Why Make This Recipe
Creamy Chicken Tortilla Soup is a comforting and hearty dish that’s easy to prepare. It combines tender chicken, flavorful spices, and a creamy texture to create a satisfying meal. Perfect for chilly days, this soup is a crowd-pleaser that can be customized with your favorite toppings. Whether you’re cooking for family or just treating yourself, this recipe brings warmth and deliciousness to your table.
How to Make Creamy Chicken Tortilla Soup
Ingredients:
- 2 tablespoons butter
- 1 small yellow onion, diced
- 1 jalapeño pepper, diced
- 3 cloves garlic, minced
- 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 cooked shredded chicken
- 1 pinch cayenne pepper
- 1 teaspoon ground cumin
- 1–2 teaspoons hot sauce (to taste)
- 1 packet taco seasoning (about 3 tablespoons), divided
- 1½ cups shredded cheddar cheese
- ⅓ cup cream cheese, softened
Directions:
- Melt the butter in a large pot over medium heat.
- Add the diced onion and jalapeño, and sauté for 5–6 minutes until softened.
- Add the garlic and cook for 1 more minute.
- Stir in the tomato paste, corn, Rotel tomatoes, black beans, chicken broth, chicken, cayenne pepper, cumin, hot sauce, and 2 tablespoons of the taco seasoning.
- Bring the soup to a gentle simmer, partially covered. Avoid a rapid boil to keep the chicken tender.
- After 20–25 minutes, remove the chicken breasts once cooked through. Shred with two forks and return to the pot.
- Reduce heat to low. Gradually stir in the shredded cheddar and softened cream cheese until fully melted and smooth.
- Taste and add additional taco seasoning or salt if needed.
- Serve hot and garnish as desired.
How to Serve Creamy Chicken Tortilla Soup
This soup is best served hot and can be enjoyed on its own or with toppings. Add sour cream, avocado, lime wedges, and crispy tortilla strips for added flavor and texture. Serve with warm bread or cornbread for a complete meal.
How to Store Creamy Chicken Tortilla Soup
To store leftover soup, let it cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. For longer storage, freeze the soup in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Tips to Make Creamy Chicken Tortilla Soup
- If you want a spicier soup, leave some seeds in the jalapeño or add more hot sauce.
- Use rotisserie chicken for a quicker option if you’re short on time.
- For a thicker soup, let it simmer a bit longer with the lid off to reduce the liquid.
Variation
Feel free to customize this soup by adding vegetables like bell peppers or zucchini. You can also use different beans, such as pinto beans or chickpeas, for a unique twist.
FAQs
1. Can I make this soup in advance?
Yes, you can prepare it ahead of time. Just store it in the refrigerator and reheat when ready to serve.
2. Is there a vegetarian version of this soup?
Yes! Replace the chicken with more beans or vegetables and use vegetable broth instead of chicken broth.
3. Can I use canned chicken for this recipe?
Absolutely! If you’re using canned chicken, just add it in when you combine the other ingredients to warm it through.
Creamy Chicken Tortilla Soup
Ingredients
Main ingredients
- 2 tablespoons butter
- 1 small yellow onion, diced
- 1 small jalapeño pepper, diced
- 3 cloves garlic, minced
- 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 cooked shredded chicken
- 1 pinch cayenne pepper
- 1 teaspoon ground cumin
- 1–2 teaspoons hot sauce (to taste)
- 1 packet taco seasoning (about 3 tablespoons), divided
- 1½ cups shredded cheddar cheese
- ⅓ cup cream cheese, softened
Instructions
Preparation
- Melt the butter in a large pot over medium heat.
- Add the diced onion and jalapeño, and sauté for 5–6 minutes until softened.
- Add the garlic and cook for 1 more minute.
- Stir in the tomato paste, corn, Rotel tomatoes, black beans, chicken broth, chicken, cayenne pepper, cumin, hot sauce, and 2 tablespoons of the taco seasoning.
- Bring the soup to a gentle simmer, partially covered.
- After 20–25 minutes, remove the chicken breasts once cooked through. Shred with two forks and return to the pot.
- Reduce heat to low. Gradually stir in the shredded cheddar and softened cream cheese until fully melted and smooth.
- Taste and add additional taco seasoning or salt if needed.
- Serve hot and garnish as desired.