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Easy Creamy Chicken Tortilla Soup (One-Pot Dinner Idea)

Easy Creamy Chicken Tortilla Soup with toppings
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This Creamy Chicken Tortilla Soup recipe is easy to make on the stovetop or in the Crock Pot. Make it with fresh, leftover, or rotisserie chicken. Cheddar and cream cheese add a hint of creamy indulgence!

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, 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 (about 3 tablespoons)
  • 1 1/2 cups cheddar cheese, shredded
  • 1/3 cup cream cheese, softened
  • For Topping:
  • Corn or flour tortillas

Instructions

1. Heat 2 tablespoons butter over medium heat and add the diced onions and peppers. Sauté for 5-6 minutes, then add the garlic and cook for 1 more minute.

2. Add all remaining ingredients EXCEPT for the cheddar cheese, cream cheese, and garnish ingredients. Start with 2 tablespoons of taco seasoning and add more to taste.

3. Let the soup gradually come to a gentle bubble, partially covered. Avoid boiling rapidly to keep chicken tender.

4. Remove the chicken after 20-25 minutes, once cooked through. Shred with two forks and return to the soup.

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

6. Taste and add any additional seasonings as needed. Garnish and serve with your favorite toppings.

Notes

Optional garnishes include diced avocado, sour cream, jalapenos, shredded cheese, and cilantro.

For a shortcut, use 2 cups rotisserie or leftover chicken instead of raw chicken. Add when you would normally add the uncooked chicken and simmer 15 minutes.

Let cheeses come to room temperature for best melting results. Avoid adding cheese to a very hot soup base to prevent separation.

This soup freezes well and reheats easily. Recipe makes approximately 13 cups.

For Crock Pot: Sauté aromatics first, then cook all ingredients (except cheeses and toppings) on low for 6 hours. Stir in cheeses at the end.

Find it online: https://cookingwithramsay.com/easy-creamy-chicken-tortilla-soup/