Creamy chicken tortilla soup is a creamy broth loaded with sweet corn, hearty black beans, and tender chicken topped with salty tortilla chips. The difference from regular chicken tortilla soup is adding the cream cheese which gives it a rich and smooth texture. This soup has so much flavor from all of the yummy things inside working with each other, your whole family will love it. It's also great because each person can make it their own using their favorite toppings.
This is one of my favorite fall soup recipes but honestly you can make it at anytime, especially in winter. It's a great recipe for using one pot making the cooking process so easy. I love cooking soups because you can add a bunch of your favorite things to a pot and form delicious recipes. Store in an airtight container in the fridge for a couple of days or once cooled, pour in a gallon-sized freezer bag and have for longer.
Creamy Chicken Tortilla Soup Ingredients
Chicken- I used boneless skinless chicken breast but I know that some people prefer dark meat so using boneless skinless chicken thighs are also an option.
Chicken Broth- This is for the "soup" part of the recipe.You could also use chicken stock as well.
Cream Cheese- This is where the creaminess comes in. Some people use a cup of heavy cream but I like adding this instead.
Corn- Adds sweetness and makes the soup more hearty.
Black Beans- Also makes the soup more hearty and filling.
Diced Tomatoes and Green Chiles- Now I know that there are can of rotel that has the diced tomatoes and chiles together and you can 100% use that. I figured I would have more of each if I used them separately.
Seasonings- This recipe uses chili powder, ground cumin, onion powder, garlic powder, dried oregano, smoked paprika, cayenne pepper, chicken bouillon powder, salt, and black pepper. Some people use taco seasoning as a short cut but I enjoy creating my own.
Let's This Creamy Chicken Tortilla Soup Recipe!
Season chicken breasts with half of the seasonings (1/2 tsp pf each). Do not use the chicken bouillon or cayenne pepper in this step.
Heat olive oil in a dutch oven or a large pot. Place chicken breasts in the pot and cook for 3 minutes on each side. Remove and set aside.
Add 2 tablespoons of butter to the same pan and melt. Then add in the onion, jalapeno peppers, and the rest of all the seasoning (but not the chicken bouillon). Stir and cook for 3 minutes.
Add the minced garlic and cook for 30 seconds, until fragrant.
Pour in chicken broth, tomato sauce, diced tomatoes, green chilies, and chicken bouillon seasoning. Stir and then add in chicken breasts. Cover and cook for 20 minutes over medium heat.
Remove chicken from the pot and shred chicken using two forks.
Add shredded chicken, corn kernels, and black beans to the pot and heat for 5 minutes reducing heat to medium low.
Stir in cream cheese until well incorporated.
Turn off the heat and add in fresh cilantro and squeeze of fresh lime juice from the whole lime.
Serve while hot.
Topping Suggestions For Your Soup
- hot sauce
- cheddar cheese
- lime wedges
- jalapeno pepper
- crispy tortilla strips
- red onion
- dollop of sour cream
Other Recipes You May Enjoy!
Creamy Chicken Tortilla Soup
Ingredients
- 2 tbsp olive oil
- 2 tbsp butter
- 2 boneless skinless chicken breasts
- 1 onion diced
- 1 jalapeno pepper diced
- 3 cloves garlic minced
- 15 oz canned corn
- 15.5 oz canned black beans
- 4 oz canned green chiles
- 14.5 oz canned diced tomatoes
- 32 oz chicken broth
- 15 oz tomato sauce
- 4 oz cream cheese
- 1 lime juiced
- 1/4 cup cilantro chopped
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1 packet chicken bouillon
- salt & black pepper to taste
Instructions
- Season chicken breasts with half of the seasonings (1/2 tsp pf each). Do not use the chicken bouillon or cayenne pepper in this step.
- Heat olive oil in a dutch oven or a large pot. Place chicken breasts in the pot and cook for 3 minutes on each side. Remove and set aside.
- Add 2 tablespoons of butter to the same pan and melt. Then add in the onion, jalapeno peppers, and the rest of all the seasoning (but not the chicken bouillon). Stir and cook for 3 minutes.
- Add the minced garlic and cook for 30 seconds, until fragrant.
- Pour in chicken broth, tomato sauce, diced tomatoes, green chilies, and chicken bouillon seasoning. Stir and then add in chicken breasts. Cover and cook for 20 minutes over medium heat.
- Remove chicken from the pot and shred chicken using two forks.
- Add shredded chicken, corn kernels, and black beans to the pot and heat for 5 minutes reducing heat to medium low.
- Stir in cream cheese until well incorporated.
- Turn off the heat and add in fresh cilantro and squeeze of fresh lime juice from the whole lime.
- Serve while hot.
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