Easy Chicken Tortilla Soup (Printable)

Hearty soup with chicken, black beans, corn, and creamy cheddar. Ready in 45 minutes or slow-cooked to perfection.

# 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, 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 - 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 cheddar cheese
19 - Sliced jalapeños

# How-To Steps:

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

# Expert Advice:

01 -
  • It comes together faster than most weeknight decisions, whether you're hovering over the stove or letting a slow cooker do the work.
  • The cream cheese trick transforms ordinary broth into something silky and rich without hours of simmering.
  • It's endlessly customizable—spice it up, swap cheeses, pile on toppings, or keep it bare and honest.
02 -
  • Never dump cold cream cheese into hot soup and walk away—it clumps and separates; stir it constantly for a minute or two until it's silky.
  • Tasting as you go is non-negotiable; soup seasoning needs adjustment based on your broth, your cheese, your gut feeling in that moment.
03 -
  • If you want a vegetarian version, double up on the beans and use vegetable broth—nobody will miss the chicken.
  • Prep your onion and garlic the night before, and this becomes a true 30-minute dinner even on the nights when you have nothing left to give.
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