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Creamy Chicken Tortilla Soup Recipe

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This Creamy Chicken Tortilla Soup is a delightful blend of tender chicken, savory spices, and creamy cheese, creating a rich and flavorful meal perfect for family dinners. It combines sautéed onions, jalapenos, garlic, black beans, corn, and Rotel tomatoes simmered in chicken broth with homemade taco seasoning, then finished with a velvety mix of cheddar and cream cheese. Serve with crispy corn or flour tortillas for a comforting and satisfying soup that everyone will love.

Ingredients

Sauté Base

  • 2 Tablespoons butter
  • 1 small yellow onion, diced
  • 1 jalapeno pepper, diced
  • 3 cloves garlic, diced

Soup Ingredients

  • 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 cooked chicken)
  • 1 pinch cayenne pepper
  • 1 teaspoon cumin
  • 1-2 teaspoons hot sauce
  • 1 oz. packet taco seasoning (about 3 Tablespoons)

Creamy Finish

  • 1 ½ cups cheddar cheese, shredded
  • 1/3 cup cream cheese, softened

Garnish and Serving

  • Corn or flour tortillas (for serving)

Instructions

  1. Sauté the Aromatics: Heat 2 tablespoons of butter in a pot over medium heat. Add the diced onions and jalapenos and sauté for 5-6 minutes until softened, then add the diced garlic and cook for an additional minute to release their fragrance.
  2. Add Remaining Soup Ingredients: Stir in the tomato paste, corn, undrained Rotel tomatoes with green chilies, black beans, chicken broth, chicken breasts, cayenne pepper, cumin, hot sauce, and taco seasoning (start with 2 tablespoons). Mix well to combine all flavors.
  3. Simmer the Soup Gently: Bring the soup to a slow, gentle bubble over medium-low heat, partially covered. Avoid boiling rapidly to ensure the chicken stays tender and juicy. Simmer for 20-25 minutes, until the chicken is cooked through.
  4. Shred the Chicken: Remove the chicken breasts using tongs and shred them using two forks. Return the shredded chicken back into the soup.
  5. Add the Cheeses: Lower the heat to low. Gradually sprinkle in the shredded cheddar cheese and softened cream cheese, stirring continuously until the soup becomes creamy and smooth.
  6. Season and Serve: Taste the soup and adjust seasoning or add more taco seasoning or hot sauce if desired. Serve hot garnished with crispy corn or flour tortillas on the side.

Notes

  • For a spicier soup, increase the jalapeno amount or add extra hot sauce.
  • You can use pre-cooked shredded chicken to reduce cooking time.
  • Serve with tortilla chips or strips for added crunch.
  • To keep it gluten-free, opt for corn tortillas instead of flour tortillas.
  • This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Find it online: https://cookedbygrace.com/creamy-chicken-tortilla-soup-recipe/