What is chicken tortilla soup?

It’s a flavorful, hearty soup made with chicken, corn, beans, and tortillas in a seasoned tomato broth. This version adds cheese for a creamy finish.

Where does chicken tortilla soup come from?

It originated in Mexico, where cooks used leftover tortillas to thicken soups and stews.

What is the description of chicken soup?

Chicken soup is typically warm, savory, and nourishing, often made with chicken, broth, vegetables, and sometimes noodles or rice.

What is another name for tortilla soup?

It’s often called “sopa de tortilla” in Spanish.

What does “tortilla” mean?

In Spanish, “tortilla” means “small cake,” referring to the thin corn or flour flatbreads.

What are the 4 types of soups?

The main categories are clear soups, thick soups, specialty soups, and cold soups.

Easy Chicken Tortilla Soup | Creamy, Flavorful & Comforting

Description

A creamy, cheesy, and flavor-packed Chicken Tortilla Soup filled with tender chicken, black beans, corn, and zesty spices in a rich broth. Perfect for cozy dinners or meal prep, and easy to make on the stovetop or in a Crock Pot.

Ingredients

Scale

2 tablespoons butter

1 small yellow onion, diced

1 jalapeño pepper, diced

3 cloves garlic, minced

1 tablespoon tomato paste

1 (15 oz) can corn, drained

1 (10 oz) can Rotel diced tomatoes with green chilies, undrained

1 (15 oz) can black beans, drained and rinsed

5 cups chicken broth

2 small boneless skinless chicken breasts or 2 cups shredded chicken

1 pinch cayenne pepper

1 teaspoon cumin

1–2 teaspoons hot sauce

1 oz packet taco seasoning (about 3 tablespoons)

1½ cups shredded cheddar cheese

⅓ cup softened cream cheese

Corn or flour tortillas (for topping)

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Instructions

1. Melt butter in a pot over medium heat. Cook diced onions and jalapeños for 5–6 minutes, then stir in garlic and cook for another minute.

2. Add tomato paste, corn, diced tomatoes with green chilies, black beans, broth, raw chicken breasts, cayenne, cumin, hot sauce, and taco seasoning.

3. Let the mixture simmer gently, partially covered, for 20–25 minutes until the chicken is cooked through.

4. Remove the chicken, shred with forks, and return it to the soup.

5. Reduce heat to low and stir in cheddar and cream cheese until melted and smooth.

6. Taste and adjust seasoning. Serve with desired garnishes such as tortilla strips, avocado, or lime.

Notes

Cheese blends more smoothly if near room temperature.

To quickly soften cream cheese, heat water in the microwave, place the cubed cream cheese inside (microwave off), and let sit for 5 minutes.

Avoid adding cheese to very hot soup to prevent separation.

Use Frank’s or another preferred hot sauce.

Rotisserie or leftover chicken can replace raw chicken—add it when raw chicken would be added and simmer 15 minutes to blend flavors.

Frozen or fresh corn can substitute for canned.

Soup stores in an airtight container for 3 days or in the freezer up to 3 months.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup Recipes
Method: Stovetop or Crock Pot
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 cup
Calories: 204
Sugar: 3
Sodium: 785
Fat: 10
Saturated Fat: 5
Unsaturated Fat: 4
Trans Fat: 1
Carbohydrates: 17
Fiber: 4
Protein: 13
Cholesterol: 41