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Creamy Chicken Tortilla Soup

A warm, comforting soup made with shredded chicken, vibrant tomatoes, and a creamy cheese blend, perfect for chilly evenings or cozy gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Comfort Food, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups chicken, cooked and shredded
  • 1 cup cheddar cheese, shredded (sharp or mild)
  • 8 oz cream cheese (1 package)
  • 4 cups chicken broth (homemade if possible)
  • 14 oz diced tomatoes (1 can)
  • 15 oz black beans (1 can, drained and rinsed)
  • 1 cup corn (fresh or frozen)
  • 1 medium onion, diced (yellow or white)
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • Tortilla chips (for serving)
  • Lime wedges (for garnish)
  • Fresh cilantro (for garnish)

Method
 

Preparation
  1. In a large pot, heat some oil over medium heat and add the diced onion and minced garlic. Sauté until they’re softened and fragrant—about 3-5 minutes.
  2. Stir in the shredded chicken, diced tomatoes, black beans, corn, chicken broth, cumin, chili powder, salt, and pepper. Mix everything together.
  3. Bring the mixture to a gentle boil. Then, reduce the heat and let it simmer for about 15 minutes, allowing those flavors to meld together.
  4. Stir in the cream cheese and cheddar cheese. Keep stirring until they’re both fully melted and the soup is creamy.
  5. Ladle the soup into bowls and top with crunchy tortilla chips, a squeeze of lime for brightness, and a sprinkle of fresh cilantro.

Notes

The soup keeps well in the fridge for up to 3-4 days. It can also be frozen for up to three months. When reheating, add a splash of broth if it thickens too much.