Description

This creamy chicken tortilla soup is packed with bold Southwestern flavors, shredded chicken, melted cheddar, and cream cheese. Easy to make on the stovetop or in a slow cooker, it’s perfect for comforting dinners or prepping ahead for busy weeks.

Ingredients

2 tablespoons butter

1 small yellow onion, diced

1 jalapeño pepper, diced (optional for heat)

3 cloves garlic, minced

1 tablespoon tomato paste

1 can (15 oz) corn, drained (or 1½ cups frozen/fresh corn)

1 can (10 oz) diced tomatoes with green chilies, undrained

1 can (15 oz) black beans, drained and rinsed

5 cups low-sodium chicken broth

2 small boneless, skinless chicken breasts (or 2 cups cooked shredded chicken)

1 pinch cayenne pepper

1 teaspoon ground cumin

1–2 teaspoons hot sauce (adjust to taste)

3 tablespoons taco seasoning

1½ cups shredded cheddar cheese (room temperature)

⅓ cup cream cheese, softened

Optional Toppings:

Diced avocado

Sour cream

Jalapeño slices

Extra shredded cheese

Fresh cilantro

Crispy tortilla strips (homemade or store-bought)

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Instructions

1. In a large pot, melt the butter over medium heat. Add diced onion and jalapeño. Sauté for 5–6 minutes until softened. Add minced garlic and cook for 1 more minute.

2. Stir in tomato paste, corn, diced tomatoes with chilies, black beans, chicken broth, raw chicken breasts (if using), cayenne, cumin, hot sauce, and taco seasoning.

3. Bring to a gentle simmer. Partially cover and cook for 20–25 minutes until the chicken is fully cooked. Avoid boiling rapidly to keep the chicken tender.

4. Remove the chicken and shred it using two forks. Return the shredded chicken to the soup.

5. Lower the heat to low. Gradually stir in the cheddar cheese and softened cream cheese until the soup becomes creamy and smooth.

6. Taste and adjust seasoning as needed. Serve hot with your favorite garnishes.

Notes

To make this in a slow cooker, add all ingredients except the cheeses and cook on low for 6–7 hours or high for 3–4 hours. Add shredded chicken and cheeses at the end and stir until smooth.

You can use pre-cooked shredded chicken to reduce cook time.

For less heat, skip the jalapeño and reduce or omit the hot sauce and cayenne.

Leftovers store well in the fridge for up to 4 days or can be frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soups
Method: Stovetop or Slow Cooker
Cuisine: American-Mexican Fusion