Creamy Chicken Tortilla Soup

As the leaves begin to turn and the air gets that crisp chill, I find myself seeking comfort in the warmth of my kitchen more than ever. And nothing says comfort quite like a big, bubbling pot of Creamy Chicken Tortilla Soup. It’s a recipe that I’ve promised to share for ages because of its uncanny ability to soothe the soul and spice up a dreary day. So, today, I’m delivering on that promise with a soup that’s anything but boring!

Ingredients

To whip up this heartwarming soup, you’ll need:

• 2 tbsp butter
• 1 small yellow onion, diced
• 1 jalapeno, diced
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 1 can (15 oz) corn, drained
• 1 can (10 oz) Rotel 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 tsp cumin
• 1-2 tsp hot sauce
• 1 packet (1 oz) taco seasoning, about 3 tbsp
• 1 ½ cups shredded cheddar cheese
• 1/3 cup softened cream cheese

For the topping:

• Corn or flour tortillas, cut into strips and fried until crispy

this Recipe

How to Make Creamy Chicken Tortilla Soup

Step 1: Sauté the Base

In a large pot, melt the butter over medium heat. Add the onion, jalapeno, and garlic, sautéing until they are soft and fragrant, about 3-4 minutes. Stir in the tomato paste and cook for another minute.

Step 2: Simmer the Flavors

Pour in the corn, Rotel tomatoes, black beans, and chicken broth. Add the chicken breasts, cayenne pepper, cumin, hot sauce, and taco seasoning. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the chicken is fully cooked.

Step 3: Shred the Chicken

Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.

Step 4: Add Cheese and Cream

Stir in the cheddar cheese and cream cheese until they are completely melted and blended into the soup, creating a rich and creamy texture.

Step 5: Serve with Love

Ladle the soup into bowls and top with crispy tortilla strips. Serve hot and watch as it becomes a family favorite!

Helpful Tips

• For extra richness, you can add a dollop of sour cream on top of each serving.
• To deepen the flavor, consider roasting the corn and tomatoes before adding them to the soup.

Substitutions/Variations

• Vegetarian? Swap the chicken broth for vegetable broth and use canned jackfruit in place of chicken.
• Dairy-free? Use plant-based cheese and cream alternatives.

Frequently Asked Questions

Can I make this soup in a slow cooker?

Absolutely! Add all ingredients except the cheeses to the slow cooker and cook on low for 6-7 hours. Add the cheeses in the last 30 minutes of cooking.

Is this soup spicy?

This soup has a mild to moderate heat level, which you can adjust by increasing or reducing the amount of jalapeno and hot sauce.

Storage Instructions

Store the soup in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 2 months.

More Relevant Recipes

If you loved this Creamy Chicken Tortilla Soup, you might also enjoy these cozy recipes:

• Hungarian Mushroom Soup
• Creamy Loaded Broccoli Potato Soup
• Hearty Hamburger Soup

From my kitchen to yours, I hope this Creamy Chicken Tortilla Soup brings you as much warmth and joy as it brings to my table. Enjoy the cooking, savor the flavor, and share the love!

Print