Creamy Chicken Tortilla Soup
User Reviews
5
Creamy Chicken Tortilla Soup
Description
Creamy Chicken Tortilla Soup begins by gently sautéing yellow onion, jalapeño, and garlic in butter to release their flavors. Tomato paste, canned corn, black beans, diced tomatoes with green chilies, chicken broth, and chicken breasts are added along with seasonings such as cayenne, cumin, and taco seasoning. The soup is simmered gently so the chicken stays tender and juicy. After the chicken is cooked and shredded, cream cheese and shredded cheddar are stirred in slowly to create a smooth, rich, and creamy broth.
The texture balances the creaminess of the cheese with the bite of tender chicken and the mild heat from the jalapeño and chili spices. Fried corn tortilla strips, made by slicing and crisping tortillas in hot oil, offer a crispy garnish that contrasts with the soup’s smoothness. Optional toppings like avocado, sour cream, and cilantro can enhance the flavors and cool the spiciness.
This soup can be adapted to slow cooker preparation by cooking the base and chicken over low heat, then adding the cheeses at the end. Rotisserie or leftover chicken can be used for convenience. Cheese should be at room temperature before adding to avoid curdling, and the soup should be kept at low heat during cheese incorporation. The recipe provides tips for frying tortilla strips as well as variations on corn types and hot sauce choices.
Ingredients
- 2 Tablespoons butter
- 1 yellow onion diced, small
- 1 jalapeno pepper diced
- 3 cloves garlic diced
- 1 Tablespoon tomato paste
- 1 corn drained, 15 oz. can
- 1 Rotel diced tomatoes with green chilies undrained, 10 oz. can
- 1 black beans drained and rinsed, 15 oz. can
- 5 cups chicken broth
- 2 chicken breast or 2 cups shredded chicken, small, boneless, skinless
- 1 pinch cayenne pepper
- 1 teaspoon cumin
- 1-2 teaspoons hot sauce
- 1 oz. taco seasoning about 3 Tbsp, packet
- 1 ½ cups cheddar cheese shredded
- 1/3 cup cream cheese softened
For Topping
- corn tortilla See notes, or flour tortillas
Instructions
- Heat 2 Tbsp. butter over medium heat and add the diced onions and peppers. Sauté for 4 minutes, then add the garlic and cook for 1 more minute.
- Add all remaining ingredients EXCEPT for the cheddar cheese, cream cheese, and garnish ingredients. I also recommend starting with 2 Tbsp. of Taco Seasoning and add more to taste toward the end if preferred. (I end up using all of it.)
- Let the soup gradually come to a gentle bubble, partially covered. If the chicken boils rapidly, it becomes tough. Cooking it slowly keeps it nice and juicy.
- Remove the chicken after 20-25 minutes, once cooked through. (Timing depends on the thickness of the chicken.) Use 2 forks to shred, then return to the soup.
- Reduce heat to low and gradually sprinkle in the shredded cheese and softened cream cheese. Stir until smooth and creamy.
- Taste and add any additional seasonings as needed. Garnish and serve!
Notes
- Leftover or rotisserie chicken can replace breasts; add at the start and simmer 15 minutes without boiling.
- To fry tortilla strips for garnish, cut tortillas into strips and fry in hot oil until crisp and golden, then drain.
- Keep the soup at a gentle simmer when cooking chicken to maintain tenderness.
- Cheeses melt smoother when at room temperature before adding; add gradually over low heat to prevent curdling.
- Use fresh or frozen corn instead of canned if preferred.
- Slow cooker option: Cook soup base and chicken on low for 6 hours, then add cheeses and stir to finish.
- Adjust taco seasoning amounts to taste throughout cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 13cups
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 17g | 6% |
| Protein | 13g | 26% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 785mg | 33% |
| Potassium | 390mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 627IU | 13% |
| Vitamin C | 15mg | 17% |
| Calcium | 133mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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