Description

Rich and creamy chicken tortilla soup loaded with tender chicken, cheese, black beans, corn, and warm spices.

Ingredients

2 tablespoons butter

1 small yellow onion, diced

1 jalapeño pepper, diced

3 cloves garlic, minced

1 tablespoon tomato paste

1 can corn, drained

1 can diced tomatoes with green chilies, undrained

1 can black beans, drained and rinsed

5 cups chicken broth

2 small boneless, skinless chicken breasts, or 2 cups cooked shredded chicken

1 pinch cayenne pepper

1 teaspoon ground cumin

1 to 2 teaspoons hot sauce

2 to 3 tablespoons taco seasoning

1 1/2 cups shredded cheddar cheese

1/3 cup softened cream cheese

For topping:

Corn or flour tortillas, cut into strips

Optional: diced avocado, sour cream, sliced jalapeños, shredded cheese, or chopped cilantro

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Instructions

1. Melt the butter in a large pot over medium heat. Add the onion and jalapeño, then cook for 5 to 6 minutes until softened. Stir in the garlic and cook for 1 minute.

2. Add the tomato paste, corn, diced tomatoes with green chilies, black beans, chicken broth, chicken, cayenne, cumin, hot sauce, and taco seasoning.

3. Bring the soup to a gentle simmer, partially covered.

4. Cook for 20 to 25 minutes, or until the chicken is fully cooked. Remove the chicken, shred it with two forks, and return it to the pot.

5. Lower the heat. Slowly stir in the cheddar cheese and cream cheese until melted and creamy.

6. Taste and adjust the seasoning as needed.

7. Fry tortilla strips in a small amount of hot oil until crisp, then drain on paper towels and sprinkle lightly with salt.

8. Serve warm with tortilla strips and desired toppings.

Notes

Use rotisserie chicken for faster preparation.

Adjust hot sauce and cayenne to preferred spice level.

Store leftovers refrigerated for up to 4 days.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soups & Stews
Method: Stovetop
Cuisine: American-Mexican