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.
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 tbsp 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
- 1/4 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 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’s:
Can I make this soup ahead of time?
Yes, cheesy chicken tortilla soup can be made ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.
Can I freeze cheesy chicken tortilla soup?
Absolutely! Let the soup cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove.
How can I make this soup spicier?
To add more heat, you can increase the amount of chili powder, add diced jalapeños, cayenne pepper, or incorporate hot sauce or chipotle peppers in adobo sauce.
What can I use instead of heavy cream?
You can substitute heavy cream with half-and-half, whole milk, or a dairy-free alternative like coconut milk for a different twist.
Can I use leftover chicken?
Yes, using leftover chicken from like a rotisserie chicken is a great way to save time and add flavor to the soup. Simply shred the meat and add it to the soup during the cooking process.
What type of cheese works best?
Cheddar cheese is commonly used for its melting properties and flavor, but you can also experiment with other cheeses like Monterey Jack, pepper jack, Colby, or a blend of Mexican cheeses.
Can I make this soup in a crock pot or slow cooker?
Yes, you can make cheesy chicken tortilla soup in a slow cooker. Add all the ingredients except for the cheese and cream, and cook on low for 6-8 hours or high for 3-4 hours. Stir in the cheese and cream during the last 30 minutes of cooking.
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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 tbsp 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
- 1/4 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 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.
One of my favorite soups!