Description
A rich and comforting creamy chicken tortilla soup loaded with chicken, beans, corn, tomatoes, cheese, and topped with crispy tortilla strips.
Ingredients
- 2 Tbsp butter
- 1 small yellow onion, diced
- 1 jalapeño, diced
- 3 cloves garlic, minced
- 1 Tbsp 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 & rinsed
- 5 cups chicken broth
- 2 small boneless skinless chicken breasts (or 2 cups shredded chicken)
- 1 pinch cayenne pepper
- 1 tsp cumin
- 1 oz packet taco seasoning (~3 Tbsp)
- 1–2 tsp hot sauce
- 1½ cups shredded cheddar cheese
- ⅓ cup softened cream cheese
Instructions
- In a large pot, melt butter over medium heat. Sauté onion and jalapeño ~4 min, add garlic and cook 1 min.
- Add tomato paste, corn, Rotel, black beans, broth, chicken breasts, cayenne, cumin, taco seasoning, hot sauce. Bring to gentle simmer.
- Cover partially and simmer 20–25 min until chicken is cooked.
- Remove chicken, shred with forks, return to pot. Reduce heat to low.
- Gradually stir in cheddar and cream cheese until smooth and creamy.
- Taste and adjust seasoning. Serve topped with crispy tortilla strips, avocado, cilantro, sour cream, extra cheese, jalapeños.
Notes
- Use rotisserie or leftover chicken (add at step 2, simmer 15 min).
- Soften cheeses to room temp for smoother blend.
- Add garnishes like avocado, cilantro, sour cream, jalapeños.
- Fry tortilla strips or use chips for crunch.
- Soup freezes well up to 3 months; refrigerate up to 3 days.