Creamy Chicken Tortilla Soup
A delicious and creamy chicken tortilla soup that's perfect for chilly days.
Equipment
- stovetop
- sauté pan
- Slow Cooker
Ingredients
- 2 Tablespoons butter
- 1 small yellow onion, diced
- 1 small 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. For rotisserie or leftover chicken, add it at the beginning and simmer for 15 minutes.
Nutrition
Serving: 1cupCalories: 204kcalCarbohydrates: 17gProtein: 13gFat: 10gSaturated Fat: 5gTrans Fat: 1gCholesterol: 41mgSodium: 785mgPotassium: 390mgFiber: 4gSugar: 3gVitamin A: 627IUVitamin C: 15mgCalcium: 133mgIron: 2mg
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