Easy Chicken Tortilla Soup (Print View)

Comforting, hearty soup with tender chicken, black beans, corn, and zesty tomatoes finished with creamy cheddar.

# Components:

→ Proteins

01 - 2 cups shredded cooked 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 & 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 cheddar cheese
19 - Sliced jalapeños

# Directions:

01 - Heat oil in a large pot over medium heat. Add diced onion and sauté for 3-4 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, 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, stirring constantly 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 sliced jalapeños as desired.

# Expert Advice:

01 -
  • It tastes like you spent hours simmering, but you'll have it ready in under an hour on the stovetop.
  • Cream cheese and cheddar melt into pure comfort—this soup is literally hugs in a bowl.
  • Rotel does the heavy lifting with flavor, so you're not juggling a dozen spices.
  • Works beautifully as a weeknight dinner or makes enough to feed a crowd without breaking a sweat.
02 -
  • Do not let the cheese curdle by cranking the heat too high after adding it—medium or medium-low is your friend, and patience is everything.
  • The cream cheese needs to be cubed and somewhat softened before you add it, otherwise you'll be stirring for five minutes trying to break it up.
03 -
  • Taste the soup before adding all the cheese—you might need less salt than the recipe calls for, and cheddar adds its own saltiness.
  • If you accidentally curdle the cheese, strain the soup gently through a fine mesh sieve and start fresh with new cheese, or just accept that it's still delicious even if less silky.
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