Easy Chicken Tortilla Soup (Print view)

Hearty soup with tender chicken, black beans, corn, Rotel tomatoes, and creamy cheddar. Perfect for busy weeknights.

# 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 cheddar cheese
19 - Sliced jalapeños

# How-To Steps:

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, stirring frequently.
02 - Stir in ground 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, stirring until smooth and creamy. Adjust seasoning as needed.
06 - Ladle soup into bowls and garnish with tortilla strips, cilantro, lime wedges, extra cheddar cheese, or jalapeños as desired.

# Expert Suggestions:

01 -
  • It tastes like you've been simmering it all day, but your stovetop version is ready in under an hour.
  • The creamy cheese base with that spicy Rotel kick hits differently when you're craving something that feels both cozy and exciting.
  • Rotisserie chicken does the heavy lifting, so you're really just assembling flavors rather than cooking from scratch.
02 -
  • Drain and rinse your canned beans and corn—the starchy liquid they pack in clouds your soup and waters down the flavor you worked to build.
  • Add the cheeses at the end on low heat rather than high heat; high heat makes cream cheese break and cheddar separate into greasy strings instead of melting smooth.
03 -
  • Cube and soften the cream cheese before it goes into the pot—a cold, hard block will seize up and clump instead of melting silky.
  • If your soup breaks and the cheese looks separated or grainy, turn off the heat, let it cool for a minute, and whisk in a splash of cold broth to reset the emulsion.
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