Description
This creamy and comforting Chicken Tortilla Soup is packed with bold Tex-Mex flavor, tender chicken, black beans, sweet corn, and a cheesy, spicy broth. It’s cozy, satisfying, and perfect for weeknights or weekend gatherings. Customize it with all your favorite toppings for the ultimate bowl of bliss!
Ingredients
2 tablespoons butter
1 small yellow onion, diced
1 jalapeno pepper, diced
3 cloves garlic, diced
1 tablespoon tomato paste
1 (15 oz.) can corn, drained (or 1½ cups frozen/fresh corn)
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 chicken)
1 pinch cayenne pepper
1 teaspoon cumin
1–2 teaspoons hot sauce (Frank’s recommended)
1 oz. packet taco seasoning (about 3 tablespoons)
1½ cups shredded cheddar cheese
⅓ cup cream cheese, softened
Optional Garnishes:
Crispy tortilla strips
Diced avocado
Sour cream
Jalapeños
Cilantro
Extra shredded cheese
Instructions
Stovetop Method:
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Melt butter in a large pot over medium heat. Add diced onion and jalapeno; sauté for about 4 minutes.
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Stir in garlic and cook for another minute.
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Mix in tomato paste, corn, diced tomatoes, black beans, chicken broth, chicken, cayenne, cumin, hot sauce, and taco seasoning.
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Simmer gently (don’t boil) for 20–25 minutes, or until chicken is fully cooked.
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Remove chicken, shred it using two forks, and return it to the pot.
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Reduce heat to low. Gradually stir in cheddar and cream cheese until fully melted and creamy.
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Taste and adjust seasoning if needed. Serve hot with your favorite garnishes!
Crock Pot Method:
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Sauté onion, jalapeno, and garlic in butter on the stovetop, then transfer to a slow cooker.
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Add remaining ingredients except the cheeses and garnishes.
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Cook on low for 6 hours (or high for 4 hours).
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Remove chicken, shred it, and return it to the slow cooker.
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Turn off heat. Stir in cheddar and cream cheese until smooth and melted.
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Serve with desired toppings.
Notes
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For a spicier soup, increase jalapeños or hot sauce.
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Use rotisserie chicken for a quick shortcut.
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Add a splash of lime juice before serving for brightness.
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This soup thickens as it cools; add extra broth when reheating if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes (stovetop) or 6 hours (slow cooker)
- Category: Soup
- Method: Stovetop / Slow Cooker
- Cuisine: Tex-Mex / American