Creamy Chicken Tortilla Soup
User Reviews
5
Creamy Chicken Tortilla Soup
Description
This soup starts by cooking onion and red bell pepper in oil until softened, then adding garlic, cumin, oregano, and taco seasoning for layered flavor. Corn, tomato salsa, pickled jalapeño slices, black beans, chicken breast, and broth are added and simmered until the chicken is fully cooked and tender.
The chicken is removed, shredded, and stirred back into the pot along with shredded cheddar and cream cheese for a creamy consistency with a mild tang. The result is a thick, hearty soup combining textures of tender chicken and beans with a smooth, cheesy broth that carries mild heat from the jalapeños and spices.
Serve garnished with avocado, cilantro, lime wedges, and sour cream or yogurt as preferred for added freshness and creaminess. Variations include substituting canned or frozen corn, using leftover cooked chicken or turkey, and opting for light cream cheese.
The recipe is adaptable for different oils and broths and can be portioned to serve one bowl or two cups per serving.
Ingredients
- 1 tbsp avocado oil or olive oil
- 1 yellow onion diced
- 1 red bell pepper diced
- 4 cloves garlic pressed
- 1 tsp cumin
- 1 tsp oregano dried
- 1 oz. taco seasoning packet
- 15 oz corn one can, drained
- 8 oz tomato salsa spicy or mild, one can
- 8 oz jalapeño one can, pickled, slices
- 15 oz black beans one can, drained and rinsed
- 1 lb. chicken breast boneless skinless
- 4 cups chicken broth or vegetable broth
- 1 cup cheddar cheese shredded
- 8 oz cream cheese one pack, at room temp
- avocado lime wedges, chopped cilantro, yogurt, or sour cream, chopped; garnish
Instructions
- Heat the oil in a dutch oven pot and saute the onion and bell pepper for 3-4 minutes. Add in the garlic and seasonings and cook for 30 seconds, stirring frequently.
- Add the corn, salsa, jalapeño, beans, chicken, and broth. Bring the soup to a boil, reduce the heat to a low, cover and simmer for 30 minutes, or until chicken is cooked through.
- Remove the chicken from the pot and shred it. Return back the shredded chicken and stir in with the cheeses.
- Top with additional garnishes and enjoy!
Notes
- Serving size is approximately one bowl or about 2 cups per person.
- You can substitute canned corn with frozen corn if preferred.
- Use shredded rotisserie chicken, leftover turkey, or cook fresh chicken breast for the soup.
- Light cream cheese works as a lower-fat alternative without compromising creaminess.
- If chicken broth is unavailable, vegetable broth can be used as a substitute.
- Any neutral cooking oil is suitable for sautéing the vegetables.
- While black beans are preferred, other types of beans can be used based on availability or taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 547 kcal
% Daily Value*
| Calories | 547kcal | 27% |
| Carbohydrates | 47g | 16% |
| Protein | 37g | 74% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 110mg | 37% |
| Sodium | 1030mg | 43% |
| Potassium | 1183mg | 25% |
| Fiber | 12g | 48% |
| Sugar | 10g | 20% |
| Vitamin A | 2294IU | 46% |
| Vitamin C | 66mg | 73% |
| Calcium | 238mg | 24% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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