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Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup

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Creamy Chicken Tortilla Soup is the ultimate comfort food, perfect for chilly evenings or cozy gatherings. This rich and flavorful soup combines tender chicken, hearty beans, and a mix of spices, all enveloped in a creamy cheddar and cream cheese base. The versatility of the recipe allows you to use fresh chicken or leftovers, making it an ideal weeknight meal that is quick to prepare. Serve it with your favorite toppings like avocado, cilantro, or crispy tortilla chips for an extra layer of flavor and texture. Enjoy a warm bowl that not only satisfies but also brings warmth and joy to your table.

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 15 oz. can corn (drained)
  • 1 10 oz. can Rotel diced 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 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)
  • 1/3 cup cream cheese (softened)
  • Corn or Flour Tortillas

Instructions

  1. In a large pot over medium heat, melt 2 tablespoons of butter. Sauté diced onion and jalapeño for 5-6 minutes until softened, then add minced garlic for another minute.
  2. Stir in corn, Rotel tomatoes (with juice), black beans, chicken broth, chicken breasts, and 2 tablespoons of taco seasoning. Bring to a gentle simmer.
  3. After 20-25 minutes, remove chicken; shred it and return to the pot.
  4. Lower heat; gradually add shredded cheddar and cream cheese while stirring until melted and creamy.
  5. Adjust seasonings if needed before serving hot with tortilla strips on the side.

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