Cheesy Tortilla Mexican Chicken Soup Recipe

Why You’ll Love This Recipe

This soup is rich, cheesy, and full of Tex-Mex flavors that satisfy every craving. It’s easy to make in one pot, making cleanup a breeze. With tender chicken, zesty spices, and crunchy tortilla toppings, every spoonful offers a variety of textures and bold tastes. Great for weeknight dinners or cozy weekends, it’s a guaranteed crowd-pleaser.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

shredded cooked chicken (rotisserie or leftover works well)
olive oil
onion, diced
garlic, minced
canned diced tomatoes (with green chilies if desired)
chicken broth
corn kernels (frozen, canned, or fresh)
black beans, drained and rinsed
chili powder
cumin
paprika
salt
pepper
cream cheese
shredded cheddar cheese
heavy cream or milk
tortilla strips or crushed tortilla chips
lime wedges (for serving)
fresh cilantro (for garnish)
sour cream (optional)

Directions

1. In a large pot, heat olive oil over medium heat. Sauté the diced onion until soft and translucent, about 4–5 minutes.
2. Add the garlic and cook for another 30 seconds until fragrant.
3. Stir in the diced tomatoes, corn, black beans, chili powder, cumin, paprika, salt, and pepper.
4. Pour in the chicken broth and bring to a simmer.
5. Add the shredded chicken and continue to simmer for 10–15 minutes.
6. Reduce heat to low and stir in the cream cheese, whisking until fully melted and incorporated.
7. Add shredded cheddar and stir until melted.
8. Pour in the heavy cream or milk and stir until the soup is smooth and creamy.
9. Taste and adjust seasonings as needed.
10. Serve hot, topped with tortilla strips, fresh cilantro, lime wedges, and a dollop of sour cream if desired.

Servings and timing

This recipe yields approximately 6 servings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

• Use pepper jack or a Mexican cheese blend for added spice and flavor.
• Add chopped jalapeños or chipotle peppers in adobo for a smoky heat.
• Stir in cooked rice or small pasta for a heartier version.
• Use dairy-free cheese and coconut milk for a non-dairy alternative.
• Swap black beans with pinto beans or add bell peppers for more veggies.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop over medium heat, stirring occasionally, until warmed through.
To freeze, cool the soup completely and store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Note: Add fresh tortilla strips after reheating for best texture.

FAQs

Can I use uncooked chicken in this recipe?

Yes, add raw chicken breasts or thighs in step 4 and simmer until fully cooked, then shred and continue with the recipe.

What kind of cheese works best?

Cheddar, pepper jack, or a Mexican blend all melt well and complement the flavors.

Can I make this in a slow cooker?

Yes, combine all ingredients except the dairy and cook on low for 6–8 hours. Add cream cheese, shredded cheese, and cream in the last 30 minutes.

Is this soup spicy?

It’s mildly spiced. Adjust chili powder, add jalapeños, or use hot diced tomatoes to increase heat.

Can I make it gluten-free?

Yes, just ensure your broth and canned ingredients are certified gluten-free. Use gluten-free tortilla chips for garnish.

How can I thicken the soup?

Let it simmer uncovered to reduce slightly or stir in a cornstarch slurry if needed.

Can I omit the cream cheese?

Yes, but it adds a creamy texture. You can use extra cheddar or substitute with sour cream.

What toppings go well with this soup?

Tortilla strips, avocado slices, fresh cilantro, shredded cheese, sour cream, and lime wedges all add great flavor and texture.

Can I make it vegetarian?

Yes, omit the chicken and use vegetable broth. Add extra beans or tofu for protein.

Does this soup freeze well?

Yes, although the texture may change slightly due to the dairy. Stir well after reheating and top with fresh garnishes.

Conclusion

Cheesy Tortilla Mexican Chicken Soup is a rich, satisfying meal full of bold flavor and creamy comfort. Whether you’re making a quick dinner or feeding a hungry crowd, this soup offers everything you need in one cozy bowl—savory chicken, zesty spices, melty cheese, and crispy toppings. It’s a recipe you’ll come back to again and again.

Cheesy Tortilla Mexican Chicken Soup Recipe

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Cheesy Tortilla Mexican Chicken Soup is a creamy, flavorful Tex-Mex-inspired soup loaded with shredded chicken, melty cheese, black beans, corn, and zesty spices. Topped with crispy tortilla strips and fresh garnishes, it’s a comforting one-pot meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

• 2 cups shredded cooked chicken
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes (with green chilies if desired)
• 4 cups chicken broth
• 1 cup corn kernels (frozen, canned, or fresh)
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 4 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 1/2 cup heavy cream or milk
• 1 cup tortilla strips or crushed tortilla chips (for topping)
• Lime wedges (for serving)
• Fresh cilantro, chopped (for garnish)
• Sour cream (optional, for topping)

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Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 4–5 minutes until soft and translucent.
2. Add garlic and cook for 30 seconds until fragrant.
3. Stir in diced tomatoes, corn, black beans, chili powder, cumin, paprika, salt, and pepper.
4. Pour in chicken broth and bring to a simmer.
5. Add shredded chicken and simmer for 10–15 minutes to blend flavors.
6. Reduce heat to low. Stir in cream cheese and whisk until fully melted and smooth.
7. Add shredded cheddar and stir until melted.
8. Pour in heavy cream or milk and stir until soup is creamy and smooth. Adjust seasoning if needed.
9. Serve hot topped with tortilla strips, fresh cilantro, lime wedges, and sour cream if desired.

Notes

• Use pepper jack or Mexican blend cheese for added heat and flavor.
• Add chopped jalapeños or chipotle peppers for extra spice.
• Stir in cooked rice or pasta for a heartier version.
• For dairy-free, use coconut milk and dairy-free cheese alternatives.
• Garnish just before serving for the best texture.

Nutrition

• Serving Size: 1.5 cups
• Calories: 410
• Sugar: 4g
• Sodium: 780mg
• Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 105mg