Ingredients:
- 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
- 1 oz. packet taco seasoning (equal to 3 tablespoons)
- 1 ½ cups cheddar cheese, shredded
- 1/3 cup cream cheese, softened
Instructions:
- Heat 2 tablespoons of butter over medium heat in a large pot. Add the diced onions and jalapeno peppers. Sauté for 4 minutes until softened.
- Add the diced garlic and continue cooking for an additional 1 minute.
- Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly.
- Add the drained corn, undrained Rotel diced tomatoes with green chilies, drained and rinsed black beans, chicken broth, chicken breasts, Cayenne Pepper, cumin, hot sauce, and taco seasoning. Stir well to combine.
- Allow the soup to come to a gentle bubble, partially covered. Be cautious not to let it boil rapidly, as this can make the chicken tough. Cook for 20-25 minutes or until the chicken is fully cooked through.
- Remove the chicken from the soup and shred it using two forks. Return the shredded chicken to the pot.
- Reduce the heat to low and gradually sprinkle in the shredded cheddar cheese and softened cream cheese. Stir continuously until the cheeses are fully melted and the soup becomes smooth and creamy.
- Taste the soup and adjust the seasonings as needed. Add more taco seasoning, hot sauce, or salt and pepper to suit your taste.
- Serve the creamy chicken tortilla soup hot, garnished with your favorite toppings such as tortilla strips, avocado slices, cilantro, or a dollop of sour cream.
Enjoy your delicious and comforting Creamy Chicken Tortilla Soup!
Q: Can I use pre-cooked chicken for this recipe?
A: Yes, you can use pre-cooked chicken in this recipe. If you have leftover shredded chicken or rotisserie chicken, add it during the last 10 minutes of cooking to heat through. This will also reduce the overall cooking time.
Q: Is there a substitute for Rotel diced tomatoes with green chilies?
A: If you can’t find Rotel diced tomatoes with green chilies, you can use a can of diced tomatoes and add a small can of diced green chilies separately. Adjust the amount to your preferred level of spiciness.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup reheats well, and you can make it ahead of time and store it in the refrigerator for up to 2-3 days. Reheat it on the stove over low heat, stirring occasionally, until warmed through.
Q: What are some recommended garnishes for this soup?
A: Popular garnishes for creamy chicken tortilla soup include tortilla strips or chips, shredded cheese, sliced avocado, fresh cilantro, lime wedges, and a dollop of sour cream. Customize it based on your preferences.
Q: Is it possible to make this soup spicy?
A: Yes, you can adjust the spice level by adding more jalapeno, cayenne pepper, hot sauce, or additional taco seasoning according to your taste preferences. Start with a smaller amount and add more gradually, tasting as you go.
Q: Can I freeze Creamy Chicken Tortilla Soup?
A: While the soup can be frozen, the texture of the dairy (cream cheese and shredded cheese) may change slightly upon thawing. If you plan to freeze it, consider adding the dairy after reheating the frozen soup to maintain the creaminess. Freeze in airtight containers for up to 2-3 months.
