Creamy Chicken Tortilla Soup Recipe

There’s nothing quite like a warm bowl of soup to soothe the soul, and this Creamy Chicken Tortilla Soup is the perfect blend of comfort and flavor. Packed with tender chicken, vibrant vegetables, and just the right amount of spice, this dish is perfect for anyone looking to enjoy a hearty meal with a Mexican twist. It’s rich, creamy, and incredibly satisfying — a must-try recipe for busy weeknights or lazy weekends.

What Makes This Creamy Chicken Tortilla Soup Unique?

This soup stands out for its unique combination of creamy textures and bold, Mexican-inspired flavors. Unlike traditional chicken soups, this recipe incorporates cheddar and cream cheese, which create a luscious base that perfectly complements the spiciness of the jalapenos, hot sauce, and taco seasoning. The addition of corn, black beans, and Rotel tomatoes adds extra layers of flavor and nutrition, making this soup both delicious and wholesome.

Ingredients Needed for Creamy Chicken Tortilla Soup

To make this delicious Creamy Chicken Tortilla Soup, you’ll need the following ingredients:

• 2 Tablespoons butter – For sautéing the onions and jalapenos.
• 1 small yellow onion, diced – Adds sweetness and depth of flavor.
• 1 jalapeno pepper, diced – For a touch of heat.
• 3 cloves garlic, diced – Enhances the savory flavor profile.
• 1 Tablespoon tomato paste – Provides a rich, concentrated tomato flavor.
• 1 15 oz. can corn, drained – Adds sweetness and texture.
• 1 10 oz. can Rotel diced tomatoes with green chilies, undrained – For a spicy, tangy kick.
• 1 15 oz. can black beans, drained and rinsed – Adds protein and heartiness.
• 5 cups chicken broth – Forms the base of the soup.
• 2 small boneless, skinless chicken breasts or 2 cups shredded chicken – The star protein of the dish.
• 1 pinch Cayenne Pepper – Adds a little extra heat.
• 1 teaspoon cumin – Provides a warm, earthy flavor.
• 1-2 teaspoons hot sauce – Adjust based on your spice preference.
• 1 oz. packet taco seasoning (about 3 Tbsp.) – For authentic Mexican flavors.
• 1 ½ cups cheddar cheese, shredded – Melts into the soup for a creamy texture.
• 1/3 cup cream cheese, softened – Adds richness and smoothness.

For Topping:

• Corn or Flour Tortillas – Toasted or fried, cut into strips for garnish.

this RECIPE

Step-by-Step Preparation Guide

1. Sauté the Vegetables
   Begin by heating 2 tablespoons of butter over medium heat in a large pot or Dutch oven. Add the diced yellow onion and jalapeno pepper, and sauté for about 4 minutes until they become soft and fragrant. Add the garlic and cook for another minute, stirring constantly to prevent burning.
2. Add Base Ingredients
   Stir in the tomato paste, ensuring it evenly coats the vegetables. Then, add the corn, Rotel tomatoes (with their juices), black beans, chicken broth, chicken breasts (if using whole), cayenne pepper, cumin, hot sauce, and 2 tablespoons of taco seasoning. Mix well to combine.
3. Simmer Gently
   Bring the soup to a gentle simmer, partially covered. Be careful not to let it boil rapidly; cooking slowly helps keep the chicken tender and juicy. Simmer for about 20-25 minutes, or until the chicken is cooked through. (If using pre-cooked shredded chicken, adjust the simmering time accordingly.)
4. Shred the Chicken
   Remove the chicken breasts from the pot and use two forks to shred them into bite-sized pieces. Return the shredded chicken to the soup and stir well.
5. Incorporate the Cheeses
   Reduce the heat to low. Gradually add the shredded cheddar cheese, stirring continuously until it melts smoothly into the soup. Then, add the softened cream cheese, stirring until the soup is creamy and well-blended.
6. Taste and Adjust
   Taste the soup and adjust the seasoning as needed. You can add more taco seasoning, hot sauce, or salt based on your preference.
7. Serve and Garnish
   Ladle the soup into bowls and garnish with tortilla strips, extra shredded cheese, avocado slices, or fresh cilantro.

Kitchen Equipment You’ll Need

• Large pot or Dutch oven
• Cutting board and knife
• Measuring spoons and cups
• Wooden spoon or spatula
• Ladle
• Two forks for shredding the chicken

Expert Tips for Perfect Creamy Chicken Tortilla Soup

• Cook the Chicken Slowly: To ensure the chicken remains tender, cook it gently over a low simmer. Rapid boiling can cause the chicken to become tough and chewy.
• Melt the Cheese Gradually: Reduce the heat to low before adding the cheeses, and add them gradually. This prevents the cheese from clumping and ensures a smooth, creamy texture.
• Adjust Seasonings to Taste: Start with 2 tablespoons of taco seasoning and add more as needed. This allows you to control the intensity of the flavors.

Common Mistakes to Avoid

• Boiling the Soup Rapidly: This can make the chicken tough and the cheese grainy. Always simmer gently.
• Adding All Cheese at Once: Adding cheese gradually prevents it from clumping and ensures a smoother texture.
• Skipping the Taste Test: Always taste before serving to ensure the flavors are balanced and to make any necessary adjustments.

How to Store and Reheat Leftovers

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stove over low heat, stirring occasionally. Avoid bringing it to a boil, as this may cause the cream cheese to separate. Alternatively, reheat in the microwave in short intervals, stirring in between.

Serving Suggestions and Presentation Tips

Serve the soup with a variety of toppings such as crispy tortilla strips, diced avocado, fresh cilantro, or a dollop of sour cream. Pair it with a side of fresh salad or homemade guacamole and chips to complement the flavors.

Variations and Ingredient Swaps

• Vegetarian Version: Swap the chicken for more black beans or pinto beans and use vegetable broth instead of chicken broth.
• Add Extra Veggies: Incorporate diced bell peppers, zucchini, or spinach for added nutrition.
• Adjust the Spice Level: Reduce or omit the jalapeno and hot sauce for a milder version or add extra cayenne pepper for more heat.

Frequently Asked Questions (FAQ)

• Can I make this soup in advance?
  Yes, this soup can be made a day ahead and stored in the refrigerator. The flavors will deepen overnight.
• Can I freeze the soup?
  Yes, you can freeze the soup for up to 3 months. However, it’s best to freeze it before adding the cheese. Add the cheese when reheating for the best texture.
• What can I use instead of Rotel tomatoes?
  Substitute with a can of diced tomatoes and a small can of diced green chilies.

Conclusion

Now that you have the perfect recipe for Creamy Chicken Tortilla Soup, it’s time to make it your own! This comforting and flavorful soup is sure to become a family favorite. Don’t forget to share your experience with us and subscribe to our blog for more delicious recipes!

Print