Why You’ll Love this Loaded Tortilla Soup
When you’re craving comfort food with a Southwest kick, this Loaded Tortilla Soup is exactly what you need. I’m talking about a hearty blend of refried beans, black beans, and corn that creates the perfect texture in every spoonful.
The combination of chicken broth and salsa gives it a zesty flavor profile that warms you from the inside out.
Can we talk about those crunchy tortilla chips and melty cheese on top? Divine.
What makes this recipe a weeknight winner is how quickly it comes together—just 10 minutes of simmering and dinner’s ready.
What Ingredients are in Loaded Tortilla Soup?
This loaded tortilla soup brings together protein, beans, and flavorful additions to create a hearty meal that feels like a fiesta in a bowl. The beauty of this recipe lies in its simple ingredients that you probably already have in your pantry—canned goods, frozen corn, and some fresh additions that transform into something magical when simmered together.
No fancy techniques or hard-to-find ingredients here, just comforting, satisfying flavors that come together in minutes.
- 1 (16 ounce) can refried beans
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14 1/2 ounce) can chicken broth
- 1 1/2 cups frozen corn
- 3/4 cup chunky salsa
- 3/4 cup cubed cooked chicken breast
- 1/2 cup water
- 2 cups shredded cheddar cheese, divided
- 28 baked corn tortilla chips, divided
When shopping for these ingredients, quality does make a difference, especially with the salsa. Choose a chunky variety with a heat level your family enjoys—mild works for kids while medium or hot can satisfy those who like a spicier kick.
For the chicken, this is a perfect recipe for using up leftover rotisserie chicken or meal-prepped chicken breast from earlier in the week.
And while pre-shredded cheese is convenient, freshly grated cheddar melts more smoothly into the soup, creating that irresistible gooey texture we all crave in a good tortilla soup.
How to Make this Loaded Tortilla Soup
Making this loaded tortilla soup couldn’t be easier—it’s truly a one-pot wonder that comes together in minutes. Start by grabbing a large saucepan and combining 1 can (16 ounces) of refried beans, 1 can (15 ounces) of rinsed and drained black beans, 1 can (14½ ounces) of chicken broth, 1½ cups of frozen corn, ¾ cup of chunky salsa, ¾ cup of cubed cooked chicken breast, and ½ cup of water.
This soup-making business is basically just opening cans and measuring, which makes it perfect for those nights when cooking feels like climbing Mount Everest. For more complex recipes, a premium stand mixer could help you prepare homemade tortillas or bread to accompany your soup.
Once you’ve got all those ingredients in the pot, bring everything to a nice, bubbling boil. Then, turn down the heat, cover the pot, and let it simmer for about 10 minutes to marry all those flavors together. The mixture will thicken slightly as it simmers, creating that perfect soup consistency.
For the best results, consider using a high-end Dutch oven which distributes heat evenly and maintains consistent temperature during simmering.
After simmering, stir in 1 cup of that shredded cheddar cheese over low heat until it melts completely into the soup, creating rich, creamy pockets of cheesy goodness throughout.
Now for the fun part—serving! Crumble half of your tortilla chips (about 14 chips) into soup bowls, ladle the hot soup over the top, and then garnish each bowl with two more crumbled chips and a generous sprinkle of the remaining cheese.
The contrast between the slightly softened chips on the bottom and the crunchy ones on top? That’s the texture magic that makes this soup so satisfying.
Loaded Tortilla Soup Substitutions and Variations
Although the recipe for loaded tortilla soup is delicious as written, there’s plenty of room to play around with substitutions and variations that can make this dish your own.
Swap chicken for ground beef or turkey if that’s what you have on hand. Vegetarians can skip the meat entirely and double up on beans for protein.
Don’t have black beans? Pinto works just fine. The cheese options are endless too—pepper jack adds heat, while Monterey jack melts beautifully.
And those store-bought tortilla chips? Try making your own by cutting corn tortillas into strips and baking until crisp.
What to Serve with Loaded Tortilla Soup
Serving a steaming bowl of loaded tortilla soup creates the perfect opportunity to round out your meal with complementary sides.
I love pairing it with a simple avocado and lime salad – just toss sliced avocados with a squeeze of fresh lime juice and a sprinkle of salt.
For something heartier, warm flour tortillas or crispy quesadillas make excellent dipping companions. A side of Mexican rice adds substance without overwhelming the soup’s flavors.
And don’t forget a cooling element! A dollop of sour cream, fresh cilantro, or even a cucumber salad provides that perfect temperature contrast we all crave with spicy soups.
Final Thoughts
When I close my eyes and think of comfort food, this loaded tortilla soup immediately comes to mind. It’s the perfect balance of hearty and fresh, with layers of flavor that develop in just minutes.
I love how customizable it is—add more spice if you’re feeling adventurous, or tone it down for sensitive palates. The combination of beans, chicken, and corn creates a satisfying meal that feels both nourishing and indulgent. For a different aromatic experience, egg noodles can be substituted for a comforting twist to the recipe.
Can anything beat that moment when the cheese melts into the broth? The crumbled tortilla chips add that perfect textural contrast that elevates this from simple soup to memorable meal. For another comforting option, try preparing Creamy Potato Soup which combines both pureed and diced potatoes for interesting texture.
