Description
Creamy Chicken Tortilla Soup is the ultimate comfort food, blending rich flavors and creamy textures for a dish that warms the soul. Perfect for cozy family dinners or quick weeknight meals, this soup is easily adaptable with fresh, leftover, or rotisserie chicken. Infused with cheddar and cream cheese, it offers a delightful indulgence that kids and adults will love alike. Top it off with your favorite garnishes like avocado or cilantro for an extra burst of flavor. Enjoy this deliciously satisfying soup any day of the week!
Ingredients
Scale
- 2 tablespoons butter
- 1 small yellow onion (diced)
- 1 jalapeno pepper (diced)
- 3 cloves garlic (diced)
- 1 tablespoon tomato paste
- 1 can corn (15 oz, drained)
- 1 can Rotel diced tomatoes with green chilies (10 oz, undrained)
- 1 can black beans (15 oz, drained and rinsed)
- 5 cups chicken broth
- 2 boneless skinless chicken breasts (or 2 cups shredded chicken)
- 1.5 cups cheddar cheese (shredded)
- 1/3 cup cream cheese (softened)
Instructions
- In a large pot, melt butter over medium heat. Sauté diced onions and jalapeno for about 5-6 minutes until softened; add garlic and cook for another minute.
- Stir in tomato paste, corn, Rotel tomatoes, black beans, chicken broth, and taco seasoning. Bring to a gentle simmer.
- Cook chicken in the soup for about 20-25 minutes until fully cooked. Remove chicken to shred with forks before returning it to the pot.
- Reduce heat to low and gradually stir in cheddar and cream cheese until melted and smooth.
- Taste for seasoning adjustments before serving garnished with your choice of toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 4g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 70mg