Cheesy Chicken Tortilla Soup

Beans, corn, and enchilada sauce bring extra flavor to this easy Mexican-inspired chicken tortilla soup with cream cheese that's ready in under an hour.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 492 Calories

Ingredients

• ½ teaspoon ground black pepper
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 3 cups chicken broth
• ½ teaspoon ground cumin
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 (15 ounce) can black beans, rinsed and drained
• ½ cup crushed tortilla chips, or to taste
• 1 ½ teaspoons chili powder
• 1 teaspoon seasoned salt
• 1 (10 ounce) can red enchilada sauce
• 1 small yellow onion, chopped
• 1 (15 ounce) can chili beans in spicy sauce
• ¼ cup sour cream, or to taste
• ¾ teaspoon ground paprika
• 3 cups shredded cooked chicken
• 2 tablespoons chopped fresh cilantro, or to taste
• 8 ounces extra sharp Cheddar cheese, grated
• 1 (15 ounce) can corn, drained
• 6 ounces cream cheese, cubed

Recipe Instructions

Step 1

Heat oil in a large pot over medium heat. Add onion and saute until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

Step 2

Stir in chicken broth, chili beans, black beans, corn, diced tomatoes with chiles, and enchilada sauce. Add chili powder, seasoned salt, paprika, cumin, and pepper; stir to combine. Increase heat to high and bring to a boil.

Step 3

Once the soup is boiling, stir in cream cheese. Reduce heat and stir in Cheddar cheese until melted. Stir in chicken. Serve topped with tortilla chips, sour cream, and cilantro.