Creamy Chicken Tortilla Soup
A comforting and creamy chicken tortilla soup that combines hearty ingredients and spices, perfect for a cozy weeknight meal.
Ingredients
Base Ingredients
- 2 Tablespoons butter For sautéing
- 1 small yellow onion, diced Flavor base
- 1 jalapeno pepper, diced For heat
- 3 cloves garlic, diced Adds aroma
Main Ingredients
- 1 Tablespoon tomato paste Adds richness
- 1 15 oz. can corn, drained Adds sweetness
- 1 10 oz. can Rotel diced tomatoes with green chilies, undrained Seasoned ingredient
- 1 15 oz. can black beans, drained and rinsed Provides protein
- 5 cups chicken broth Liquid base
- 2 small boneless skinless chicken breasts Main protein
Spices and Seasonings
- 1 pinch cayenne pepper For spice
- 1 teaspoon cumin Adds earthy depth
- 1-2 teaspoons hot sauce For additional heat
- 1 packet taco seasoning (about 3 Tbsp.) Flavor blend
Creamy Additions
- 1 ½ cups cheddar cheese, shredded For creaminess
- 1/3 cup cream cheese, softened For smooth texture
Topping
- Corn or Flour Tortillas For topping
Instructions
Preparation
- Begin by heating the butter in your large pot over medium heat. Once it’s melted, add the diced onions and jalapeño peppers. Sauté these for about six minutes until they turn soft and fragrant.
- Next, stir in the diced garlic and let it cook for just about another minute.
- Now, add the remaining ingredients except for the cheddar cheese and cream cheese.
Cooking
- Let the soup gradually come to a gentle bubble, then cook the chicken through for about 20-25 minutes.
- Carefully remove the chicken from the pot, shred it with two forks, and return it to the soup.
- Reduce the heat to low and gradually sprinkle in the shredded cheddar cheese and softened cream cheese, stirring continuously until both cheeses melt smoothly into the soup.
Serving
- Serve the soup garnished with tortilla strips, crumbled tortilla chips, or fresh cilantro.
Notes
Taste and adjust the seasoning as you go. Consider blending a portion of the soup for a thicker texture.