Description
A warm and cheesy chicken tortilla soup that combines shredded chicken, black beans, corn, and two kinds of cheese for a rich, comforting finish.
Ingredients
- 2 cups cooked chicken, shredded or chopped
- 1 cup cheddar cheese, shredded
- 8 oz cream cheese, softened and cubed
- 4 cups chicken broth (low-sodium preferred)
- 1 can black beans (15 oz), rinsed and drained
- 1 can corn (15 oz), drained
- 1 can diced tomatoes with green chilies (10–14 oz)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper to taste
- Tortilla strips, for serving
- Fresh cilantro, chopped, for garnish
Instructions
- Heat a large pot over medium heat and add 1–2 tablespoons of oil. Sauté the diced onion until translucent, about 4–5 minutes.
- Add the minced garlic and cook 30–45 seconds until fragrant.
- Add the shredded chicken, black beans, corn, diced tomatoes, chicken broth, ground cumin, chili powder, and a pinch of salt and black pepper. Stir to combine.
- Bring the pot to a boil, then reduce heat and simmer gently for 20–30 minutes.
- Lower the heat and add the cubed cream cheese, stirring until fully melted and smooth.
- Stir in the shredded cheddar until completely melted. Taste and adjust seasoning.
- Serve hot, topped with tortilla strips and cilantro.
Notes
For a lighter finish, use low-fat cream cheese. This soup freezes well for up to 3 months; leave out the tortilla strips and cilantro before freezing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican