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Creamy Chicken Tortilla Soup Recipe

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4.2 from 31 reviews

This Creamy Chicken Tortilla Soup is a comforting and flavorful dish that combines tender shredded chicken, a medley of vegetables, beans, and spices, all simmered together and enriched with cheddar and cream cheese for a luscious texture. Perfect for a cozy meal, this soup brings Mexican-inspired flavors to your table with a creamy twist.

  • Total Time: 45 minutes
  • Yield: 13 servings

Ingredients

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
  • 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 Tablespoons)

Cheese and Cream

  • 1 ½ cups cheddar cheese, shredded
  • 1/3 cup cream cheese, softened

Garnish and Sides

  • Corn or flour tortillas (for serving, optional)

Instructions

  1. Sauté Aromatics: Heat 2 tablespoons of butter over medium heat in a large pot. Add the diced yellow onion and jalapeno pepper, sautéing for 5 to 6 minutes until softened. Then, add the diced garlic and cook for an additional minute until fragrant.
  2. Add Remaining Ingredients: Stir in the tomato paste, drained corn, Rotel diced tomatoes with green chilies, drained black beans, chicken broth, chicken breasts, cayenne pepper, cumin, hot sauce, and taco seasoning. Begin with 2 tablespoons of the taco seasoning, reserving more to adjust seasoning later. Mix well to combine.
  3. Simmer the Soup: Bring the soup to a gentle simmer over medium-low heat, partially covered. Avoid boiling rapidly as this can toughen the chicken. Let it simmer gently for 20 to 25 minutes, or until the chicken is fully cooked through.
  4. Shred the Chicken: Remove the chicken breasts from the pot and use two forks to shred the meat finely. Return the shredded chicken to the soup.
  5. Add Cream Cheese and Cheddar: Lower the heat to low. Gradually add the shredded cheddar cheese and softened cream cheese to the soup, stirring constantly until the cheeses melt and the soup becomes creamy and smooth.
  6. Adjust Seasoning and Serve: Taste the soup and add additional taco seasoning, hot sauce, or salt as desired. Serve hot, garnished as you prefer, alongside warm corn or flour tortillas.

Notes

  • For a spicier soup, increase the jalapeno quantity or add more cayenne pepper and hot sauce.
  • If preferred, use pre-cooked shredded chicken to reduce cooking time; add it just before adding the cheeses and heating through.
  • Serving with crispy tortilla strips or chips can add texture contrast.
  • Use gluten-free tortillas to keep the recipe gluten-free.
  • Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stovetop or in the microwave.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican

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