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Creamy Chicken Tortilla Soup
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Ingredients
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Step by step
Method
5 steps
- 1
Melt the butter in a soup pot over medium heat. Add the onion and jalapeño with a pinch of salt and cook 5–6 minutes, until the onion softens. Stir in the garlic for 1 minute, then add the tomato paste and cook until it darkens a shade.
- 2
Add the corn, tomatoes with their juices, black beans, broth, chicken, cayenne, cumin, hot sauce, and taco seasoning. Bring the pot to a gentle bubble, then lower the heat and cover it partway. Keep it at a quiet simmer so the chicken stays tender.
- 3
Simmer 20–25 minutes, turning the chicken once, until the thickest part reaches 165°F. Move the chicken to a plate, rest it 5 minutes, and shred it with two forks. Return it to the soup.
- 4
Lower the heat. Add the cheddar and softened cream cheese in small handfuls, stirring after each addition until the broth looks smooth. Taste for salt, heat, and taco seasoning; adjust while the soup is warm but not boiling.
- 5
Ladle into bowls and finish with crushed tortilla chips, sliced avocado, cilantro, or a squeeze of lime. Serve right away while the cheese is soft.