Creamy Tortilla Soup
Make this easy creamy tortilla soup for your next weeknight meal, its quick to make and the flavor is amazing!
Servings 8 servings
Ingredients
Soup Ingredients
- 2 tbsp small onion finely diced
- 3 cloves fresh garlic cloves minced
- 1 tbsp tomato paste
- 1 can corn or 1-2 cups frozen corn
- 1 can rotel with green chilies
- 1 can black beans
- 1 can pinto beans
- 6 cups chicken broth
- 1 tsp cumin
- 3 tbsp taco seasoning I make my own, get the recipe here!
- 8 oz cream cheese
- 1 1/2 cup shredded cheese optional
- 1-2 chicken breasts You can also use rotisserie chicken for a even faster preparation
Toppings
- Avocado
- Sour Cream
- Chips
- lime
- cheese
- green onions
Instructions
- In a large stockpot or enamel dutch oven add your butter and onion to it. On medium heat, sautee the onion for 5 minutes. Add the garlic and continue to sautee for another couple of minutes.
- Add your chicken, chicken broth, rotel, tomato paste, cumin, taco seasoning, cayenne pepper and mix. Let it boil until your chicken is tender and can be pulled apart with a fork.
- When the chicken is cooked, pull it out and shred it. Put it back into the pot and stir. If using rotisserie chicken this is the time to put it in as well.
- Add your beans, corn and cream cheese. Stir until it is all combined and the cream cheese is melted into the soup. You can add shredded cheese to the soup as well and stir until melted.
- Once the beans and corn are warmed through the soup is ready to eat! Top with your favorite toppings such as cheese, sour cream, chips, avocado and more!
- Store leftovers in an airtight container in the fridge. Reheat and enjoy!