Description
This Creamy Chicken Tortilla Soup is a delightful and hearty dish packed with flavor, perfect for warming up on a chilly day.
Ingredients
Scale
- 2 Tablespoons butter
- 1 small yellow onion
- diced
- 1 jalapeno pepper
- diced
- 3 cloves garlic
- diced
- 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 Tbsp.
- 1 ½ cups cheddar cheese
- shredded
- 1/3 cup cream cheese
- softened
Instructions
- In a large pot, melt the butter over medium heat. Add the diced onion, jalapeno, and garlic, cooking until softened.
- Stir in the tomato paste, corn, Rotel tomatoes, black beans, chicken broth, and chicken breasts. Season with cayenne pepper, cumin, hot sauce, and taco seasoning. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove the chicken, shred it, and return it to the soup. Stir in cheddar cheese and cream cheese until melted and creamy.
- Serve hot, garnished with crispy tortilla strips on top.
Notes
For added crunch, top with fried tortilla strips or diced avocado. Adjust the heat by varying the amount of jalapeno and hot sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl (about 1½ cups)
- Calories: 435 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 5 g
- Protein: 34 g
- Cholesterol: 105 mg
Keywords: Creamy Chicken Tortilla Soup, Chicken Soup, Tortilla Soup, Creamy Soup, Comfort Food