Description
Welcome to the delightful world of Zesty Chicken Tortilla Delight! This soup recipe encompasses a rich harmony of flavors, combining the zest of fresh peppers, the sweetness of corn, and the heartiness of black beans, rounded off with a creamy texture. Ideal for a cozy dinner or entertaining guests, this soup promises to warm your heart with each spoonful.
Ingredients
Scale
- 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 fillets, 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
- For Topping: Corn or Flour Tortillas
Instructions
- Start the Soup Base Heat the butter in a large pot over medium heat. Add the diced onions and jalapeño peppers, sautéing for about 4 minutes. Add the garlic and continue to cook for another minute until fragrant.
- Add Remaining Ingredients Stir in the tomato paste, corn, Rotel tomatoes, black beans, chicken broth, chicken, Cayenne pepper, cumin, hot sauce, and start with 2 tablespoons of taco seasoning. Mix well to combine all the ingredients.
- Cook and Shred the Chicken Bring the soup to a gentle simmer, and allow it to cook partially covered for about 20-25 minutes, or until the chicken is cooked through. Carefully remove the chicken, shred it using two forks, and then return it to the pot.
- Add Cheeses for Creaminess Reduce the heat to low. Gradually add the shredded cheddar and cream cheese, stirring continuously until the cheeses are completely melted and the soup is creamy and smooth. Adjust seasoning with additional taco seasoning or hot sauce if needed.
- Prep Time: 10 minutes
- Cook Time: 35 minutes