If you’re craving a warm, comforting soup with a bold Southwestern flair, this Cheesy Southwestern Chicken Tortilla Soup is the perfect dish! Packed with tender shredded chicken, hearty beans, fire-roasted tomatoes, and a creamy, cheesy base, this soup is full of flavor in every bite. Topped with crispy tortilla strips, fresh avocado, and a squeeze of lime, it’s a guaranteed crowd-pleaser.
Cheesy Southwestern Chicken Tortilla Soup
Enjoy this Cheesy Southwestern Chicken Tortilla Soup on a cozy night in, or serve it as a flavorful meal for friends and family!
Servings 5
Ingredients
- 1 tbsp olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt adjust to taste
- ¼ tsp black pepper
- 4 cups chicken broth
- 1 14.5 oz can fire-roasted diced tomatoes
- 1 15 oz can black beans, drained and rinsed
- 1 4 oz can diced green chilies
- 2 cups cooked shredded chicken rotisserie works great!
- 1 cup frozen or canned corn drained
- 1 cup heavy cream or half-and-half
- 1 ½ cups shredded cheddar cheese or a Mexican cheese blend
For Toppings:
- Crispy tortilla strips
- Sliced avocado
- Chopped fresh cilantro
- Sliced jalapeños optional
- Sour cream
- Lime wedges
Instructions
- Sauté the aromatics – In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 2-3 minutes until softened. Stir in garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Cook for another 30 seconds until fragrant.
- Build the soup base – Pour in the chicken broth, fire-roasted tomatoes, black beans, and green chilies. Stir well and bring to a simmer.
- Add chicken & corn – Stir in the shredded chicken and corn, allowing the soup to simmer for about 10 minutes to blend the flavors.
- Make it creamy & cheesy – Reduce heat to low and slowly stir in the heavy cream. Gradually add the shredded cheese, stirring continuously until melted and smooth.
- Serve & enjoy – Ladle the soup into bowls and top with crispy tortilla strips, avocado, fresh cilantro, jalapeños, and a dollop of sour cream. Finish with a squeeze of fresh lime juice for a zesty touch.
Notes
- For extra spice, add a dash of cayenne pepper or extra jalapeños.
- Make it heartier by adding cooked rice or quinoa.
- Dairy-free option – Swap out the heavy cream and cheese for coconut milk and dairy-free cheese.
- Meal prep tip – This soup stores well in the fridge for up to 3 days and can be frozen for up to 3 months.
