Easy Chicken Tortilla Soup Recipe

4.91 from 32 votes

Chicken Tortilla Soup Recipe comes together in only 20 minutes! Loaded with chicken, beans, roasted corn, melted cheese, and crisp tortilla strips for a quick meal.

Prep Time20

Total Time20

Course: Dinner, Soup

Cuisine: Mexican

Keyword: chicken tortilla soup

Servings: servings

Author: Chelsea Lords

Cost: $11.73

Equipment

Large pot 5.5-quart (cast iron will heat quicker)
Whisk

Ingredients

1 tablespoon olive oil
3/4 cup diced yellow onion optional—see note 1
1 tablespoon minced garlic jarred
1 (10-ounce) can red enchilada sauce I use mild Old El Paso
1 (14.5-ounce) can fire-roasted diced tomatoes with green chiles added, undrained
1 (16-ounce) can chili beans in mild sauce
1 (15.25-ounce) can black beans drained and rinsed
1-1/2 cups frozen corn I like fire-roasted
3-1/4 cups chicken stock or broth
3/4 teaspoon paprika
3/4 teaspoon ground cumin
1-1/2 teaspoons chili powder
Salt and pepper
4 ounces cream cheese full-fat, softened
1 (8-ounce) package sharp Cheddar cheese freshly shredded, see note 2
2 cups shredded cooked chicken like rotisserie, see note 3
Toppings as desired see note 4

US - Metric

Instructions

In a large pot over medium-high heat, heat olive oil. Sauté onion for 3–5 minutes.
Increase heat to high. Add garlic, enchilada sauce, undrained tomatoes, undrained chili beans, drained & rinsed black beans, corn, and chicken stock. As the soup comes to a boil, stir in paprika, cumin, chili powder, 1 teaspoon salt, and 1/4 teaspoon pepper. Mix well.
Microwave cream cheese until very soft, about 1 minute. When the soup boils, briskly whisk in the cream cheese until smooth. Remove from heat and switch to a wooden spoon. Stir in Cheddar, a handful at a time, until melted. Add the shredded chicken and stir until heated through.
Ladle into bowls and top with tortilla strips, sour cream, avocado, lime, or fresh cilantro.

Video

Notes

Note 1: Use pre-diced onion, frozen onion, or jarred garlic to save time. You can also skip onion if preferred.

Note 2: For optimal melting, shred cheese from a block. Pre-shredded often contains preservatives that affect texture.

Note 3: Pre-shredded rotisserie chicken is the quickest option. Leftover shredded chicken works great, too.

Note 4: Add toppings of choice: extra Cheddar, tortilla strips, sour cream, avocado, fresh lime, and fresh cilantro.

Storage: Store in the fridge up to 5 days and reheat on low. Freeze up to 3 months in freezer-safe containers, then thaw in the fridge and reheat gently.

Nutrition