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Creamy Chicken Tortilla Soup

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This isn’t your average tortilla soup! It’s a rich, creamy, and cheesy version that’s packed with flavor but still comes together in under an hour. It’s the perfect one-pot meal for a cozy weeknight.

Ingredients

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  • 2 Tbsp butter
  • 1 yellow onion, diced
  • 1 jalapeno, finely diced (seeds removed for less heat)
  • 2 cloves garlic, minced
  • 2 boneless, skinless chicken breasts (about 1 lb)
  • 1 Tbsp tomato paste
  • 1 can (15 oz) sweet corn, drained
  • 1 can (10 oz) Rotel diced tomatoes & green chilies, undrained
  • 1 can (15 oz) black beans, rinsed and drained
  • 5 cups chicken broth
  • 1 packet (3 Tbsp) taco seasoning, divided
  • 1 tsp ground cumin
  • 1/4 tsp cayenne pepper (or to taste)
  • 1 tsp hot sauce (like Frank’s)
  • 1/3 cup cream cheese, softened to room temperature
  • 1 ½ cups sharp cheddar cheese, freshly shredded

Instructions

  1. Sauté the Veggies: Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and jalapeno and cook for 4-5 minutes until soft. Stir in the garlic and cook for 1 more minute until fragrant.
  2. Simmer the Soup: Stir in the tomato paste. Then add the corn, Rotel, black beans, chicken broth, and whole chicken breasts. Add the cumin, cayenne, hot sauce, and about 2 tablespoons of the taco seasoning. Bring to a gentle simmer (don’t boil rapidly), then partially cover and cook for 20-25 minutes, or until the chicken is cooked through.
  3. Shred the Chicken: Carefully remove the chicken breasts from the pot and place them on a cutting board. Use two forks to shred the meat, then return the shredded chicken to the soup.
  4. Make it Creamy: Turn the heat to low so the soup is no longer bubbling. Add the softened cream cheese and the shredded cheddar. Stir gently until both cheeses have completely melted and the soup is smooth and creamy.
  5. Season and Serve: Taste the soup and stir in the remaining taco seasoning or more salt and pepper if needed. Ladle into bowls and add your favorite toppings.

Notes

  • Serving Suggestions: This soup is all about the toppings! Set out bowls of crispy tortilla strips, diced avocado, sour cream, fresh cilantro, and extra shredded cheese.
  • Tips & Tricks:
    • Shred Your Own Cheese: For the smoothest, creamiest soup, shred cheese from a block. Pre-shredded cheese can make the texture grainy.
    • Quick Chicken Shortcut: In a rush? Skip cooking the chicken breasts and stir in about 2 cups of shredded rotisserie chicken at the end with the cheeses.
  • Storage & Reheating:
    • Store: Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days.
    • Reheat: Warm gently on the stovetop over low heat. Avoid boiling the soup, as it can cause the dairy to separate.
    • Freeze: For best results, freeze the soup base before adding the cheeses. It will keep for up to 3 months. Thaw overnight in the fridge, reheat gently, and then stir in the cream cheese and cheddar until melted.

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