Description

Indulge in the comforting warmth of Creamy Chicken Tortilla Soup, a delightful dish that combines tender chicken, creamy cheese, and vibrant spices in a savory broth. Ideal for any occasion, this soup is not only quick to prepare but also versatile enough to accommodate fresh chicken or leftovers. The rich texture from cheddar and cream cheese melds beautifully with the kick of jalapeños, making each bowl an irresistible treat. Whether enjoyed on a chilly evening or served at a gathering, this soup brings smiles and satisfaction with every spoonful.

Ingredients

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2 tablespoons butter
1 small yellow onion (diced)
1 jalapeno pepper (diced)
3 cloves garlic (diced)
1 tablespoon tomato paste
1 can (15 oz) corn (drained)
1 can (10 oz) Rotel diced tomatoes with green chilies (undrained)
1 can (15 oz) black beans (drained and rinsed)
5 cups chicken broth
2 small boneless skinless chicken breasts (or 2 cups shredded chicken)
1 ounce taco seasoning
1.5 cups cheddar cheese (shredded)
1/3 cup cream cheese (softened)
Corn or flour tortillas

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Instructions

In a large pot, melt butter over medium heat. Add diced onion and jalapeno; sauté for about 5 minutes until softened. Stir in garlic and cook for another minute.
Add corn, diced tomatoes, black beans, chicken broth, chicken breasts, and taco seasoning to the pot. Bring to a gentle simmer.
Cook for about 20-25 minutes until chicken is cooked through; shred the chicken using two forks and return it to the pot.
Lower the heat and gradually stir in cheddar cheese and cream cheese until smooth.
Adjust seasonings as desired before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 cup (240g)
Calories: 330
Sugar: 3g
Sodium: 850mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 22g
Cholesterol: 75mg