Description
This Creamy Chicken Tortilla Soup is a hearty and flavorful dish that’s perfect for any occasion, featuring tender chicken, black beans, and a creamy base topped with crispy tortillas.
Ingredients
Scale
- 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
- 1/3 cup cream cheese
- softened
Instructions
- In a large pot, melt the butter over medium heat. Add the diced onion, jalapeno, and garlic, sautéing until softened, about 5 minutes.
- Stir in the tomato paste and cook for another minute until fragrant.
- Add the corn, Rotel tomatoes, black beans, chicken broth, chicken, cayenne pepper, cumin, hot sauce, and taco seasoning. Bring to a boil.
- Reduce heat and simmer for 20-25 minutes or until the chicken is cooked through. Remove chicken, shred, and return to the pot.
- Stir in the cream cheese and cheddar cheese until melted and combined. Adjust seasoning to taste.
- Serve hot, topped with tortilla strips.
Notes
For topping, you can use either corn or flour tortillas; just fry them until crispy for added texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: About 1½ cups
- Calories: 430 kcal
- Sugar: 7 g
- Sodium: 980 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 31 g
- Cholesterol: 105 mg
Keywords: Creamy Chicken Tortilla Soup, chicken soup, tortilla soup, creamy soup, easy soup recipe