Easy Chicken Tortilla Soup

Easy Chicken Tortilla Soup is a comforting, hearty soup packed with tender chicken, black beans, corn, zesty Rotel tomatoes, and a creamy cheddar finish. This dish is designed to be the ultimate solution for quick weeknight dinners, offering a warm and satisfying meal that is easily adaptable for both stovetop and slow cooker preparation.

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The beauty of this Tex-Mex inspired meal lies in its simple ingredients and bold flavors. Whether you are looking for a fast dinner after work or a slow-simmered meal that greets you when you get home, this soup delivers consistent, delicious results every time.

Ingredients

• Proteins: 2 cups cooked chicken, shredded (rotisserie or leftover chicken works well).
• Vegetables: 1 medium yellow onion (diced), 2 cloves garlic (minced), 1 cup frozen or canned corn (drained), 1 can (15 oz) black beans (drained and rinsed), 1 can (10 oz) Rotel tomatoes (diced tomatoes with green chilies).
• Liquids: 4 cups chicken broth (low sodium preferred).
• Dairy: 1 cup shredded cheddar cheese, 4 oz cream cheese (softened and cubed).
• Spices & Seasonings: 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp salt (plus more to taste), 1/4 tsp black pepper.
• Garnishes (optional): Tortilla strips or crushed tortilla chips, fresh chopped cilantro, lime wedges, extra cheddar cheese, sliced jalapeños.

Instructions

Stovetop Method

1. In a large pot or Dutch oven, heat oil over medium heat. Sauté onion for 3-4 minutes until softened, then add garlic for 30 seconds. 2. Stir in cumin, chili powder, smoked paprika, salt, and pepper and cook for 1 minute. 3. Add corn, black beans, Rotel tomatoes, chicken broth, and shredded chicken. Bring to a boil, then reduce heat and simmer for 15 minutes. 4. Stir in cream cheese cubes until fully incorporated. 5. Add shredded cheddar cheese, stirring until smooth and creamy. Adjust seasoning if needed. 6. Ladle into bowls and add desired toppings.

Crock Pot Method

1. Add onion, garlic, spices, corn, beans, tomatoes, broth, and chicken to the slow cooker. 2. Cover and cook on low for 4 hours or high for 2 hours. 3. Stir in cream cheese and cheddar cheese during the last 30 minutes of cooking. 4. Serve with toppings.

Zusatztipps für die Zubereitung

Using a Dutch oven provides even heat distribution for the stovetop method. For the best flavor, use a wooden spoon to scrape any browned bits from the bottom of the pot after adding the spices. If you have leftovers, this soup keeps well in the refrigerator for up to 3 days; just remember to reheat it gently to maintain its creamy consistency.

Varianten und Anpassungen

This recipe is highly customizable. For a spicier soup, you can add extra jalapeños or a pinch of cayenne pepper. If you want to change the flavor profile, swap the cheddar for Monterey Jack or a Mexican cheese blend. To make this dish vegetarian, substitute the chicken with extra beans and use vegetable broth instead of chicken broth.

Serviervorschläge

To finish the dish, ladle the soup into rustic bowls and top generously with crunchy tortilla strips or crushed chips. A squeeze of fresh lime from a wedge adds a bright acidity that balances the creamy cheese. Garnish with chopped cilantro and extra shredded cheese or sliced jalapeños for an authentic Tex-Mex experience.

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Whether you follow the quick stovetop route or the slow cooker path, this Easy Chicken Tortilla Soup is bound to become a staple in your meal rotation. Enjoy the perfect balance of spices, protein, and creamy goodness in every spoonful.

Recipe FAQs

→ Can I use raw chicken instead of cooked chicken?

Yes, you can use raw chicken. Add diced raw chicken breasts at the beginning and simmer for 20-25 minutes until fully cooked, then shred it directly in the pot before adding the cheeses.

→ How can I make this soup spicier?

Increase the heat by adding diced jalapeños, a pinch of cayenne pepper, or using hot Rotel tomatoes instead of the original variety. You can also top with sliced fresh jalapeños when serving.

→ Can I freeze chicken tortilla soup?

Yes, but freeze it before adding the cream cheese and cheddar. The dairy components can separate when frozen and reheated. Add fresh cheese when reheating the thawed soup for best texture.

→ What can I substitute for Rotel tomatoes?

Use a 14.5 oz can of diced tomatoes plus a 4 oz can of diced green chilies as a substitute. You can also use fresh tomatoes with fresh jalapeños for a homemade alternative.

→ How do I prevent the cheese from clumping?

Make sure the cream cheese is softened and cubed before adding. Reduce heat to low before stirring in the cheeses, and add them gradually while stirring constantly until fully melted and smooth.

→ Can I make this soup vegetarian?

Absolutely. Replace the chicken with an additional can of black beans or pinto beans, and use vegetable broth instead of chicken broth. Add extra vegetables like bell peppers or zucchini for more substance.