Easy Chicken Tortilla Soup (Printable Version)

Hearty soup with chicken, black beans, corn, and creamy cheddar. Quick weeknight dinner ready in 45 minutes.

# 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, 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 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 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 while stirring frequently.
02 - Stir in cumin, chili powder, smoked paprika, salt, and black 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 throughout the soup.
05 - Add shredded cheddar cheese while stirring until the soup reaches a smooth and creamy consistency. Adjust seasoning as needed.
06 - Ladle soup into bowls and top with tortilla strips, cilantro, lime wedges, extra cheese, or jalapeños as desired.

# Expert Tips:

01 -
  • It tastes like it simmered for hours, but you'll have it on the table in under an hour on the stovetop.
  • The Crock Pot option means you can set it in the morning and come home to pure comfort.
  • Everyone at the table becomes a customizer, piling on toppings until their bowl is exactly right.
  • Leftover chicken or a rotisserie bird means almost zero prep work.
02 -
  • Don't let the cheese get too hot after you add it, or it can separate and become grainy—keep the heat at a gentle simmer once the dairy goes in.
  • If you're using a Crock Pot, add all the ingredients except the cheeses to the slow cooker and cook on low for 4 hours, then stir in the cream cheese and cheddar during the last 30 minutes.
03 -
  • If the soup seems too thick, thin it with a splash of broth or water—it thickens slightly as it sits.
  • Adding the cream cheese in small cubes rather than one big block means it melts evenly without lumps or cold spots.
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