Easy Chicken Tortilla Soup (Printable)

A hearty, creamy soup packed with chicken, beans, corn, and spices, topped with crunchy tortilla strips.

# 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 - 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

# How To Make It:

01 - Heat oil in a large pot over medium heat. Add diced onion and cook 3-4 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.
02 - Add ground cumin, chili powder, smoked paprika, salt, and black pepper to the pot. Stir constantly for 1 minute until spices release their fragrance.
03 - Add corn, black beans, Rotel tomatoes, chicken broth, and shredded chicken to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
04 - Add cream cheese cubes to the simmering soup, stirring constantly until completely melted and incorporated into the broth.
05 - Stir in shredded cheddar cheese until fully melted and the soup reaches a smooth, creamy consistency. Taste and adjust seasonings as needed.
06 - Ladle soup into bowls and garnish with tortilla strips, fresh cilantro, lime wedges, extra cheddar cheese, and sliced jalapeños according to preference.

# Expert Suggestions:

01 -
  • It tastes like it took hours but comes together in the time it takes to watch a TV episode.
  • You probably have half these ingredients sitting in your kitchen right now, so no fancy shopping trip required.
  • The creamy finish from two types of cheese makes it feel indulgent without actually being complicated.
  • Works beautifully as a weeknight dinner or a lazy Sunday afternoon project in your slow cooker.
02 -
  • Don't skimp on rinsing the black beans—it truly changes the texture and clarity of the final soup.
  • Soften the cream cheese cubes first so they incorporate smoothly instead of leaving lumpy pockets in your soup.
  • If you're using a slow cooker, resist the urge to add the cheeses until the last 30 minutes, or they'll break down and separate.
03 -
  • Brown your diced onion a bit longer than seems necessary—that caramelization adds subtle sweetness and depth that elevates the whole soup.
  • If the soup ever looks separated or broken, blend it briefly with an immersion blender to bring everything back together and smooth.
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