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Creamy Chicken Tortilla Soup
Hilary

Creamy Chicken Tortilla Soup

A comforting and flavorful soup featuring tender chicken, black beans, corn, and a rich, creamy broth with a hint of spice.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Mexican-inspired
Calories: 480
Ingredients Method Notes

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
  • 1 pinch Cayenne Pepper
  • 1 teaspoon cumin
  • 1-2 teaspoons hot sauce
  • 1 oz. packet taco seasoning
  • 1 ½ cups cheddar cheese shredded
  • 1/3 cup cream cheese softened
  • Corn or Flour Tortillas (for topping)

Method
 

  1. Melt 2 Tablespoons butter in a large pot or Dutch oven over medium heat.
  2. Add the diced yellow onion and diced jalapeno pepper to the pot.
  3. Sauté the onions and peppers for 5-6 minutes, until softened.
  4. Add the 3 cloves of diced garlic to the pot.
  5. Cook the garlic for 1 additional minute, stirring constantly.
  6. Stir in 1 Tablespoon tomato paste.
  7. Add the drained corn to the pot.
  8. Add the undrained Rotel diced tomatoes with green chilies to the pot.
  9. Add the drained and rinsed black beans to the pot.
  10. Pour in 5 cups of chicken broth.
  11. Add the 2 small boneless skinless chicken breasts to the pot.
  12. Add 1 pinch of Cayenne Pepper.
  13. Stir in 1 teaspoon cumin.
  14. Add 1-2 teaspoons hot sauce, to taste.
  15. Stir in 1 oz. packet taco seasoning (start with 2 Tbsp and add more later if preferred).
  16. Bring the soup to a gentle bubble over medium heat, partially covered, to avoid rapid boiling.
  17. Cook for 20-25 minutes, or until the chicken is cooked through.
  18. Remove the cooked chicken breasts from the pot.
  19. Shred the chicken using two forks.
  20. Return the shredded chicken to the soup.
  21. Reduce the heat to low.
  22. Gradually sprinkle in 1 ½ cups shredded cheddar cheese.
  23. Add 1/3 cup softened cream cheese.
  24. Stir continuously until both cheeses are completely melted and the soup is smooth and creamy.
  25. Taste the soup and add any additional seasonings as needed.
  26. Serve hot and garnish with corn or flour tortillas, if desired.

Notes

Ensure cream cheese is softened to room temperature for smooth melting.
Adjust hot sauce and taco seasoning to your personal spice preference.
Do not rapidly boil the soup when cooking chicken; a gentle simmer keeps it tender.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.