Ultimate Creamy Chicken Tortilla Soup
This Ultimate Creamy Chicken Tortilla Soup is the perfect balance of smoky, zesty Tex-Mex flavor and creamy, cheesy comfort. Loaded with shredded chicken, black beans, corn, and Rotel tomatoes, this soup can be made in under 45 minutes on the stovetop or effortlessly in a slow cooker. Cream cheese and cheddar blend in for a rich, velvety texture that makes every spoonful unforgettable.
Equipment
- Soup pot or Dutch oven
- Wooden spoon
- Cutting board and knife
- Measuring spoons and cups
- Ladle
Ingredients
- 2 Tbsp Butter
- 1 small Yellow Onion, diced
- 1 Jalapeño Pepper, diced (optional, seeds removed for less heat)
- 3 cloves Garlic, minced
- 1 Tbsp Tomato Paste
- 1 (15 oz.) can Corn, drained (or 1 ½ cups frozen corn)
- 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 rotisserie chicken)
- 1 oz Packet Taco Seasoning (about 3 Tbsp)
- 1 tsp Cumin
- 1–2 tsp Hot Sauce (optional)
- 1 ½ cups Shredded Cheddar Cheese
- ⅓ cup Cream Cheese, softened
Instructions
- In a large soup pot, melt butter over medium heat. Add diced onion and jalapeño and sauté for 5–6 minutes until softened. Stir in minced garlic and cook 1 more minute until fragrant.
- Stir in tomato paste, corn, Rotel, black beans, taco seasoning, cumin, and hot sauce. Cook 1 minute, stirring constantly to let flavors bloom.
- Pour in chicken broth and add chicken breasts. Bring to a gentle simmer and cook for 20–25 minutes until chicken is cooked through.
- Remove chicken, shred with two forks, and return to the pot. Lower the heat to low.
- Gradually add shredded cheddar cheese and softened cream cheese, stirring constantly until fully melted and soup becomes smooth and creamy.
- Taste and adjust seasoning with salt, pepper, or extra hot sauce. Serve immediately with toppings like tortilla strips, avocado, or cilantro.