Description
This Creamy Chicken Tortilla Soup is a hearty and flavorful dish loaded with tender shredded chicken, black beans, corn, and a blend of spices simmered in a creamy, cheesy broth. Combining the vibrant kick of jalapenos and Rotel diced tomatoes with the comforting richness of cream cheese and cheddar, this soup is perfect for a cozy dinner or game day gathering.
Ingredients
Scale
Sauté Base
- 2 Tablespoons butter
- 1 small yellow onion, diced
- 1 jalapeno pepper, diced
- 3 cloves garlic, diced
Soup Ingredients
- 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 ground cumin
- 1-2 teaspoons hot sauce
- 1 oz. packet taco seasoning (about 3 tablespoons)
Cheeses
- 1 ½ cups shredded cheddar cheese
- 1/3 cup cream cheese, softened
Garnishes and Serving
- Corn or flour tortillas (for serving, see notes)
Instructions
- Sauté Aromatics: Heat 2 tablespoons of butter over medium heat in a large pot. Add the diced onion and jalapeno pepper and sauté for 5 to 6 minutes until softened. Add the diced garlic and cook for an additional minute until fragrant.
- Add Remaining Ingredients: Stir in the tomato paste, corn, undrained Rotel tomatoes, black beans, chicken broth, chicken breasts, cayenne pepper, cumin, hot sauce, and taco seasoning (starting with 2 tablespoons and adding more later to taste). Mix well to combine.
- Simmer Soup: Allow the soup to come to a gentle simmer, partially covered. Simmer gently to cook the chicken thoroughly without boiling rapidly, which could toughen the meat. Cook for 20 to 25 minutes until the chicken is cooked through.
- Shred Chicken: Remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the soup.
- Add Creamy Cheeses: Lower the heat to low and gradually add the shredded cheddar cheese and softened cream cheese, stirring continuously until the soup becomes smooth and creamy.
- Adjust Seasoning and Serve: Taste the soup and add additional taco seasoning, hot sauce, or cayenne pepper if desired. Garnish with your favorite toppings and serve alongside warm corn or flour tortillas.
Notes
- You can use rotisserie chicken or precooked shredded chicken to save time, adding it after the simmering step.
- For a gluten-free version, use corn tortillas and make sure your taco seasoning is gluten-free.
- Adjust the heat level by varying the amount of jalapeno, cayenne pepper, and hot sauce according to your preference.
- Serve with tortilla strips, avocado, lime wedges, sour cream, or chopped cilantro for extra flavor and texture.
