Easy Chicken Tortilla Soup (Printable)

Hearty soup with chicken, black beans, corn, and creamy cheddar. Stovetop or slow cooker friendly.

# Ingredient List:

→ 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, undrained

→ 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:

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, 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 into the soup.
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, additional cheese, or jalapeños as desired.

# Expert Hints:

01 -
  • It comes together faster than takeout, and tastes like you've been simmering it for hours.
  • Rotel tomatoes do the heavy lifting on flavor so you're not stuck tasting your own spice blends.
  • Cream cheese melts into something so silky you won't believe there's no heavy cream involved.
  • Whether you've got thirty minutes or a slow cooker and nowhere to be, this adapts beautifully.
02 -
  • Cream cheese needs to be softened before you add it, or you'll spend ten minutes stirring cubes that won't melt, which I learned the hard way on a night I was running late.
  • Don't skip the spice toasting step because it's only one minute and the difference between a soup that tastes okay and one that tastes intentional.
  • Rotel tomatoes vary slightly in heat depending on the brand, so add them first, taste, then decide if you need extra jalapeños or cayenne.
03 -
  • If your soup breaks or looks separated after adding the cheese, add it slowly and stir constantly, or blend a small amount with an immersion blender to smooth things out.
  • Make a double batch and freeze half in portions so you have emergency comfort food ready whenever you need it.
Go Back