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Creamy Chicken Tortilla Soup Recipe is a must-try!

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!
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Prep Time 10 minutes
Course: Soup
Cuisine: Tex-Mex / American
Ingredients Method Notes

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

Method
 

Stovetop Method:
  1. Melt butter in a large pot over medium heat. Add diced onion and jalapeno; sauté for about 4 minutes.
  2. Stir in garlic and cook for another minute.
  3. Mix in tomato paste, corn, diced tomatoes, black beans, chicken broth, chicken, cayenne, cumin, hot sauce, and taco seasoning.
  4. Simmer gently (don’t boil) for 20–25 minutes, or until chicken is fully cooked.
  5. Remove chicken, shred it using two forks, and return it to the pot.
  6. Reduce heat to low. Gradually stir in cheddar and cream cheese until fully melted and creamy.
  7. Taste and adjust seasoning if needed. Serve hot with your favorite garnishes!
Crock Pot Method:
  1. Sauté onion, jalapeno, and garlic in butter on the stovetop, then transfer to a slow cooker.
  2. Add remaining ingredients except the cheeses and garnishes.
  3. Cook on low for 6 hours (or high for 4 hours).
  4. Remove chicken, shred it, and return it to the slow cooker.
  5. Turn off heat. Stir in cheddar and cream cheese until smooth and melted.
  6. Serve with desired toppings.

Notes

  • For a spicier soup, increase jalapeños or hot sauce.
  • Use rotisserie chicken for a quick shortcut.
  • Add a splash of lime juice before serving for brightness.
 
  • This soup thickens as it cools; add extra broth when reheating if needed.

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