Creamy Chicken Tortilla Soup
A comforting and hearty soup combining tender chicken, flavorful spices, and a creamy texture, perfect for chilly days.
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.
Notes
This soup is best served hot. Add sour cream, avocado, lime wedges, and crispy tortilla strips for added flavor and texture. Store leftover soup in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 10gSugar: 5g
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