Easy Chicken Tortilla Soup (Print Version)

Hearty soup with tender chicken, black beans, corn, Rotel tomatoes, and creamy cheddar in 45 minutes or less.

# 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

→ 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 - 0.5 teaspoon smoked paprika
13 - 0.5 teaspoon salt, plus more to taste
14 - 0.25 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

# Cooking Directions:

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

# Expert Suggestions:

01 -
  • It tastes like you've been simmering it all day, but you'll have it ready faster than you'd think possible.
  • Whether you're using leftover chicken or a store-bought rotisserie bird, it transforms into something that feels homemade and impressive.
  • The creamy cheddar finish makes it feel indulgent without requiring any fancy technique or hard-to-find ingredients.
02 -
  • Don't skip rinsing the black beans or they'll make your beautiful soup look murky instead of vibrant.
  • The cream cheese needs to be softened and cut into small cubes so it melts evenly instead of clumping up in stubborn pockets.
  • Taste the soup after you add the spices but before you add the broth so you can adjust them if needed—once the liquid goes in, it's harder to correct.
03 -
  • If you're using pre-shredded cheddar and it doesn't melt smoothly, you can add a small splash of heavy cream or milk to help it along—those anti-caking additives sometimes need a little extra help.
  • Make the soup a day ahead without the cheeses, then add them fresh when you reheat it, and it'll taste like you just made it instead of tasting tired.
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