Home > Just for you > Creamy Chicken Tortilla Soup > Page 2

Creamy Chicken Tortilla Soup

Ingredients

  • 2 Tablespoons butter
  • 1 small yellow oniondiced
  • 1 jalapeno pepperdiced
  • 3 cloves garlicdiced
  • 1 Tablespoon tomato paste
  • 1 15 oz. can corndrained
  • 1 10 oz. can Rotel diced tomatoes with green chiliesundrained
  • 1 15 oz. can black beansdrained and rinsed
  • 5 cups chicken broth
  • 2 small boneless skinless chicken breastsor 2 cups shredded chicken
  • 1 pinch Cayenne Pepper
  • 1 teaspoon cumin
  • 1-2 teaspoons hot sauce
  • 1 oz. packet taco seasoningequal to 3 Tbsp.
  • 1 ½ cups cheddar cheeseshredded
  • 1/3 cup cream cheesesoftened

Instructions

  • Heat 2 Tbsp. butter over medium heat and add the diced onions and peppers. Sauté for 4 minutes, then add the garlic and cook for 1 more minute.
  • Add all remaining ingredients EXCEPT for the cheddar cheese, cream cheese, and garnish ingredients. I also recommend starting with 2 Tbsp. of Taco Seasoning and add more to taste toward the end if preferred. (I end up using all of it.)
  • Let the soup gradually come to a gentle bubble, partially covered. If the chicken boils rapidly, it becomes tough. Cooking it slowly keeps it nice and juicy.
  • Remove the chicken after 20-25 minutes, once cooked through. (Timing depends on the thickness of the chicken.) Use 2 forks to shred, then return to the soup.
  • Reduce heat to low and gradually sprinkle in the shredded cheese and softened cream cheese. Stir until smooth and creamy.
  • Taste and add any additional seasonings as needed. Garnish and serve!