Name: #comment 114868: 6 Steps to Creamy Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
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); 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; 1 oz. packet taco seasoning (about 3 Tbsp.); 1 ½ cups cheddar cheese (shredded); 1/3 cup cream cheese (softened); Corn or Flour Tortillas

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#comment 114868 is a delightful recipe that brings the warmth of a Mexican classic to your kitchen. This Creamy Chicken Tortilla Soup is not only easy to make, but it also offers a comforting blend of flavors and textures. Whether you’re using fresh, leftover, or rotisserie chicken, this dish is sure to impress. The addition of cheddar and cream cheese provides a rich, creamy indulgence that elevates the soup to a new level. Let’s dive into this easy recipe that can be made on the stovetop or in a Crock Pot!

Why You’ll Love This #comment 114868

This creamy chicken tortilla soup is a true crowd-pleaser. Here are some reasons why you’ll adore it:

Rich and creamy texture that satisfies your cravings.
Quick and easy preparation, making it perfect for busy weeknights.
Versatile enough to use fresh, leftover, or rotisserie chicken.
Customizable with your favorite toppings for an added flair.
Nutritious, with ingredients like black beans and corn providing fiber.
Perfectly spiced to bring warmth and comfort on chilly days.
Great as a main dish or as an appetizer for parties.
Gluten-free, making it suitable for those with dietary restrictions.

Plus, this dish embodies the essence of Mexican cuisine, ensuring you’ll love every spoonful!

Ingredients for #comment 114868

Gather these items:

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)
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
1 oz. packet taco seasoning (about 3 Tbsp.)
1 ½ cups cheddar cheese (shredded)
1/3 cup cream cheese (softened)
Corn or Flour Tortillas

How to Make #comment 114868 Step-by-Step

Step 1: Heat 2 Tbsp. butter over medium heat and add the diced onions and peppers. Sauté for 5-6 minutes, then add the garlic and cook for 1 more minute.
Step 2: Add all remaining ingredients EXCEPT for the cheddar cheese, cream cheese, and garnish ingredients. Start with 2 Tbsp. of Taco Seasoning and add more to taste toward the end if preferred.
Step 3: Let the soup gradually come to a gentle bubble, partially covered. Cooking it slowly keeps it nice and juicy.
Step 4: Remove the chicken after 20-25 minutes, once cooked through. Use 2 forks to shred, then return to the soup.
Step 5: Reduce heat to low and gradually sprinkle in the shredded cheese and softened cream cheese. Stir until smooth and creamy.
Step 6: Taste and add any additional seasonings as needed. Garnish and serve!

Pro Tips for the Perfect #comment 114868

Keep these in mind:

Use corn or flour tortillas for garnish.
Adjust taco seasoning to your taste for a customized flavor.
For added depth, consider roasting the chicken before shredding.
Using a slow cooker allows flavors to meld beautifully over time.

Best Ways to Serve #comment 114868

Here are some ideas to elevate your soup experience:

Top with crispy tortilla strips for added crunch.
Serve with a dollop of sour cream and fresh cilantro for extra flavor.
Pair it with a side of cornbread or a simple salad for a complete meal.

How to Store and Reheat #comment 114868

To store, let the soup cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days. When reheating, ensure it is warmed through over low heat on the stovetop or in the microwave. This recipe is great for meal prep!

Frequently Asked Questions About #comment 114868

What’s the secret to perfect #comment 114868?

The secret lies in the slow cooking process; it allows the flavors to meld beautifully, resulting in a rich and satisfying soup. Using quality ingredients like fresh chicken and spices also enhances the flavor profile.

Can I make #comment 114868 ahead of time?

Absolutely! This soup tastes even better the next day, as the flavors have more time to develop. Just reheat it gently before serving.

How do I avoid common mistakes with #comment 114868?

To avoid tough chicken, cook it slowly and ensure it doesn’t boil too hard. Also, be careful with seasoning; start with less and add more as needed.

Variations of #comment 114868 You Can Try

Feel free to experiment with these variations:

Swap the chicken for shredded beef for a different protein option.
Add diced bell peppers or zucchini for additional vegetables.
For a vegetarian version, replace chicken with extra beans and vegetable broth.
Try adding avocado slices or lime juice for a fresh twist.

#comment 114868: 6 Steps to Creamy Chicken Tortilla Soup - #comment 114868 - additional detail

For more delicious recipes, check out last recipes or try making creamy potato soup for a comforting meal. If you’re interested in more Mexican dishes, you might enjoy Colombian Ajiaco as well!

#comment 114868: 6 Steps to Creamy Chicken Tortilla Soup

Author: basmer
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

This Creamy Chicken Tortilla Soup recipe is easy to make on the stove top or the Crock Pot. Make it with fresh, leftover, or rotisserie chicken. Cheddar and Cream Cheese add a hint of creamy indulgence!

Instructions

Heat 2 Tbsp. butter over medium heat and add the diced onions and peppers. 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 Taco Seasoning and add more to taste toward the end if preferred.
Let the soup gradually come to a gentle bubble, partially covered. Cooking it slowly keeps it nice and juicy.
Remove the chicken after 20-25 minutes, once cooked through. Use 2 forks 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 add any additional seasonings as needed. Garnish and serve!