Description
A cozy and creamy chicken tortilla soup made with tender chicken, black beans, corn, spices, and cheese. It's flavorful, hearty, and perfect for any night of the week.
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 ~2 cups shredded chicken)
- Pinch cayenne pepper
- 1 teaspoon cumin
- 1–2 teaspoons hot sauce
- 1 oz packet taco seasoning (~3 Tbsp)
- 1½ cups shredded cheddar cheese
- ⅓ cup softened cream cheese
- Corn or flour tortilla strips (for topping)
- Optional: diced avocado, jalapeños, cilantro, sour cream (for topping)
Instructions
- Melt butter in a large pot over medium heat. Sauté onion and jalapeño for 4 minutes until soft, then add garlic and cook for 1 more minute.
- Stir in tomato paste, corn, diced tomatoes, black beans, taco seasoning, cayenne, cumin, and hot sauce.
- Pour in chicken broth and add raw chicken breasts. Bring to a gentle simmer and cook for 20–25 minutes until chicken is cooked through. Remove chicken, shred with forks, then return to the pot.
- Lower heat and gradually stir in cheddar and cream cheeses until soup is smooth and creamy.
- Taste and adjust seasoning. Ladle into bowls and top with tortilla strips and desired garnishes.
- Crock Pot Option: Sauté onion, jalapeño, and garlic, transfer to slow cooker with other ingredients (except cheese). Cook on low for 6 hours or high for 4 hours. Shred chicken, stir in cheeses off-heat until smooth.
Notes
- Use rotisserie or leftover chicken for quicker prep.
- Swap canned corn with fresh or frozen.
- Customize spice level with different hot sauces or added chipotle peppers.
- For dairy-free, use cashew cream or coconut milk instead of cheese.
- Stores well in the fridge for up to 3 days or freezer for up to 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 4g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 21g
- Cholesterol: 65mg
