Description
This Creamy Chicken Tortilla Soup is a flavorful, comforting dish featuring tender chicken simmered with diced tomatoes, black beans, corn, and a blend of spices, finished with creamy cheddar and cream cheese for a rich texture. Perfect for a cozy weeknight meal, it’s topped with crunchy tortilla strips or chips for added texture and zest.
Ingredients
Scale
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 cooked chicken)
- 1 pinch cayenne pepper
- 1 teaspoon cumin
- 1–2 teaspoons hot sauce
- 1 oz. packet taco seasoning (about 3 Tbsp.)
Cheeses
- 1 ½ cups cheddar cheese, shredded
- 1/3 cup cream cheese, softened
Toppings
- Corn or flour tortillas (for making tortilla strips or chips)
Instructions
- Sauté Aromatics: Heat 2 tablespoons butter over medium heat in a pot. Add diced yellow onion and jalapeno pepper, sautéing for 5-6 minutes until softened and fragrant. Add minced garlic and cook for an additional 1 minute to release its aroma.
- Add Main Ingredients: Stir in the tomato paste followed by corn, undrained diced tomatoes with green chilies, black beans, chicken broth, chicken breasts, cayenne pepper, cumin, hot sauce, and taco seasoning. Start with 2 tablespoons of taco seasoning and add more later if desired.
- Simmer Soup: Bring the soup to a gentle bubble over medium-low heat, partially covered, to ensure the chicken cooks slowly. Avoid boiling rapidly to keep the chicken tender. Simmer for 20-25 minutes until chicken is fully cooked through.
- Shred Chicken: Remove the chicken breasts using tongs or a slotted spoon, shred them finely with two forks, then return the shredded chicken to the soup.
- Add Cheeses and Finish: Reduce heat to low. Gradually sprinkle in shredded cheddar cheese and add softened cream cheese, stirring continuously until the soup turns smooth and creamy.
- Adjust Seasonings and Serve: Taste the soup and add extra taco seasoning or hot sauce if preferred. Garnish with crispy tortilla strips or chips before serving for texture and added flavor.
Notes
- For the tortilla topping, you can cut corn or flour tortillas into strips and bake or fry them until crisp.
- If using pre-cooked shredded chicken, add it during the last 10 minutes of simmering to prevent drying out.
- Adjust the heat level by varying jalapeno quantity or hot sauce amount.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
Keywords: Chicken tortilla soup, creamy chicken soup, Mexican soup, chicken bean soup, comfort food, easy dinner
