Cheesecake Factory Chicken Tortilla Soup Copycat
Recreate the beloved warmth and flavor of Cheesecake Factory’s Chicken Tortilla Soup with this easy copycat recipe that’s perfect for weeknight dinners or cozy gatherings. Packed with tender shredded chicken, hearty black beans, sweet corn, and a kick of jalapeño, this soup is simmered in a zesty, tomato-infused broth seasoned with cumin, chili powder, and paprika. Garnished with crispy tortilla strips, melted Monterey Jack cheese, and creamy avocado, it’s a crowd-pleasing dish that’s as visually appealing as it is delicious. Ready in under an hour, this comforting soup combines bold, Tex-Mex-inspired flavors with a restaurant-quality presentation. Serve with lime wedges for an extra pop of citrusy brightness!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 Jalapeño, seeded and diced
- 2 tablespoons Tomato paste
- 14 ounces Diced tomatoes (canned)
- 6 cups Chicken broth
- 2 cups Cooked chicken, shredded
- 1 cup Corn kernels (frozen or canned, drained)
- 1 cup Black beans, drained and rinsed
- 2 teaspoons Ground cumin
- 1.5 teaspoons Chili powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 cup Fresh cilantro, chopped
- 2 cups Tortilla strips (store-bought or homemade)
- 1 cup Monterey Jack cheese, shredded
- 1 Avocado, diced (optional)
- 1 Lime wedges, for serving
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, minced garlic, and diced jalapeño. Sauté for 3-5 minutes until the onion is softened and translucent.
Stir in the tomato paste and cook for 1-2 minutes to caramelize and deepen the flavor.
Add the diced tomatoes with their juices and stir to combine.
Pour in the chicken broth and bring the mixture to a boil.
Reduce the heat to a simmer and add the shredded cooked chicken, corn, black beans, cumin, chili powder, paprika, salt, and black pepper. Stir well to combine.
Simmer the soup for 20 minutes, allowing the flavors to meld together.
Stir in the chopped fresh cilantro and adjust seasoning if necessary.
Ladle the soup into bowls and top with tortilla strips, shredded Monterey Jack cheese, diced avocado (if using), and a squeeze of fresh lime juice.
Serve warm and enjoy!
Nutrition Facts
Calories |
524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 1333 mg | 58% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 5.9 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 235 mg | 18% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 858 mg | 18% | |
*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.
