Creamy Chicken Tortilla Soup
This Creamy Chicken Tortilla Soup is a delicious, comforting dish packed with flavors and ingredients.
Equipment
- pot
Ingredients
Base Ingredients
- 2 Tablespoons butter
- 1 small yellow onion, diced
- 1 small jalapeno pepper, diced
- 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 2 cups shredded chicken
- 1 pinch Cayenne Pepper
- 1 teaspoon cumin
- 1-2 teaspoons hot sauce
- 1 oz. packet taco seasoning about 3 Tbsp.
- 1.5 cups cheddar cheese, shredded
- ⅓ cup cream cheese, softened
For Topping
- Corn or Flour Tortillas See notes
Instructions
Cooking Instructions
- Heat 2 Tbsp. butter over medium heat and add the diced onions and peppers. Sauté for 5-6 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.
- Let the soup gradually come to a gentle bubble, partially covered. Avoid boiling the chicken rapidly to keep it juicy.
- Remove the chicken after 20-25 minutes, once cooked through. Shred the chicken with 2 forks, then return it 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!
Nutrition
Serving: 1bowlCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 600IUVitamin C: 15mgCalcium: 200mgIron: 2mg
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