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Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup
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Discover the warmth and comfort of our Creamy Chicken Tortilla Soup, a delightful dish that wraps you in a cozy embrace with every spoonful. This hearty soup features tender chicken simmered in a rich broth, enhanced by a blend of spices and finished off with creamy cheddar and cream cheese for an indulgent touch. Perfect for busy weeknights or family gatherings, this recipe is not only quick to prepare but also highly adaptable to suit your taste. Whether you have fresh chicken on hand or leftover rotisserie chicken, you’ll find that this comforting soup comes together effortlessly. Serve it with your favorite toppings—like avocado slices or crunchy tortilla chips—for a meal that’s both satisfying and delicious.

Ingredients

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  • 2 tablespoons butter
  • 1 small yellow onion (diced)
  • 1 jalapeno pepper (diced)
  • 3 cloves garlic (diced)
  • 1 tablespoon tomato paste
  • 1 can corn (15 oz, drained)
  • 1 can Rotel diced tomatoes with green chilies (10 oz, undrained)
  • 1 can black beans (15 oz, drained and rinsed)
  • 5 cups chicken broth
  • 2 boneless skinless chicken breasts (or 2 cups shredded chicken)
  • 1 teaspoon cumin
  • 1 ounce packet taco seasoning
  • 1½ cups cheddar cheese (shredded)
  • ⅓ cup cream cheese (softened)
  • Corn or flour tortillas

Instructions

  1. In a large pot, melt the butter over medium heat. Add diced onions and jalapeno; sauté for about 5 minutes until softened. Stir in garlic and cook for another minute.
  2. Add tomato paste, corn, diced tomatoes, black beans, chicken broth, chicken breasts, cumin, and taco seasoning to the pot. Bring to a gentle simmer.
  3. After about 20-25 minutes, check if the chicken is cooked through. Remove it from the pot and shred using two forks before returning it to the soup.
  4. Reduce heat to low; stir in cheddar cheese and cream cheese until melted and combined.
  5. Adjust seasonings to taste; serve garnished with tortilla strips or fresh herbs.

Nutrition

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