Description
This creamy chicken tortilla soup is a comforting, flavor-packed dish with a rich, velvety texture. Made with shredded chicken, black beans, corn, and tomatoes, it’s infused with bold spices and a hint of heat. Topped with crispy tortilla strips and fresh garnishes, this easy-to-make soup is perfect for a cozy weeknight meal or meal prep.
Ingredients
Scale
- 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)
- 1 pinch cayenne pepper
- 1 teaspoon cumin
- 1-2 teaspoons hot sauce (optional)
- 1 oz. packet taco seasoning (about 3 tablespoons)
- 1 ½ cups shredded cheddar cheese
- ⅓ cup cream cheese, softened
- Corn or flour tortillas for crispy strips
Instructions
- Sauté the aromatics: Melt butter in a large pot over medium heat. Add the diced onions and jalapeno, cooking until softened, about 4 minutes. Stir in the garlic and cook for another minute until fragrant.
- Add the core ingredients: Mix in the tomato paste, black beans, corn, diced tomatoes with green chilies, taco seasoning, cumin, cayenne pepper, and hot sauce. Stir well to coat the ingredients in the spices.
- Simmer the chicken: Pour in the chicken broth and add the raw chicken breasts. Bring the soup to a gentle simmer, partially covering the pot. Cook for 20-25 minutes, making sure the chicken doesn’t boil rapidly, as this can make it tough.
- Shred the chicken: Remove the chicken from the pot and place it on a cutting board. Use two forks to shred it into bite-sized pieces, then return it to the soup.
- Incorporate the cheese: Reduce the heat to low and gradually stir in the shredded cheddar cheese and softened cream cheese. Stir continuously until both cheeses have melted into a creamy consistency.
- Prepare the tortilla strips: Cut tortillas into thin strips. Heat a small amount of oil in a pan and fry the strips until golden and crispy. Remove and drain on paper towels, then sprinkle with salt.
- Serve and garnish: Ladle the soup into bowls and top with crispy tortilla strips, avocado, sour cream, shredded cheese, jalapenos, and fresh cilantro. Enjoy warm.
Notes
- To soften cream cheese quickly: Place cubed cream cheese in a microwave-safe bowl and let it sit in a microwave with a cup of hot water for about 5 minutes.
- For a thicker soup: Blend a portion of the soup with an immersion blender before adding the cheese.
- Make it dairy-free: Omit the cheese or use a dairy-free alternative for a lighter version.
- Alternative protein options: Use shredded rotisserie chicken or cooked ground turkey instead of chicken breasts.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 204 kcal
- Sugar: 3 g
- Sodium: 785 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 1 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 13 g
- Cholesterol: 41 mg