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Creamy chicken tortilla soup
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Creamy Chicken Tortilla Soup

Course Appetizer, dinner, Soup
Cuisine American, Mexican, southwest
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 people
Author Coco and Ash

Ingredients

  • 3 tablespoons olive oil
  • 1 small yellow onion (diced)
  • 4 large cloves of garlic (minced)
  • 3 tablespoons tomato paste
  • 3 tablespoons all-purpose flour
  • 3 tablespoons taco seasoning
  • ½ teaspoon salt
  • 4 cups chicken broth
  • 10 ounce can of Rotel - diced tomatoes and chilis (I use mild but use what you prefer)
  • 15.5 ounce can of black beans (drained and rinsed)
  • 15.25 ounce can of corn (drained and rinsed)
  • 3 boneless, skinless chicken breasts
  • 8 ounces shredded cheddar cheese
  • 1 cup heavy cream

Instructions

  • Heat a large pot over medium heat and add in the olive oil and diced onions.
    1 small yellow onion, 3 tablespoons olive oil
  • Once the onions are soft, add in the garlic and cook for just about 2 more minutes.
    4 large cloves of garlic
  • Add in the tomato paste, taco seasoning, salt, and four and stir together. It will make a paste. If all of the flour will not absorb, you can add a little bit more olive oil. Cook for just 1 minute.
    3 tablespoons tomato paste, 3 tablespoons all-purpose flour, 3 tablespoons taco seasoning, ½ teaspoon salt
  • Stir in the chicken broth, the Rotel, the corn, and black beans and the chicken breasts.
    4 cups chicken broth, 10 ounce can of Rotel - diced tomatoes and chilis, 15.5 ounce can of black beans, 15.25 ounce can of corn, 3 boneless, skinless chicken breasts
  • Bring everything to a slow bubbling simmer (on low and covered) for 25 minutes or until the chicken is cooked throughout.
  • Once the chicken has cooked, you can remove it, shred it, then add it back to the soup along with the cream and the shredded cheese.
    1 cup heavy cream, 8 ounces shredded cheddar cheese
  • Allow everything to melt together for about 5 minutes on medium heat while stirring then serve.
  • Topping ideas: Tortilla strips, avocado, cilantro, shredded cheese, sour cream...anything your heart desires!

Notes

Slow cooker instructions:

  1. Mix together the flour with ¼ cup of cold water and add it to the slow cooker.
  2. Add in the remaining ingredients (except for the cream and shredded cheese)
  3. Cook on low for 6 hours then remove the chicken, shred it, then add back to the soup.
  4. Add in the cream and shredded cheese and stir until melted then serve.