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Creamy Chicken Tortilla Soup Recipe

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4 from 8 reviews

This Creamy Chicken Tortilla Soup is a hearty and flavorful dish, combining tender chicken, spicy jalapeños, black beans, corn, and a blend of cheeses for a rich, comforting meal. Perfect for a cozy night, it features a perfect balance of creamy texture and zesty seasoning, with optional crispy tortilla garnish for added crunch.

Ingredients

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 chicken)
  • 1 pinch cayenne pepper
  • 1 teaspoon cumin
  • 1-2 teaspoons hot sauce
  • 1 oz. packet taco seasoning (about 3 tablespoons)
  • 1 ½ cups cheddar cheese, shredded
  • 1/3 cup cream cheese, softened

Optional Ingredients

  • Corn or flour tortillas for garnish

Instructions

  1. 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. Add diced garlic and cook an additional 1 minute until fragrant.
  2. Add Remaining Ingredients: Stir in tomato paste, corn, undrained Rotel diced tomatoes with green chilies, black beans, chicken broth, boneless chicken breasts, cayenne pepper, cumin, hot sauce, and taco seasoning (start with 2 tablespoons, then add more to taste later). Mix well.
  3. Simmer Gently: Bring the soup to a gentle simmer partially covered. Avoid boiling rapidly to prevent toughening the chicken. Simmer gently for 20-25 minutes until chicken is cooked through.
  4. Shred Chicken: Remove the chicken breasts from the pot. Use two forks to shred the chicken finely and then return it to the soup.
  5. Add Cheeses: Lower the heat to low. Gradually stir in shredded cheddar cheese and softened cream cheese until melted and the soup becomes smooth and creamy.
  6. Adjust Seasoning and Serve: Taste the soup and adjust any seasonings, adding additional taco seasoning or hot sauce if desired. Garnish with crispy corn or flour tortillas and serve hot.

Notes

  • For a vegetarian version, omit the chicken and use vegetable broth instead.
  • To make homemade tortilla chips, cut corn or flour tortillas into strips and bake or fry until crispy.
  • You can adjust the spiciness by varying the amount of jalapeno, cayenne pepper, and hot sauce.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated on stovetop or microwave.
  • Substitute chicken thighs for juicier meat if preferred, adjusting cooking time accordingly.

Find it online: https://dishcooks.com/creamy-chicken-tortilla-soup-recipe/