Creamy Chicken Tortilla Soup
A hearty and creamy soup combining juicy chicken, cheese, and spices, perfect for chilly evenings.
Ingredients
Base Ingredients
- 2 Tbsp. butter
- 1 small yellow onion, diced
- 1 jalapeño pepper, diced
- 3 cloves garlic, diced
- 1 Tbsp. 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 Use shredded chicken for a quicker meal
Spices and Seasoning
- 1 pinch Cayenne Pepper Adjust to taste
- 1 tsp. cumin
- 1-2 tsp. hot sauce Adjust to taste
- 1 oz. packet taco seasoning, about 3 Tbsp.
Cheese
- 1.5 cups cheddar cheese, shredded
- 1/3 cup cream cheese, softened
Toppings
- Corn or Flour Tortillas (for topping)
Instructions
Preparation
- Melt the butter in a large pot over medium heat. Add the diced onion and jalapeño pepper, sautéing for 5 to 6 minutes until the onions become translucent.
- Add the minced garlic and cook for another minute without allowing it to brown.
- Add remaining ingredients (except for the cheddar cheese and cream cheese) and stir well.
Cooking
- Allow the soup to come to a gentle bubble, partially covering the pot.
- Once the chicken is cooked through (20 to 25 minutes), remove it from the soup and shred it using two forks.
- Return the shredded chicken to the pot and lower the heat.
- Gradually sprinkle in the shredded cheddar cheese and cream cheese, stirring until smooth.
- Taste and adjust seasonings as necessary before serving.
Notes
For added depth, sauté the onion and jalapeño until caramelized. Leftovers can last 3 to 4 days in the fridge or be frozen for 3 months.