Description
This Creamy Chicken Tortilla Soup is rich, flavorful, and comforting. Made with tender chicken, black beans, corn, and a creamy cheese base, it’s a Tex-Mex favorite that can be cooked on the stovetop or in the crockpot. Perfect for cozy dinners with plenty of toppings!
Ingredients
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
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 taco seasoning packet (about 3 tablespoons)
1 ½ cups cheddar cheese, shredded
1/3 cup cream cheese, softened
For Topping:
Corn or flour tortillas (for frying into strips)
Instructions
1. Heat butter over medium heat. Add diced onion and jalapeño, sauté 4 minutes. Add garlic and cook 1 more minute.
2. Stir in tomato paste, corn, Rotel, black beans, chicken broth, chicken, cayenne, cumin, hot sauce, and taco seasoning. Mix well.
3. Bring to a gentle simmer, partially covered. Cook chicken for 20–25 minutes until cooked through. Remove, shred, and return to the pot.
4. Reduce heat to low. Gradually stir in cheddar and cream cheese until smooth and creamy.
5. Taste and adjust seasonings. Garnish with toppings and serve hot.
6. For Crock Pot: sauté onion, pepper, and garlic in butter. Transfer to crockpot with other ingredients except cheeses. Cook on LOW 6 hours or HIGH 4 hours. Shred chicken, stir in cheeses, and serve.
7. Optional tortilla strips: cut tortillas into strips, fry in hot oil until golden, drain on paper towels, and sprinkle with salt.
Notes
Optional garnishes: diced avocado, sour cream, jalapeños, shredded cheese, cilantro.
Use rotisserie or leftover chicken instead of raw—just add it when you’d normally add chicken and simmer briefly.
Cheese melts smoother when at room temperature and if added to a base that isn’t too hot.
Use frozen or fresh corn instead of canned if preferred.
For extra crunch, make homemade fried tortilla strips.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop, Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 204
- Sugar: 3g
- Sodium: 785mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 1g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 41mg