Description
Creamy Chicken Tortilla Soup made with chicken, beans, corn, tomatoes, cheddar cheese, and cream cheese for a rich and comforting meal.
Ingredients
Scale
- 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
- 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 packet taco seasoning
- 1 1/2 cups cheddar cheese, shredded
- 1/3 cup cream cheese, softened
Instructions
- Melt butter over medium heat and cook onion and jalapeno for 5 to 6 minutes.
- Add garlic and cook for 1 minute.
- Add tomato paste, corn, tomatoes, black beans, broth, chicken, cayenne, cumin, hot sauce, and taco seasoning.
- Bring to a gentle simmer and cook 20 to 25 minutes.
- Remove chicken, shred, and return to the soup.
- Reduce heat to low and stir in cheddar cheese and cream cheese until smooth.
- Adjust seasonings, garnish, and serve.
Notes
- Use rotisserie chicken for a quicker meal.
- Add extra hot sauce for more heat.
- Top with tortilla strips, avocado, cilantro, and lime.
- Slow cooker option: cook all ingredients except cheese on low 6 to 7 hours, then stir in cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 5
- Sodium: 780
- Fat: 16
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 4
- Protein: 24
- Cholesterol: 70