Description

Creamy Chicken Tortilla Soup loaded with bold Mexican flavors, tender chicken, black beans, corn, and melted cheese for the ultimate easy comfort soup.

Ingredients

Scale

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

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

1 ½ cups cheddar cheese, shredded

1/3 cup cream cheese, softened

Instructions

1. Heat butter over medium heat. Add onion and jalapeno. Sauté 5-6 minutes. Add garlic and cook 1 minute.

2. Add tomato paste, corn, Rotel, black beans, chicken broth, chicken, and seasonings. Simmer gently.

3. Cook chicken 20-25 minutes until done. Shred and return to soup.

4. Reduce heat to low. Stir in cheddar and cream cheese gradually until smooth.

5. Taste, adjust seasoning, garnish with tortillas, and serve.

Notes

For freezer meal prep, freeze before adding cheese.

Use rotisserie chicken for faster preparation.

Adjust spice level by modifying jalapeno and hot sauce.