Description

This Creamy Chicken Tortilla Soup is a comforting and flavorful recipe perfect for any day. Made with tender chicken, black beans, corn, and a blend of spices, it’s enriched with cheddar and cream cheese for a deliciously creamy texture. Easily prepared on the stovetop or in a slow cooker, this soup is ideal for using fresh, leftover, or rotisserie chicken and is served with crispy tortilla chips or strips for an authentic touch.

Ingredients

Soup Base

2 Tablespoons butter
1 small yellow onion, diced
1 jaleno 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, or 2 cups shredded chicken
1 pinch Cayenne pepper
1 teaspoon cumin
1-2 teaspoons hot sauce
1 oz. packet taco seasoning (about 3 Tbsp.)

Dairy

1 ½ cups cheddar cheese, shredded
1/3 cup cream cheese, softened

For Topping

Corn or flour tortillas (for garnish and serving)

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Instructions

Sauté aromatics: Heat 2 tablespoons of butter over medium heat in a large pot. Add diced onions and jalapeno peppers and sauté for 5-6 minutes until they soften. Then add the diced garlic and cook for an additional minute to release its aroma.
Add remaining ingredients: Stir in the tomato paste, corn, undrained Rotel diced tomatoes with green chilies, black beans, chicken broth, chicken breasts (or shredded chicken), cayenne pepper, cumin, hot sauce, and taco seasoning. Start with 2 tablespoons of taco seasoning and adjust later to taste.
Simmer soup gently: Bring the soup to a gentle simmer over medium-low heat. Partially cover the pot and let it cook slowly to keep chicken tender and juicy. Avoid boiling rapidly to prevent tough chicken.
Cook and shred chicken: After 20-25 minutes, check that the chicken is fully cooked. Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot.
Add cheeses and finish soup: Lower the heat to low, then gradually add the shredded cheddar cheese and softened cream cheese. Stir continuously until the cheese melts and the soup becomes smooth and creamy.
Adjust seasoning and serve: Taste the soup and add any additional taco seasoning, hot sauce, or spices if desired. Garnish with tortilla strips or chips and serve hot for a satisfying meal.

Notes

You can use fresh chicken, leftover cooked chicken, or rotisserie chicken for convenience.
Adjust the heat level by modifying the amount of jalapeno, cayenne pepper, and hot sauce according to your preference.
The soup can be cooked on the stovetop as described or prepared in a slow cooker by combining all ingredients (except cheeses) and cooking on low for 4-6 hours; add cheeses at the end and stir until melted.
Serve with crispy corn or flour tortilla strips for authentic crunch.
Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.