Description
Creamy Chicken Tortilla Soup is a rich and flavorful soup packed with chicken, black beans, corn, and spices. Topped with cheese and served with crispy tortillas, it’s perfect for a cozy weeknight dinner or meal prep.
Ingredients
- 2 Tbsp butter
- 1 small yellow onion, diced
- 1 jalapeno pepper, diced
- 3 cloves garlic, diced
- 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 and rinsed
- 5 cups chicken broth
- 2 small boneless skinless chicken breasts, or 2 cups shredded chicken
- 1 pinch cayenne pepper
- 1 tsp cumin
- 1–2 tsp hot sauce
- 1 oz packet taco seasoning (about 3 Tbsp)
- 1 ½ cups shredded cheddar cheese
- 1/3 cup cream cheese, softened
- For topping: corn or flour tortillas (see notes)
Instructions
- Melt butter in a large pot over medium heat. Sauté onion, jalapeno, and garlic until softened.
- Stir in tomato paste and cook 1 minute.
- Add corn, Rotel tomatoes, black beans, chicken broth, chicken, cayenne, cumin, hot sauce, and taco seasoning. Stir to combine.
- Bring to a boil, then reduce heat and simmer 20–25 minutes.
- Add cream cheese and shredded cheddar cheese. Stir until creamy and smooth.
- Serve with crispy tortilla strips or wedges on top.
Notes
- Adjust cayenne and hot sauce to your spice preference.
- Leftovers store well in the fridge for 3–4 days.
- Use baked tortilla strips or tortilla chips for a crunchy topping.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American