Description
A cozy, creamy Mexican-inspired chicken tortilla soup featuring tender chicken, savory broth, corn, beans, and melty cheese, topped with crispy tortilla strips and fresh garnishes.
Ingredients
- 2 Tablespoons butter
- 1 small yellow onion, diced
- 1 jalapeño 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 about 2 cups shredded chicken
- A pinch of cayenne pepper
- 1 teaspoon cumin
- 1–2 teaspoons hot sauce
- 1 oz. packet taco seasoning (about 3 Tbsp)
- 1½ cups shredded cheddar cheese
- 1/3 cup softened cream cheese
- For topping: crispy tortilla strips, avocado, lime wedges, cilantro, sour cream, jalapeños
Instructions
- Melt butter in a pot over medium heat, then sauté onion and jalapeño for about 4 minutes. Stir in garlic and cook for 1 minute.
- Add all remaining ingredients except the cheeses and garnishes. Start with about 2 Tbsp taco seasoning and adjust later.
- Bring to a gentle simmer and cook for 20–25 minutes. Remove chicken, shred it, and return it to the pot.
- Reduce heat to low and gradually stir in cheddar and softened cream cheese until smooth and creamy.
- Taste and adjust seasonings. Ladle into bowls and serve with desired toppings.
- For crock pot method: Sauté onion, jalapeño, and garlic in butter. Transfer all ingredients (except cheese and toppings) into slow cooker. Cook on low for 6 hours or high for 4 hours. Shred chicken and stir in cheeses at the end.
Notes
- Substitute cream cheese with heavy whipping cream for a milder, richer taste.
- Rotisserie chicken can be used for convenience—add during simmering step.
- Adjust spice level by modifying jalapeño, cayenne, and hot sauce amounts.
- Soup stores well in the fridge for 3 days or freezer for up to 3 months.
- Add a splash of broth when reheating if the soup thickens.
Nutrition
- Serving Size: about 2 cups
- Calories: 420
- Sugar: 5g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 85mg
