Easy Chicken Tortilla Soup (Printable Version)

Hearty Tex-Mex soup with chicken, beans, corn, tomatoes, and creamy cheddar. Ready in 45 minutes.

# What You'll Need:

→ Proteins

01 - 2 cups cooked chicken, shredded

→ 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 (diced tomatoes with green chilies)

→ Liquids

07 - 4 cups chicken broth, low sodium preferred

→ Dairy

08 - 1 cup shredded cheddar cheese
09 - 4 oz cream cheese, softened and cubed

→ Spices & 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 cheddar cheese
19 - Sliced jalapeños

# Steps to Follow:

01 - Heat a splash of oil in a large pot or Dutch oven over medium heat. Add diced onion and sauté for 3-4 minutes until softened. Add 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, Rotel tomatoes, 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.
05 - Add shredded cheddar cheese, stirring until smooth and creamy. Adjust seasoning if needed.
06 - Ladle soup into bowls and top with tortilla strips, cilantro, lime, extra cheese, or jalapeños as desired.

# Additional Tips::

01 -
  • It comes together faster than deciding what to order for takeout and tastes infinitely better
  • The creamy cheese finish transforms ordinary taco flavors into something rich and restaurant worthy
  • Leftovers somehow taste even better the next day, making it the gift that keeps on giving
02 -
  • Room temperature cream cheese melts into the soup seamlessly while cold cream cheese creates stubborn lumps that refuse to dissolve
  • The soup continues to thicken as it sits, so if it seems slightly thin at first, give it a few minutes before adding more liquid
  • Pre shredded cheese contains anti caking agents that prevent it from melting smoothly, so grate it yourself from a block for the creamiest results
03 -
  • Cut your cream cheese into small cubes while it's still cold, then let it sit on the counter while you prep everything else
  • If you want a thicker soup, mash about half of the beans before adding them to create a creamy base without extra dairy
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