Chicken Tortilla Soup
Chicken Tortilla Soup is a delightful, comforting dish that’s perfect for any occasion. The creamy texture combined with bold flavors from jalapeño, cheddar, and spices creates a satisfying meal. Whether you use fresh, leftover, or rotisserie chicken, this recipe offers versatility and ease.
This version of Chicken Tortilla Soup is simple to prepare, making it ideal for both weeknight dinners and gatherings. With just a few ingredients, you can create a rich, flavorful soup that will leave everyone asking for seconds.
Key Ingredients in Chicken Tortilla Soup
Bold Essentials for Chicken Tortilla Soup
- Chicken breasts or shredded chicken – The base protein, adding hearty flavor.
- Black beans – Adds a robust, earthy element and texture.
- Cream cheese – For a silky, rich soup that melts beautifully.
- Cheddar cheese – Sharp cheddar brings depth and creaminess to every bite.
- Jalapeño pepper – Gives a mild heat that pairs perfectly with the soup’s richness.
- Taco seasoning – A mix of spices that elevate the soup’s authentic flavors.
- Chicken broth – Forms the soup’s body, balancing the spices with its savory essence.
- Rotel tomatoes – A mix of tomatoes and green chilies that adds tangy freshness.
- Corn – Adds sweetness and texture to complement the rich broth.
Steps to Make Chicken Tortilla Soup
Easy Method to Prepare Chicken Tortilla Soup
Start by melting butter in a large pot. Add diced onion and jalapeño pepper, sautéing until softened, followed by garlic for an extra boost of flavor. Next, stir in chicken broth, tomato paste, Rotel tomatoes, black beans, corn, and spices.
Allow the chicken to cook gently in the simmering broth until tender. Once cooked, shred the chicken and return it to the pot. Gradually add in cheddar cheese and softened cream cheese, stirring until fully melted for that creamy finish. Garnish with tortilla strips or chips for a delicious crunch!
Recipe Tips and Tricks for Perfect Soup
For extra creaminess, be sure to soften the cream cheese ahead of time to ensure it melts smoothly into the soup. If you prefer a spicier kick, adjust the amount of jalapeño and hot sauce to suit your taste. Leftover rotisserie chicken also works wonderfully, saving time while maintaining flavor.
To make this soup even heartier, feel free to add extra vegetables like bell peppers or zucchini. Additionally, if you’re short on taco seasoning, a homemade mix of cumin, paprika, garlic powder, and chili powder will work just as well!
Storing and Reheating Leftover Chicken Tortilla Soup
Store any leftover Chicken Tortilla Soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over low heat, stirring occasionally until heated through. You can also freeze portions for up to 3 months—just make sure to leave out the cream cheese and cheddar until reheating for best results.
Enjoy this creamy, flavorful Chicken Tortilla Soup for lunch, dinner, or whenever you’re craving a bowl of comforting goodness!
Chicken Tortilla Soup Recipe
Zutaten
- 2 Tablespoons butter
- 1 15 oz. can black beans drained and rinsed
- 1/3 cup cream cheese softened
- 1 jalapeno pepper diced
- 1 teaspoon cumin
- 1 small yellow onion diced
- 1 oz. packet taco seasoning about 3 Tbsp.
- 1 pinch cayenne pepper
- 5 cups chicken broth
- 3 cloves garlic diced
- 1 15 oz. can corn drained
- 1 10 oz. can Rotel diced tomatoes with green chilies undrained
- 1 ½ cups cheddar cheese shredded
- 1 Tablespoon tomato paste
- 2 small boneless skinless chicken breasts or 2 cups shredded chicken
- 1-2 teaspoons hot sauce
- For Topping
- Corn or flour tortillas see notes
Anleitungen
- In a large pot, melt the butter over medium heat. Once melted, add the diced onion and jalapeño pepper, sautéing for 4 minutes. Stir in the garlic and cook for an additional minute.
- Incorporate the chicken broth, tomato paste, Rotel tomatoes, black beans, corn, cumin, cayenne pepper, taco seasoning, and hot sauce, reserving the cheddar and cream cheeses for later. Begin with 2 tablespoons of taco seasoning and adjust according to taste.
- Bring the soup to a gentle simmer, ensuring it’s partially covered. Cook the chicken breasts in the simmering liquid for 20-25 minutes, avoiding a rapid boil to keep the meat tender.
- Once the chicken is fully cooked, remove it from the soup and shred using two forks. Return the shredded chicken to the pot.
- Lower the heat and gradually mix in the cheddar cheese and softened cream cheese, stirring until fully melted and creamy.
- Adjust the seasoning to your preference. Serve the soup garnished with tortilla strips or chips as desired.
- Enjoy your delicious, creamy Chicken Tortilla Soup!