Description
Indulge in a bowl of Creamy Chicken Tortilla Soup, a delightful dish that effortlessly combines comfort and flavor. This soup features tender chicken simmered with zesty spices, hearty beans, and vibrant vegetables, all enveloped in a rich, creamy base thanks to the perfect blend of cheddar cheese and cream cheese. It’s an ideal meal for chilly nights or gathering around the game with friends.
Ingredients
Scale
- 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 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 Tbsp.)
- 1 ½ cups cheddar cheese (shredded)
- 1/3 cup cream cheese (softened)
- Corn or Flour Tortillas (for serving)
Instructions
- In a large pot, melt butter over medium heat and sauté diced onions and jalapeno for 5-6 minutes until soft. Add garlic and cook for another minute.
- Stir in all remaining ingredients except the cheeses. Begin with 2 tablespoons of taco seasoning.
- Allow the soup to reach a gentle simmer while partially covered.
- After 20-25 minutes, check the chicken for doneness, shred it using two forks, and return it to the pot.
- Reduce heat to low and gradually mix in the cheddar and cream cheese until smooth.
- Taste and adjust seasonings before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 820mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 70mg