Description

This Creamy Chicken Tortilla Soup is a comforting, flavorful dish featuring tender chicken simmered in a spicy tomato and bean broth enriched with cheddar and cream cheese. Enhanced with jalapenos, cumin, and a hint of cayenne, it balances spicy and creamy elements perfectly. Crispy fried tortilla strips add delightful texture, making it an ideal meal for chilly days or anytime you want a hearty, warming soup.

Ingredients

Units Scale

Sauce and Soup Base

2 Tablespoons butter
1 small yellow onion, diced
1 jalapeno pepper, diced
3 cloves garlic, diced
1 Tablespoon tomato paste
1 15 oz. can corn, drained (or 1 1/2 cups frozen or fresh corn)
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 2 cups shredded chicken (rotisserie or leftover)
1 pinch cayenne pepper
1 teaspoon cumin
1-2 teaspoons hot sauce (Frank's Hot Sauce recommended)
1 oz. packet taco seasoning (about 3 Tablespoons)

Dairy

1 1/2 cups cheddar cheese, shredded (room temperature for best melting)
1/3 cup cream cheese, softened

For Topping

Corn or flour tortillas (for frying into strips)
Optional garnishes: diced avocado, sour cream, jalapenos, shredded cheese, cilantro

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Instructions

Sauté Aromatics: Heat 2 tablespoons butter over medium heat in a large pot. Add the diced onion and jalapeno pepper; sauté for 4 minutes until softened. Add the diced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
Add Soup Ingredients: Stir in the tomato paste, then add the corn, Rotel diced tomatoes with green chilies (with liquid), black beans, chicken broth, cayenne pepper, cumin, hot sauce, and taco seasoning. Start with 2 tablespoons of taco seasoning and add more later if desired.
Simmer Chicken: Add the chicken breasts to the pot. Bring the soup to a gentle simmer, partially covered, over medium-low heat. Avoid boiling rapidly to keep chicken tender and juicy. Let cook for 20-25 minutes, or until chicken is cooked through depending on thickness.
Shred Chicken: Remove the chicken breasts from the soup and transfer to a cutting board. Use two forks to shred the meat finely, then return the shredded chicken to the soup.
Add Cream Cheese and Cheddar: Reduce heat to low. Gradually sprinkle in the shredded cheddar cheese and softened cream cheese, stirring continuously until the cheeses melt completely and the soup is smooth and creamy.
Adjust Seasonings and Serve: Taste the soup and add additional taco seasoning, hot sauce, or salt as needed. Ladle the soup into bowls, garnish with your choice of diced avocado, sour cream, jalapenos, extra shredded cheese, cilantro, and fried tortilla strips.
Fry Tortilla Strips: Cut corn or flour tortillas into strips. Heat enough vegetable or canola oil in a high-walled skillet over medium-high heat to submerge the strips. Fry strips in batches until crisp and lightly browned. Drain on paper towels and sprinkle with salt before serving.

Notes

Optional garnishes: diced avocado, sour cream, jalapenos, shredded cheese, and cilantro enhance flavor and presentation.
Use rotisserie or leftover chicken instead of raw breasts by adding directly to the soup and simmering 15 minutes to meld flavors.
Bring cheeses to room temperature before adding to the soup to avoid grainy texture and ensure smooth melting.
Avoid boiling soup vigorously once chicken is in to keep meat tender and juicy.
Frozen or fresh corn can substitute canned corn if preferred.
For a slow cooker method, sauté aromatics first, then combine all ingredients except cheeses and garnishes in the slow cooker. Cook on low for 6 hours, shred chicken, and then stir in cheeses off heat.
Fried tortilla strips add wonderful crunch and texture—don’t skip this garnish.
This recipe is featured in The Cozy Cookbook, page 55.

Nutrition

Serving Size: 1.8 cups (approximate)
Calories: 320
Sugar: 5 g
Sodium: 780 mg
Fat: 15 g
Saturated Fat: 8 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 5 g
Protein: 28 g
Cholesterol: 65 mg