Creamy Chicken Tortilla Soup Recipe

Introduction

Creamy Chicken Tortilla Soup is a comforting and flavorful dish that combines tender chicken, spices, and a cheesy, creamy broth. Perfect for a cozy meal, this soup brings a delightful blend of textures with corn, beans, and crispy tortilla strips.

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
• Corn or flour tortillas (for serving)

Instructions

1. Step 1: Heat butter over medium heat in a large pot. Add diced onions and jalapenos, sauté for 5-6 minutes until softened. Add garlic and cook for 1 more minute.
2. Step 2: Stir in tomato paste, then add corn, Rotel tomatoes, black beans, chicken broth, chicken breasts, cayenne pepper, cumin, hot sauce, and taco seasoning. Start with 2 tablespoons of seasoning, adding more later if needed.
3. Step 3: Bring the soup to a gentle simmer, partially covered. Avoid boiling rapidly to keep the chicken tender and juicy. Cook for 20-25 minutes until chicken is fully cooked.
4. Step 4: Remove chicken breasts from the pot and shred them with two forks. Return shredded chicken to the soup.
5. Step 5: Reduce heat to low. Gradually add shredded cheddar cheese and softened cream cheese, stirring until the soup is smooth and creamy.
6. Step 6: Taste and adjust seasonings as desired. Serve hot with crispy corn or flour tortillas on the side.

Tips & Variations

• For extra texture, garnish with tortilla strips, avocado slices, or chopped cilantro.
• Replace chicken breasts with shredded rotisserie chicken for a quicker version.
• Use mild or smoked paprika instead of cayenne for a gentler heat and smoky flavor.
• To make it vegetarian, omit chicken and use vegetable broth instead.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to keep it creamy. For longer storage, freeze in portions for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-shredded chicken instead of cooking chicken breasts?

Yes, you can use 2 cups of shredded cooked chicken added directly to the soup during step 2. This will speed up the cooking time.

What can I use instead of cream cheese?

You can substitute cream cheese with sour cream or Greek yogurt added at the end of cooking for a creamy texture and tangy flavor.

Creamy Chicken Tortilla Soup Recipe

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★★★★★

4.5 from 81 reviews

• Author: Simon
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

This Creamy Chicken Tortilla Soup is a comforting and flavorful dish featuring tender chicken breasts simmered in a spiced tomato and bean broth, enriched with cheddar and cream cheese for a smooth, creamy texture. Perfect for a cozy meal, it combines the zest of jalapeno and hot sauce with hearty black beans and corn, all garnished with crispy tortilla strips for the authentic Mexican-inspired experience.

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Ingredients

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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
• Corn or flour tortillas (for garnish)

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Instructions

1. Sauté Veggies: Heat 2 tablespoons of butter over medium heat in a large pot. Add the diced onions and jalapeno peppers, sautéing for 5-6 minutes until softened. Add the diced garlic and cook an additional minute until fragrant.
2. Add Remaining Ingredients: Stir in the tomato paste, corn, Rotel tomatoes with green chilies, black beans, chicken broth, chicken breasts, cayenne pepper, cumin, hot sauce, and taco seasoning. Start with 2 tablespoons of taco seasoning and add more later if desired.
3. Simmer Soup: Bring the soup to a gentle bubble, partially covered, over medium-low heat. Avoid rapid boiling to keep the chicken tender and juicy. Let cook for 20-25 minutes or until the chicken is cooked through.
4. Shred Chicken: Remove the chicken breasts from the soup using tongs. Use two forks to shred the chicken finely, then return the shredded chicken to the pot.
5. Add Cheeses: Reduce heat to low. Gradually sprinkle in the shredded cheddar cheese and softened cream cheese, stirring continuously until the soup is smooth and creamy.
6. Adjust and Serve: Taste the soup and add extra seasoning or hot sauce if desired. Garnish with crispy tortilla strips made from corn or flour tortillas and serve hot.

Notes

• You can use pre-cooked shredded chicken to save time; adjust cooking time accordingly.
• For a spicier soup, increase jalapeno amount or hot sauce to taste.
• Homemade tortilla strips can be made by cutting tortillas into strips, tossing with oil, and baking until crispy.
• Leftover soup can be refrigerated up to 3 days or frozen for up to 2 months.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Keywords: chicken soup, creamy tortilla soup, Mexican chicken soup, tortilla strips, comfort food