Amazing 45-Minute Creamy Chicken Tortilla Soup

There’s just something about a bowl of warm, comforting soup on a chilly evening, isn’t there? I’m Anna, and I’m absolutely obsessed with making everyday cooking feel joyful and, well, *easy*, especially when it comes to chicken dishes. You know, the kind of meals that fill your kitchen with amazing smells and bring everyone to the table without a fuss. That’s why I’m SO excited to share this recipe for the most incredible Creamy Chicken Tortilla Soup with you. It’s packed with flavor, super satisfying, and uses simple ingredients you probably already have on hand. Get ready to fall in love with your new go-to comfort food!

Why You’ll Love This Creamy Chicken Tortilla Soup

This isn’t just any soup; it’s a hug in a bowl! Seriously, you’re going to adore this Creamy Chicken Tortilla Soup for so many reasons:

• Super Speedy: We’re talking total comfort food in about 45 minutes, making it perfect for those busy weeknights when you still want something delicious.
• Bursting with Flavor: The mix of spices, tender chicken, veggies, and those creamy cheeses? Pure magic!
• So Cozy: It’s the ultimate comfort food, warming you up from the inside out with every spoonful.
• Incredibly Versatile: Whether you’re using your stove top or Crock Pot, this recipe is a breeze. Plus, it’s easily customizable to your spice preference!

Expertly Crafted Creamy Chicken Tortilla Soup Ingredients

Alright, let’s talk about what makes this Creamy Chicken Tortilla Soup sing! It’s all about good ingredients coming together. Here’s what you’ll need:

• 2 Tablespoons butter
• 1 small yellow onion, finely diced
• 1 jalapeno pepper, finely diced (seeds removed if you prefer it milder!)
• 3 cloves garlic, minced
• 1 Tablespoon tomato paste
• 1 (15 oz.) can corn, drained
• 1 (10 oz.) can Rotel diced tomatoes with green chilies, undrained (this gives it that little kick!)
• 1 (15 oz.) can black beans, drained and rinsed
• 5 cups low-sodium chicken broth
• 2 small boneless skinless chicken breasts (about 8 oz total), or about 2 cups of shredded cooked chicken – using a rotisserie chicken here is a total game-changer for speed!
• 1 pinch cayenne pepper (just a little warmth!)
• 1 teaspoon ground cumin
• 1-2 teaspoons hot sauce, or to taste (adjust this based on how much heat you like!)
• 1 oz. packet taco seasoning (that’s about 3 tablespoons)
• 1 ½ cups shredded sharp cheddar cheese
• 1/3 cup cream cheese, softened (makes it so wonderfully smooth!)
• Corn or flour tortillas, cut into thin strips, for garnish
• Vegetable or canola oil, for frying tortilla strips (this is optional, but oh-so-good!)
• Salt, to taste

Simple Steps for Delicious Creamy Chicken Tortilla Soup

Okay, let’s get this amazing soup simmering! This stovetop method is pretty straightforward, and the results are totally worth it. Trust me, your kitchen is about to smell incredible.

1. First things first, grab a nice big pot or Dutch oven and set it over medium heat. Melt in those 2 tablespoons of butter. Once it’s shimmering, toss in your finely diced onion and jalapeno pepper. Let them get nice and soft and a little translucent, which usually takes about 5 to 6 minutes.
2. Now, add your minced garlic. Stir it around for just about a minute until you can really smell that wonderful garlicky aroma. Be careful not to burn it!
3. Next up, stir in the tomato paste. Cook it for another minute, stirring constantly. This little step really deepens the flavor.
4. Time to bring in the main players! Add your drained corn, the whole can of Rotel diced tomatoes with green chilies (don’t drain this one, the liquid is flavor!), and the drained and rinsed black beans. If you’re using whole chicken breasts, toss them in now. Then, stir in your pinch of cayenne pepper, ground cumin, hot sauce (start with 1 teaspoon and you can always add more!), and the taco seasoning. Give it all a good stir to combine.
5. Pour in the chicken broth. If you’re using pre-shredded chicken (like from a rotisserie!), go ahead and add that now too. Bring the whole mixture up to a gentle simmer over medium-low heat. Partially cover the pot so it doesn’t splash too much, and let it cook away until the chicken breasts are cooked all the way through. This usually takes about 20 to 25 minutes.
6. Once the chicken is cooked, carefully take out the chicken breasts. Let them cool just enough so you can handle them, then shred them using two forks. Pop that beautifully shredded chicken right back into the pot.
7. Now for the creamy magic! Reduce the heat to low. Gradually add in your shredded cheddar cheese and the softened cream cheese, stirring constantly. Keep stirring until all the cheese is melted and the soup is wonderfully smooth and creamy. It’s going to look so rich and inviting!
8. Give your soup a taste. This is your chance to make it perfect! Add more salt if it needs it, or a bit more hot sauce or cayenne if you want an extra kick.
9. If you’re feeling fancy (and I highly recommend it!), now’s the time to make those crispy tortilla strips. Cut your tortillas into thin strips. Heat about an inch of vegetable or canola oil in a skillet over medium-high heat. Carefully fry the tortilla strips in batches until they’re golden brown and crispy. Use a slotted spoon to lift them out and place them on a paper towel-lined plate. Sprinkle them with a little salt right away.
10. Ladle that gorgeous, creamy soup into bowls. Top with your crunchy tortilla strips, and maybe a little extra sprinkle of cheese or a dollop of sour cream if you like. Enjoy every single bite!

Effortless Crock Pot Creamy Chicken Tortilla Soup

Want to set it and forget it? This Creamy Chicken Tortilla Soup is a dream in the Crock Pot too! Start by sautéing your onions, peppers, and garlic in butter on the stovetop, just like in step 1 and 2 of the stovetop method. Then, transfer that mixture to your slow cooker. Add in all the other ingredients – the corn, Rotel, black beans, chicken broth, chicken breasts (or pre-shredded chicken), cayenne, cumin, hot sauce, and taco seasoning. Give it a good stir. Now, just let it cook! Pop the lid on and cook on low for about 6 hours or on high for 4 hours, until the chicken is tender and cooked through. Once it’s done, carefully remove the chicken breasts, shred them with two forks, and return the shredded chicken to the slow cooker. Finally, stir in the shredded cheddar cheese and softened cream cheese until everything is smooth and creamy. Taste and adjust seasonings if needed, and you’re ready to serve!

Tips for Perfect Creamy Chicken Tortilla Soup

Alright, let’s make this Creamy Chicken Tortilla Soup absolutely perfect every single time! Here are a few little secrets I’ve picked up:

• Spice it Up (or Down!): Don’t be shy with the hot sauce and cayenne if you like things zesty! You can add them gradually in step 4 and taste in step 8. If you prefer it milder, just use less or skip the cayenne altogether. The Rotel also adds a nice little warmth.
• Rotisserie Chicken is Your Best Friend: Seriously, if you’re short on time, grab a pre-cooked rotisserie chicken. Shredding that meat and tossing it in during step 4 (or step 5 if using whole breasts) saves so much time and adds fantastic flavor.
• Make it Ahead for Deeper Flavor: This soup is even better the next day! The flavors have more time to meld and get cozy together. Just store it in the fridge and reheat it gently on the stovetop or in the microwave.
• Seasoning Savvy: The taco seasoning packet is convenient, but the amount can vary slightly between brands. Always taste your soup at the end (step 8!) and adjust salt or add a little extra taco seasoning if needed. You’re the boss of your soup!

Creamy Chicken Tortilla Soup FAQs

Got questions about this amazing Creamy Chicken Tortilla Soup? I’ve got you covered!

Q: Can I make this Creamy Chicken Tortilla Soup ahead of time?
Absolutely! This soup is one of those magical dishes that actually tastes even better the next day. The flavors really get a chance to mingle and deepen. Just store it in an airtight container in the fridge and reheat it gently on the stovetop or in the microwave.

Q: What kind of chicken is best for this soup?
You have a few great options! You can use boneless, skinless chicken breasts cooked right in the soup (which is what the main recipe calls for). But, for a real shortcut, using pre-shredded chicken from a rotisserie chicken is fantastic! It adds a ton of flavor and saves you a step. You could also use leftover cooked chicken.

Q: How can I make this soup spicier?
Easy peasy! If you love heat, definitely add a bit more cayenne pepper or hot sauce in step 4. You can also leave the seeds in your jalapeno when you dice it, or add a pinch more taco seasoning. Always taste and adjust in step 8 to get it just right for your palate!

Q: Can I freeze Creamy Chicken Tortilla Soup?
Yes, you can! Let the soup cool completely, then store it in freezer-safe containers. It should keep well for about 2-3 months. When you’re ready to eat it, thaw it in the refrigerator overnight and then reheat it gently on the stovetop. You might want to add the cheeses and tortilla strips when you reheat it for the best texture.

Essential Equipment for Creamy Chicken Tortilla Soup

You don’t need a fancy kitchen for this Creamy Chicken Tortilla Soup, but a few trusty tools will make the process a breeze. Here’s what I always have on hand:

• A large pot or Dutch oven – big enough to hold all that deliciousness!
• A good knife and cutting board for dicing your onions and peppers.
• Measuring cups and spoons – for getting those spices just right.
• Two forks – these are perfect for shredding that cooked chicken like a pro.
• A skillet – if you’re making those crunchy tortilla strips, you’ll need this.
• Paper towels – handy for draining those fried tortillas.
• A slow cooker or Crock Pot – if you’re opting for the super-easy slow cooker method!

Nourishing Creamy Chicken Tortilla Soup Information

Here’s a little peek at the estimated nutritional info for a serving of this yummy Creamy Chicken Tortilla Soup. Keep in mind, these numbers can wiggle around a bit depending on the exact ingredients you use and how much you eat!

Serving Size: 1.5 cups	Calories: 450
Fat: 25g	Saturated Fat: 12g
Unsaturated Fat: 13g	Trans Fat: 0.5g
Protein: 30g	Carbohydrates: 25g
Fiber: 6g	Sodium: 900mg
Sugar: 8g	Cholesterol: 90mg

Storing Your Delicious Creamy Chicken Tortilla Soup

Leftovers of this amazing Creamy Chicken Tortilla Soup are a gift that keeps on giving! Once it’s cooled down, ladle any extra soup into an airtight container. It’ll stay yummy in the refrigerator for about 3 to 4 days. When you’re ready to enjoy it again, the best way to reheat is gently on the stovetop over low heat, stirring occasionally until it’s warmed through. You can also pop it in the microwave, but give it a good stir halfway through. If you made those crunchy tortilla strips, it’s best to store them separately in a dry container at room temperature. Add them right before serving so they stay nice and crispy!

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