Easy Chicken Tortilla Soup (Print View)

Comforting soup with tender chicken, black beans, corn, and creamy cheddar finish. Ready in 45 minutes.

# Components:

→ 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 tsp ground cumin
11 - 1 tsp chili powder
12 - 1/2 tsp smoked paprika
13 - 1/2 tsp salt, plus more to taste
14 - 1/4 tsp 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

# Directions:

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

# Expert Advice:

01 -
  • Quick and easy, making it perfect for busy weeknights.
  • Adaptable for both stovetop and slow cooker preparation.
  • Hearty and filling with a rich, creamy texture from the cheese.
  • Uses simple pantry staples like black beans, corn, and broth.
02 -
  • Use rotisserie chicken to save on preparation time.
  • If the soup is too thick, add a splash more broth until you reach your desired consistency.
  • Store leftovers in the refrigerator for up to 3 days and reheat gently on the stove.
  • Always check labels to ensure your broth and chips are certified gluten-free if needed.
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