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Creamy Chicken Tortilla Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 124 reviews
  • Author: Wesley
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 13 cups (serves approximately 6-8)
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican

Description

This creamy chicken tortilla soup is a comforting and flavorful dish featuring tender chicken, black beans, corn, diced tomatoes with green chilies, and a blend of spices. Enriched with cheddar and cream cheeses, it offers a rich, smooth texture that pairs perfectly with crispy fried tortilla strips for garnish. Easy to prepare on the stovetop or slow cooker, this soup brings warmth and zest to your table.

Ingredients

Units Scale

Sauté Base

  • 2 Tablespoons butter
  • 1 small yellow onion, diced
  • 1 jalapeno pepper, diced
  • 3 cloves garlic, diced

Main Soup Ingredients

  • 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 (Frank's Hot Sauce recommended)
  • 1 oz. packet taco seasoning (about 3 Tbsp.)
  • 1 1/2 cups cheddar cheese, shredded (room temperature)
  • 1/3 cup cream cheese, softened

For Topping

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

Instructions

  1. Sauté Aromatics: Heat 2 tablespoons of butter over medium heat in a large pot. Add the diced onions and jalapeno peppers and sauté for about 4 minutes until softened. Add the garlic and cook for 1 additional minute until fragrant.
  2. Add Soup Ingredients: Stir in the tomato paste, drained corn, undrained diced tomatoes with green chilies, rinsed black beans, chicken broth, raw chicken breasts (or shredded chicken), cayenne pepper, cumin, hot sauce, and taco seasoning. Start with 2 tablespoons of taco seasoning and adjust later to taste.
  3. Simmer Soup: Bring the soup gently to a bubble, partially covered. Avoid rapid boiling to keep the chicken tender. Simmer for 20-25 minutes until the chicken is fully cooked, timing depending on the thickness of the chicken breasts.
  4. Shred Chicken: Remove the cooked chicken breasts from the pot. Use two forks to shred the meat, then return the shredded chicken to the soup.
  5. Add Cheeses: Reduce heat to low. Gradually sprinkle in the shredded cheddar cheese and softened cream cheese, stirring continuously until the soup is smooth and creamy. Make sure the soup is not too hot to prevent cheese separation.
  6. Adjust Seasonings and Serve: Taste the soup and add additional taco seasoning, hot sauce, or spices as desired. Ladle into bowls and garnish with optional toppings like diced avocado, sour cream, jalapenos, cilantro, and fried tortilla strips.
  7. Make Tortilla Strips for Garnish: Cut corn or flour tortillas into strips. Heat vegetable or canola oil in a high-walled skillet over medium-high heat and fry tortilla strips in batches until crisp and lightly browned. Drain on paper towels and sprinkle with salt.

Notes

  • Optional garnishes include diced avocado, sour cream, jalapenos, shredded cheese, and cilantro for added flavor and texture.
  • Leftover or rotisserie chicken can substitute raw chicken breasts; add it at the beginning and simmer 15 minutes just to blend flavors without overcooking.
  • For the creamiest cheese melt, bring cheddar and cream cheese to room temperature before adding to the soup.
  • Adding cheese over moderate heat is crucial to avoid grainy texture caused by cheese separation.
  • Frank’s Hot Sauce is recommended for balanced heat, but any preferred hot sauce can be used.
  • Frozen or fresh corn can replace canned corn, approximately 1 ½ cups.
  • Crock Pot method: Sauté onions, jalapenos, and garlic in butter, then transfer to slow cooker with the other ingredients (except cheeses and garnishes). Cook on low 6 hours or high 4 hours. Shred chicken before adding cheeses at the end.
  • Fried tortilla strips add a crunchy, salty contrast to the creamy soup—use enough oil to submerge the strips for even frying.

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 320
  • Sugar: 4g
  • Sodium: 780mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 6g
  • Protein: 25g
  • Cholesterol: 70mg

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