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Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup

This Creamy Chicken Tortilla Soup is an easy, flavorful dish that's perfect for any occasion.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Soup
Cuisine American, Mexican
Servings 13 cups
Calories 204 kcal

Equipment

  • Crock Pot
  • High-walled skillet

Ingredients
  

Base 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 shredded chicken
  • 1 pinch Cayenne Pepper
  • 1 teaspoon cumin
  • 1-2 teaspoons hot sauce
  • 1 oz. packet 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, 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 avocado, sour cream, jalapenos, shredded cheese, and cilantro.

Nutrition

Serving: 1cupCalories: 204kcal
Keyword chicken soup, Creamy Chicken Tortilla Soup, tortilla soup
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