Creamy Chicken Tortilla Soup
Soup season is my favorite season! Well, to be honest, I eat soup year round, but especially in the fall and winter. There’s nothing better on a cold or rainy night than a hot bowl of soup. This recipe was given to me by my friend Shayln, and after one time, it became a staple in my soup rotation.
This is a simple, easy, and delicious soup, you will come back to over and over again!
One of the best things about this soup is that it is so versatile. I’m not even sure about the original recipe anymore because I change it up so much depending on what I have on hand or what i’m in the mood for. One variation I love is to add black beans, some rice, extra cumin and corn and give it a good Mexican twist. For me, the secret ingredient is the cream cheese! It makes it so creamy and delicious, that even all my kids ask for seconds.
Want to add some flavor to your soup? Get my easy broth recipe here!
It is simple to throw it all in the crockpot or cook it up on the stove, for a quick supper. My favorite “frugal” way to make this, is when I have leftover chicken or beans. It’s a great way, to use up leftovers and start your soup with a flavorful base. Sometimes I make a whole chicken, knowing I’ll have some leftover for soup!
Another way we like to enjoy this soup is on the road! I make it in my instant pot and take it with us on a hike or to the park. Cook the soup in the morning, release the pressure, then add in the cream cheese and place the lid back on. For extra measure wrap the instant pot in a towel. Once you are ready to eat, open up, give it a good stir and enjoy! We love the soup as a picnic alternative when it’s Spring or late Fall and the temperatures can still be a little cool.
Need taco seasoning, but don’t want to go to the store? Click HERE!
Creamy Chicken Tortilla Soup
Cuisine: Slowcooker MealsDifficulty: Easy8-10
servingsIngredients
4 chicken breast (cooked and shredded)
1 can of black beans (you can substitute pinto or kidney)
1 can of corn
1 can/jar of salsa
1 large can of tomato juice (I use a quart)
1 small can of green chillies
4 cups of chicken broth
1 package of cream cheese (softened)
1 package of taco seasoning (or make your own here: taco seasoning )
salt and pepper to taste
Directions
- Place all ingredients except cream cheese in a crockpot. Cook low for 4 hours. Add cream cheese the last hour. Stir occasionally as it melts.
- Serve with tortilla chips, cheese, and sour cream if you’d like.
Notes
- I normally cook this soup in the crockpot, but it can easily be adapted to the instant pot or stove if you’d prefer.
Happy Soup Season!
What I used:
Favorite spatula:
My Favorite Dutch Oven:
