Easy Creamy Chicken Tortilla Soup

creamy tortilla soup in 3 clad 7 quart stockpot

 Yields: 12 servings
Prep time: 10 min
Cook time: 40 min

• 3 Tablespoons butter
• 1 small yellow onion (diced)
• 1 jalapeño pepper (chopped)
• 1 Tablespoon minced garlic
• 4 Tablespoons tomato paste
• 2 - 15 ounce cans corn (drained)
2 - 15 ounce cans black beans (drained)
• 2 - 10 ounce cans diced tomatoes with green chiles 
• 8 cups chicken broth 
• 4 cups cooked shredded chicken
• 1 package taco seasoning (1 ounce)
• 2½ cups heavy cream
• 2 heaping cups Monterey Jack shredded cheese
• 1 lime (halved)
• Cilantro for topping
• Avocado for serving
• 2 cups seasoned baked tortilla strips



 1. Heat butter over medium high heat in stockpot. Then add garlic and onion. Sauté for 3 minutes. Then add the jalapeño pepper and cook for another minute.

onion garlic and jalapeno peppers in 3 clad 7 quart stockpot

 2. Stir in tomato paste and add the diced tomatoes and shredded chicken. You can use store-bought shredded chicken or you can cook 2 chicken breasts separately and then shred. Stir and lower heat to medium.

adding chicken to tortilla soup in 3 clad 7 quart stock pot

3. Add corn and beans Squeeze in juice from ½ lime. (Save the other half for serving.)

 4. Stir in chicken broth and taco seasoning packet Bring to a low boil. Cover and cook for 40 minutes.

 5. Turn heat off. Add cream and cheese. Stir until well combined.

cream and cheese added to tortilla soup in 3 clad 7 quart stockpot

6. Add in the tortilla strips either to the pot or top the soup upon serving.
7. Garnish with avocado, cilantro, and sliced jalapeños if desired.
tortilla soup topped with cilantro tortilla strips and jalapeno peppers in 3 clad 7 quart stockpot 


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