Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup

from thecozycook.com
45 min

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 Tbsp.)
  • 1 1/2 cups cheddar cheese (shredded)
  • 1/3 cup cream cheese (softened)

Directions

  1. 1

    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.

  2. 2

    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.)

  3. 3

    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.

  4. 4

    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.

  5. 5

    Reduce heat to low and gradually sprinkle in the shredded cheese and softened cream cheese. Stir until smooth and creamy.

  6. 6

    Taste and add any additional seasonings as needed. Garnish and serve!