Creamy Chicken Tortilla Soup
Category
Soup
Rastelli’s Creamy Chicken Tortilla Soup offers a rich, velvety texture with the warmth of pulled chicken and a medley of flavorful ingredients. Diced tomatoes, black beans, and a blend of cumin, cayenne pepper, and taco seasoning add depth. Melted cheddar and cream cheese create a luscious consistency, complemented by crunchy tortilla chips for a delightful indulgence.
Rastelli’s
Ingredients
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2 cups Pulled Chicken
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2 tbsp Butter
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1 small Yellow Onion, diced
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1 Jalapeno Pepper, diced
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3 cloves Garlic, diced
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1 tbsp Tomato Paste
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1 can Diced Tomatoes
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1 15oz can Black Beans, drained and rinsed
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4 cups Chicken Broth
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1 pinch Cayenne Pepper
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1 tsp Cumin
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1-2 tsp Hot Sauce
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1 oz packet Taco Seasoning
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1 ½ cups Cheddar Cheese, shredded
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⅓ cup Cream cheese, softened
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Tortilla Chips, for topping
Directions
Heat 2 Tbsp. butter over medium heat and add the diced onions and peppers. Sauté for 4 minutes, then add the garlic and cook for 1 more minute.
Add all remaining ingredients EXCEPT for the cheddar cheese, cream cheese, and garnish ingredients. Recommend starting with 2 Tbsp. of Taco Seasoning and add more to taste toward the end if preferred. (We end up using all of it.)
Let the soup gradually come to a gentle bubble, partially covered. If the chicken boils rapidly, it becomes tough. Cooking it slowly keeps it nice and juicy.
Reduce heat to low and gradually sprinkle in the shredded cheese and softened cream cheese. Stir until smooth and creamy.
Taste and add any additional seasonings as needed. Garnish and serve!