Description
A cozy, creamy chicken tortilla soup that’s easy to make and packed with flavor. Perfect for weeknight dinners.
Ingredients
Scale
- 2 cups cooked chicken (fresh, leftover, or rotisserie)
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup cheddar cheese, shredded
- 8 oz cream cheese
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Tortilla chips for serving
- Fresh cilantro for garnish (optional)
- Lime wedges for serving (optional)
Instructions
- In a large pot, sauté the chopped onion and garlic over medium heat until softened.
- Add the chili powder, cumin, salt, and pepper; cook for another minute.
- Stir in the chicken, black beans, corn, diced tomatoes, and chicken broth. Bring to a simmer and let bubble for about 10 minutes.
- Add the cream cheese and cheddar, stirring until melted and creamy.
- Serve hot, garnished with tortilla chips, cilantro, and lime wedges if desired.
- For the Crock Pot: combine all ingredients except for the cheese and cook on low for 6-8 hours. Add cheeses just before serving.
Notes
For a lower sodium option, use low sodium broth and rinse the beans well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop/Crock Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 27g
- Cholesterol: 60mg
Keywords: chicken soup, tortilla soup, creamy soup, easy soup, Mexican food