Easy Chicken Tortilla Soup (Printer-friendly)

Comforting soup with tender chicken, beans, corn, and creamy cheddar finish. Quick stovetop or slow cooker options.

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

# Expert Suggestions:

01 -
  • This soup has this magical way of tasting even better the next day when all the flavors have had time to mingle together in the fridge.
  • The combination of creamy cheese and crunchy tortilla strips creates this perfect textural balance that somehow feels both comforting and exciting at the same time.
02 -
  • If your cream cheese isnt softening properly in the soup, try mashing it against the side of the pot with your wooden spoon rather than stirring fruitlessly.
  • I once accidentally added the cheese when the soup was boiling rapidly and ended up with a slightly grainy texture, so always reduce the heat first before adding dairy ingredients.
03 -
  • If youre using rotisserie chicken, snag it while its still warm from the store and shred it immediately when the meat is most pliable, then refrigerate until needed.
  • For the most vibrant flavor, squeeze fresh lime juice directly into the soup pot about 2 minutes before serving rather than only offering lime wedges as a garnish.
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