Easy Chicken Tortilla Soup (Printer-Friendly)

Hearty soup with tender chicken, black beans, corn, and creamy cheddar. Perfect for quick weeknight dinners.

# 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) 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 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 Prepare:

01 - Heat oil in a large pot over medium heat. Add diced onion and sauté 3-4 minutes until softened. Stir in garlic and cook 30 seconds. Add cumin, chili powder, smoked paprika, salt, and pepper; cook 1 minute until fragrant.
02 - Add corn, black beans, Rotel tomatoes, chicken broth, and shredded chicken. Bring to a boil, then reduce heat and simmer 15 minutes.
03 - Stir in cream cheese cubes until melted and fully incorporated throughout the soup.
04 - Add shredded cheddar cheese, stirring until smooth and creamy. Taste and adjust seasoning as needed.
05 - Ladle soup into bowls and garnish with tortilla strips, cilantro, lime wedges, extra cheese, or jalapeños as desired.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, yet tastes like genuine comfort food.
  • The creamy cheddar base with that spicy Rotel kick hits different—it's familiar but still exciting.
  • One pot means minimal cleanup, which honestly might be the best part of weeknight cooking.
02 -
  • If your cream cheese doesn't melt smoothly, your heat might be too high or you might be rushing it—low and slow is the way, stirring constantly until it surrenders to the warmth.
  • The soup will thicken slightly as it cools, so don't panic if it seems thinner than you expected right off the stove; that's actually perfect.
  • Taste it before you add the cheese because once the cheese goes in, it's harder to adjust the seasoning without ending up with a grainy texture.
03 -
  • Always use fresh lime juice over the jarred stuff—it brightens the whole soup in a way that bottled juice just can't match.
  • If you're making this ahead, store the cheese separately and stir it in just before serving so the soup stays creamy and smooth instead of becoming grainy after sitting in the fridge.
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