Chicken Tortilla Soup

4.91 from 33 votes

Chicken Tortilla Soup is a quick, flavor-packed meal ready in 20 minutes! Loaded with black beans, tender chicken, melty cheese, and crispy tortilla strips, it’s the perfect weeknight comfort food.

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 teaspoon 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 or 1 can drained corn
3-1/4 cups chicken stock or broth, see note 2
3/4 teaspoon paprika
3/4 teaspoon ground cumin
1-1/2 teaspoons chili powder
Salt and pepper
4 ounces full-fat cream cheese softened
1 (8-ounce) package sharp Cheddar cheese freshly shredded—see note 3
2 cups pre-shredded cooked chicken like rotisserie, see note 4
Toppings as desired see note 5

US - Metric

Instructions

In a large pot over medium-high heat, add olive oil. Sauté onion for 3–4 minutes. While sautéing, prepare cans and rinse black beans. Add garlic and cook until fragrant, about 30 seconds.
Turn heat to high. Add enchilada sauce, undrained tomatoes, chili beans, rinsed black beans, corn, and chicken stock. As it heats to a boil, mix in the cumin, paprika, chili powder, salt (about 1 teaspoon), and pepper (about 1/4 teaspoon). Stir well.
Warm the cream cheese in the microwave until very soft. Once the soup is boiling, mix in the cream cheese until fully incorporated. Off the heat, stir in the shredded Cheddar until melted, then stir in the cooked chicken.
Ladle soup into bowls, top with favorites like tortilla strips, sour cream, avocado, or cilantro, and enjoy!

Video

Notes

Note 1: For a quick prep, use shortcuts like pre-diced onion or frozen diced onions and jarred minced garlic. This eliminates the need for chopping. You can also skip the onion if preferred.

Note 2: A high-quality, flavorful stock adds loads of flavor and allows us to cut down on other additions. I highly recommend Swanson’s® chicken stock. Chicken broth works fine as well (you may need a bit of extra salt).

Note 3: For the best texture, shred cheese from a block. Pre-shredded options have preservatives affecting melt quality. If you have a food processor with a grating attachment, it’s quick and easy!

Note 4: For quick prep, use pre-shredded rotisserie chicken. Alternatively, use leftover shredded chicken from the fridge or freezer.

Note 5: Add toppings of choice: tortilla strips, sour cream, avocado, fresh lime, pico de gallo, and fresh cilantro. Toppings enhance this soup’s flavor!

Storage: Store leftover soup in an airtight container in the fridge for up to 5 days. Reheat gently on low heat. Avoid boiling or high temperatures to prevent curdling. For freezing, cool the soup fully, then transfer to freezer-safe containers. Freeze for up to 2–3 months. Thaw in the fridge and reheat on low.

Nutrition