Description
This Creamy Chicken Tortilla Soup is a comforting and flavorful dish combining tender chicken, beans, corn, and cheese in a spiced tomato broth. Enhanced with jalapenos and hot sauce, it offers a perfect balance of heat and creaminess. Garnished with crispy fried tortilla strips or your favorite toppings, this soup is an easy, hearty meal ideal for cozy dinners.
Ingredients
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Soup Base
- 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 (or 1 1/2 cups frozen/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 (rotisserie or leftover)
- 1 pinch cayenne pepper
- 1 teaspoon cumin
- 1-2 teaspoons hot sauce (e.g., Frank's Hot Sauce)
- 1 oz. packet taco seasoning (about 3 Tablespoons)
- 1 1/2 cups shredded cheddar cheese (room temperature)
- 1/3 cup cream cheese, softened
For Topping
- Corn or flour tortillas (for frying into strips, optional)
- Diced avocado (optional garnish)
- Sour cream (optional garnish)
- Jalapenos (optional garnish)
- Shredded cheese (optional garnish)
- Cilantro (optional garnish)
Instructions
- Sauté Aromatics: Heat 2 tablespoons of butter over medium heat in a large pot. Add the diced onions and jalapeno peppers and sauté for about 4 minutes until softened. Add the diced garlic and cook for an additional 1 minute until fragrant.
- Add Soup Ingredients: Stir in the tomato paste followed by the corn, Rotel tomatoes with green chilies (undrained), black beans, chicken broth, chicken breasts (or shredded chicken), cayenne pepper, cumin, hot sauce, and taco seasoning. Start with 2 tablespoons of taco seasoning and add more later if desired.
- Simmer Soup Gently: Bring the soup to a gentle simmer, partially covered, over medium-low heat. Avoid boiling rapidly to prevent the chicken from becoming tough. Simmer for 20-25 minutes, or until the chicken is cooked through (time will vary based on chicken thickness).
- Shred Chicken: Remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the soup pot.
- Add Creamy Cheeses: Reduce heat to low. Gradually sprinkle in the shredded cheddar cheese and add the softened cream cheese. Stir continuously until the cheese melts completely and the soup becomes creamy and smooth.
- Adjust Seasonings and Garnish: Taste the soup and add additional taco seasoning, hot sauce, or salt as needed. Serve hot, garnished with your choice of diced avocado, sour cream, jalapenos, shredded cheese, cilantro, and crispy fried tortilla strips if desired.
- Optional Tortilla Strips Frying: Cut corn or flour tortillas into thin strips. Heat vegetable or canola oil in a deep skillet over medium-high heat, enough to submerge strips. Fry tortilla strips in batches until crisp and slightly browned. Drain on paper towels and sprinkle lightly with salt before using as garnish.
Notes
- Optional garnishes include diced avocado, sour cream, jalapenos, shredded cheese, and cilantro.
- You may use 2 cups of rotisserie or leftover chicken instead of raw chicken breasts; add it when the chicken would normally be added and simmer for 15 minutes.
- Cheeses melt more smoothly if softened and near room temperature before adding.
- Ensure the soup is not too hot when adding cheese to avoid curdling or grainy texture.
- Frank’s Hot Sauce is recommended for balanced heat, but any preferred hot sauce works well.
- Frozen or fresh corn can substitute canned corn equally.
- Crock Pot method: Pre-sauté onions, peppers, and garlic, then transfer all ingredients except cheese and garnishes to slow cooker. Cook on low for 6 hours or high for 4. Shred chicken, add cheeses off heat, stir, then serve.
- For best flavor when using leftover chicken on the bone, leave meat on bone during cooking and remove bones before serving.
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 4g
- Sodium: 760mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 75mg
