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Creamy Chicken Tortilla Soup

A warm and comforting bowl of soup that combines shredded chicken, creamy cheeses, and vibrant spices, all topped with crunchy tortilla strips.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups shredded chicken (fresh, leftover, or rotisserie) Can use store-bought rotisserie chicken to save time.
  • 1 cup cheddar cheese, shredded You can swap with pepper jack for a spicy kick.
  • 8 oz cream cheese
  • 6 cups chicken broth Vegetable broth can be used for a lighter option.
  • 1 can (14 oz) diced tomatoes
  • 1 can (15 oz) black beans, rinsed and drained Can substitute with pinto or kidney beans.
  • 1 can (15 oz) corn, drained
  • 1 medium onion, chopped
  • 2 cloves garlic, minced Sauté until softened for flavor.
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • to taste Salt and pepper
  • Tortilla strips for garnish
  • Fresh cilantro for garnish

Method
 

Cooking
  1. In a large pot, sauté the onion and garlic until softened.
  2. Add the shredded chicken, chicken broth, diced tomatoes, black beans, corn, cumin, chili powder, salt, and pepper.
  3. Bring to a boil, then reduce to a simmer.
  4. Stir in cream cheese and cheddar cheese until melted and smooth.
  5. Serve hot, garnished with tortilla strips and cilantro.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Freeze for longer storage. Add avocado slices or sour cream for extra smoothness.