Creamy Chicken Tortilla Soup Recipe
This creamy Chicken Tortilla Soup is a flavorful and comforting dish combining tender chicken, black beans, corn, spicy jalapeños, and shredded cheddar cheese in a rich tomato and chicken broth base. Garnished with crispy tortilla strips, it offers a satisfying meal perfect for any day.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
Soup
- 2 Tablespoons butter
- 1 small yellow onion, diced
- 1 jalapeno pepper, diced
- 3 cloves garlic, diced
- 5 cups chicken broth
- 1 Tablespoon tomato paste
- 1 10 oz. can Rotel diced tomatoes with green chilies, undrained
- 1 15 oz. can black beans, drained and rinsed
- 1 15 oz. can corn, drained
- 1 teaspoon cumin
- 1 pinch cayenne pepper
- 1 oz. packet taco seasoning (about 3 Tablespoons), start with 2 Tablespoons
- 1–2 teaspoons hot sauce
- 2 small boneless skinless chicken breasts or 2 cups shredded chicken
- 1 ½ cups shredded cheddar cheese
- 1/3 cup cream cheese, softened
Topping
- Corn or flour tortillas (for making tortilla strips, see notes)
Instructions
- Sauté Vegetables: In a large pot, melt the butter over medium heat. Add diced onion and jalapeño pepper and sauté for 4 minutes until softened. Stir in diced garlic and cook for an additional minute until fragrant.
- Add Broth and Seasonings: Pour in chicken broth, tomato paste, undrained Rotel tomatoes, drained black beans, and corn. Stir in cumin, cayenne pepper, taco seasoning (start with 2 tablespoons), and hot sauce. Reserve the cheddar and cream cheeses for later. Bring the mixture to a gentle simmer.
- Cook Chicken: Partially cover the pot and add the chicken breasts to the simmering broth. Cook for 20-25 minutes, avoiding a full boil to keep the chicken tender, until fully cooked through.
- Shred Chicken: Remove the cooked chicken breasts from the soup and shred them using two forks. Return the shredded chicken to the soup pot.
- Add Cheeses: Reduce the heat to low. Gradually stir in the shredded cheddar cheese and softened cream cheese until melted and the soup becomes creamy and smooth.
- Adjust Seasoning and Serve: Taste the soup and add more taco seasoning or hot sauce if desired. Serve the soup hot, garnished with crispy tortilla strips or chips as a topping.
Notes
- For the tortilla strips: Cut corn or flour tortillas into thin strips and bake or fry until crispy to use as a crunchy topping for the soup.
- You can substitute shredded rotisserie chicken for the chicken breasts to save time.
- Adjust the heat level by varying the amount of jalapeño, cayenne pepper, and hot sauce.
- Leftovers store well refrigerated for up to 3 days and can be reheated gently on the stovetop.
Keywords: Chicken Tortilla Soup, creamy chicken soup, Mexican chicken soup, black bean soup, spicy chicken soup, cheesy soup, comfort food
