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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!
Cook Time 35 minutes
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.