Easy Chicken Tortilla Soup (Print Version)

Hearty, creamy soup packed with chicken, beans, corn, and melted cheddar. Ready in under an hour or simmer slowly for deeper flavor.

# 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) diced 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 - 0.5 teaspoon smoked paprika
13 - 0.5 teaspoon salt, plus more to taste
14 - 0.25 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 Prepare:

01 - Heat oil in a large pot over medium heat. Add diced onion and sauté for 3 to 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, diced tomatoes with green chilies, 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 - Stir in shredded cheddar cheese until smooth and creamy. Adjust seasoning to taste.
06 - Ladle soup into bowls and garnish with tortilla strips, cilantro, lime wedges, extra cheese, and jalapeños as desired.

# Expert Advice:

01 -
  • The cream cheese creates this velvety magic that coats each spoonful without weighing down the broth like some heavier cream-based soups.
  • You can throw this together on a busy weeknight using rotisserie chicken, or let it simmer all day in the slow cooker while the flavors deepen and meld.
02 -
  • Adding the cheese too early or over too high heat can make it clump rather than melt smoothly, so always reduce the heat before incorporating dairy.
  • The soup thickens considerably as it cools, so dont worry if it seems a bit thin while still hot from the stove.
03 -
  • Cut the cream cheese into very small cubes and allow it to soften at room temperature before adding to ensure it melts completely into the soup without leaving any lumps.
  • Reserve some of the black beans to add in the last five minutes of cooking if you prefer more texture variation with some beans remaining whole and intact.
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