Description
This Creamy Chicken Tortilla Soup is a comforting, flavorful meal made with tender chicken, black beans, corn, tomatoes, cheddar cheese, and cream cheese. It comes together easily on the stovetop or in a slow cooker and is perfect for a cozy family dinner.
Ingredients
- 2 tablespoons butter
- 1 small yellow onion, diced
- 1 jalapeño pepper, diced
- 3 cloves garlic, diced
- 1 tablespoon tomato paste
- 1 can (15 ounces) corn, drained
- 1 can (10 ounces) Rotel diced tomatoes with green chilies, undrained
- 1 can (15 ounces) 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, about 3 tablespoons
- 1½ cups shredded cheddar cheese
- ⅓ cup softened cream cheese
- Corn or flour tortillas, for topping
Instructions
- Melt the butter in a large pot over medium heat.
- Add the diced onion and jalapeño and sauté for 5–6 minutes until softened.
- Add the garlic and cook for another minute.
- Stir in the tomato paste.
- Add the corn, Rotel tomatoes, black beans, chicken broth, chicken breasts, cayenne pepper, cumin, hot sauce, and taco seasoning.
- Start with about 2 tablespoons of taco seasoning and add more later according to taste.
- Bring the soup to a gentle bubble, then partially cover the pot.
- Cook gently for about 20–25 minutes, or until the chicken is completely cooked through.
- Remove the chicken from the pot and shred it using two forks.
- Return the shredded chicken to the soup.
- Reduce the heat to low.
- Gradually add the shredded cheddar cheese and softened cream cheese.
- Stir continuously until the cheeses melt and the soup becomes smooth and creamy.
- Taste and adjust the taco seasoning, hot sauce, cayenne, or other seasonings as desired.
- Serve warm with tortilla strips or your favorite toppings.
Notes
- Serve the soup hot with crispy tortilla strips, shredded cheddar, diced avocado, sour cream, fresh cilantro, or sliced jalapeños.
- Add a squeeze of fresh lime juice just before serving to brighten the flavors.
- For extra crunch, cut tortillas into thin strips and bake or lightly fry them until crisp.
- Store leftover soup in an airtight container in the refrigerator for up to 3–4 days.
- Reheat gently on the stovetop over low to medium heat, stirring occasionally.
- If the soup becomes too thick after refrigeration, add a little chicken broth while reheating.
- Avoid boiling the soup when reheating because excessive heat can cause the dairy ingredients to separate.
- Freeze the soup in airtight freezer-safe containers for up to 2–3 months.
- For the best texture after freezing, consider adding the cheddar and cream cheese after thawing and reheating.
- Thaw frozen soup overnight in the refrigerator before reheating.