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Creamy Chicken Tortilla Soup Recipe

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★★★★★

4.7 from 65 reviews

Creamy Chicken Tortilla Soup is a flavorful and comforting soup featuring tender chicken breasts simmered with onions, jalapenos, garlic, corn, black beans, and diced tomatoes, all enhanced with taco seasoning and creamy cheeses. Perfect as a hearty meal, this soup combines a rich, smooth texture with a touch of spice and can be made on the stovetop or in a slow cooker for convenience.

Ingredients

Scale

Soup Base

  • 1 tablespoon butter
  • 1 medium onion, diced
  • 1–2 jalapeno peppers, diced
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 ½ cups corn (frozen or fresh)
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 tablespoon taco seasoning
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 1–2 teaspoons hot sauce (e.g., Frank’s Hot Sauce)

Protein and Broth

  • 4 cups chicken broth
  • 2 boneless, skinless chicken breasts

Cheeses and Garnishes

  • 1 cup shredded cheddar cheese, room temperature
  • 4 ounces cream cheese, softened
  • Optional garnishes: diced avocado, sour cream, sliced jalapenos, extra shredded cheddar cheese, cilantro

Instructions

  1. Sauté Aromatics: In a soup pot, melt butter over medium heat. Add diced onions, jalapeno peppers, and minced garlic. Cook until softened and translucent, about 5 minutes, stirring occasionally.
  2. Add Vegetables and Seasonings: Stir in tomato paste, corn, undrained diced tomatoes, drained black beans, taco seasoning, cayenne pepper, cumin, and hot sauce. Cook for 2-3 minutes to combine flavors.
  3. Add Broth and Chicken: Pour in chicken broth and add the whole chicken breasts to the pot. Bring the mixture to a gentle simmer, then reduce heat to low and cook for 20-25 minutes, until the chicken is cooked through.
  4. Shred Chicken: Remove the chicken breasts from the pot and place them on a plate. Use two forks to shred the chicken into bite-sized pieces.
  5. Finish Soup: Return the shredded chicken to the pot. Reduce heat to low. Add shredded cheddar cheese and softened cream cheese gradually, stirring continuously until the cheeses melt completely and the soup is creamy and smooth.
  6. Serve and Garnish: Ladle the soup into bowls and garnish with optional diced avocado, sour cream, sliced jalapenos, extra shredded cheese, and fresh cilantro as desired.

Notes

  • Optional garnishes include diced avocado, sour cream, jalapenos, shredded cheese, and cilantro.
  • 2 cups of rotisserie or leftover chicken can be used instead of raw chicken breasts to save time.
  • Cheeses melt creamier if at room temperature before adding to the soup.
  • To soften cream cheese quickly, place cubed cream cheese in a microwave-safe container, loosely cover, and let it sit in the microwave after heating 2 cups of water for 5 minutes.
  • Ensure the soup base is not too hot when adding cheeses to prevent separation and grainy texture.
  • Use any preferred hot sauce; Frank’s Hot Sauce is mild and recommended for balanced heat.
  • Frozen or fresh corn (1 ½ cups) works well instead of canned corn.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Keywords: Chicken Tortilla Soup, Creamy Chicken Soup, Mexican Soup, Comfort Food, Chicken Soup with Beans and Corn

Find it online: https://tastybynova.com/creamy-chicken-tortilla-soup-recipe/