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A cozy, creamy chicken tortilla soup made with sharp cheddar, cream cheese, and a mix of fresh and pantry ingredients. Can be prepared quickly on the stovetop or slow-cooked in a Crock Pot. Perfect for using fresh, leftover, or rotisserie chicken, and customizable in heat and toppings.

Ingredients

Scale
  • 2 tablespoons butter
  • 1 small yellow onion, diced
  • 1 jalapeño pepper, diced
  • 3 cloves garlic, diced
  • 1 tablespoon tomato paste
  • 1 15 oz. can corn, drained (or 1 ½ cups fresh/frozen corn)
  • 1 10 oz. can Rotel diced tomatoes with green chilies, undrained
  • 1 15 oz. can black beans, drained and rinsed
  • 5 cups chicken broth (or vegetable broth for vegetarian version)
  • 2 small boneless skinless chicken breasts, or 2 cups shredded chicken (fresh, leftover, or rotisserie)
  • 1 pinch cayenne pepper
  • 1 teaspoon ground cumin
  • 1–2 teaspoons hot sauce
  • 1 oz. packet taco seasoning (about 3 tablespoons)
  • 1 ½ cups shredded cheddar cheese (or Monterey Jack, Pepper Jack, or Mexican blend)
  • 1/3 cup cream cheese, softened
  • Corn or flour tortillas (for frying or baking into strips)

Instructions

  1. Melt 2 tablespoons butter in a pot over medium heat.
  2. Add diced onion and diced jalapeño; sauté 5–6 minutes until softened and fragrant.
  3. Add diced garlic and cook for 1 minute.
  4. Stir in tomato paste, drained corn, undrained diced tomatoes (Rotel), drained and rinsed black beans, taco seasoning (start with 2 tablespoons), cayenne pepper, ground cumin, and hot sauce.
  5. Pour in chicken broth and add chicken breasts (or 2 cups shredded chicken); partially cover and bring to a gentle simmer.
  6. Simmer gently for 20–25 minutes until chicken is cooked through.
  7. Remove chicken breasts and shred with two forks; return shredded chicken to the pot.
  8. Reduce heat to low and gradually add shredded cheddar and softened cream cheese, stirring until smooth and melted.
  9. Taste and adjust seasoning as desired, adding more taco seasoning, hot sauce, or cayenne if preferred.
  10. For slow cooker method: sauté onions, peppers, and garlic in butter, then transfer the sautéed mixture and all ingredients except cheeses and garnishes to the slow cooker.
  11. Cook in slow cooker on low about 6 hours (or 4 hours on high if needed).
  12. Remove chicken from the slow cooker, shred with forks, and return shredded chicken to the cooker.
  13. Turn off slow cooker heat; add cheddar and cream cheese slowly, stirring until silky smooth.
  14. Slice corn or flour tortillas into thin strips for topping.
  15. Heat vegetable or canola oil in a deep skillet to cover the strips; fry tortilla strips in small batches until crispy and lightly golden, drain on paper towels and sprinkle with salt.

Notes

Garnish with diced avocado, sour cream or Greek yogurt, jalapeños, shredded cheese, fresh cilantro, and lime wedges for extra flavor and texture., Bring cheeses to room temperature before adding to soup for smooth melting., Avoid adding cheese to boiling soup to prevent breaking or graininess; use low heat instead., Frozen or fresh corn can be substituted for canned corn (approximately 1 ½ cups)., Chicken broth can be swapped with vegetable broth and chicken omitted for a vegetarian version, adding extra beans or hominy for heartiness., Adjust heat level by adding or omitting jalapeño seeds, increasing or reducing cayenne pepper and hot sauce., Bake or lightly toast tortilla strips instead of frying for a lighter topping alternative., Stir in plain Greek yogurt or sour cream off heat after the soup cools slightly for additional creaminess without curdling., Add extra veggies like diced peppers or zucchini for more color and texture., Store soup in an airtight container in the fridge for up to 3 days or freeze for up to 3 months., When reheating, thaw overnight and warm gently on the stove or microwave, stirring occasionally.

Nutrition

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