Cheesy Chicken Tortilla Soup

Warm up your kitchen with this irresistible Cheesy Chicken Tortilla Soup, a creamy and flavorful twist on a classic comfort dish! Loaded with tender shredded chicken, hearty black beans, sweet corn, and a bold blend of spices, this soup is elevated with the rich addition of cream cheese and melty cheddar. Every spoonful is packed with zesty flavors, finished with a bright splash of lime juice and topped with crispy homemade tortilla strips for the perfect crunch. Ready in just under an hour, this easy-to-make recipe is ideal for weeknight dinners or entertaining guests. Garnish with fresh cilantro and a dollop of sour cream for a restaurant-style presentation that'll keep everyone coming back for seconds. A true crowd-pleaser, this cheesy tortilla soup will warm your soul and satisfy your cravings for a hearty, Tex-Mex-inspired meal.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 pieces boneless skinless chicken breasts
• 6 cups chicken broth
• 1 15-ounce can diced tomatoes, canned
• 1 15-ounce can black beans, rinsed and drained
• 1 cup frozen corn kernels
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon pepper
• 4 ounces cream cheese, softened
• 1.5 cups shredded cheddar cheese
• 1 tablespoon lime juice
• 4 pieces corn tortillas, cut into strips
• 0.5 cup vegetable oil (for frying tortillas)
• 0.25 cup fresh cilantro, chopped (optional for garnish)
• 0.5 cup sour cream (optional for garnish)

Directions

Step 1

In a large pot, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes, until softened. Add minced garlic and cook for an additional 1 minute.

Step 2

Place chicken breasts into the pot and pour in chicken broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes, or until the chicken is fully cooked.

Step 3

Remove the chicken from the pot and shred using two forks. Set aside.

Step 4

In the same pot, add diced tomatoes, black beans, corn, ground cumin, chili powder, smoked paprika, salt, and pepper. Stir well and bring to a simmer.

Step 5

Add the softened cream cheese to the pot and whisk until fully incorporated and the soup is creamy.

Step 6

Stir in the shredded chicken and shredded cheddar cheese. Cook for 5 minutes, stirring occasionally, until the cheese is melted and the soup is heated through.

Step 7

Remove from heat and add lime juice. Stir to combine.

Step 8

In a small skillet, heat vegetable oil over medium heat. Fry the tortilla strips in batches until golden and crispy. Drain on paper towels and set aside.

Step 9

Serve the soup hot, garnished with crispy tortilla strips, chopped cilantro, and a dollop of sour cream, if desired.

Nutrition Facts

Serving size	(3412.8g)

Amount per serving	% Daily Value*
Calories	4083.7

Total Fat 285.0g	0%
Saturated Fat 99.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 663.0mg	0%
Sodium 8123.4mg	0%
Total Carbohydrate 198.7g	0%
Dietary Fiber 28.3g	0%
Total Sugars 40.9g
Protein 207.3g	0%

Vitamin D 17.4IU	0%
Calcium 1955.8mg	0%
Iron 19.3mg	0%
Potassium 4519.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.2%

Protein: 19.8%

Carbs: 19.0%