Creamy Chicken Tortilla Soup Recipe

If you’re searching for a comforting and satisfying meal that’s easy to prepare, look no further than this Creamy Chicken Tortilla Soup recipe. Perfect for a cozy night in or as a delicious dish to impress guests, this soup combines tender chicken, creamy cheese, and a blend of spices for a flavor-packed experience. With just the right amount of heat, this recipe is ideal for those who enjoy a little kick in their comfort food.

Why You’ll Love This Creamy Chicken Tortilla Soup Recipe

This recipe is great for anyone who loves a rich, creamy soup with a bit of spice. The combination of tender chicken, creamy cheese, and zesty flavors makes it perfect for chilly evenings or whenever you crave a warm, hearty meal. It’s also versatile – you can adjust the heat level to suit your taste, and it can easily be made with ingredients you likely already have in your pantry.

A Detailed Look at the Ingredients for Creamy Chicken Tortilla Soup

Here’s everything you’ll need to make this delicious soup:

• 2 tablespoons butter: For sautéing and adding richness to the base of the soup.
• 1 small yellow onion, diced: Adds a subtle sweetness and depth of flavor.
• 1 jalapeño pepper, diced: Brings a little heat to the dish. Adjust according to your preference.
• 3 cloves garlic, diced: Adds a robust flavor and aromatic base.
• 1 tablespoon tomato paste: Enhances the tomato flavor and thickens the soup.
• 1 (15 oz.) can corn, drained: Adds a touch of sweetness and texture.
• 1 (10 oz.) can Rotel diced tomatoes with green chilies, undrained: Brings both acidity and heat to the soup.
• 1 (15 oz.) can black beans, drained and rinsed: Provides heartiness and protein.
• 5 cups chicken broth: Serves as the soup’s base, adding flavor and moisture.
• 2 small boneless skinless chicken breasts (or 2 cups shredded chicken): Adds protein and makes the soup more filling.
• 1 pinch cayenne pepper: Adds a subtle heat.
• 1 teaspoon cumin: Provides a warm, earthy flavor.
• 1-2 teaspoons hot sauce: Adjust to taste for additional heat.
• 1 oz. packet taco seasoning (about 3 tablespoons): Provides a blend of spices to enhance flavor.
• 1 ½ cups cheddar cheese, shredded: Adds creaminess and richness.
• 1/3 cup cream cheese, softened: Enhances the creaminess of the soup.

For Topping:

• Corn or flour tortillas: For adding crunch as a garnish (see notes below).

this RECIPE

Essential Tools to Prepare Your Chicken Tortilla Soup

Before you start cooking, make sure you have the following kitchen equipment ready:

• Large soup pot or Dutch oven
• Cutting board and knife
• Wooden spoon or spatula
• Measuring spoons and cups
• Cheese grater
• Tongs or fork for shredding chicken

How to Make Creamy Chicken Tortilla Soup: A Step-by-Step Guide

1. Sauté the Vegetables: Heat 2 tablespoons of butter over medium heat in a large soup pot. Add the diced onion and jalapeño pepper, and sauté for about 4 minutes until they begin to soften. Add the garlic and cook for another minute until fragrant.
2. Add the Base Ingredients: Stir in the tomato paste, corn, diced tomatoes with green chilies, black beans, and chicken broth. Mix well to combine.
3. Season the Soup: Add the chicken breasts, cayenne pepper, cumin, hot sauce, and 2 tablespoons of taco seasoning. (You can add more seasoning later if desired.) Stir to ensure everything is well combined.
4. Simmer the Soup: Bring the soup to a gentle simmer, partially covering the pot. Let it cook slowly for about 20-25 minutes until the chicken is cooked through. Avoid boiling, as it can make the chicken tough.
5. Shred the Chicken: Remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the soup.
6. Add the Cheeses: Reduce the heat to low and gradually stir in the shredded cheddar cheese and softened cream cheese. Continue to stir until both cheeses are fully melted and the soup is smooth and creamy.
7. Adjust Seasoning: Taste the soup and add more taco seasoning or hot sauce if needed. Adjust salt and pepper to taste.
8. Garnish and Serve: Serve hot, topped with crispy tortilla strips, avocado slices, chopped cilantro, and a squeeze of lime juice.

Tips for Perfect Chicken Tortilla Soup

• Control the Heat: Adjust the amount of jalapeño, cayenne pepper, and hot sauce to your desired spice level.
• Shredding Chicken Easily: Use a hand mixer on low speed in a large bowl to shred the chicken quickly.
• Cheese Matters: Use freshly shredded cheese rather than pre-shredded to ensure it melts smoothly into the soup.

Common Mistakes to Avoid

• Overcooking the Chicken: Simmer the chicken gently; boiling it too hard can result in tough, dry chicken.
• Not Softening the Cream Cheese: Make sure the cream cheese is softened before adding it to avoid clumps.
• Adding All the Cheese at Once: Gradually add the cheese to prevent it from clumping or becoming stringy.

Creative Variations and Ingredient Swaps for Your Soup

• Use Rotisserie Chicken: Save time by using pre-cooked rotisserie chicken instead of raw chicken breasts.
• Make It Vegetarian: Omit the chicken and use vegetable broth for a delicious vegetarian version. You can add extra beans or tofu for protein.
• Try Different Cheeses: Swap cheddar for Monterey Jack or pepper jack for a different flavor profile.
• Add Vegetables: Consider adding diced bell peppers, zucchini, or carrots for extra nutrition.

How to Serve and Garnish Your Creamy Chicken Tortilla Soup

To elevate your soup presentation:

• Top with Crunchy Tortilla Strips: Cut corn or flour tortillas into thin strips, bake or fry them until crispy, and sprinkle on top.
• Add Fresh Garnishes: Use chopped cilantro, sliced avocado, or a dollop of sour cream.
• Serve with Lime Wedges: A squeeze of fresh lime juice brightens up the flavors.

Best Practices for Storing and Reheating Leftovers

• Storing: Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
• Freezing: This soup can be frozen for up to 3 months. Make sure to leave out the cheese when freezing and add it after reheating.
• Reheating: Reheat on the stovetop over medium heat, stirring occasionally. If reheating from frozen, thaw in the refrigerator overnight before warming up.

Your Questions About Chicken Tortilla Soup Answered

Q: Can I make this soup in a slow cooker?
Yes, add all ingredients (except cheese and garnishes) to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken, add cheese, and stir until creamy.

Q: What can I substitute for Rotel tomatoes?
If Rotel tomatoes aren’t available, use canned diced tomatoes and add a small can of diced green chilies.

Q: Can I make this soup dairy-free?
Absolutely! Use a dairy-free butter alternative and swap out the cheese and cream cheese for non-dairy versions.

conclusion

This Creamy Chicken Tortilla Soup is a delightful blend of flavors that will warm your heart and soul. Whether you’re serving it to your family or making it for a gathering, it’s sure to be a hit. Don’t forget to share this recipe with your friends and subscribe to our blog for more delicious recipes!

Print