Have you ever felt the kind of chill that seems to creep right into your bones, only to be chased away by a bowl of something warm and comforting? This creamy chicken tortilla soup does just that—it’s like a cozy blanket for your soul. I can almost hear the crackling of a fireplace while the snow falls outside, even though it’s just October and the leaves are barely turning.
Steps
- Melt butter in a pan over medium heat and sauté diced onions and jalapeno peppers for about four minutes. Add minced garlic and cook for an additional minute.
- Stir in tomato paste, corn, undrained diced tomatoes, black beans, taco seasoning, cayenne pepper, cumin, and hot sauce. Pour in chicken broth and add chicken breasts.
- Let the mixture simmer gently for 20-25 minutes until the chicken is thoroughly cooked. Remove the chicken from the pan and shred it using two forks.
- Return the shredded chicken to the soup. Lower the heat and mix in cheddar and softened cream cheese, stirring until the mixture is smooth and well combined.
- For the Crock Pot method, soften onions, peppers, and garlic in butter, then transfer to the slow cooker with all remaining ingredients except cheeses and garnishes. Cook on low for six hours.
- After cooking in the Crock Pot, remove the chicken, shred it, and return it to the pot. Turn off the heat and slowly incorporate the cheeses, stirring until fully blended.
- Fry tortilla strips in hot oil until they are crispy and lightly browned, then drain on paper towels and sprinkle with salt.
- Serve the soup garnished with your choice of toppings, such as diced avocado, sour cream, jalapenos, additional cheese, or cilantro. Adjust seasonings as desired before serving.
Ingredients
- 2 tablespoons butter
- 1 small yellow onion, diced
- 1 jalapeno pepper, diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 can (15 oz) corn, drained
- 1 can (10 oz) Rotel diced tomatoes with green chilies, undrained
- 1 can (15 oz) black beans, drained and rinsed
- 5 cups chicken broth
- 2 small boneless, skinless chicken breasts, or 2 cups shredded chicken
- Pinch of cayenne pepper
- 1 teaspoon cumin
- 1-2 teaspoons of hot sauce
- 1 oz packet of taco seasoning (approximately 3 tablespoons)
- 1 ½ cups shredded cheddar cheese
- 1/3 cup cream cheese, softened
- Corn or flour tortillas
- Diced avocado
- Sour cream
- Jalapenos
- Shredded cheese
- Cilantro
Nutritional Values
Calories: 2652 kcal | Carbohydrates: 221 g | Protein: 169 g | Fat: 130 g | Saturated Fat: 65 g | Trans Fat: 13 g | Cholesterol: 533 mg | Sodium: 10205 mg | Potassium: 5070 mg | Fiber: 52 g | Sugar: 39 g | Vitamin A: 8151 IU | Vitamin C: 195 mg | Calcium: 1729 mg | Iron: 26 mg
FAQ
- Can I use rotisserie or leftover chicken for this recipe?
- Yes, you can substitute 2 cups of rotisserie or leftover chicken for the chicken breasts. Simply add it to the soup when you would normally add the uncooked chicken breasts, and let it simmer for 15 minutes to blend the flavors.
- How can I make this soup spicier or milder?
- To adjust the spice level, modify the amount of jalapeño, cayenne pepper, and hot sauce you use. You can also choose a milder or hotter taco seasoning to suit your taste.
- What are some suggested garnishes for this soup?
- Popular garnishes include diced avocado, sour cream, jalapeños, shredded cheese, and cilantro. You can also add crispy tortilla strips for extra texture.
- How should I store leftovers of the Creamy Chicken Tortilla Soup?
- Store the soup in an airtight container in the refrigerator for up to 3 days, or freeze it for up to 3 months. When freezing, use durable freezer-safe containers to maintain freshness.
- Is there a way to quickly soften cream cheese for this recipe?
- Yes, to quickly soften cream cheese, heat 2 cups of water in the microwave, then place the cubed cream cheese inside the microwave with the door closed for 5 minutes to allow it to soften naturally.
Tips
- When adding the cheddar and cream cheese, ensure they are at room temperature to achieve a smoother, creamier texture. This helps prevent the dairy from separating and becoming grainy.
- For a milder or spicier soup, adjust the amount of hot sauce and taco seasoning according to your taste preferences.
- If using rotisserie or leftover chicken, add it at the point where uncooked chicken would be added. This allows the flavors to blend without the need to boil, keeping the chicken tender.
- To quickly soften cream cheese, heat two cups of water in the microwave, then place the cream cheese inside and close the door, allowing it to soften from the residual heat for about five minutes.
Equipment
- 4-Quart Dutch Oven – Used for cooking the soup on the stovetop.
- Spice Rack – For organizing and easily measuring out seasonings.
- Measuring Spoons – To measure out the seasonings accurately.
- Pinch Bowls – For pre-measuring and organizing spices and other small ingredients.
- Garlic Twister – For mincing fresh garlic quickly and efficiently.
- Soup Bowls – For serving the soup.
- 16 oz. Storage Containers – For storing or freezing leftover soup.
