Description
Discover how to make the best creamy chicken tortilla soup with this easy recipe. Learn the secrets to a rich and flavorful soup that will warm your soul.
Ingredients
- – 2 tablespoons (30 ml) vegetable oil
- – 1 small yellow onion, diced
- – 1 jalapeno pepper, diced
- – 3 cloves garlic, diced
- – 1 tablespoon (15 ml) tomato paste
- – 1 15 oz (425 g). can corn, drained
- – 1 10 oz (283 g). can diced tomatoes with green chilies, undrained
- – 1 15 oz (425 g). can black beans, drained and rinsed
- – 5 cups (1200 ml) (1.2 liters) chicken broth
- – 2 small boneless skinless chicken breasts, or 2 cups (480 ml) shredded chicken
- – 1 pinch cayenne pepper
- – 1 teaspoon (5 ml) cumin
- – 1-2 teaspoons (8 ml) hot sauce
- – 1 oz (28 g). packet taco seasoning, about 3 tablespoons (45 ml)
- – 1 ½ cups (180 g) beef cheese, shredded
- – 1/3 cup (80 g) cream cheese, softened
- – Corn or Flour Tortillas, See notes
Instructions
- Warm up 2 tablespoons of vegetable oil over medium heat and toss in the chopped onions and jalapeno. Cook them for about four minutes, then add the diced garlic and continue cooking for another minute.
- Incorporate all the other ingredients, leaving out the shredded cheese, cream cheese, and any topping items. Start with 2 tablespoons of the taco seasoning, and adjust to taste by adding more later if desired. (I usually use the full amount.)
- Allow the soup to slowly come to a gentle simmer, partially covering the pot. Avoid boiling the chicken rapidly to prevent it from becoming tough; a slow cook ensures it stays tender and juicy.
- After 20-25 minutes, once the chicken is fully cooked, take it out. (The timing depends on how thick the chicken pieces are.) Shred it using two forks and return it to the soup.
- Lower the heat to a gentle setting and gradually mix in the shredded cheese and softened cream cheese, stirring until everything is smooth and creamy.
- Sample the soup and adjust the seasonings if necessary. Add garnishes, then serve and enjoy!
