Description
This Creamy Chicken Tortilla Soup is a comforting and flavorful Mexican-inspired dish combining tender shredded chicken, black beans, corn, and a blend of spices in a rich, cheesy broth. Finished with cream cheese and cheddar for a luscious texture, it’s perfect for a hearty meal served with warm corn or flour tortillas.
Ingredients
Scale
Main Ingredients
- 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 cooked chicken)
- 1 pinch cayenne pepper
- 1 teaspoon cumin
- 1-2 teaspoons hot sauce
- 1 oz. packet taco seasoning (about 3 Tbsp.)
- 1 ½ cups shredded cheddar cheese
- 1/3 cup cream cheese, softened
- Corn or flour tortillas for serving
Instructions
- Sauté aromatics: Heat 2 tablespoons of butter over medium heat in a large pot. Add diced onions and jalapeno peppers and sauté for 5-6 minutes until softened. Then add diced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
- Add remaining soup ingredients: Stir in tomato paste, corn, Rotel tomatoes with green chilies (undrained), black beans, chicken broth, chicken breasts, cayenne pepper, cumin, hot sauce, and taco seasoning. Start with 2 tablespoons of taco seasoning and add the rest later as needed.
- Simmer the soup gently: Bring the soup to a gentle bubble partially covered over medium heat. Avoid boiling rapidly to prevent the chicken from becoming tough. Let it simmer slowly for 20-25 minutes until the chicken is cooked through.
- Shred the chicken: Remove the chicken breasts from the pot using tongs and shred them finely using two forks. Return the shredded chicken to the soup pot and stir to combine.
- Add cheeses for creaminess: Reduce the heat to low. Gradually sprinkle in the shredded cheddar cheese and softened cream cheese, stirring continuously until the cheese melts and the soup becomes smooth and creamy.
- Adjust seasoning and serve: Taste the soup and add extra taco seasoning or hot sauce if desired. Serve hot with garnishes like tortilla strips or fresh cilantro, and warm corn or flour tortillas on the side.
Notes
- Use corn or flour tortillas served alongside or cut into strips and crisped for garnish.
- For a spicier soup, increase jalapeno quantity and hot sauce to taste.
- Chicken breasts can be substituted with pre-cooked shredded chicken for quicker preparation.
- Stir cheese in gradually over low heat to avoid curdling and ensure a smooth texture.
- Keep the soup at a gentle simmer to maintain juicy chicken texture.
