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Welcome to your new favorite weeknight meal! This creamy chicken tortilla soup offers a perfect blend of rich, savory flavors and a wonderfully satisfying texture. It is truly comforting, incredibly family-friendly, and surprisingly simple to prepare. Get ready to enjoy a hearty meal that tastes like it simmered all day, but comes together in under an hour.
Why You’ll Love This Creamy Chicken Tortilla Soup
Making this creamy chicken tortilla soup is a fantastic choice for many reasons:
- Quick Weeknight Dinner: It comes together in under an hour, making it perfect for busy evenings.
- Rich, Satisfying Texture: The combination of cheeses creates an incredibly smooth and hearty soup.
- Customizable Spice Levels: Easily adjust the heat to suit everyone, from mild to extra spicy.
- Family-Friendly Appeal: Kids and adults alike will ask for seconds of this flavorful dish.
- Great for Meal Prepping: It tastes even better the next day, ideal for delicious leftovers.
Ingredients
Gather these simple ingredients to create your comforting creamy chicken tortilla soup:
- 2 Tablespoons butter: For sautéing.
- 1 small yellow onion (diced): Adds a foundational sweetness.
- 1 jalapeño pepper (diced): Provides a gentle heat.
- 3 cloves garlic (minced): Essential aromatic flavor.
- 1 Tablespoon tomato paste: Deepens the soup’s richness.
- 1 15 oz. can corn (drained): Adds texture and sweetness.
- 1 10 oz. can Rotel diced tomatoes with green chilies (undrained): For a zesty tomato base.
- 1 15 oz. can black beans (drained and rinsed): Adds fiber and heartiness.
- 5 cups chicken broth: The liquid base for the soup.
- 2 small boneless skinless chicken breasts (or 2 cups shredded cooked chicken): Your protein.
- 1 pinch Cayenne Pepper: For an extra kick.
- 1 teaspoon cumin: Classic Mexican-inspired spice.
- 1-2 teaspoons hot sauce: To your preferred spice level.
- 1 oz. packet taco seasoning (about 3 Tbsp.): Brings all the flavors together.
- 1 ½ cups cheddar cheese (shredded): For creaminess and flavor.
- 1/3 cup cream cheese (softened): The secret to incredible creaminess.
- Corn or Flour Tortillas: For crispy garnish (see notes).
Notes & Substitutions
You have flexibility with many of these ingredients. If you’re short on time, use pre-cooked shredded chicken like rotisserie chicken instead of raw chicken breasts. For the beans, pinto beans or cannellini beans work well as an alternative to black beans. Feel free to use Monterey Jack or a Mexican blend cheese in place of cheddar for a different flavor profile in your creamy chicken tortilla soup. Always opt for low-sodium chicken broth if you’re watching your salt intake. If you don’t have tomato paste, a quarter cup of tomato sauce can be a good, though slightly milder, substitute.
Equipment
You only need a few basic kitchen tools to make this delicious creamy chicken tortilla soup.
- Large pot or Dutch oven: Essential for simmering the soup.
- Measuring cups and spoons: For accurate ingredient amounts.
- Sharp knife and cutting board: For preparing your vegetables.
- Ladle: For serving your hearty soup.
Instructions
Follow these simple steps to create a perfect bowl of creamy chicken tortilla soup:
- Sauté Aromatics: Heat 2 Tablespoons of butter over medium heat in your large pot. Add the diced yellow onion and jalapeño pepper. Sauté for 5-6 minutes until softened. Then, add the minced garlic and cook for 1 more minute until fragrant.
- Add Tomato Paste: Stir in the tomato paste. Cook for 1-2 minutes, stirring constantly, to deepen its flavor.
- Introduce Canned Goods: Add the drained corn, the undrained Rotel diced tomatoes with green chilies, and the drained and rinsed black beans to the pot. Stir everything to combine.
- Pour in Broth & Chicken: Pour in the 5 cups of chicken broth. Add the raw boneless, skinless chicken breasts directly to the pot. If using pre-cooked shredded chicken, you will add it later.
- Season the Soup: Stir in the pinch of cayenne pepper, 1 teaspoon of cumin, and 1-2 teaspoons of hot sauce (adjust to your heat preference). Add about 2 tablespoons of the taco seasoning packet initially.
- Simmer Gently: Bring the soup to a gentle bubble, partially covered. Avoid rapid boiling, as this can make the chicken tough. Slow cooking keeps the chicken tender and juicy for your creamy chicken tortilla soup.
- Shred Chicken: After 20-25 minutes, or once the chicken breasts are cooked through (timing depends on thickness), remove them from the soup. Use two forks to shred the chicken, then return it to the pot.
- Create Creaminess: Reduce the heat to low. Gradually sprinkle in the 1 ½ cups of shredded cheddar cheese and add the 1/3 cup of softened cream cheese. Stir continuously until both cheeses are fully melted and the soup is smooth and wonderfully creamy.
- Adjust Seasonings: Taste the creamy chicken tortilla soup and add any additional taco seasoning, hot sauce, salt, or pepper as needed to perfect the flavor profile.
- Garnish & Serve: Ladle the hot soup into bowls. Garnish generously with your favorite toppings and serve immediately.
Pro Tips & Troubleshooting
Achieve the best creamy chicken tortilla soup by following these simple tips. To keep your chicken tender, never let the soup boil vigorously with the chicken in it; a gentle simmer is key. Always ensure your cream cheese is softened to room temperature before adding it to prevent lumps and ensure a smooth, creamy texture. Taste as you go and adjust the spice level by adding hot sauce or cayenne pepper in small increments. For the richest flavor, use a good quality chicken broth. If you accidentally over-salt the soup, add a peeled, cut potato during the simmer to absorb some excess salt, then remove it before serving.
Serving Suggestions, Storage & Variations
This creamy chicken tortilla soup is a meal in itself, but it shines with delightful toppings. Serve it with crispy tortilla strips, fresh avocado slices, a dollop of sour cream, chopped cilantro, or extra shredded cheese. For storage, let the soup cool completely before transferring it to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days. To freeze, store cooled soup in freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Variations
Easily customize your creamy chicken tortilla soup to suit your taste. For more heat, add an extra jalapeño or a dash of chipotle powder. If you prefer a milder soup, omit the cayenne and reduce the hot sauce. Boost the nutrition by stirring in extra vegetables like diced bell peppers, zucchini, or spinach during the last 10 minutes of simmering. You can also experiment with other proteins like ground turkey or pork. To make a vegetarian version, swap chicken for extra beans and skip the chicken broth, using vegetable broth instead for a delicious meat-free creamy tortilla soup.
Nutrition Information
This creamy chicken tortilla soup offers a hearty and satisfying meal. While exact nutritional values can vary based on specific ingredients and serving sizes, a typical serving is rich in protein and provides a good source of fiber.
| Nutrient | Amount Per Serving (Estimated) |
|---|---|
| Calories | 450-550 |
| Protein | 30-35g |
| Fat | 25-35g |
| Carbohydrates | 30-40g |
| Fiber | 5-8g |
Disclaimer: Nutritional information is an estimate based on standard ingredient calculations and may vary. Please consult a qualified nutritionist for precise dietary advice.
Frequently Asked Questions (FAQ)
Can I use rotisserie chicken in this creamy chicken tortilla soup?
Absolutely! Using pre-cooked rotisserie chicken is a fantastic time-saver. Simply shred the chicken and add it in Step 7, warming it through with the soup.
How can I thicken the soup if it’s too thin?
If your creamy chicken tortilla soup is too thin, you can create a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then slowly stir it into the simmering soup until it reaches your desired consistency.
Is this soup gluten-free?
Yes, this creamy chicken tortilla soup can easily be gluten-free. Just ensure your chicken broth and taco seasoning are certified gluten-free, and use corn tortillas for garnish.
What are the best toppings for this soup?
For the ultimate experience, top your soup with crispy tortilla strips, fresh avocado, a dollop of sour cream or Greek yogurt, chopped cilantro, and a squeeze of lime juice.
Can I make this in a slow cooker?
Yes, this creamy chicken tortilla soup works beautifully in a slow cooker. Combine all ingredients except the cheeses and garnish, cook on low for 4-6 hours or high for 2-3 hours. Shred chicken, then stir in cheeses before serving.
Conclusion
This creamy chicken tortilla soup recipe brings ultimate comfort right to your kitchen with minimal effort. It is packed with flavor, incredibly versatile, and perfect for warming up any evening. We hope you enjoy making and sharing this delightful, easy-to-follow meal with your loved ones. Get ready to add this amazing creamy chicken tortilla soup to your regular dinner rotation!
Black beans offer significant nutritional benefits, including high fiber and protein content. Learn more about the health benefits of black beans.
Creamy Chicken Tortilla Soup: Easy & Comforting Recipe
Equipment
- Large pot or Dutch oven
- measuring cups and spoons
- Cutting board
- Sharp knife
- Ladle
Ingredients
- 2 tbsp butter
- 1 small yellow onion, diced
- 1 jalapeño pepper, diced
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 15 oz canned corn, drained
- 10 oz Rotel diced tomatoes with green chilies, undrained
- 15 oz black beans, drained and rinsed
- 5 cups chicken broth
- 2 small boneless skinless chicken breasts (or 2 cups shredded cooked chicken)
- 1 pinch cayenne pepper
- 1 tsp cumin
- 1–2 tsp hot sauce, to taste
- 1 oz packet taco seasoning (about 3 tbsp)
- 1 1/2 cups cheddar cheese, shredded
- 1/3 cup cream cheese, softened
- Corn or flour tortillas, for garnish
Instructions
- In a large pot, melt butter over medium heat. Add diced onion and jalapeño, sauté for 5–6 minutes. Add garlic and cook for 1 more minute.
- Stir in tomato paste and cook for 1–2 minutes, stirring constantly.
- Add drained corn, undrained Rotel, and black beans. Stir to combine.
- Pour in chicken broth and add raw chicken breasts (if using). If using pre-cooked chicken, wait to add it later.
- Add cayenne, cumin, hot sauce, and 2 tbsp taco seasoning. Stir well. Simmer gently, partially covered.
- After 20–25 minutes, remove cooked chicken, shred it with forks, and return to the pot.
- Reduce heat to low. Gradually stir in cheddar and softened cream cheese until melted and smooth.
- Taste and adjust seasoning with more taco mix, hot sauce, or salt if needed.
- Ladle soup into bowls. Garnish with crispy tortilla strips, sour cream, cilantro, or avocado.
