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Chicken Tortilla Soup Recipe

Chicken Tortilla Soup Recipe
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★★★★★

4.9 from 19 reviews

This creamy and flavorful Chicken Tortilla Soup combines tender chicken, black beans, corn, and a medley of spices in a rich, cheesy broth. Topped with crispy tortilla strips or chips, it’s a comforting and hearty dish perfect for any day of the year.

Ingredients

Scale

Main Ingredients

  • 2 Tablespoons butter
  • 1 15 oz. can black beans, drained and rinsed
  • 1/3 cup cream cheese, softened
  • 1 jalapeno pepper, diced
  • 1 teaspoon cumin
  • 1 small yellow onion, diced
  • 1 oz. packet taco seasoning (about 3 Tbsp.)
  • 1 pinch cayenne pepper
  • 5 cups chicken broth
  • 3 cloves garlic, diced
  • 1 15 oz. can corn, drained
  • 1 10 oz. can Rotel diced tomatoes with green chilies, undrained
  • 1 ½ cups cheddar cheese, shredded
  • 1 Tablespoon tomato paste
  • 2 small boneless skinless chicken breasts or 2 cups shredded chicken
  • 1–2 teaspoons hot sauce

Topping

  • Corn or flour tortillas (for frying into strips) or tortilla chips

Instructions

  1. Sauté Aromatics: In a large pot, melt the butter over medium heat. Once melted, add the diced onion and jalapeño pepper, sautéing for 4 minutes. Stir in the garlic and cook for an additional minute to release their flavors.
  2. Add Broth and Seasonings: Incorporate the chicken broth, tomato paste, undrained Rotel tomatoes, black beans, corn, cumin, cayenne pepper, taco seasoning, and hot sauce. Start with 2 tablespoons of taco seasoning and adjust to taste. Stir well to combine all ingredients.
  3. Cook Chicken: Bring the soup to a gentle simmer, partially covering the pot. Add the chicken breasts and cook in the simmering liquid for 20-25 minutes, making sure the soup does not boil rapidly to keep the chicken tender and juicy.
  4. Shred the Chicken: Remove the cooked chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the soup pot.
  5. Add Cheese and Cream Cheese: Lower the heat and gradually stir in the shredded cheddar cheese and softened cream cheese until the soup becomes fully melted, creamy, and smooth.
  6. Adjust Seasoning and Serve: Taste and adjust seasoning as needed. Serve the soup hot, garnished with crispy tortilla strips or tortilla chips for a delightful crunch.

Notes

  • For the topping, cut corn or flour tortillas into strips and fry them until crispy for a homemade garnish, or use store-bought tortilla chips for convenience.
  • Adjust the amount of hot sauce and cayenne pepper based on your preferred spice level.
  • This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
  • For a vegetarian version, omit the chicken and use vegetable broth.

Nutrition

Keywords: Chicken Tortilla Soup, creamy chicken soup, Mexican soup, tortilla strips, cheesy soup, spicy chicken soup

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