Description
This Creamy Chicken Tortilla Soup is a hearty and comforting dish combining tender chicken, flavorful spices, and a creamy blend of cheddar and cream cheese. With a perfect balance of heat from jalapenos, cayenne, and hot sauce, this soup is topped with crispy tortilla strips for added texture and flavor. It’s a quick and easy recipe that makes a satisfying meal, perfect for any day of the week.
Ingredients
Scale
Sauté Base
- 2 tablespoons butter
- 1 small yellow onion, diced
- 1 jalapeno pepper, diced
- 3 cloves garlic, diced
Soup Ingredients
- 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 tablespoons)
Creamy Finish
- 1 ½ cups cheddar cheese, shredded
- 1/3 cup cream cheese, softened
Toppings
- Corn or flour tortillas (for topping)
Instructions
- Sauté Aromatics: Melt butter in a pot over medium heat. Add diced onion, jalapeno, and garlic, and sauté until softened and fragrant, about 5 minutes.
- Add Tomato Paste: Stir in the tomato paste and cook briefly for 1-2 minutes to deepen its flavor.
- Combine Soup Ingredients: Add drained corn, Rotel diced tomatoes with green chilies (including the juice), drained and rinsed black beans, chicken broth, and the chicken breasts. Season the mixture with cayenne pepper, cumin, hot sauce, and taco seasoning packet.
- Simmer Soup: Bring the soup to a boil, then reduce heat to a gentle simmer. Cook until the chicken is fully cooked through, approximately 20-25 minutes.
- Shred Chicken: Remove the chicken breasts from the pot, shred them using two forks, and return the shredded chicken back into the pot.
- Add Cheese and Cream Cheese: Stir in shredded cheddar cheese and softened cream cheese. Mix until both cheeses are melted and the soup becomes creamy and well blended.
- Serve: Serve the soup hot, topped with crispy strips of corn or flour tortillas for added crunch and flavor.
Notes
- You can use pre-cooked shredded chicken to save time.
- Adjust the amount of jalapeno, cayenne, and hot sauce to control the spice level.
- For a thicker soup, blend a portion of the soup before adding the cheese.
- Top with additional garnishes such as sour cream, avocado slices, cilantro, or lime wedges if desired.
