Chicken Tortilla Soup
A cozy bowl of chicken tortilla soup that’s creamy, flavorful, and easy to make—perfect for weeknight dinners with family.
Equipment
- Large Pot
Ingredients
Soup Base
- 2 Tbsp butter
- 1 yellow onion diced
- 1 jalapeño pepper diced
- 3 cloves garlic minced
- 1 Tbsp 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 & rinsed
- 5 cups chicken broth
- 2 boneless skinless chicken breasts small (or ~2 cups shredded chicken)
- cayenne pepper pinch
- 1 tsp cumin
- 1-2 tsp hot sauce
- 1 oz packet taco seasoning (~3 Tbsp)
- 1.5 cups shredded cheddar cheese
- 1/3 cup cream cheese softened
Optional Toppings
- corn or flour tortillas for serving as crispy strips or chips
Instructions
- Melt the butter in a large pot over medium heat. Add the onion and jalapeño and cook for 5 to 6 minutes until softened. Stir in the garlic and cook for one more minute.
- Add the tomato paste, corn, Rotel, black beans, chicken broth, chicken breasts, cayenne pepper, cumin, hot sauce, and taco seasoning. Stir everything together.
- Bring the soup to a gentle simmer. Partially cover the pot and cook for 20 to 25 minutes, until the chicken is fully cooked and easy to shred.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup and reduce the heat to low.
- Sprinkle in the shredded cheddar cheese slowly while stirring. Add the softened cream cheese and stir until melted and the soup is smooth and creamy.
- Taste the soup and adjust seasonings. Serve warm with crispy tortilla strips and your favorite toppings.
