Description
Creamy Chicken Tortilla Soup is a comforting, flavorful dish that’s perfect for cozy evenings or family gatherings. This hearty soup combines juicy chicken with vibrant vegetables, savory spices, and a luscious blend of cheddar and cream cheese for a creamy finish that warms your soul. Whether you choose to prepare it on the stove top or in the Crock Pot, this recipe is both simple and versatile, allowing you to customize toppings like crispy tortilla chips or fresh avocado slices. Enjoy the delicious flavors of this satisfying meal any night of the week!
Ingredients
Scale
- 2 tablespoons butter
- 1 diced yellow onion
- 1 diced jalapeno pepper
- 3 cloves garlic (diced)
- 1 tablespoon tomato paste
- 15 oz can corn (drained)
- 10 oz can Rotel diced tomatoes with green chilies (undrained)
- 15 oz can black beans (drained and rinsed)
- 5 cups chicken broth
- 2 small boneless skinless chicken breasts (or shredded chicken)
- 1 teaspoon cumin
- 1 oz packet taco seasoning (around 3 tablespoons)
- 1.5 cups shredded cheddar cheese
- 1/3 cup softened cream cheese
Instructions
- In a large pot, melt butter over medium heat. Add the diced onion and jalapeno; sauté until softened (about 5-6 minutes). Stir in garlic and cook for an additional minute.
- Add corn, Rotel tomatoes, black beans, chicken broth, and taco seasoning. Bring to a gentle simmer.
- Cook chicken in the soup for about 20-25 minutes until cooked through. Remove, shred with forks, and return to the pot.
- Lower heat and mix in cheddar cheese and cream cheese until melted and creamy.
- Adjust seasoning as needed before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop/Crock Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 890mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 80mg