Description
This Creamy Chicken Tortilla Soup is easy to make on the stovetop or in the Crock Pot. Made with tender chicken, black beans, corn, Rotel tomatoes, and finished with cheddar and cream cheese for a rich, comforting bowl of soup.
Ingredients
- 2 tablespoons butter
- 1 small yellow onion, diced
- 1 jalapeño 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 taco seasoning (about 3 tablespoons)
- 1½ cups shredded cheddar cheese
- ⅓ cup cream cheese, softened
- Corn or flour tortillas, for topping
Instructions
- Heat butter over medium heat. Add onion and jalapeño and sauté for 5–6 minutes. Add garlic and cook 1 more minute.
- Add all remaining ingredients except cheddar cheese, cream cheese, and toppings. Bring to a gentle simmer, partially covered.
- Cook gently for 20–25 minutes until chicken is cooked through. Remove chicken, shred, and return to soup.
- Reduce heat to low. Gradually stir in cheddar cheese and cream cheese until smooth and creamy.
- Taste and adjust seasoning. Garnish with tortilla strips and desired toppings before serving.
Notes
- Optional garnishes include avocado, sour cream, jalapeños, shredded cheese, and cilantro.
- Use rotisserie or leftover chicken if desired.
- Add cheese when soup is not too hot to prevent curdling.
- This soup can also be made in the slow cooker.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop or Slow Cooker
- Cuisine: American