Creamy Chicken Tortilla Soup
This Creamy Chicken Tortilla Soup is an easy, flavorful dish with cheddar and cream cheese, perfect for any occasion.
Equipment
- Stovetop
- Crock Pot
- High-walled skillet
Ingredients
Base Ingredients
- 2 Tablespoons butter
- 1 small yellow onion diced
- 1 small jalapeno pepper diced
- 3 cloves garlic diced
- 1 Tablespoon tomato paste
- 15 oz. corn drained
- 10 oz. Rotel diced tomatoes with green chilies undrained
- 15 oz. 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. taco seasoning about 3 Tbsp.
- 1.5 cups cheddar cheese shredded
- ⅓ cup cream cheese softened
Toppings
- Corn or Flour Tortillas See notes for optional garnishes
Instructions
Cooking Instructions
- Heat 2 Tbsp. butter over medium heat and add the diced onions and peppers. Sauté for 5-6 minutes, then add the garlic and cook for 1 more minute.
- Add all remaining ingredients EXCEPT for the cheddar cheese, cream cheese, and garnish ingredients.
- Let the soup gradually come to a gentle bubble, partially covered. If the chicken boils rapidly, it becomes tough. Cooking it slowly keeps it nice and juicy.
- Remove the chicken after 20-25 minutes, once cooked through. Use 2 forks to shred, then return to the soup.
- Reduce heat to low and gradually sprinkle in the shredded cheese and softened cream cheese. Stir until smooth and creamy.
- Taste and add any additional seasonings as needed. Garnish and serve!
Notes
Optional garnishes include diced avocado, sour cream, jalapenos, shredded cheese, and cilantro. Use Frank's Hot Sauce for this recipe or any preferred hot sauce.
Nutrition
Serving: 1cupCalories: 204kcalCarbohydrates: 20gProtein: 12gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 800mgPotassium: 450mgFiber: 6gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 3mg
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