
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt (plus more to taste)
• 1/4 tsp black pepper
• Garnishes: Tortilla strips, fresh cilantro, lime wedges, extra cheddar, sliced jalapeños

Transfer liquids, oils, and dry ingredients cleanly into bottles and jars while cooking or baking.

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Instructions

Stovetop Method

Heat oil in a large pot and sauté onion for 3-4 minutes. Add garlic for 30 seconds, then stir in cumin, chili powder, smoked paprika, salt, and pepper for 1 minute. Add corn, beans, Rotel, broth, and chicken. Bring to a boil, reduce heat, and simmer for 15 minutes. Stir in cream cheese cubes until melted, then add shredded cheddar cheese and stir until smooth.

Crock Pot Method

Add onion, garlic, spices, corn, beans, Rotel, broth, and chicken to the Crock Pot. Cover and cook on low for 4 hours or high for 2 hours. During the last 30 minutes, stir in the cream cheese and cheddar cheese until fully combined and creamy.

Zusatztipps für die Zubereitung

For the best texture, ensure your cream cheese is softened and cut into small cubes before adding it to the soup; this helps it melt quickly and prevents lumps. If you are using the stovetop method, don't skip sautéing the onions and spices first, as this step builds a deep flavor base.

Varianten und Anpassungen

This soup is easily customizable. To make it vegetarian, simply swap the chicken for an extra can of beans and use vegetable broth. For those who prefer more heat, add sliced jalapeños or a pinch of cayenne pepper. You can also swap cheddar for Monterey Jack or a Mexican cheese blend for a different flavor profile.

Serviervorschläge

Ladle the soup into deep bowls and go wild with the toppings. A squeeze of fresh lime juice is essential to cut through the richness of the cheese. Add a handful of crispy tortilla strips for crunch, fresh cilantro for brightness, and a few slices of avocado or jalapeño for the perfect finishing touch.

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With its creamy finish and bold Tex-Mex spices, this Easy Chicken Tortilla Soup is bound to become a recurring favorite in your meal rotation. It’s a simple, nourishing dish that proves you don't need hours in the kitchen to create something truly delicious.

Keeps spoons and utensils off counters while cooking, catching drips and keeping your stovetop clean.

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Recipe Questions

→ Can I make this soup ahead of time?

Absolutely. This soup actually develops deeper flavor when made ahead. Store it in the refrigerator for up to 3 days. Reheat gently over medium-low heat, stirring occasionally to prevent the dairy from separating.

→ What's the best way to shred the chicken?

Rotisserie chicken works beautifully and saves time. If cooking raw chicken breasts, simmer them in the broth for 15-20 minutes until fully cooked, then remove and shred with two forks. The meat absorbs more flavor this way.

→ Can I freeze this soup?

The soup freezes well for up to 3 months, though the texture may change slightly upon reheating. Freeze without the tortilla strip garnish. Thaw overnight in the refrigerator and reheat slowly, adding a splash of broth if needed.

→ How do I make it vegetarian?

Replace the shredded chicken with an extra can of black beans or add cubed butternut squash. Swap chicken broth for vegetable broth. The result is still hearty, protein-rich, and incredibly satisfying.

→ What can I serve with this soup?

This soup makes a complete meal on its own, but pairs beautifully with a simple green salad, Mexican rice, or warm cornbread. For a lighter option, serve with fresh guacamole and extra tortilla chips for dipping.

→ How can I adjust the spice level?

The base soup has mild heat from Rotel tomatoes. To increase spiciness, add diced jalapeños, a pinch of cayenne pepper, or use hot Rotel instead of original. For milder flavor, drain the Rotel tomatoes before adding or skip the jalapeño garnish.