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Creamy chicken tortilla soup topped with crispy tortilla strips and fresh cilantro

Creamy Chicken Tortilla Soup

A hearty soup blending shredded chicken, creamy cheese, and spices, perfect for cozy evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups shredded chicken fresh, leftover, or rotisserie
  • 1 cup cheddar cheese, shredded
  • 8 oz cream cheese
  • 6 cups chicken broth
  • 1 can (14 oz) diced tomatoes
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) corn, drained
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • as needed tortilla strips for garnish
  • as needed fresh cilantro for garnish

Method
 

Preparation
  1. In a large pot, sauté onion and garlic until softened.
  2. Add shredded chicken, chicken broth, diced tomatoes, black beans, corn, cumin, chili powder, salt, and pepper.
  3. Bring to a boil, then reduce to a simmer.
Cooking
  1. Stir in cream cheese and cheddar cheese until melted and smooth.
  2. Serve hot, garnished with tortilla strips and cilantro.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Freezes beautifully for up to 3 months. Reheat on the stove or in the microwave, adding a splash of broth if it thickens too much.