Easy Chicken Tortilla Soup (Print Version)

Comforting soup with tender chicken, black beans, corn, and creamy cheddar finish. Perfect for weeknight dinners.

# 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, diced

→ 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 additional 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 Steps:

01 - Heat oil in large pot over medium heat. Add diced onion and sauté 3-4 minutes until softened. Add minced garlic and cook 30 seconds, stirring constantly.
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 boil, then reduce heat and simmer for 15 minutes.
04 - Stir in cream cheese cubes until completely melted and incorporated throughout soup.
05 - Add shredded cheddar cheese, stirring until smooth and creamy. Adjust seasoning as needed.
06 - Ladle soup into bowls and top with desired garnishes including tortilla strips, cilantro, lime, extra cheese, or jalapeños.

# Expert Advice:

01 -
  • It tastes like it simmered for hours even when you use a rotisserie chicken from the grocery store.
  • The cream cheese trick creates a velvety texture that makes traditional broth based soups feel a bit thin.
02 -
  • Adding the cheese too fast over high heat can cause the dairy to break and look grainy.
  • Always taste the broth before adding extra salt since the beans and Rotel already carry a lot of sodium.
03 -
  • Crush a few tortilla chips directly into the pot while simmering to help thicken the body of the soup.
  • If the soup feels too acidic from the tomatoes a tiny pinch of sugar can perfectly balance the pot.
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