Description
This Creamy Chicken Tortilla Soup is a delightful blend of flavors with tender chicken, hearty beans, and a creamy finish, perfect for cozy nights.
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
- For Topping
- Corn or Flour Tortillas
- See notes
Instructions
- In a large pot, melt butter over medium heat. Add diced onion and jalapeno; sauté until softened.
- Stir in garlic and tomato paste, cooking for another minute.
- Add corn, Rotel tomatoes, black beans, and chicken broth. Bring to a simmer.
- If using whole chicken breasts, add them to the pot. Season with Cayenne Pepper, cumin, hot sauce, and taco seasoning.
- Let it cook for about 20 minutes, until chicken is cooked through. Remove chicken, shred, and return to the pot.
- Stir in cheddar cheese and cream cheese until melted and creamy.
- Serve hot, topped with tortilla strips.
Notes
For a crunchier topping, fry the tortilla strips before adding. Feel free to adjust the heat level with more or less hot sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl (about 1½ cups)
- Calories: 435 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 5 g
- Protein: 34 g
- Cholesterol: 105 mg
Keywords: Creamy Chicken Tortilla Soup, chicken soup, tortilla soup, creamy soup