Description
A rich and comforting creamy chicken tortilla soup that brings together tender chicken, vibrant vegetables, and a medley of spices for a delightful meal.
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 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)
- 1 ½ cups cheddar cheese, shredded
- 1/3 cup cream cheese, softened
- Corn or flour tortillas (for topping)
Instructions
- Melt butter in a pot over medium heat. Sauté onion, jalapeno, and garlic until softened.
- Stir in tomato paste and cook briefly.
- Add corn, diced tomatoes, black beans, chicken broth, and chicken. Season with cayenne, cumin, hot sauce, and taco seasoning.
- Bring to a boil, then reduce heat and simmer until chicken is cooked through.
- Remove chicken, shred it, and return to the pot.
- Stir in cheddar and cream cheese until melted and creamy.
- Serve hot, topped with tortilla strips.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Creamy Chicken Tortilla Soup