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Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup
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Indulge in a warm bowl of Creamy Chicken Tortilla Soup that marries rich flavors with comforting textures. This delightful dish is quick to prepare, making it perfect for busy weeknights or cozy gatherings. With tender chicken, vibrant vegetables, and a creamy blend of cheeses, every spoonful promises satisfaction. The versatility of this soup allows you to use fresh, leftover, or rotisserie chicken, ensuring a delicious meal is always within reach. Top it off with crispy tortilla strips and your favorite garnishes for an irresistible finish.

Ingredients

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  • 2 tablespoons butter
  • 1 small yellow onion (diced)
  • 1 jalapeno pepper (diced)
  • 3 cloves garlic (diced)
  • 1 tablespoon tomato paste
  • 1 can corn (15 oz., drained)
  • 1 can Rotel diced tomatoes with green chilies (10 oz., undrained)
  • 1 can black beans (15 oz., 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)
  • ⅓ cup cream cheese (softened)
  • Corn or flour tortillas

Instructions

  1. In a large pot, melt the butter over medium heat. Sauté the diced onion and jalapeno for about 5–6 minutes until softened. Add garlic and cook for another minute.
  2. Stir in the corn, Rotel tomatoes, black beans, chicken broth, and chicken breasts. Add taco seasoning to taste.
  3. Allow the soup to simmer gently for 20–25 minutes until the chicken is cooked through.
  4. Remove the chicken, shred it with forks, and return it to the pot.
  5. Reduce heat to low and gradually stir in cheddar cheese and cream cheese until smooth.
  6. Adjust seasonings as needed before serving with garnishes.

Nutrition

Find it online: https://recipesbyphoenix.com/creamy-chicken-tortilla-soup/