This ridiculously comforting Creamy Chicken Tortilla Soup comes together in your Instant Pot, slow cooker, or on the stovetop. Perfect for meal prep or feeding a crowd – the melted cheddar and cream cheese make every spoonful pure comfort food gold!
One of my favorite fall soups, this creamy chicken tortilla soup has enough Mexican spices going on to drive away the PNW damp and warm my insides for another long winter’s nap. Super easy to assemble, and a one pot meal, this is a perfect mid-week, cuddle up under a blanket on the couch sort of meal.
You will love this soup and want it over and over again. In fact, I suggest doubling it and freezing the leftovers in some Souper Cubes so you can have it in the freezer and ready whenever you want it!
Creamy Chicken Tortilla Soup
Equipment
- Dutch Oven or Large Pot
- Two Forks for Shredding
Ingredients
- 5 Tbsp corn or flour tortilla chips optional
- 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 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 2-3 cups shredded chicken
- 1 pinch cayenne pepper optional
- 1 teaspoon cumin
- 1-2 teaspoons hot sauce optional
- 3 Tbsp taco seasoning
- 1½ cups cheddar cheese shredded
- ⅓ cup cream cheese softened
For Topping (Optional)
- corn or flour tortilla chips for garnish
- diced avocado for garnish
- sour cream for garnish
- fresh cilantro for garnish
- extra shredded cheese for garnish
Instructions
- Heat your butter over medium heat in your soup pot and add the diced onions and jalapeño. Sauté for 5-6 minutes, then add the garlic and cook for 1 more minute.
- Add all remaining ingredients EXCEPT for the cheddar cheese, cream cheese, and garnish ingredients. Start with 2 Tbsp of your taco seasoning and adjust to your taste. Also, the hot sauce and cayenne are optional, so make it like you like it.
- Let the soup gradually come to a gentle bubble, partially covered. If you boil the chicken hard, it becomes tough. Cooking it slowly keeps it nice and juicy.
- Remove the chicken after 20-25 minutes, once it is almost cooked through (120℉) Timing depends on the thickness of the chicken. Use 2 forks or some meat claws to shred, then return to the soup.
- Reduce heat to low and gradually sprinkle in the shredded cheese and softened cream cheese. Stir until smooth and creamy.
- Taste and adjust your seasonings as needed. Garnish and serve!
