Creamy Chicken Tortilla Soup
This Creamy Chicken Tortilla Soup is easy to make and delivers a deliciously creamy experience with tender chicken.
Equipment
- Stove
- Crock Pot
- Skillet
Ingredients
- 2 Tablespoons butter
- 1 small yellow onion diced
- 1 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
For Topping
- Corn or Flour Tortillas See notes
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 adjust to taste.
- Let the soup gradually come to a gentle bubble, partially covered. If the chicken boils rapidly, it becomes tough. Cook slowly to keep 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. Use Frank's Hot Sauce for this recipe, or your preferred hot sauce.
Nutrition
Serving: 1cupCalories: 204kcal
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