Creamy Chicken Tortilla Soup
This Creamy Chicken Tortilla Soup is a comforting and flavorful dish that can be easily prepared on the stovetop or in a Crock Pot. Whether using fresh, leftover, or rotisserie chicken, the addition of cheddar and cream cheese lends a delightful creamy touch to this soup.
Equipment
- Large Pot
- Crock Pot optional
Ingredients
Soup Base
- 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 undrained
- 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 oz. packet taco seasoning about 3 Tbsp.
Cheese
- 1 ½ cups cheddar cheese shredded
- 1/3 cup cream cheese softened
Toppings
- Corn or Flour Tortillas for topping
Instructions
- In a large pot, melt 2 tablespoons of butter over medium heat. Add diced onions and peppers, sauté for 4 minutes, then add garlic and cook for an additional minute.
- Add all remaining ingredients to the pot, except for the cheddar cheese, cream cheese, and garnish ingredients. Start with 2 tablespoons of taco seasoning, adding more to taste if desired.
- Allow the soup to gently bubble, partially covered, to prevent the chicken from becoming tough. After 20-25 minutes, remove the chicken, shred it using two forks, and return it to the soup.
- Reduce the heat to low and gradually stir in the shredded cheddar cheese and softened cream cheese until smooth and creamy. Adjust seasonings as needed.
- Serve the soup garnished with your choice of diced avocado, sour cream, jalapenos, shredded cheese, and cilantro. Enjoy!
Notes
For added flavor, consider garnishing with fresh lime juice or a sprinkle of chopped cilantro. This soup pairs well with crusty bread or cornbread.