Description
This Creamy Chicken Tortilla Soup is a flavorful and comforting dish featuring tender shredded chicken, black beans, corn, and a blend of spices in a rich, creamy broth. Enhanced with cheddar and cream cheese, this soup offers a perfect balance of savory, spicy, and creamy textures making it an ideal meal for chilly evenings or casual gatherings.
Ingredients
Scale
Sauté Base
- 2 Tablespoons butter
- 1 small yellow onion, diced
- 1 jalapeno pepper, diced
- 3 cloves garlic, diced
Soup
- 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 (about 2 cups shredded)
- 1 pinch cayenne pepper
- 1 teaspoon cumin
- 1-2 teaspoons hot sauce
- 1 oz. packet taco seasoning (about 3 Tablespoons)
Dairy & Garnishes
- 1 ½ cups cheddar cheese, shredded
- 1/3 cup cream cheese, softened
- Corn or flour tortillas (for serving; see notes)
Instructions
- Sauté Aromatics: Heat 2 tablespoons of butter in a pot over medium heat. Add diced onions and jalapeno peppers and sauté for 5-6 minutes until softened. Add diced garlic and cook for an additional 1 minute to release its fragrance.
- Add Soup Ingredients: Stir in the tomato paste, corn, undrained Rotel diced tomatoes with green chilies, black beans, chicken broth, chicken breasts, cayenne pepper, cumin, hot sauce, and taco seasoning. Start with 2 tablespoons of taco seasoning and adjust later to taste.
- Simmer Soup: Bring the soup to a gentle bubble while partially covered. Maintain a gentle simmer to avoid toughening the chicken. Let cook for 20-25 minutes, or until the chicken is fully cooked through.
- Shred Chicken: Carefully remove the chicken breasts from the pot. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken back into the soup.
- Add Creamy Cheeses: Lower the heat to low. Gradually sprinkle in the shredded cheddar cheese and add the softened cream cheese. Stir continuously until the cheeses melt completely and the soup turns creamy and smooth.
- Final Seasoning and Serve: Taste the soup and add extra taco seasoning or hot sauce if desired. Garnish as you like and serve hot with corn or flour tortillas on the side.
Notes
- Using boneless skinless chicken breasts ensures quick cooking and ease of shredding.
- This soup can be served with crispy tortilla chips or warm corn/flour tortillas for added texture.
- Adjust the amount of jalapeno and cayenne pepper depending on your heat preference.
- For extra depth, consider adding a squeeze of fresh lime juice and chopped cilantro as garnish.
- Leftover soup stores well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
