The Best Homemade Cheesy Chicken Tortilla Soup
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Warm up your soul with a bowl of the best homemade Cheddars Chicken Tortilla Soup Recipe: a delightful blend of shredded chicken, vibrant veggies, Mexican spices, all swirled together in a rich, creamy broth.
Recipe Overview: The Best Homemade Cheesy Chicken Tortilla Soup
- ⏱ Prep Time: 10 minutes
- 👩🏻🍳 Baking Time: 20 minutes
- ⏳ Total Time: 30 minutes
- 🍞 Serving: 6
- ⚡ Calories: 279 calories per serving
- 🍂 Flavor Profile: Creamy and savory with tender chicken, melty cheese, and a zesty, slightly smoky tortilla soup base.
- 👌 Difficulty: Easy — simple to make with straightforward steps and bold flavor.
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Are you craving a hearty and delicious meal that feels like a warm hug, Mexican food, but need it to be easy at the same time? This delicious tortilla soup is just what you need. Most times I make this soup I use leftover shredded chicken like from a baked whole chicken, but in the recipe directions I teach you how to make it with raw chicken, so just know you can make it even simpler by using precooked shredded chicken!
Why you will love this easy cheddars chicken tortilla soup recipe:
Creamy Texture: The addition of cream and cheese creates a luscious, velvety soup that's incredibly satisfying.
Comfort Food: This cheddars chicken tortilla soup recipe is perfect for a cold night when you need a warm hug in a bowl.
Customizable Toppings: From avocado and cilantro to crunchy tortilla chips, you can personalize each bowl to suit your taste.
Easy to Make: With simple ingredients and straightforward steps, this soup is a breeze to prepare.
Nutritious: Packed with protein and veggies, cheddars chicken tortilla soup recipe
is a wholesome meal that doesn't sacrifice flavor.
Ingredients:
- 2 skinless chicken breasts
- 1 medium onion, diced
- 1 pepper, diced
- 4 cloves garlic, minced
- 1 can 10 oz diced tomatoes with green chilies
- 6 cups chicken broth
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 2 cups corn kernels (frozen or canned)
- 1 can of black beans, drained and rinsed
- 4 oz cream cheese
- ¼ cup heavy cream
- 1 cup shredded cheddar cheese
- ½ chopped fresh cilantro
- Salt and pepper, to taste
- Crispy tortilla strips
- Optional toppings: avocado, sour cream, cilantro, lime wedges, green onions
Instructions:
1. In a large pot, place the chicken breasts, onions, peppers, garlic, canned tomatoes, and chicken broth. Let it come to a simmer over medium heat and cook for 10 minutes.
2. Remove chicken breasts and place onto cutting board to shred.
3. (This step is optional) Place the cream cheese into the pot and stir, then using a stick blender, puree the tender veggies and cream cheese until smooth and creamy. This is great if you have picky eaters, if your cream cheese tends to stay lumpy, and makes a thicker creamier soup.
4. Add cumin, chili powder, smoked paprika, shredded chicken, corn, beans, heavy cream and shredded cheese to pot. Stir to combine and let it come to a low simmer.
5. Season with salt and pepper to taste.
6. Turn off heat and add chopped cilantro.
7. Serve with extra shredded cheese, crunchy tortilla strips, extra cilantro, green onions, a dollop of sour cream or avocado.
FAQ:
Yes, this soup is great for meal prep. Store it in an airtight container in the refrigerator for up to 3 days and reheat on the stove or in the microwave.
Yes. Let it cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently.
Add more chili powder, diced jalapeños, cayenne, or a splash of hot sauce. Chipotle peppers in adobo are also a great way to add both heat and smoky flavor.
Half-and-half or whole milk work well for a lighter option. For dairy-free, try coconut milk for a slightly different flavor.
Absolutely. Shredded rotisserie or leftover cooked chicken is a great shortcut and adds extra flavor.
Cheddar is a classic choice, but Monterey Jack, pepper jack, or a Mexican blend all melt well and taste great.
Yes. Add everything except the cheese and cream, then cook on low for 6–8 hours or high for 3–4 hours. Stir in the cheese and cream at the end.
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The Best Homemade Cheesy Chicken Tortilla Soup
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Stick blender
Ingredients
- 2 skinless chicken breasts
- 1 medium onion diced
- 1 pepper diced
- 4 cloves garlic minced
- 1 can 10 oz diced tomatoes with green chilies
- 6 cups chicken broth
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 2 cups corn kernels frozen or canned
- 1 can of black beans drained and rinsed
- 4 oz cream cheese
- ¼ cup heavy cream
- 1 cup shredded cheddar cheese
- ½ chopped fresh cilantro
- Salt and pepper to taste
- Crispy tortilla strips
- Optional toppings: avocado sour cream, cilantro, lime wedges, green onions
Instructions
- In a large pot, place the chicken breasts, onions, peppers, garlic, canned tomatoes, and chicken broth. Let it come to a simmer over medium heat and cook for 10 minutes.
- Remove chicken breasts and place onto cutting board to shred.
- (This step is optional) Place the cream cheese into the pot and stir, then using a stick blender, puree the tender veggies and cream cheese until smooth and creamy. This is great if you have picky eaters, if your cream cheese tends to stay lumpy, and makes a thicker creamier soup.
- Add cumin, chili powder, smoked paprika, shredded chicken, corn, beans, heavy cream and shredded cheese to pot. Stir to combine and let it come to a low simmer.
- Season with salt and pepper to taste.
- Turn off heat and add chopped cilantro.
- Serve with extra shredded cheese, crunchy tortilla strips, extra cilantro, green onions, a dollop of sour cream or avocado.
Notes
- Top with crunchy tortilla strips for texture.
- Garnish with avocado, extra cilantro, or a squeeze of lime for freshness.
- Increase chili powder or add a diced jalapeño for extra heat.
We loved this soup. A new family favorite that’ll be on repeat ❤️
Love this soup! It just says "Pepper". What kind of peppers? Green pepper? Jalapeno? Chili pepper?
Green peppers:)
One of my favorite soups!