Creamy Chicken Tortilla Soup

Why You’ll Love This Recipe

This creamy chicken tortilla soup is a warm, flavorful, and satisfying dish. It brings together the best of comfort food with a slightly spicy kick from the jalapenos and cayenne pepper. The addition of cheddar and cream cheese creates a velvety texture that makes each spoonful irresistible. Plus, it’s quick to prepare and easy to adjust, whether you’re using fresh chicken, leftovers, or rotisserie chicken. The variety of optional toppings adds extra flavor and crunch to elevate the soup to new heights!

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

For Topping:

• Corn or Flour Tortillas (See notes)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat 2 tablespoons of butter over medium heat in a large pot. Add the diced onions and jalapeno peppers, sautéing for about 4 minutes, until softened.

2. Add the minced garlic and cook for an additional minute.

3. Stir in the tomato paste, corn, diced tomatoes with chilies, black beans, chicken broth, chicken breasts, cayenne pepper, cumin, hot sauce, and taco seasoning.

4. Bring the soup to a gentle simmer. Cover the pot partially and cook for 20-25 minutes, ensuring the chicken cooks slowly to remain tender and juicy.

5. Once the chicken is fully cooked (the timing will depend on the thickness of the chicken), remove it from the soup and shred it using two forks. Return the shredded chicken to the pot.

6. Reduce the heat to low and gradually stir in the shredded cheddar cheese and softened cream cheese. Mix until smooth and creamy.

7. Taste and adjust seasonings as needed.

8. Serve with your favorite garnishes, such as diced avocado, sour cream, jalapenos, shredded cheese, or cilantro.

Servings and Timing

• Servings: 13 cups

• Prep Time: 10 minutes

• Cook Time: 35 minutes

• Total Time: 45 minutes

Variations

• Rotisserie Chicken: You can swap the chicken breasts for 2 cups of shredded rotisserie chicken. Add it to the soup after 15 minutes of simmering for flavor infusion, without needing to boil it.

• Corn: Fresh or frozen corn can replace canned corn for a more natural taste.

• Spices: Adjust the cayenne pepper and hot sauce to your preference. If you enjoy a spicier soup, add more of either or both.

Storage/Reheating

• Storage: Store the soup in an airtight container in the refrigerator for up to 3-4 days.

• Reheating: Reheat on the stove over medium heat, stirring occasionally, until warmed through. If the soup thickens too much upon storage, add a little chicken broth or water to reach your desired consistency.

FAQs

1. How can I make this soup spicier?

Add extra jalapeno peppers, increase the cayenne pepper, or add more hot sauce to bring up the heat to your liking.

2. Can I use a Crock Pot for this recipe?

Yes, this soup can be made in a Crock Pot. Follow the same steps for sautéing the vegetables, then add everything into the Crock Pot and cook on low for 6-7 hours, or high for 3-4 hours.

3. Can I use frozen chicken breasts for this soup?

Yes, you can use frozen chicken breasts in this recipe. Just make sure to allow extra cooking time for them to cook through completely.

4. What if I don’t have taco seasoning?

You can substitute taco seasoning with a combination of chili powder, garlic powder, onion powder, paprika, and a pinch of cumin to replicate the flavor.

5. Can I make this soup ahead of time?

Yes, this soup can be made in advance and stored in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months.

6. How do I make this soup vegetarian?

To make this soup vegetarian, simply replace the chicken with extra beans and vegetables like zucchini, bell peppers, and corn. Use vegetable broth instead of chicken broth.

7. Can I freeze this soup?

Yes, this soup freezes well. Let it cool completely before storing in an airtight container or freezer bags. It can be frozen for up to 3 months.

8. Can I use non-dairy alternatives for the cheese and cream cheese?

Yes, you can use non-dairy cheese and cream cheese substitutes for a dairy-free version of this soup.

9. What toppings go best with creamy chicken tortilla soup?

Great toppings include shredded cheese, sour cream, sliced avocado, chopped cilantro, tortilla strips, and jalapenos for an added crunch and flavor.

10. How do I prevent the cheese from curdling?

Ensure the soup is not too hot when you add the cheese. Allow the cheese to come to room temperature before adding it for a smoother melt.

Conclusion

This creamy chicken tortilla soup is a crowd-pleasing, cozy dish that you can enjoy any time. With its rich, cheesy base and tender chicken, it’s a perfect meal for busy nights or chilly evenings. Whether made on the stove or in the Crock Pot, this recipe is quick to prepare, customizable, and always delicious. Enjoy it with your favorite toppings for a fully satisfying meal!

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