Description
This Creamy Chicken Tortilla Soup is a hearty Tex-Mex favorite made in one pot with tender chicken, black beans, corn, Rotel tomatoes, and a cheesy, creamy broth. Perfect for weeknight dinners, meal prep, or cozy gatherings, it’s rich, flavorful, and customizable with your favorite toppings like crispy tortilla strips, avocado, or sour cream.
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 cooked chicken
1 pinch cayenne pepper
1 teaspoon cumin
1–2 teaspoons hot sauce
1 oz. packet taco seasoning (about 3 tablespoons)
1 ½ cups shredded cheddar cheese
1/3 cup softened cream cheese
Corn or flour tortillas, cut into strips and toasted or fried (for topping)
Instructions
- In a large pot, melt the butter over medium heat. Add onion and jalapeño; sauté 4 minutes.
- Stir in garlic and cook 1 minute.
- Add tomato paste, corn, Rotel, black beans, chicken broth, chicken breasts (if raw), cayenne, cumin, hot sauce, and taco seasoning. Stir well.
- Bring to a gentle simmer, partially covered, for 20–25 minutes until chicken is cooked.
- Remove chicken, shred, and return to the pot.
- Lower heat to low. Gradually stir in cheddar cheese and cream cheese until smooth and creamy.
- Taste and adjust seasoning with taco seasoning, salt, or hot sauce as desired.
- Serve hot, topped with tortilla strips and optional garnishes.
Notes
- Use rotisserie chicken for a quicker version.
- Omit chicken and use vegetable broth for a vegetarian option.
- Adjust spice level with more or less cayenne, hot sauce, or jalapeños.
- Can be made in a slow cooker or Instant Pot for convenience.
- Add extra vegetables like bell peppers, zucchini, or spinach.
- Freezes well for up to 3 months; reheat gently to restore creamy texture.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 5g
- Sodium: 980mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 27g
- Cholesterol: 85mg
