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.
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Recipe Information
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)
Instructions
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.
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.
Remove the chicken from the pot and shred using two forks. Set aside.
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.
Add the softened cream cheese to the pot and whisk until fully incorporated and the soup is creamy.
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.
Remove from heat and add lime juice. Stir to combine.
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.
Serve the soup hot, garnished with crispy tortilla strips, chopped cilantro, and a dollop of sour cream, if desired.
Nutrition Facts
Calories |
4084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 285.0 g | 365% | |
| Saturated Fat | 99.6 g | 498% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 663 mg | 221% | |
| Sodium | 8123 mg | 353% | |
| Total Carbohydrate | 198.7 g | 72% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 40.9 g | ||
| Protein | 207.3 g | 415% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1956 mg | 150% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 4520 mg | 96% | |
*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.
