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Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup
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A hearty and creamy soup with tender chicken, zesty tomatoes, beans, corn, and Tex-Mex spices. Perfect for weeknights or cozy gatherings.

Ingredients

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2 Tablespoons butter
1 small yellow onion, diced
1 jalapeno pepper, diced
3 cloves garlic, diced
1 Tablespoon tomato paste
1 15 oz. can corn, drained
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 chicken
1 pinch Cayenne Pepper
1 teaspoon cumin
1-2 teaspoons hot sauce (adjust to your spice preference)
1 oz. packet taco seasoning, about 3 Tbsp.
1 ½ cups cheddar cheese, shredded
1/3 cup cream cheese, softened
For Topping: Corn or Flour Tortillas (cut into strips and fried), avocado, lime wedges, fresh cilantro

Instructions

Melt butter in a large pot over medium heat. Sauté onion, jalapeno, and garlic for 3-4 minutes until tender.
Stir in tomato paste and cook for 1 minute.
Add corn, Rotel, black beans, chicken broth, cayenne pepper, cumin, and taco seasoning. Stir well.
Add chicken breasts (or shredded chicken) and bring to a simmer.
Cook until chicken is fully cooked through (about 8-10 minutes).
Remove chicken and shred, then return it to the pot. Discard any bones/joints.
Stir in cheddar cheese and cream cheese until fully melted into a creamy broth.
Adjust hot sauce to taste and serve warm with tortilla strips, avocado, lime wedges, and cilantro.

Notes

Use reduced-fat milk instead of a full-fat broth for a lighter version
Skip jalapeno for milder heat
Top tortilla strips with oil instead of lard if needed
Store leftovers in an airtight container for 3-4 days

Nutrition

Find it online: https://www.makeourrecipes.com/creamy-chicken-tortilla-soup/