Description
Indulge in the warmth of this Creamy Chicken Tortilla Soup, a delightful blend of rich flavors and comforting textures. Perfect for family dinners or gatherings with friends, this soup is as versatile as it is delicious. The creamy base, enhanced by the spice of jalapenos and the savory notes of shredded chicken, makes it an absolute crowd-pleaser. With easy preparation methods and the option to use leftover or rotisserie chicken, you can whip up this satisfying dish in no time. Serve it with fresh toppings, crispy tortilla chips, or even in a bread bowl for a fun twist!
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)
- Corn or Flour Tortillas (as needed)
Instructions
- Sauté diced onions and jalapeno pepper in butter until tender. Add garlic and cook for an additional minute.
- Stir in corn, diced tomatoes, black beans, chicken broth, and taco seasoning. Bring to a gentle simmer.
- Cook the chicken until thoroughly cooked, then shred it and return it to the soup.
- Lower the heat and mix in shredded cheddar cheese and cream cheese until melted and creamy.
- Adjust seasonings to taste before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 365
- Sugar: 4g
- Sodium: 790mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 85mg