Description
Mexican culinary magic shines in this creamy chicken tortilla soup, blending rich flavors with comforting textures. Spicy, hearty broth and tender chicken create a soul-warming dish you’ll crave on chilly nights.
Ingredients
Scale
Main Ingredients:
- 2 small boneless skinless chicken breasts, or 2 cups shredded chicken
- 5 cups chicken broth
- 1 12 cups cheddar cheese, shredded
Vegetables and Aromatics:
- 1 small yellow onion, diced
- 1 jalapeno pepper, diced
- 3 cloves garlic, diced
- 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
- 1 tablespoon tomato paste
Seasonings and Additional Ingredients:
- 2 tablespoons butter
- 1 pinch cayenne pepper
- 1 teaspoon cumin
- 12 teaspoons hot sauce
- 1 oz. packet taco seasoning, about 3 tablespoons
- 1/3 cup cream cheese, softened
- Corn or flour tortillas, see notes
Instructions
- Sauté aromatics in a large pot over medium heat. Melt butter, then add diced onion and jalapeño. Cook for 4 minutes until softened. Incorporate minced garlic and cook for an additional minute to develop a robust flavor foundation. For milder heat, remove jalapeño seeds.
- Combine bulk ingredients into the pot. Add drained corn, black beans, Rotel tomatoes, and chicken broth. Mix in tomato paste, cumin, cayenne pepper, taco seasoning, and optional hot sauce. Use 2 tablespoons of taco seasoning initially, allowing flexibility for flavor adjustment.
- Submerge chicken breasts into the broth. Simmer gently for 20-25 minutes at low heat. Avoid boiling to prevent meat from becoming tough. Ensure chicken is fully cooked through without losing moisture.
- Extract chicken from the pot. Shred meat using two forks, then return shredded chicken back into the soup. Stir thoroughly to distribute evenly.
- Create creamy texture by reducing heat. Gradually incorporate shredded cheddar and softened cream cheese. Stir continuously until cheese melts completely, transforming broth into a smooth, velvety consistency.
- Perform final flavor calibration. Taste and adjust seasoning as needed. Modify spice levels by adding extra taco seasoning, cayenne, or hot sauce to personal preference.
Notes
- Adjust spice levels by controlling jalapeño seeds for milder or bolder heat profiles.
- Swap chicken breasts with rotisserie or leftover chicken to reduce cooking time and add convenience.
- Create dairy-free version by substituting cream cheese and cheddar with coconut cream and nutritional yeast for similar creamy texture.
- Consider using low-sodium broth and taco seasoning to manage salt intake without compromising flavor complexity.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 370
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 85 mg