Description
A cozy, creamy chicken tortilla soup with smoky flavors, tender chicken, and a crunchy tortilla chip topping.
Ingredients
- 4 cups chicken broth
- 1 can (15 oz) fire-roasted diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 2 cups cooked chicken, shredded
- 8 oz cream cheese, cubed
- 1 cup cheddar cheese, shredded
- Tortilla chips for serving
- Fresh cilantro for garnish (optional)
Instructions
- Combine the chicken broth, fire-roasted diced tomatoes, drained black beans, corn, chopped onion, minced garlic, cumin, and chili powder in a large pot or Crock Pot.
- Bring to a boil for stovetop, then reduce to a simmer for 15–20 minutes, or set to low for 6–8 hours in a Crock Pot.
- Stir in the shredded chicken, cubed cream cheese, and shredded cheddar cheese until melted and combined.
- Season with salt and pepper to taste.
- Serve in bowls topped with tortilla chips and fresh cilantro, if desired.
Notes
Adjust seasoning after cheese melts to avoid over-salting. Can be frozen but texture may change slightly; add cream cheese after thawing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop or Slow Cooker
- Cuisine: Mexican