Cooked - Easy Chicken Tortilla Soup Recipe

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Home Pricing Community My Recipes

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Easy Chicken Tortilla Soup Recipe

6.0

1 tablespoon olive oil

¾ cup diced yellow onion (optional—see note 1)

1 tablespoon minced garlic (jarred)

1 (10-ounce) can red enchilada sauce (I use mild Old El Paso)

1 (14.5-ounce) can fire-roasted diced tomatoes (with green chiles added, undrained)

1 (16-ounce) can chili beans in mild sauce

1 (15.25-ounce) can black beans (drained and rinsed)

1-½ cups frozen corn (I like fire-roasted)

3-¼ cups chicken stock (or broth)

¾ teaspoon paprika

¾ teaspoon ground cumin

1-½ teaspoons chili powder

Salt and pepper

4 ounces cream cheese (full-fat, softened)

1 (8-ounce) package sharp Cheddar cheese (freshly shredded, see note 2)

2 cups shredded cooked chicken (like rotisserie, see note 3)

Toppings as desired (see note 4)

In a large pot over medium-high heat, heat olive oil. Sauté onion for 3–5 minutes.
Increase heat to high. Add garlic, enchilada sauce, undrained tomatoes, undrained chili beans, drained & rinsed black beans, corn, and chicken stock. As the soup comes to a boil, stir in paprika, cumin, chili powder, 1 teaspoon salt, and ¼ teaspoon pepper. Mix well.
Microwave cream cheese until very soft, about 1 minute. When the soup boils, briskly whisk in the cream cheese until smooth. Remove from heat and switch to a wooden spoon. Stir in Cheddar, a handful at a time, until melted. Add the shredded chicken and stir until heated through.
Ladle into bowls and top with tortilla strips, sour cream, avocado, lime, or fresh cilantro.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 22 weeks ago

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