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Creamy Chicken Tortilla Soup is the bowl I crave when I want comfort and flavor in every bite. It is filled with tender chunks of chicken, soft beans, sweet corn, a mellow heat from jalapeno, and a rich creamy base. Whether you have extra rotisserie chicken or want to start from scratch, this soup gives you a reason to gather around the table and scoop up every last drop.
I started making this soup to use up chicken after Sunday dinners and it quickly became the most-requested meal from my kids whenever I asked what they wanted for dinner.
Ingredients
- Butter: for sautéing which helps develop all the flavor right from the beginning
- Yellow onion: diced adds sweetness and depth when browned
- Jalapeno pepper: diced for gentle heat but you can remove seeds for less spice
- Garlic cloves: diced bring foundational savory notes to the soup
- Tomato paste: gives color and richness opt for deep red coloring for highest quality
- Canned corn: drained offers sweetness and texture fresh or frozen corn can also be used
- Rotel diced tomatoes with green chilies: undrained for tang and a slight kick
- Black beans: drained and rinsed boost the protein count and add heartiness
- Chicken broth: makes up the flavorful soup base choose a low sodium version if you prefer
- Boneless skinless chicken breasts: or use already cooked shredded chicken for speed
- Cayenne Pepper: lifts the flavor with another mild background heat
- Cumin: adds earthy warmth freshly ground gives the best aroma
- Hot sauce: your favorite brand for personalized heat start with a little and add more as desired
- Taco seasoning: store-bought or homemade blends work try to choose those with a robust spice profile
- Cheddar cheese: shredded not only for taste but also for creaminess use sharp cheddar for a bolder flavor
- Cream cheese: softened this is the secret to the soup’s silky finish use brick style for best melt
- Corn or flour tortillas: for the perfect crispy topping make your own strips for extra crunch
Step-by-Step Instructions
- Prepare the Base:
- Melt butter over medium heat then add diced onions and jalapeno. Stir and let them sauté four minutes until onions go translucent and fragrant.
- Build Flavor:
- Add diced garlic to the pot. Let it cook just one minute so it turns golden but not brown. You should start to smell the full aromas.
- Load the Pot:
- Carefully pour in the drained corn Rotel tomatoes black beans chicken broth and raw or shredded chicken. Sprinkle in a pinch of cayenne cumin hot sauce and taco seasoning. Hold off on any cheese and cream cheese for now.
- Simmer Gently:
- Bring your pot up to a gentle bubble. Cover loosely and cook twenty to twenty five minutes. Chicken should poach softly and stay juicy instead of boiling hard.
- Shred and Return Chicken:
- Remove whole chicken breasts to a plate once cooked through. Let them cool briefly then use two forks to shred into bite-sized pieces. Return all the chicken to the soup.
- Make it Creamy:
- Turn heat to low. Gradually sprinkle in the shredded cheddar and softened cream cheese. Stir patiently until both melt fully for a smooth and dreamy base.
- Season and Finish:
- Taste the soup adjust with extra taco seasoning or hot sauce if needed. Get it just right for your family’s taste.
- Serve and Garnish:
- Spoon the soup into bowls. Top with crispy tortilla strips plus any extra toppings like avocado, sour cream, or jalapeno slices.
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My favorite part of this soup is the way cheddar and cream cheese blend together to make every spoonful silky smooth. It reminds me of the best nights with my family huddled together around the kitchen, passing extra tortilla strips to whoever called for more.
Storage Tips
Store leftovers in airtight containers in the fridge for up to four days. The soup reheats beautifully on the stove or in the microwave. If you want to freeze it, leave out cheese and cream cheese when cooking and add those after reheating to help keep the texture smooth.
Ingredient Substitutions
If you are out of chicken breasts, rotisserie chicken or leftover roasted chicken works perfectly and cuts the prep time down. Canned corn can be swapped for frozen or even fresh kernels when in season. Black beans could be replaced with pinto or kidney beans for a different twist.
Serving Suggestions
Creamy Chicken Tortilla Soup is delicious as a stand-alone meal, but I love serving it with a classic side of warm tortillas, a wedge of lime, and fresh cilantro on top. A fruit salad with citrus can balance the creamy richness perfectly if you are making it for a luncheon.
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Cultural Context
Chicken tortilla soup is a beloved classic in Tex Mex kitchens, blending bold flavors from Mexican and American traditions. Every family puts their own spin on the toppings, but creamy versions like this have become popular for their comforting heartiness.
Recipe FAQs
- → Can I use rotisserie chicken instead of fresh?
Yes, both rotisserie and leftover chicken work well. Add it when you would normally add chicken breast and simmer for 15 minutes to blend flavors.
- → How can I avoid grainy cheese in the soup?
Add cheddar and cream cheese gradually when the soup is not too hot, and use room temperature cheese for a smooth finish.
- → What toppings go well with this soup?
Try tortilla strips, chopped avocado, jalapenos, shredded cheese, sour cream, or cilantro for extra flavor and texture.
- → Is it possible to cook this soup in a slow cooker?
Yes, sauté the vegetables first, then transfer to the slow cooker with other ingredients and cook on low. Add cheese at the end for best texture.
- → Can I make this soup spicier?
Adjust the heat by adding more hot sauce, extra jalapeno, or a pinch of cayenne pepper to suit your taste.
- → What should I serve with the soup?
This soup is great with tortilla chips, crusty bread, or a fresh green salad to round out the meal.