Description
A rich, velvety soup with tender chicken, spices, and melty cheese topped with crispy tortillas for a comforting bowl that feels like a fiesta.
Ingredients
Units
Scale
- 2 Tablespoons butter
- 1 small yellow onion, diced
- 1 jalapeño pepper, diced (seeds removed for milder heat)
- 3 cloves garlic, diced
- 1 Tablespoon tomato paste
- 1 (15 oz.) can corn, drained
- 1 (10 oz.) can Rotel 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 cooked shredded chicken)
- 1 pinch cayenne pepper
- 1 teaspoon cumin
- 1-2 teaspoons hot sauce (optional, to taste)
- 1 oz. packet taco seasoning (about 3 Tbsp.)
- 1 1/2 cups shredded cheddar cheese
- 1/3 cup cream cheese, softened
- For Topping: Corn or flour tortillas, sliced and toasted for crispy strips; Additional shredded cheese, sour cream, avocado, cilantro, lime wedges
Instructions
- In a large soup pot or Dutch oven, melt butter over medium heat. Add diced onion and jalapeño, cooking for 5–6 minutes until softened. Stir in garlic and cook for 1 minute more.
- Add tomato paste, corn, Rotel, black beans, chicken breasts, chicken broth, cayenne, cumin, hot sauce (if using), and 2 tablespoons taco seasoning. Stir well.
- Bring to a light simmer, partially covered. Simmer gently for 20–25 minutes until chicken is cooked through.
- Remove chicken, shred with forks, and return to the pot.
- Reduce heat to low. Gradually stir in cheddar cheese and cream cheese until fully melted and smooth.
- Taste and adjust seasoning with more taco seasoning or hot sauce as desired. Simmer 5 more minutes.
- Ladle soup into bowls and top with crispy tortilla strips, extra cheese, sour cream, avocado, cilantro, or lime.
Notes
Use pre-cooked shredded chicken to save time. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for 3 months. Reheat on low heat to maintain creaminess. Make it vegetarian by skipping chicken and using vegetable broth and extra beans or tofu.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 870mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg
