This is a creamy take on the classic Mexican chicken tortilla soup. It makes a most loved Mexican dish all that more delicious, and you can top it off with all your favorite toppings!
Creamy Chicken Tortilla Soup
This is a creamy take on classic Mexican chicken tortilla soup. It makes a most loved Mexican dish all that more delicious!
Ingredients
- 2 tbsp butter
- 1 yellow onion, small, chopped
- 3 tbsp garlic, minced (3 to 4 cloves, minced)
- 4 oz green chiles, canned
- 1 1/2 tbsp tomato paste
- 15 oz corn, canned, drained
- 15 oz black beans, fresh or canned (drained)
- 14.5 oz fire roasted tomatoes
- 5 cups chicken broth
- 2 tsp cumin
- 3 tbsp taco seasoning
- cayenne pepper (optional), to taste (about 1/8 to 1/4 tsp)
- 2 to 2.5 cups cooked shredded chicken (or cooked and diced into bite sizes, OR bite size chunks of rotisserie chicken)
- 1 1/2 cups cheddar or Monterey Jack cheese, shredded
- 1/3 cup cream cheese, softened (or sub with 1/2 cup of sour cream)
- 1 tsp hot sauce (optional)
- 1/2 cup cilantro, finely chopped
Topping Options
- corn tortilla strips
- hand-crushed tortilla chips
- fresh cilantro
- jalapeños, chopped finely
- avocado, chopped
- raw red onion
- additional cheddar or Monterey Jack cheese, shredded
- Cotija cheese
- dollop of sour cream
- radish, thinly sliced
Instructions
- PREP: In a pan over medium heat, melt butter and then add onions until softened and translucent (~3-5 minutes), then add minced garlic, cooking for an additional minute.2 tbsp butter, 1 yellow onion, small,, 3 tbsp garlic,
- MAKE SOUP BROTH: Add chiles, tomato paste, corn, beans, tomatoes, broth, cumin, and taco seasoning (and cayenne, if you're using) to the pan. Increase heat to medium/high (like a 7/8) and bring to a light boil. Once lightly boiling, lower to medium heat again.4 oz green chiles,, 1 1/2 tbsp tomato paste, 15 oz corn,, 15 oz black beans,, 14.5 oz fire roasted tomatoes, 5 cups chicken broth, 2 tsp cumin, 3 tbsp taco seasoning, cayenne pepper (optional),
- MAKE SOUP: Add cooked chicken, shredded cheese, and softened cream cheese (as well as hot sauce, if using) to the pan with the broth mix. Stir contents in, until cheeses are melted and soup is smooth.Add any finishing seasoning touches – add extra salt, pepper, cumin, or taco seasonings if desired. Serve warm in a bowl and topped with your favorite topping options! Enjoy!2 to 2.5 cups cooked shredded chicken, 1 1/2 cups cheddar or Monterey Jack cheese,, 1/3 cup cream cheese,, 1 tsp hot sauce (optional)