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Creamy Chicken Tortilla Soup
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Creamy Chicken Tortilla Soup

45 minServes 6Nutri-Score B€€
from @amy_doe_cooking5 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • yellow onion (diced)Produce1 piece
  • jalapeño (diced)Produce1 piece
  • garlic (minced)Produce2 pieces
  • Rotel diced tomatoes with green chiles (one can, undrained)Pantry400 g
  • corn (one can, drained)Pantry285 g
  • black beans (one can, rinsed and drained)Pantry400 g
  • tomato pastePantry15 ml
  • ground cuminSpices5 ml
  • taco seasoning (one packet)Spices30 g
  • chicken brothPantry1.2 litres
  • Cholula hot sauce (a couple of shakes)Other10 ml
  • chicken breasts (boneless, skinless)Meat2 pieces
  • cheddar cheese (shredded)Dairy200 g
  • cream cheese (softened)Dairy115 g

per serving

Nutrition

286kcal

Carbs
22 g
Proteins
22 g
Fat
13 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Stovetop

step by step

Method

  1. Sauté the onion and jalapeño

    • In a large pot, add the diced yellow onion and diced jalapeño.
    • Cook, stirring, until softened.
    Step 1

  2. Add the garlic

    • Add the minced garlic and cook until fragrant.
    Step 2

  3. Add the canned goods and spices

    • Add the Rotel, drained corn, rinsed and drained black beans, tomato paste, cumin and taco seasoning.
    • Mix everything together.
    Step 3

  4. Pour in the broth and hot sauce

    • Add the chicken broth and a couple of shakes of Cholula.
    • Stir to combine.
    Step 4

  5. Simmer the chicken

    • Add the chicken breasts and set the heat to medium.
    • Partially cover the pot and bring to a boil.
    • Cook until the chicken is cooked through.
    Step 5

  6. Shred the chicken

    • Remove the chicken from the pot and shred it.
    • Return the shredded chicken to the pot.
    Step 6

  7. Make it creamy

    • Stir in the shredded cheddar and cream cheese until melted and smooth.
    Step 7
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