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Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup
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Creamy Chicken Tortilla Soup is a warm and satisfying dish that beautifully combines flavors of American and Mexican cuisine. This delightful recipe brings together tender chicken, zesty spices, and a rich creamy broth, making it perfect for cozy weeknight dinners or impressive gatherings.

Ingredients

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  • 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.)
  • 1 ½ cups cheddar cheese (shredded)
  • 1/3 cup cream cheese (softened)
  • Corn or Flour Tortillas (See notes)

Instructions

  1. In a large pot, melt butter over medium heat. Sauté diced onions and jalapenos for 5-6 minutes until soft, then add garlic for another minute.
  2. Stir in all remaining ingredients except for cheddar cheese and cream cheese. Start with 2 tablespoons of taco seasoning.
  3. Bring the soup to a gentle simmer while partially covering the pot to avoid rapid boiling.
  4. Cook the chicken in the soup for 20-25 minutes until fully cooked; shred it with forks before returning it to the pot.
  5. Reduce heat to low, gradually stir in shredded cheddar cheese and softened cream cheese until smooth.
  6. Taste and adjust seasonings as needed before serving with desired toppings.

Nutrition

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