Description
This comforting and elevated chicken tortilla soup features a rich, velvety base crafted from creamy cheddar and tangy cream cheese. Packed with nourishing black beans, corn, and zesty Rotel, this protein-rich dish offers a perfect balance of Tex-Mex flavors. It is an ideal, wholesome meal for busy families looking for a restorative, heart-warming bowl that is as convenient as it is delicious.
Ingredients
2 tablespoons butter
1 small yellow onion, diced
1 jalapeno pepper, diced
3 cloves garlic, minced
1 tablespoon tomato paste
1 15-ounce can corn, drained
1 10-ounce can Rotel diced tomatoes with green chilies, undrained
1 15-ounce can black beans, drained and rinsed
5 cups chicken broth
2 chicken breasts, cooked and shredded
1 pinch cayenne pepper
1 teaspoon ground cumin
1-2 teaspoons hot sauce
1 oz packet taco seasoning
4 ounces cream cheese, softened
1 cup shredded cheddar cheese
Fresh tortilla strips for topping
Instructions
Melt butter in a large pot over medium heat and sauté the onion and jalapeno until soft.
Add the garlic and tomato paste, cooking for another minute until fragrant.
Stir in the corn, Rotel, black beans, chicken broth, shredded chicken, and spices.
Bring the soup to a gentle simmer and let it cook for 15-20 minutes to meld flavors.
Whisk in the cream cheese and shredded cheddar until completely melted and smooth.
Adjust seasoning if needed with extra hot sauce or salt.
Serve hot topped with fresh, crunchy tortilla strips.
Notes
You can use a rotisserie chicken to speed up the prep time. For a spicier soup, leave the seeds in the jalapeno. Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove over low heat to prevent the cheese from separating.