Description
This Creamy Chicken Tortilla Soup is a flavorful and comforting dish, blending tender shredded chicken with a medley of spices, black beans, corn, and tomatoes. Enriched with cheddar and cream cheese, it delivers a rich, creamy texture perfect for chilly days or anytime you crave a hearty, satisfying soup.
Ingredients
Sauté Base
- 2 Tablespoons butter
- 1 small yellow onion, diced
- 1 jalapeno pepper, diced
- 3 cloves garlic, diced
Soup Ingredients
- 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 ground cumin
- 1-2 teaspoons hot sauce
- 1 oz. packet taco seasoning (about 3 Tablespoons)
Dairy and Garnishes
- 1 ½ cups shredded cheddar cheese
- 1/3 cup cream cheese, softened
- Corn or flour tortillas (for serving, see notes)
Instructions
- Sauté aromatics: Heat 2 tablespoons of butter over medium heat in a pot. Add the diced onions and jalapeno peppers, sautéing for 5 to 6 minutes until softened. Then add the diced garlic and cook for an additional minute until fragrant.
- Add soup ingredients: Stir in the tomato paste, corn, Rotel diced tomatoes with green chilies (including juice), black beans, chicken broth, chicken breasts, cayenne pepper, cumin, hot sauce, and 2 tablespoons of taco seasoning. You can add more taco seasoning at the end to taste.
- Simmer gently: Allow the soup to come to a gentle bubble over medium-low heat with the pot partially covered. Avoid rapid boiling as it can toughen the chicken. Simmer slowly for 20 to 25 minutes until the chicken is cooked through.
- Shred chicken: Remove the chicken breasts from the soup and use two forks to shred them into bite-sized pieces. Return the shredded chicken back into the pot.
- Add cheeses for creaminess: Reduce the heat to low and gradually sprinkle in the shredded cheddar cheese and softened cream cheese. Stir continuously until the cheeses are melted and the soup is smooth and creamy.
- Adjust seasoning and serve: Taste the soup and add any extra taco seasoning, hot sauce, or salt as needed. Serve garnished with your choice of corn or flour tortillas.
Notes
- Use corn or flour tortillas for serving; they can be cut into strips and toasted for a crunchy garnish or simply served on the side.
- For a spicier soup, increase the jalapeno quantity or add additional cayenne pepper carefully.
- This soup keeps well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- Shredded rotisserie chicken can be used as a shortcut to save time.
- If you prefer a thinner soup, add more chicken broth or water to adjust consistency.
