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Creamy Chicken Tortilla Soup Recipe

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4 from 4 reviews

This creamy chicken tortilla soup is a comforting and flavorful dish featuring tender chicken simmered with vegetables, beans, corn, and a blend of spices, finished with melted cheddar and cream cheese for a rich, velvety texture. Perfect for a cozy meal, it can be prepared on the stovetop or in a slow cooker and garnished with crispy tortilla strips and your favorite toppings.

Ingredients

Sauté Base

  • 2 Tablespoons butter
  • 1 small yellow onion, diced
  • 1 jalapeno pepper, diced
  • 3 cloves garlic, diced
  • 1 Tablespoon tomato paste

Soup Ingredients

  • 1 15 oz. can corn, drained (or 1 ½ cups frozen or fresh corn)
  • 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 (equal to 3 Tbsp.)

Cheese and Cream

  • 1 ½ cups cheddar cheese, shredded
  • 1/3 cup cream cheese, softened

Optional Garnishes

  • Diced avocado
  • Sour cream
  • Jalapenos
  • Shredded cheese
  • Cilantro
  • Fried tortilla strips

Instructions

  1. Sauté Aromatics: Heat 2 tablespoons of butter over medium heat in a large pot. Add the diced onions and jalapeno pepper and sauté for about 4 minutes until softened. Then add the garlic and cook for an additional 1 minute until fragrant.
  2. Add Soup Ingredients: Stir in the tomato paste, then add the corn, Rotel diced tomatoes with green chilies (undrained), black beans, chicken broth, and raw chicken breasts. Sprinkle in the cayenne pepper, cumin, hot sauce, and taco seasoning, starting with 2 tablespoons and adjusting to taste later.
  3. Simmer the Soup: Bring the mixture to a gentle simmer, partially covered. Avoid rapid boiling to keep chicken tender. Simmer for 20-25 minutes or until chicken is cooked through, timing depending on the thickness of the chicken breasts.
  4. Shred Chicken: Remove the cooked chicken and shred it using two forks. Return the shredded chicken to the pot.
  5. Add Cheeses: Reduce heat to low. Gradually sprinkle in shredded cheddar cheese and softened cream cheese, stirring continuously until the soup turns smooth and creamy.
  6. Adjust Seasoning and Serve: Taste the soup and add more taco seasoning or hot sauce as desired. Garnish with optional toppings such as diced avocado, sour cream, jalapenos, shredded cheese, cilantro, and fried tortilla strips. Serve hot.
  7. Optional Slow Cooker Method: After sautéing onions, jalapenos, and garlic, transfer them to a slow cooker with all other ingredients except cheeses and garnishes. Cook on low for 6 hours or high for 4 hours. Shred the chicken and stir in cheeses before serving.
  8. Fry Tortilla Strips for Garnish: Cut corn or flour tortillas into strips. Heat vegetable or canola oil in a deep skillet over medium-high heat to submerge strips. Fry in batches until crisp and golden. Drain on paper towels and sprinkle with salt.

Notes

  • Optional garnishes enhance flavor and presentation: diced avocado, sour cream, jalapenos, shredded cheese, cilantro, and fried tortilla strips.
  • Use 2 cups rotisserie or leftover chicken as a substitute; add with other ingredients and simmer 15 minutes.
  • Ensure cheeses are at room temperature before adding for a smooth melt.
  • Do not add cheese to boiling soup to prevent separation and grainy texture.
  • Frozen or fresh corn can replace canned corn if preferred.
  • Slow cooker method ensures tender chicken without overcooking by using low heat.
  • Frying tortilla strips adds a crunchy garnish that complements the creamy soup.

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