There’s something magical about a steaming bowl of soup on a chilly evening, and this Ultra-Creamy Chicken Tortilla Soup is no exception. Packed with tender chicken, vibrant spices, and a touch of creaminess, it’s the perfect way to wrap yourself in warmth and comfort. This recipe is a go-to for cozy nights, offering a delicious blend of flavors that will make every spoonful a delight. Gather your ingredients and get ready to enjoy a bowl of pure comfort!
Steps
- Melt butter in a pot over medium heat, then add diced onions and jalapeno peppers. Cook them for about 4 minutes, then add minced garlic and sauté for another minute.
- Add tomato paste, corn, undrained diced tomatoes with green chilies, drained black beans, chicken broth, and chicken breasts to the pot. Season with cayenne pepper, cumin, hot sauce, and taco seasoning. Allow the mixture to simmer gently for 20-25 minutes until the chicken is fully cooked.
- Remove the cooked chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
- Lower the heat and gradually add shredded cheddar cheese and softened cream cheese, stirring continuously until the cheeses are fully melted and the soup is creamy.
- Taste the soup and adjust the seasoning if necessary. Garnish with your choice of toppings like crispy tortilla strips, jalapenos, avocado, cilantro, or sour cream before serving.
Ingredients
- 2 tablespoons of butter
- 1 small yellow onion, diced
- 1 jalapeno pepper, diced
- 3 cloves of garlic, minced
- 1 tablespoon of tomato paste
- 1 can of corn (15 oz.), drained
- 1 can of Rotel diced tomatoes with green chilies (10 oz.), undrained
- 1 can of black beans (15 oz.), drained and rinsed
- 5 cups of chicken broth
- 2 small boneless, skinless chicken breasts or 2 cups of shredded chicken
- A pinch of cayenne pepper
- 1 teaspoon of cumin
- 1-2 teaspoons of hot sauce
- 1 oz. packet of taco seasoning (approximately 3 tablespoons)
- 1 ½ cups of shredded cheddar cheese
- 1/3 cup of softened cream cheese
- Corn or flour tortillas for topping, optional
Nutritional Values
Calories: 2652kcal | Carbohydrates: 221g | Protein: 169g | Fat: 130g | Saturated Fat: 65g | Trans Fat: 13g | Cholesterol: 533mg | Sodium: 10205mg | Potassium: 5070mg | Fiber: 52g | Sugar: 39g | Vitamin A: 8151IU | Vitamin C: 195mg | Calcium: 1729mg | Iron: 26mg
FAQ
- Can I use rotisserie or leftover chicken instead of chicken breasts?
- Absolutely! You can substitute 2 cups of rotisserie or leftover chicken for the chicken breasts. Add it when the uncooked chicken breast would be added and let it simmer for about 15 minutes to blend the flavors.
- How can I ensure the cheese melts smoothly into the soup?
- To achieve a creamy texture, make sure the cheeses are at room temperature before adding them to the soup. Also, ensure the soup base isn’t too hot, as high temperatures can cause the dairy to separate, resulting in a grainy consistency.
- What are some suggested garnishes for this soup?
- You can top the soup with a variety of garnishes, such as diced avocado, sour cream, jalapenos, shredded cheese, and cilantro for added flavor and texture.
- Can I make this soup spicier or milder?
- Yes, adjust the spice level to your liking by varying the amount of jalapenos, cayenne pepper, and hot sauce used. You can also choose a milder or hotter taco seasoning to suit your taste preferences.
- How should I store leftovers, and can I freeze them?
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup for up to 3 months. When reheating, stir well to maintain the soup’s creamy texture.
Tips
- To achieve a smooth and creamy texture, ensure the cheddar and cream cheese are near room temperature before adding them to the soup. This helps them melt evenly and prevents a grainy consistency.
- For a juicier and more tender chicken, cook the soup on low heat in the Crock Pot. If you’re short on time, you can opt for high heat but be aware that this might make the chicken tougher.
- If using leftover or rotisserie chicken, incorporate it when you would normally add raw chicken and let it simmer for about 15 minutes to blend the flavors without boiling, which could dry out the chicken.
- To quickly soften cream cheese, microwave 2 cups of water, then place the cubed cream cheese in the microwave and close the door for 5 minutes. This method helps soften the cheese without direct heat.
Equipment
- 4-Quart Dutch Oven
- Spice Rack
- Measuring Spoons
- Pinch Bowls
- Garlic Twister
- Soup Bowls
- 16 oz. Storage Containers
