Creamy Chicken Tortilla Soup (Print-Friendly Version)
Velvety chicken tortilla soup full of cheddar, cream cheese, and a kick of spice. Cozy and hearty.
# What You’ll Need to Make This:
→ Soup Base
01 -
2 tablespoons unsalted butter
02 -
1 small yellow onion, finely diced
03 -
1 jalapeno pepper, seeded and diced
04 -
3 cloves garlic, minced
05 -
1 tablespoon tomato paste
06 -
425 grams canned sweet corn, drained (1 x 15 oz can) or 1 1/2 cups frozen or fresh corn
07 -
284 grams Rotel diced tomatoes with green chilies, with liquid (1 x 10 oz can)
08 -
425 grams canned black beans, drained and rinsed (1 x 15 oz can)
09 -
1.2 litres chicken broth
10 -
2 small boneless, skinless chicken breasts or 2 cups cooked, shredded chicken
11 -
1 pinch cayenne pepper
12 -
1 teaspoon ground cumin
13 -
1-2 teaspoons hot sauce
14 -
28 grams taco seasoning (1 oz packet, about 3 tablespoons)
15 -
170 grams cheddar cheese, freshly shredded (1 1/2 cups)
16 -
75 grams cream cheese, softened (1/3 cup)
→ For Garnish
17 -
Corn or flour tortillas, cut into strips
18 -
Diced avocado (optional)
19 -
Sour cream (optional)
20 -
Sliced jalapenos (optional)
21 -
Additional shredded cheddar cheese (optional)
22 -
Fresh cilantro (optional)
# How to Prepare:
01 -
Melt butter over medium heat in a large pot. Add the diced onion and jalapeno, sauté for 4 minutes until softened. Add minced garlic and cook 1 minute until fragrant.
02 -
Incorporate tomato paste and stir until well combined. Add sweet corn, Rotel tomatoes with juice, black beans, and chicken broth.
03 -
Place chicken breasts into the pot along with cayenne pepper, cumin, hot sauce, and taco seasoning. Mix thoroughly.
04 -
Bring the mixture to a gentle simmer, partially covered. Cook for 20–25 minutes until the chicken is fully cooked and tender, avoiding rapid boiling.
05 -
Remove chicken breasts, shred with two forks, and return the meat to the pot. Stir well to blend flavours.
06 -
Reduce heat to low. Gradually stir in shredded cheddar and softened cream cheese, mixing until the soup is smooth and creamy.
07 -
Taste and adjust with additional hot sauce or taco seasoning if desired. Remove from heat and prepare for serving.
08 -
Slice corn or flour tortillas into thin strips. Heat vegetable oil in a high-sided skillet over medium-high heat. Fry tortilla strips in batches until golden and crisp. Drain on paper towels and sprinkle with salt.
09 -
Ladle soup into bowls. Top with fried tortilla strips and garnish as desired with avocado, sour cream, jalapenos, extra cheese, and cilantro.
# Extra Tips:
01 -
Cheeses blend more smoothly if allowed to reach room temperature before adding.
02 -
Avoid overheating the soup base before incorporating dairy to maintain a creamy texture.
03 -
Rotisserie or leftover cooked chicken may be substituted; simmer for flavour integration but do not overcook.
04 -
Frank's Hot Sauce is recommended for a balanced heat profile, but use your preferred brand.