Description
This Creamy Chicken Tortilla Soup is a comforting and flavorful dish featuring tender chicken, black beans, corn, and a blend of spices simmered in a rich creamy broth. Enhanced with shredded cheddar and cream cheese, this soup delivers a velvety texture and bold southwestern flavors, perfect for cozy meals.
Ingredients
Units
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Soup 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 (such as Frank's Hot Sauce)
- 1 oz. packet taco seasoning (about 3 Tablespoons)
- 1 1/2 cups cheddar cheese, shredded (room temperature)
- 1/3 cup cream cheese, softened
For Topping
- Corn or flour tortillas (for frying into strips)
- Optional garnishes: diced avocado, sour cream, jalapeños, shredded cheese, cilantro
Instructions
- Sauté Aromatics: Heat 2 tablespoons of butter over medium heat in a pot. Add the diced onions and jalapeño peppers. Sauté for about 4 minutes until softened, then add the diced garlic and cook for an additional minute until fragrant.
- Add Main Ingredients: Stir in the tomato paste, drained corn, undrained Rotel tomatoes with green chilies, drained and rinsed black beans, chicken broth, chicken breasts, cayenne pepper, cumin, hot sauce, and taco seasoning. Start with 2 tablespoons of taco seasoning and adjust later as needed.
- Simmer Soup: Bring the soup to a gentle simmer over medium-low heat, partially covered. Avoid rapid boiling to keep the chicken tender and juicy. Simmer for 20-25 minutes or until the chicken is fully cooked through (timing depends on thickness).
- Shred Chicken: Remove the chicken breasts from the pot and shred using two forks. Return the shredded chicken to the soup.
- Add Cheeses: Reduce heat to low. Gradually sprinkle in shredded cheddar cheese and softened cream cheese, stirring continuously until the soup becomes smooth and creamy.
- Adjust Seasoning & Serve: Taste the soup and add any additional seasoning or hot sauce as needed. Garnish with optional toppings and fried tortilla strips before serving.
- Fry Tortilla Strips for Garnish: Cut corn or flour tortillas into thin strips. Heat vegetable or canola oil in a high-walled skillet over medium-high heat just enough to submerge the strips. Fry in batches until crisp and slightly browned, then drain on paper towels and sprinkle with salt.
Notes
- Optional garnishes include diced avocado, sour cream, jalapeños, shredded cheese, and cilantro.
- You can substitute 2 cups of rotisserie or leftover chicken instead of raw chicken breasts; add it with the other ingredients and simmer for 15 minutes.
- Make sure the cheese is near room temperature before adding to prevent grainy texture.
- Avoid overheating the soup when adding dairy to prevent separation.
- For a slower cooking method, use a crock pot by sautéing aromatics first, then combine ingredients except cheeses and garnishes. Cook on low for 6 hours or on high for 4 hours, shred chicken, then stir in cheeses off heat.
- Fresh or frozen corn (1 ½ cups) can be used instead of canned corn.
- This recipe is featured in The Cozy Cookbook on page 55.
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 4g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 55mg
