Creamy Chicken Tortilla Soup
This creamy chicken tortilla soup is made in one pot with rotisserie chicken, Rotel, corn, black beans, cream cheese, and Colby jack. An easy, cozy dinner ready in about 40 minutes.
Servings 8 servings
Equipment
- dutch oven
Ingredients
- 1 tablespoon extra virgin olive oil
- ½ diced yellow onion
- 2-3 diced and seeded jalapeño
- 1 tablespoon minced garlic
- 2 tablespoon salted butter
- Taco seasoning packet
- 32 oz low sodium chicken broth
- 4 oz diced green chilies
- 1 can rotel tomatoes with green chilies
- 1 (12 oz) frozen fire roasted corn or canned corn
- 1 can black beans rinsed & drained (optional)
- Juice of 1 lime
- ½ teaspoon tomato bouillon
- 1 teaspoon garlic powder
- 1 teaspoon onion
- Salt & pepper to taste
- 1.5 lbs cooked chicken breast or rotisserie chicken
- 1 (8 oz) block softened plain cream cheese
- 8 oz shredded Colby jack cheese
- ½ cup chopped cilantro
- Jalapeños, avocado, queso fresco, tortilla strips and cilantro for garnish
Instructions
- In a large pot, or Dutch oven, on medium heat, add 1 tablespoon extra virgin olive oil to pan.
- Next, add diced onion and jalapeno. Cook until onions are translucent.
- Once onions are translucent, add minced garlic, and 2 tablespoon salted butter. Mix until well combined.
- Next, add half the amount of seasonings listed to help allow the flavors to bloom.
- Then, add chicken broth, can of rotel tomatoes, diced green chilies, black beans (optional), and frozen corn. Mix together.
- Next, add cooked chicken breast or rotisserie chicken, juice of 1 lime, and remaining half of seasonings. Cover with lid and let it simmer for about 5-10 minutes.
- Then turn down heat to low, add softened cream cheese and continuously stir until cream cheese is well combined and no clumps are present.
- Next, add shredded Colby jack cheese, and chopped cilantro, and stir until well combined.
- Let it simmer for an additional 5-10 minutes.
- Top with avocado, sliced jalapeno, tortilla strips, cilantro and/or queso fresco cheese.
Notes
- Make sure the cream cheese is fully softened before it goes in. Cold cream cheese will clump in the hot broth. Set it on the counter about 30 minutes before you start cooking.
- Adding half of the seasonings early lets them bloom in the butter and oil, which gives the broth a deeper flavor. The rest goes in with the chicken.
- For a milder soup, use 2 jalapeños and be sure to remove all of the seeds and ribs. For more heat, use 3.
- Leftovers thicken as they sit. Add a splash of chicken broth when reheating to loosen the soup back up.
