Creamy Chicken Tortilla Soup
A rich and flavorful soup combining tender chicken, vegetables, and cheese, perfect for a comforting meal.
Ingredients
Butter and Vegetables
- 2 Tablespoons butter
- 1 small yellow onion (diced)
- 1 jalapeno pepper (diced) jalapeno pepper
- 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 shredded chicken)
- 1 pinch Cayenne Pepper
- 1 teaspoon Cumin
- 1-2 teaspoons Hot sauce
- 1 oz. Taco seasoning (about 3 Tbsp.)
- 1.5 cups Cheddar cheese (shredded)
- 1/3 cup Cream cheese (softened)
- Corn or Flour Tortillas (See notes)
Instructions
- Heat butter and sauté onions and peppers for 5-6 minutes, then add garlic and cook for 1 minute.
- Add remaining ingredients except cheeses; simmer until chicken is cooked through, about 20-25 minutes.
- Remove chicken, shred with forks, and return to the soup.
- Reduce heat and stir in shredded cheddar and cream cheese until smooth and creamy.
- Adjust seasonings, garnish, and serve hot.
Notes
For extra flavor, add more hot sauce or seasonings to taste.