Description
This comforting and hearty chicken tortilla soup combines tender shredded chicken with smoky spices, black beans, corn, and a velvety cream cheese base. It is the perfect restaurant-style meal that is surprisingly easy to make at home. With a perfect balance of heat and creaminess, this flavorful soup warms you from the inside out and is ideal for busy weeknights or cozy weekend dinners.
Ingredients
2 Tbsp butter
1 small yellow onion, finely diced
1 jalapeno, seeded and diced
3 cloves garlic, minced
1 Tbsp tomato paste
15 oz corn, drained
10 oz Rotel, undrained
15 oz black beans, rinsed and drained
5 cups chicken broth
2 small chicken breasts (or 2 cups shredded)
1 pinch cayenne pepper
1 tsp cumin
1-2 tsp hot sauce
1 packet taco seasoning
1.5 cups cheddar cheese, shredded
1/3 cup cream cheese, softened
Instructions
Heat butter in a large pot over medium heat and sauté onions and jalapeno until soft.
Stir in minced garlic and cook until fragrant.
Add tomato paste, broth, Rotel, beans, corn, and spices, stirring to combine.
Add the chicken breasts and simmer until fully cooked, then shred chicken and return to pot.
Stir in the cream cheese and cheddar cheese until melted and smooth.
Serve warm, optionally garnished with tortilla strips or fresh cilantro.
Notes
Use rotisserie chicken for a faster prep time. If you prefer a thinner soup, you can add a little extra broth. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-Inspired