Name: Creamy Chicken Tortilla Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 1 lb chicken (rotisserie, cooked shredded, or raw chicken breast) (Rotisserie chicken is quicker; add near the end to stay juicy.); 8 oz cream cheese (Use softened cream cheese for easier mixing.); 1 cup cheddar cheese, shredded (Gradually add to maintain smooth texture.); 14.5 oz diced tomatoes, canned (Can use tomatoes with green chiles for extra flavor.); 1 can black beans, drained and rinsed (Rinsing prevents a heavy texture.); 1 cup corn, canned or frozen (Add straight from frozen if needed.); 4 cups chicken broth (Use low sodium for better control of saltiness.); 1 medium onion, chopped (Fresh onion preferred; can substitute onion powder.); 2 cloves garlic, minced (Fresh garlic enhances flavor.); 2 tbsp taco seasoning (Store-bought or homemade; adjusts spice levels.); 1 optional jalapeño, diced (Control heat by adjusting the amount and seeds.); 1/4 cup cilantro, chopped (Optional garnish for freshness.); to taste salt and pepper (Adjust according to preference.); 1 lime juice from lime (Adds brightness to the soup.)

Description

A cozy and creamy chicken tortilla soup that’s perfect for cold nights. This comforting dish is easy to make with simple ingredients and is adaptable for stove or slow cooker.

Ingredients

Main Ingredients

1 lb chicken (rotisserie, cooked shredded, or raw chicken breast) (Rotisserie chicken is quicker; add near the end to stay juicy.)
8 oz cream cheese (Use softened cream cheese for easier mixing.)
1 cup cheddar cheese, shredded (Gradually add to maintain smooth texture.)
14.5 oz diced tomatoes, canned (Can use tomatoes with green chiles for extra flavor.)
1 can black beans, drained and rinsed (Rinsing prevents a heavy texture.)
1 cup corn, canned or frozen (Add straight from frozen if needed.)
4 cups chicken broth (Use low sodium for better control of saltiness.)
1 medium onion, chopped (Fresh onion preferred; can substitute onion powder.)
2 cloves garlic, minced (Fresh garlic enhances flavor.)
2 tbsp taco seasoning (Store-bought or homemade; adjusts spice levels.)
1 optional jalapeño, diced (Control heat by adjusting the amount and seeds.)
1/4 cup cilantro, chopped (Optional garnish for freshness.)
to taste salt and pepper (Adjust according to preference.)
1 lime juice from lime (Adds brightness to the soup.)

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Instructions

Preparation

In a big pot, cook chopped onion in a little oil until soft. Add garlic for about 30 seconds.
Stir in taco seasoning to bloom it.
Pour in chicken broth, diced tomatoes, black beans, and corn.
Add the chicken.
Bring to a gentle simmer, then stir in the cream cheese until it melts smooth.
Turn the heat low and add shredded cheddar cheese, stirring until melted.
Taste and adjust salt, pepper, and spices as necessary. Finish with lime juice and cilantro if desired.

Cooking Methods

Stovetop: Cook for about 30 to 40 minutes until heated through and flavors meld.
Slow Cooker: Cook on low for 6-7 hours or high for 3-4 hours, adding cream cheese and cheddar in the last half hour.

Notes

For a thicker soup, mash some beans and stir back in. Control spice level by adjusting jalapeño and taco seasoning. Ideal to top with tortilla strips, avocado, or cheese.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: dinner, Main Course, Soup
Cuisine: Mexican, Tex Mex