Description
This Creamy Chicken Tortilla Soup recipe is easy to make on the stove top or the Crock Pot. Make it with fresh, leftover, or rotisserie chicken. Cheddar and Cream Cheese add a hint of creamy indulgence!
Ingredients
- 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
- 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 ½ cups cheddar cheese, shredded
- 1/3 cup cream cheese, softened
- Corn or Flour Tortillas, for topping (optional)
Instructions
1. 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.
2. Add all remaining ingredients EXCEPT for the cheddar cheese, cream cheese, and garnish ingredients. Start with 2 Tbsp. of Taco Seasoning and add more to taste if preferred.
3. Let the soup gradually come to a gentle bubble, partially covered. Avoid rapid boiling to keep chicken tender.
4. Remove the chicken after 20-25 minutes once cooked through. Use 2 forks to shred, then return to the soup.
5. Reduce heat to low and gradually sprinkle in the shredded cheese and softened cream cheese. Stir until smooth and creamy.
6. Taste and add any additional seasonings as needed. Garnish and serve.
Notes
Optional garnishes include: Diced avocado, sour cream, jalapenos, shredded cheese, and cilantro.
Rotisserie or leftover chicken may be used in place of raw breasts.
Let cheeses come to room temperature before adding for a smoother melt.
Avoid adding cheese to very hot soup to prevent grainy texture.
To make in Crock Pot: Soften onions, peppers, and garlic first. Add all ingredients except cheeses and garnishes. Cook on low for 6 hours. Shred chicken, return to pot, then mix in cheeses off heat.
To fry tortilla strips: Cut into strips, fry in hot oil until crisp, drain on paper towels, and sprinkle with salt.