Creamy Chicken Tortilla Soup
Creamy Chicken Tortilla Soup is a comforting and flavorful dish that combines tender chicken, vibrant vegetables, and a rich, creamy base. This easy-to-make soup is perfect for busy weeknights or special gatherings, offering versatility to use fresh ingredients or leftovers. The addition of cheddar and cream cheese creates a luxurious texture, making every spoonful satisfying. Top it with avocado, cilantro, or tortilla strips for an extra touch of flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
- 2 tablespoons butter
- 1 small yellow onion (diced)
- 1 jalapeno pepper (diced)
- 3 cloves garlic (diced)
- 1 tablespoon tomato paste
- 1 can corn (drained)
- 1 can Rotel diced tomatoes with green chilies (undrained)
- 1 can black beans (drained and rinsed)
- 5 cups chicken broth
- 2 boneless skinless chicken breasts (or 2 cups shredded chicken)
- 1½ cups cheddar cheese (shredded)
- ⅓ cup cream cheese (softened)
Instructions
- In a large pot, melt butter over medium heat. Add diced onion and jalapeno; sauté for about 5-6 minutes until softened. Stir in minced garlic and cook for one minute.
- Add corn, diced tomatoes, black beans, chicken broth, and taco seasoning to the pot. Bring to a gentle bubble.
- Cook chicken in the simmering soup for about 20-25 minutes until fully cooked. Remove chicken, shred it using two forks, then return it to the pot.
- Reduce heat to low; gradually stir in cheddar cheese and cream cheese until melted and smooth.
- Taste and adjust seasonings as needed before serving.
Nutrition
- Serving Size: Approximately 1½ cups (360g)
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 80mg
Find it online: https://cookingwithmia.com/creamy-chicken-tortilla-soup/