Creamy Chicken Tortilla Soup (Printable Version)
A rich blend of chicken, cheese, corn, and spices creating a comforting, flavorful soup perfect for any day.
# Ingredients:
→ Vegetables and Aromatics
01 -
120 g onion, diced
02 -
1 jalapeno pepper, seeded and diced
03 -
3 cloves garlic, minced
→ Dairy
04 -
30 g unsalted butter
05 -
60 g cream cheese, softened
06 -
60 g cheddar cheese, shredded
→ Canned and Packaged Goods
07 -
170 g corn kernels, canned or frozen
08 -
400 g diced tomatoes, undrained
09 -
130 g black beans, drained and rinsed
10 -
15 g tomato paste
→ Meat
11 -
2 skinless chicken breasts (approximately 400 g total)
→ Liquids
12 -
960 ml chicken broth
→ Seasonings
13 -
10 g taco seasoning
14 -
1 g ground cayenne pepper
15 -
5 g ground cumin
16 -
15 ml hot sauce (e.g., Frank’s RedHot)
# Steps:
01 -
Melt butter in a large pot over medium heat. Add diced onions, jalapeno, and minced garlic; cook until softened, about 3-5 minutes.
02 -
Stir in tomato paste, corn, diced tomatoes with juice, black beans, taco seasoning, cayenne pepper, cumin, and hot sauce. Cook for 2 minutes to blend flavors.
03 -
Add chicken broth and whole chicken breasts to the pot. Bring to a gentle simmer, cover, and cook for 20-25 minutes until chicken is cooked through.
04 -
Remove chicken breasts from the pot and shred with two forks. Return shredded chicken to the soup pot.
05 -
Lower heat to low. Gradually add cream cheese and cheddar, stirring continuously until fully melted and incorporated. Heat gently without boiling to prevent separation.
06 -
Ladle soup into bowls and serve with optional toppings such as crispy tortilla strips, diced avocado, jalapenos, shredded cheese, and fresh cilantro.
# Notes:
01 -
To ensure smooth cheese incorporation, use room temperature cheeses and add them once the soup is off the boil to prevent curdling.