Creamy Chicken Tortilla Soup
This Creamy Chicken Tortilla Soup is easy to make and indulgently creamy, perfect for a comforting meal.
Equipment
- Stovetop
- Crock Pot
- Skillet
Ingredients
Base Ingredients
- 2 Tablespoons butter
- 1 small yellow onion diced
- 1 small jalapeno pepper diced
- 3 cloves garlic diced
- 1 Tablespoon tomato paste
- 1 15 oz. can corn drained
- 1 10 oz. can Rotel diced tomatoes with green chilies undrained
- 1 15 oz. can black beans drained and rinsed
- 5 cups chicken broth
- 2 small boneless skinless chicken breasts or 2 cups shredded chicken
- 1 pinch Cayenne Pepper
- 1 teaspoon cumin
- 1-2 teaspoons hot sauce
- 1 oz. packet taco seasoning about 3 Tbsp.
- 1 ½ cups cheddar cheese shredded
- ⅓ cup cream cheese softened
Topping
- Corn or Flour Tortillas See notes
Instructions
Cooking Instructions
- Heat 2 Tbsp. butter over medium heat and add the diced onions and peppers. Sauté for 5-6 minutes, then add the garlic and cook for 1 more minute.
- Add all remaining ingredients EXCEPT for the cheddar cheese, cream cheese, and garnish ingredients. Start with 2 Tbsp. of Taco Seasoning and add more to taste toward the end if preferred.
- Let the soup gradually come to a gentle bubble, partially covered. If the chicken boils rapidly, it becomes tough. Cooking it slowly keeps it nice and juicy.
- Remove the chicken after 20-25 minutes, once cooked through. Use 2 forks to shred, then return to the soup.
- Reduce heat to low and gradually sprinkle in the shredded cheese and softened cream cheese. Stir until smooth and creamy.
- Taste and add any additional seasonings as needed. Garnish and serve!
Notes
Optional garnishes include: Diced avocado, sour cream, jalapenos, shredded cheese, and cilantro. 2 cups rotisserie or leftover chicken may be used instead of chicken breasts. For a smoother cheese melt, let cheeses near room temperature before adding.
Nutrition
Serving: 1cupCalories: 204kcal
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