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Creamy Chicken Tortilla Soup

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Creamy Chicken Tortilla Soup is a delightful and comforting dish that can be easily prepared on the stove or in a Crock Pot. Packed with tender chicken, hearty beans, and zesty tomatoes, this soup is enriched with creamy cheddar and cream cheese for an indulgent twist. Perfect for using up leftover chicken or rotisserie leftovers, it’s a family-friendly meal that’s sure to satisfy.

Ingredients

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  • 2 tablespoons butter
  • 1 small yellow onion, diced
  • 1 jalapeno pepper, diced
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) Rotel diced tomatoes with green chilies, undrained
  • 1 can (15 oz) black beans, drained and rinsed
  • 5 cups chicken broth
  • 2 small boneless skinless chicken breasts or 2 cups shredded chicken
  • Pinch of cayenne pepper
  • 1 teaspoon cumin
  • 1–2 teaspoons hot sauce
  • 1 oz packet taco seasoning (about 3 tablespoons)
  • 1.5 cups cheddar cheese, shredded
  • 1/3 cup cream cheese, softened

Instructions

  1. In a large pot, melt butter over medium heat. Sauté diced onions and jalapeno for about 4 minutes. Add garlic and cook for an additional minute.
  2. Stir in all remaining ingredients except cheddar cheese and cream cheese. Start with 2 tablespoons of taco seasoning; adjust to taste later.
  3. Bring to a gentle simmer; partially cover to maintain moisture.
  4. After 20-25 minutes, remove chicken once cooked through. Shred with two forks and return to the pot.
  5. Lower heat and gradually mix in shredded cheddar and softened cream cheese until smooth.
  6. Taste and adjust seasonings before garnishing and serving.

Nutrition

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