Go Back
–+ servings
Chicken Tortilla Soup

Cheesy Chicken Tortilla Soup

by Sylvia Hofer
This easy chicken tortilla soup recipe combines tender shredded chicken, black beans, and corn in a creamy broth made with cream cheese and cheddar. Serve with crispy tortilla strips and your favorite toppings for a hearty family dinner.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine Mexican
Servings 6
Calories 265 kcal

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
  • 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
  • 1 cup shredded cheddar cheese
  • ½ chopped fresh cilantro
  • Salt and pepper to taste
  • 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, 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

 
  • Increase chili powder or add a diced jalapeño for extra heat.
  • For the silkiest texture, stir in the cream cheese and give the soup a few pulses with a stick blender before adding the shredded chicken back in.

Nutrition

Serving: 1bowlCalories: 265kcalCarbohydrates: 16gProtein: 17gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 67mgSodium: 1317mgPotassium: 492mgFiber: 3gSugar: 7gVitamin A: 852IUVitamin C: 10mgCalcium: 206mgIron: 2mg
Tried this recipe?Let us know how it was!