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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
