Creamy Chicken Tortilla Soup
This Creamy Chicken Tortilla Soup is easy to make on the stove top or the Crock Pot, perfect for using fresh or leftover chicken.
Equipment
- stove
- Crock Pot
- skillet
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. corn drained
- 1 10 oz. Rotel diced tomatoes with green chilies undrained
- 1 15 oz. 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. taco seasoning about 3 Tbsp.
- 1.5 cups cheddar cheese shredded
- ⅓ cup cream cheese softened
Toppings
- Corn or Flour Tortillas See notes
Instructions
Cooking 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.
- Let the soup gradually come to a gentle bubble, partially covered.
- Remove the chicken after 20-25 minutes, 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. 2 cups rotisserie or leftover chicken may be used instead of chicken breasts. The cheeses melt much creamier and smoother if they’re near room temperature when added.
Nutrition
Serving: 1cupCalories: 204kcalCarbohydrates: 21gProtein: 15gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 660mgPotassium: 420mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg
Tried this recipe?Let us know how it was!