Name: Creamy Chicken Tortilla Soup
Ingredients: 2 tablespoons (28 g) butter; 1 small yellow onion, diced; 1 jalapeno pepper, diced; 3 cloves garlic, diced or minced; 1 tablespoon (15 mL) tomato paste; 1 (15 oz / 425 g) can corn, drained; 1 (10 oz / 283 g) can Rotel diced tomatoes with green chilies, undrained; 1 (15 oz / 425 g) can black beans, drained and rinsed; 5 cups (1.2 L) chicken broth; 2 small boneless, skinless chicken breasts, or 2 cups shredded cooked chicken; 1 pinch cayenne pepper; 1 teaspoon ground cumin; 1 to 2 teaspoons hot sauce; 1 oz (28 g) packet taco seasoning, about 3 tablespoons; 1 1/2 cups (170 g) shredded cheddar cheese; 1/3 cup (75 g) cream cheese, softened; For serving: corn or flour tortilla strips and optional garnishes

Instructions

Melt the butter over medium heat. Add the onion and jalapeno and saute for 5 to 6 minutes. Add the garlic and cook for 1 minute.
Add all remaining ingredients except the cheddar cheese, cream cheese, and garnishes. Begin with 2 tablespoons of taco seasoning and add more later to taste if desired.
Bring the soup gradually to a gentle bubble, partially covered. Avoid a rapid boil so the chicken remains tender.
After 20 to 25 minutes, remove the chicken once cooked through. Shred it with two forks and return it to the soup.
Reduce the heat to low. Gradually stir in the cheddar and softened cream cheese until smooth and creamy.
Taste, adjust the seasoning, garnish, and serve.

Notes

Yield: approximately 13 cups.
Optional garnishes include diced avocado, sour cream, jalapenos, shredded cheese, cilantro, and crisp tortilla strips.
Two cups of rotisserie or leftover chicken may replace the raw chicken breasts. Simmer it in the soup for about 15 minutes to blend the flavors.
Add cheese only over low heat; excessive heat can cause the dairy to separate.
For a slow cooker: saute the onion, jalapeno, and garlic first; cook the soup without the cheeses on low for 6 hours or high for 4 hours. Shred the chicken, turn off the heat, and then stir in the cheeses.
Store refrigerated for up to 3 days or frozen for up to 3 months.
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Creamy Chicken Tortilla Soup

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Ingredients

Instructions

Notes

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