Creamy Chicken Tortilla Soup
This Creamy Chicken Tortilla Soup is an easy and indulgent dish perfect for any occasion.
Equipment
- Crock Pot
- skillet
Ingredients
- 2 Tablespoons butter
- 1 small yellow onion diced
- 1 piece 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
- ⅓ cup cream cheese softened
For Topping
- Corn or Flour Tortillas See notes
Instructions
- Heat 2 Tbsp. butter over medium heat and add the diced onions and peppers. Sauté for 5-6 minutes, then add the garlic and cook for 1 more minute.
- Add all remaining ingredients EXCEPT for the cheddar cheese, cream cheese, and garnish ingredients. I also recommend starting with 2 Tbsp. of Taco Seasoning and add more to taste toward the end if preferred.
- Let the soup gradually come to a gentle bubble, partially covered.
- Remove the chicken after 20-25 minutes, once cooked through. Use 2 forks to shred, then return to the soup.
- Reduce heat to low and gradually sprinkle in the shredded cheese and softened cream cheese. Stir until smooth and creamy.
- Taste and add any additional seasonings as needed. Garnish and serve!
Notes
Optional garnishes include diced avocado, sour cream, jalapenos, shredded cheese, and cilantro. You can use rotisserie or leftover chicken. The cheeses melt best if they're near room temperature when added.
Nutrition
Serving: 1cupCalories: 204kcal
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