This Cheesy Southwestern Chicken Tortilla Soup is loaded with bold flavors, tender chicken, and a creamy cheddar finish topped with crunchy tortilla strips for the perfect comfort meal. Each spoonful delivers a warming blend of cumin, chili powder, and garlic, while black beans and corn add hearty texture and the melted cheese creates a rich, satisfying base. It’s the kind of soul-warming soup that makes any day feel better.
If you love hearty, cheesy soups, you’ll also enjoy our Creamy Sausage Soup for another rich, comforting bowl. For more Southwestern flavors, try our Green Chile Chicken and Rice Casserole or White Cheddar Apple Chicken Chili—both deliver that same bold, warming spice with different textures and ingredients.
Cheesy Southwestern Chicken Tortilla Soup
This Cheesy Southwestern Chicken Tortilla Soup is loaded with bold flavors, tender chicken, and a creamy cheddar finish topped with crunchy tortilla strips.
6
servings20
minutes30
minutes450
kcal50
minutesIngredients
1 pound boneless chicken breast
4 cups chicken broth
1 cup shredded cheddar cheese
1 cup corn kernels
1 can black beans, drained
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 can diced tomatoes with green chilies
2 cups tortilla strips
1 to taste salt and pepper
1 to taste lime wedges for serving
1 to taste chopped cilantro for garnish
Directions
- Heat olive oil in a large pot over medium heat and add chopped onions, cooking until translucent for about 5 minutes.
- Add minced garlic to the pot with the onions and cook for another minute making sure it doesn’t burn.
- Stir in the ground cumin and chili powder, allowing flavors to mix for about 2 minutes, stirring continually.
- Add the chicken broth, diced tomatoes with green chilies, and bring the mixture to a gentle boil.
- Put the boneless chicken breast in the soup and cook for about 15 minutes or until the chicken is fully cooked.
- Remove the chicken from the pot, shred it using two forks, then return it into the soup.
- Add the corn kernels, black beans, and season with salt and pepper. Let it simmer for another 10 minutes.
- Stir in the shredded cheddar cheese gradually until it is fully melted into the soup.
- Serve the soup hot with tortilla strips, lime wedges, and garnish with chopped cilantro on top.
Nutrition Facts
- Total number of serves: 4
- Calories: 250kcal
- Cholesterol: 0mg
- Sodium: 620mg
- Potassium: 400mg
- Sugar: 8g
- Protein: 6g
- Calcium: 60mg
- Iron: 2mg
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For more comfort soup classics, our Tomato Basil Parmesan Soup and Potato and Sausage Chowder deliver warming, satisfying bowls that are perfect for cozy nights. When you’re craving Southwestern favorites, the Mexicorn Rotel Dip and Crispy Vegan Taquitos bring bold, spicy flavors to your appetizer spread. Need more one-pot wonders? Our Cozy White Bean Mushroom Stew and New Orleans Shrimp and Corn Bisque offer that same hearty, soul-warming satisfaction you’ll love.
Browse our full collection for more kitchen inspiration that’ll have your family asking for seconds.
