Name: #comment 114925: 6 Irresistible Creamy Chicken Tortilla Soup Tips
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 (See notes)

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Introduction

#comment 114925 showcases a delightful recipe for creamy chicken tortilla soup that is simple to prepare on the stove top or in a Crock Pot. This recipe is versatile, allowing you to use fresh, leftover, or rotisserie chicken. The combination of cheddar and cream cheese brings a luxurious creaminess that makes every spoonful a comforting experience. Whether it’s a chilly evening or a busy weeknight, this soup is bound to become a family favorite!

Why You’ll Love This #comment 114925

This creamy chicken tortilla soup is not only delicious but also packed with benefits:

Quick and easy to prepare, making it perfect for busy weeknights.
Can be made with leftover or rotisserie chicken, reducing food waste.
Rich, creamy texture thanks to cheddar and cream cheese.
Versatile; you can customize with your favorite toppings.
Healthy option, as it can be made gluten-free and loaded with veggies.
Perfect for meal prep, as it stores well and reheats beautifully.
Engaging in comment threads about the soup can provide additional tips and variations.
This recipe fits well within the Mexican cuisine category, satisfying cravings for bold flavors.

Ingredients for #comment 114925

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 (See notes)

How to Make #comment 114925 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. I recommend starting with 2 Tbsp. of taco seasoning; adjust to taste later.
Step 3: Let the soup gradually come to a gentle bubble, partially covered. This will ensure the chicken remains juicy.
Step 4: Remove the chicken after 20-25 minutes, shred with two forks, and return to the soup.
Step 5: Reduce heat to low, sprinkle in the shredded cheese and softened cream cheese, stirring until smooth and creamy.
Step 6: Taste and add any additional seasonings as needed. Garnish and serve!

Pro Tips for the Best #comment 114925

Keep these in mind:

Adjust the taco seasoning to suit your taste for a more personalized flavor.
Use corn or flour tortillas for serving; they add a nice crunch.
Consider using a slow cooker for this recipe if you prefer a hands-off approach.
Be sure to shred the chicken properly to ensure even distribution in the soup.
For the best results, serve the soup with fresh cilantro or avocado.

Best Ways to Serve #comment 114925

Here are a few delicious serving suggestions:

Top with crushed tortilla chips for added crunch.
Serve with a dollop of sour cream or Greek yogurt for creaminess.
Garnish with green onions, avocado slices, or fresh cilantro for freshness.

How to Store and Reheat #comment 114925

To store the soup, let it cool completely, then transfer to an airtight container. It can be kept in the refrigerator for up to 3 days. When reheating, simply warm it on the stovetop or in the microwave until heated through. This recipe is perfect for meal prep, allowing you to enjoy delicious soup at any time.

Frequently Asked Questions About #comment 114925

What’s the secret to perfect #comment 114925?

The secret to perfect creamy chicken tortilla soup is low and slow cooking. This method keeps the chicken tender and allows the flavors to meld beautifully. Adjusting the spices to your preference also enhances the overall experience.

Can I make #comment 114925 ahead of time?

Yes, you can prepare this soup ahead of time. It actually tastes even better the next day as the flavors deepen. Just store it in the fridge and reheat before serving.

How do I avoid common mistakes with #comment 114925?

To avoid common mistakes, make sure not to overcook the chicken, as it can become tough. Also, don’t rush the simmering process; letting the soup bubble gently allows the flavors to develop fully.

Variations of #comment 114925 You Can Try

Here are a few variations to consider:

Substitute shredded beef or pork for the chicken for a different protein option.
Add additional vegetables like bell peppers or zucchini for more nutrition.
Make it spicy by adding more jalapenos or a splash of chipotle sauce.
For a vegetarian version, use beans and vegetable broth instead of chicken.

#comment 114925: 6 Irresistible Creamy Chicken Tortilla Soup Tips - #comment 114925 - additional detail

For more delicious recipes, check out our latest recipes, or try making creamy potato soup for a comforting meal. If you’re interested in meal prep, our slow cooker Tuscan chicken is a great option!

For more information on the health benefits of chicken soup, you can visit Healthline.

#comment 114925: 6 Irresistible Creamy Chicken Tortilla Soup Tips

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. I also recommend starting with 2 Tbsp. of Taco Seasoning and add more to taste toward the end if preferred. (I end up using all of it.)
Let the soup gradually come to a gentle bubble, partially covered. If the chicken boils rapidly, it becomes tough. Cooking it slowly keeps it nice and juicy.
Remove the chicken after 20-25 minutes, once cooked through. (Timing depends on the thickness of the chicken.) 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!