Cheesy Southwest Chicken Tortilla Soup Recipe

This creamy, comforting Cheesy Southwest Chicken Tortilla Soup is made with shredded chicken, black beans, and sweet corn, ready in just 40 minutes. Pulling out a spoonful filled with melted cheese and crispy tortilla strips makes every bite incredibly satisfying. I love serving this on cold evenings when everyone needs a quick bowl of warmth.

Why This Classic Works

I used to make tortilla soup with just a clear broth, but adding melted cheese completely transformed the texture. The thick, rich base clings to the shredded chicken and beans perfectly.

I was surprised by how much flavor comes from simply toasting the spices before adding the liquids. It is a small step that brings out that deep, smoky flavor without needing hours on the stove.

Cheesy Southwest Chicken Tortilla Soup Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 4 cups low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes with green chilies
• 1 (15 oz) can black beans, rinsed and drained
• 1 cup frozen sweet corn
• 2 cups cooked chicken breasts, shredded
• 2 cups shredded cheddar jack cheese
• 1/2 cup heavy cream
• 1 cup tortilla strips, for garnish

How To Make Cheesy Southwest Chicken Tortilla Soup

1. Sauté the Vegetables: Heat olive oil in a large pot over medium heat, then cook the onion and bell pepper until soft, about 5 minutes.
2. Toast the Spices: Stir in the garlic, chili powder, and cumin, cooking for 1 minute until fragrant.
3. Simmer the Soup: Pour in the chicken broth, diced tomatoes, black beans, and corn, then bring the mixture to a gentle boil.
4. Add the Chicken: Reduce the heat to low, stir in the shredded chicken, and simmer for 15 minutes to let the flavors blend.
5. Melt the Cheese: Remove from heat and slowly stir in the heavy cream and cheddar jack cheese until completely smooth.
6. Garnish and Serve: Ladle the hot soup into bowls and top with crispy tortilla strips.

Recipe Tips

• Grate your own cheese: Pre-shredded cheese contains anti-caking agents that can make the soup grainy instead of smooth.
• Use rotisserie chicken: Grabbing a pre-cooked chicken saves time and adds a wonderful roasted flavor to the broth.
• Add cream off the heat: Stirring in the dairy after removing the pot from the stove prevents the cream from separating.

What To Serve With Cheesy Southwest Chicken Tortilla Soup

Serve this rich soup with a side of warm cornbread or jalapeno cheddar biscuits to soak up the creamy broth. A crisp romaine salad with a light lime vinaigrette also cuts through the richness beautifully.

How To Store

Keep leftover soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat to keep the cheese from separating. I do not recommend freezing this soup because the dairy can curdle when thawed.

FAQs

• Can I use chicken thighs instead of breasts? Yes, boneless skinless chicken thighs work perfectly and stay very tender during the simmering process.
• How do I make it spicier? You can add a diced jalapeno with the onions or stir in a pinch of cayenne pepper with the spices.
• Can I make this in a slow cooker? Combine all ingredients except the cream and cheese, cook on low for 6 hours, then stir in the dairy right before serving.
• Why did my cheese clump together? Adding cold cheese to boiling soup causes clumping. Always remove the pot from the heat and stir in cheese gradually.

Nutrition

• Calories: 420 kcal
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 85mg
• Sodium: 890mg
• Total Carbohydrate: 28g
• Protein: 29g

Try More Recipes:

• One Pot Creamy Italian Ground Chicken Soup
• Crockpot Creamy Chicken Barley Soup Recipe
• Spicy Italian Chicken Soup Recip

Cheesy Southwest Chicken Tortilla Soup

Recipe by Emily Mitchell

Servings

6

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

Cheesy Southwest Chicken Tortilla Soup features creamy textures, shredded chicken, black beans, and sharp cheddar jack cheese. Ready in 40 minutes, this comforting one-pot meal is an easy weeknight favorite for busy families.

Ingredients

• 1 tablespoon olive oil

• 1 medium yellow onion, diced

• 1 red bell pepper, diced

• 3 cloves garlic, minced

• 1 tablespoon chili powder

• 1 teaspoon ground cumin

• 4 cups low-sodium chicken broth

• 1 (14.5 oz) can diced tomatoes with green chilies

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

• 1 cup frozen sweet corn

• 2 cups cooked chicken breasts, shredded

• 2 cups shredded cheddar jack cheese

• 1/2 cup heavy cream

• 1 cup tortilla strips, for garnish

Directions

• 1. Sauté the Vegetables: Heat olive oil in a large pot over medium heat, then cook the onion and bell pepper until soft, about 5 minutes.
• 2. Toast the Spices: Stir in the garlic, chili powder, and cumin, cooking for 1 minute until fragrant.
• 3. Simmer the Soup: Pour in the chicken broth, diced tomatoes, black beans, and corn, then bring the mixture to a gentle boil.
• 4. Add the Chicken: Reduce the heat to low, stir in the shredded chicken, and simmer for 15 minutes to let the flavors blend.
• 5. Melt the Cheese: Remove from heat and slowly stir in the heavy cream and cheddar jack cheese until completely smooth.
• 6. Garnish and Serve: Ladle the hot soup into bowls and top with crispy tortilla strips.