Description
Dive into the cozy embrace of my Creamy Chicken Tortilla Soup! This heartwarming dish blends the smoky heat of jalapeños with the creamy richness of cheddar and cream cheese, all wrapped up in a savory broth that’s teeming with chicken, corn, and beans. Perfect for chilly evenings, this soup promises not just warmth but a burst of flavors that make you feel right at home!
Ingredients
Scale
- 2 tbspbutter
- 1small yellow onion, diced
- 1jalapeno, diced
- 3garlic cloves, minced
- 1 tbsptomato paste
- 1can (15 oz) corn, drained
- 1can (10 oz) Rotel tomatoes with green chilies, undrained
- 1can (15 oz) black beans, drained and rinsed
- 5 cupschicken broth
- 2small boneless skinless chicken breasts or2 cupsshredded chicken
- Pinch of cayenne pepper
- 1 tspcumin
- 1–2tsp hot sauce
- 1packet (1 oz) taco seasoning
- 1 ½ cupsshredded cheddar cheese
- 1/3 cupsoftened cream cheese
Instructions
- In alarge pot, melt butter over medium heat and sauté onion, jalapeno, and garlic until soft.
- Add tomato paste and stir for a minute before adding corn, tomatoes, black beans, and chicken broth.
- Season with cayenne, cumin, hot sauce, and taco seasoning. Add chicken and bring to a boil, then simmer until chicken is cooked.
- Remove chicken, shred, and return to pot. Stir in cheddar and cream cheese until well combined.
- Serve hot, garnished with crispy tortilla strips.
Notes
For an extra creamy texture, blend a portion of the soup before adding the cheeses.Customize the heat level by adjusting the amount of jalapeño and hot sauce.
Nutrition
- Calories: 350
- Sugar: 5
- Fat: 15
- Carbohydrates: 30
- Protein: 25