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Cheesy Southwestern Chicken Tortilla Soup

A comforting and flavorful soup that combines shredded chicken, black beans, corn, and a creamy cheese finish, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Southwestern
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 1 can diced tomatoes with green chilies
  • 4 cups chicken broth
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste
  • Tortilla chips for serving
  • Chopped cilantro for garnish

Method
 

Preparation
  1. In a large pot over medium heat, add a splash of oil and sauté the chopped onion and minced garlic until fragrant and soft, about 3-4 minutes.
  2. Pour in the chicken broth and bring it to a simmer. Then stir in the cumin and chili powder—let them combine well.
  3. Add the shredded chicken, black beans, corn, and diced tomatoes. Stir well to combine and let the soup simmer for another 10-15 minutes.
  4. Reduce the heat to low, and stir in the shredded cheddar cheese until it melts into a creamy soup. Season with salt and pepper to taste.
  5. Ladle the soup into bowls and top with crispy tortilla chips and chopped cilantro. Enjoy!

Notes

Substitutions for chicken include shredded turkey or diced tofu for a vegetarian option. Allow soup to simmer longer for best flavor. Be cautious with salt—season to taste.