Description
This Creamy Chicken Tortilla Soup is a delightful blend of flavors, featuring tender chicken, a medley of vegetables, and a creamy base that’s perfectly spiced.
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 and jalapeno, cooking until softened.
- Stir in the garlic and tomato paste, cooking for 1-2 minutes until fragrant.
- Add the corn, Rotel tomatoes, black beans, chicken broth, chicken breasts, cayenne, cumin, hot sauce, and taco seasoning. Bring to a boil, then reduce heat and simmer for about 20 minutes.
- Remove the chicken, shred it, and return it to the pot. Stir in the cheddar cheese and cream cheese until melted and creamy.
- Serve hot, garnished with tortilla strips.
Notes
For garnish, you can use corn or flour tortillas cut into strips and fried or baked until crispy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup / Main dish
- Method: Stovetop simmering
- Cuisine: Mexican-inspired / American
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 85 mg
Keywords: Creamy Chicken Tortilla Soup, chicken soup, tortilla soup, creamy soup, easy soup recipe