Be sure to try my (amazing) Chicken Corn Chowder and Italian Wedding Soup recipes next!
Easy Chicken Tortilla Soup
There is SO much fresh flavor going on in this soup, it’s definitely hard to stop eating it. I generally have to package some up for the freezer, (it freezes very well), to keep myself from eating the whole batch. Make this as spicy or as mild as you want! And the topping options are endless: Crispy tortilla strips, jalapenos, cheese, avocados, cilantro, (clearly my stance is ‘all of the above’). 😁 This is so easy to make on the Stove Top or Crock Pot. You can even use leftover chicken! Check out my PRO tips, storage info, and more below!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions. Soften onions, jalapeno peppers, and garlic in butter. Add tomato paste, corn, undrained diced tomatoes, black beans, taco seasoning, cayenne pepper, cumin, and hot sauce.
Add chicken broth and chicken breasts. Bubble gently for 20-25 minutes, until cooked through. Remove and use 2 forks to shred.
Add the chicken back to the soup and reduce heat to low. Add cheddar and softened cream cheese and stir until smooth and combined. Garnish, and serve!
Crock Pot Method
Soften onions, peppers, and garlic in butter on the stovetop. Transfer to Slow Cooker along with all remaining ingredients except for the shredded cheese, cream cheese, and garnishes. Cook on low for 6 hours. (I recommend low heat to keep the chicken juicy and tender. Cooking it over higher heat makes it tougher. If necessary, it can be cooked for 4 hours on high.) Remove chicken and use 2 forks to shred. Return it to the Crock Pot. Turn off heat. Gradually mix in the cheddar and cream cheeses and stir to incorporate.
Pro Tips
Optional garnishes include: Diced avocado, sour cream, jalapenos, shredded cheese, and cilantro. 2 cups rotisserie or leftover chicken may be used instead of chicken breasts. The cheeses melt much creamier and smoother if they’re near room temperature when added. To soften the cream cheese quickly: Heat 2 cups of water in the microwave. Place cubed cream cheese in the microwave and close the door. Let it soften for 5 minutes. Make sure the base isn’t too hot when the cheese is added or the dairy will separate and the consistency will be grainy. 1 ½ cups frozen or fresh corn may be used instead of canned corn. This recipe is in The Cozy Cookbook on page 55!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
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4-Quart Dutch Oven– This is the perfect size for this soup. This one is high quality and you’ll have it forever. (I use one almost every time I cook!) Spice Rack– This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.) Measuring Spoons– To measure out the seasonings. Pinch Bowls– I measure out my seasonings ahead of time and add them to these small bowls so they’re ready to go when it’s time to add them. Garlic Twister– it’s much more flavorful to mince fresh garlic. This twister does it in seconds and is easy to clean and store. Soup Bowls –(I love these!) 16 oz. storage containers – I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.
