The Creamy Tortilla Soup Recipe You've Been Searching For

Ingredients

• 2 pieces Boneless Chicken Breasts (about 1 lb total, skinless)
• 4 cups Chicken Broth (low‑sodium preferred)
• 1 cup Shredded Cheddar Cheese (room‑temperature for faster melting)
• 4 oz Cream Cheese (softened, cut into cubes)
• 1 medium Onion (finely diced)
• 2 pieces Jalapeño Peppers (stemmed, seeded, finely chopped)
• 2 cloves Garlic (minced)
• 2 tablespoons Butter (unsalted)
• 1 tablespoon Tomato Paste (concentrated)
• 1 can Rotel Diced Tomatoes & Green Chilies (10 oz, drained)
• 1 can Black Beans (15 oz, rinsed and drained)
• 1 can Corn Kernels (15 oz, drained)
• 1 tablespoon Taco Seasoning (store‑bought or homemade)
• 1 teaspoon Ground Cumin (ground)
• 1 teaspoon Hot Sauce (adjust to heat preference)
• 4 pieces Corn Tortillas (cut into strips for chips)
• 1 cup Vegetable Oil (for frying tortilla strips)

Instructions

1. Make Tortilla Chips

   Cut each corn tortilla into thin strips, heat vegetable oil in a skillet until shimmering, add the strips and fry for 20‑30 seconds until crisp, then remove with tongs and drain on paper towels.

   Time: PT5M

   Temperature: Medium‑high heat

2. Sauté Aromatics

   Melt 2 Tbsp butter in the saucepot over medium heat, add the diced onion and chopped jalapeños, sauté 3‑4 minutes until softened.

   Time: PT4M

   Temperature: Medium

3. Add Garlic

   Stir in the minced garlic and cook 1 minute until fragrant, being careful not to let it burn.

   Time: PT1M

   Temperature: Medium

4. Combine Main Ingredients

   Add the drained Rotel, black beans, corn, taco seasoning, cumin, tomato paste, and hot sauce. Stir well to combine.

   Time: PT2M

   Temperature: Medium

5. Add Broth and Chicken

   Pour in the chicken broth, then nestle the two chicken breasts into the liquid. Bring the soup to a gentle simmer (small bubbles) over medium‑low heat; do not let it boil rapidly.

   Time: PT25M

   Temperature: Medium‑low

6. Shred Chicken

   Remove the chicken breasts with tongs, place on a cutting board and shred using two forks or your hands. Return the shredded chicken to the pot.

   Time: PT5M

7. Final Simmer

   Let the soup simmer uncovered for an additional 5 minutes so the shredded chicken absorbs the flavors.

   Time: PT5M

   Temperature: Medium-low

8. Incorporate Cheeses

   Stir in the cream cheese cubes and the shredded cheddar cheese until fully melted and the soup becomes creamy.

   Time: PT5M

   Temperature: Medium

9. Serve

   Ladle the soup into bowls, top with a handful of the homemade tortilla chips, and enjoy while hot.

   Time: PT2M

Nutrition Facts

Calories

380

Protein

25 g

Carbohydrates

30 g

Fat

18 g

Fiber

5 g