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Best Chicken Tortilla Soup

Creamy Chicken Tortilla Soup Recipe

Author: Olivia Ross
A rich, comforting soup made with shredded chicken, beans, corn, and bold spices in a creamy cheddar broth. Perfect for chilly days or when you need something cozy, this soup is easy to make and fully customizable with your favorite toppings.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Soup
Cuisine American, Mexican
Servings 13 cups
Calories 204 kcal

Ingredients
  

Soup Base

  • 2 Tablespoons butter
  • 1 small yellow onion, diced
  • 1 jalapeno pepper, diced
  • 3 cloves garlic, diced
  • 1 Tablespoon tomato paste
  • 15 oz can corn, drained
  • 10 oz can Rotel diced tomatoes with green chilies, undrained
  • 15 oz can black beans, drained and rinsed
  • 5 cups chicken broth
  • 2 small boneless skinless chicken breasts or 2 cups shredded chicken
  • 1 pinch Cayenne Pepper
  • 1 teaspoon cumin
  • 1-2 teaspoons hot sauce
  • 1 oz packet taco seasoning (about 3 Tbsp.)
  • 1.5 cups cheddar cheese, shredded
  • ⅓ cup cream cheese, softened

For Topping

  • Corn or Flour Tortillas See notes for frying tips
  • diced avocado, cilantro, jalapeños, shredded cheese, sour cream Optional

Instructions
 

  • Sauté the base ingredients
    Melt the butter in a large pot over medium heat. Add the diced onion and jalapeno and cook until softened, about 5–6 minutes. Stir in garlic and cook for another minute.
  • Build the flavor
    Stir in tomato paste, corn, Rotel, black beans, taco seasoning, cayenne, cumin, and hot sauce. Let everything heat through so the spices bloom.
  • Add broth and chicken
    Pour in the chicken broth and place chicken breasts in the pot. Bring to a gentle simmer and cook until chicken is tender, about 20–25 minutes.
  • Shred chicken
    Remove chicken from pot and shred with two forks. Return to soup.
  • Make it creamy
    Reduce heat and slowly stir in cheddar cheese and cream cheese until melted and the soup is smooth.
  • Finish and serve
    Adjust seasoning to taste. Serve hot topped with crispy tortilla strips and garnishes of choice.
  • Slow Cooker Method: Sauté onion, jalapeno, and garlic in butter on the stovetop. Transfer to slow cooker with all remaining ingredients except cheeses. Cook on low for 6 hours or high for 4. Shred chicken and stir in cheeses until smooth.

Notes

  • Let the cheeses sit at room temperature before adding to soup to ensure smooth melting.
  • Avoid boiling once dairy is added.
  • For a shortcut, use pre-cooked shredded chicken.
  • Control the spice to your taste using cayenne, jalapeno, and hot sauce.
  • For best freezing results, skip the cheese until reheating.
  • Fry fresh tortilla strips for optimal flavor.

Nutrition

Calories: 204kcalCarbohydrates: 17gProtein: 13gFat: 10gSaturated Fat: 5gTrans Fat: 1gCholesterol: 41mgSodium: 785mgPotassium: 390mgFiber: 4gSugar: 3gVitamin A: 627IUVitamin C: 15mgCalcium: 133mgIron: 2mg
Keyword Chicken Tortilla Soup Recipe
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