Description

This Creamy Chicken Tortilla Soup is a hearty and flavorful dish perfect for a cozy meal. Combining tender shredded chicken, black beans, corn, and a blend of spices, all simmered in a rich tomato and chicken broth base, then finished with creamy cheddar and cream cheese for a luscious texture. Served with crispy tortilla strips, it delivers a satisfying and comforting experience in every bowl.

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 cooked chicken)

Seasonings

1 pinch cayenne pepper
1 teaspoon cumin
1-2 teaspoons hot sauce
1 oz. packet taco seasoning (about 3 Tablespoons)

Dairy and Garnishes

1 ½ cups shredded cheddar cheese
1/3 cup cream cheese, softened
Corn or flour tortillas for serving (see notes)

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Instructions

Sauté aromatics: Heat 2 tablespoons of butter over medium heat in a large pot. Add the diced onions and jalapeno peppers and sauté for 5 to 6 minutes until softened. Add the garlic and cook an additional minute until fragrant.
Add soup ingredients: Stir in the tomato paste, drained corn, undrained Rotel tomatoes with green chilies, black beans, chicken broth, whole chicken breasts, cayenne pepper, cumin, hot sauce, and taco seasoning. Start with 2 tablespoons of taco seasoning and add more later if desired.
Simmer the soup: Bring the soup to a gentle simmer, partially covered. Avoid boiling rapidly to keep the chicken tender and juicy. Let cook for 20 to 25 minutes until the chicken is fully cooked through.
Shred the chicken: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken back into the soup.
Add cheeses and finish: Reduce heat to low. Gradually stir in the shredded cheddar cheese and softened cream cheese until melted and creamy, making the soup rich and smooth.
Season and serve: Taste the soup and add any additional seasonings if needed. Serve hot, garnished with your choice of tortilla strips made from corn or flour tortillas.

Notes

Use corn or flour tortillas cut into strips and baked or fried until crispy for authentic garnish.
Adjust the level of heat by modifying the amount of jalapeno, cayenne pepper, and hot sauce.
For a thicker soup, blend a portion of the soup or add a cornstarch slurry.
This soup reheats well and can be stored in the refrigerator for up to 4 days.
For quicker preparation, use pre-cooked shredded chicken instead of cooking chicken breasts in the soup.