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Kima

Chicken Tortilla Soup

This creamy Chicken Tortilla Soup is loaded with tender shredded chicken, black beans, corn, Rotel, jalapeño, warm Mexican-inspired spices, cream cheese, and melted Colby cheese for a rich and comforting one-pot meal.
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Course: Dinner, Main Course, Soup
Cuisine: Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • smoked paprika to taste
  • roasted garlic powder to taste
  • onion powder to taste
  • cayenne pepper to taste
  • ground cumin to taste
  • chili powder to taste
  • dried oregano to taste
  • salt to taste
  • black pepper to taste
  • olive oil as needed for cooking
Soup
  • 1 small white onion finely diced
  • 1 jalapeño finely diced
  • 1-2 tablespoons garlic minced
  • 2 tablespoons butter
  • 1 carton chicken broth
  • 1 tablespoon chicken bouillon
  • 1 can black beans
  • 1 can corn
  • 1 can Rotel
  • 1 can tomato sauce
  • 1 block cream cheese
  • 8 oz Colby cheese shredded
Optional Toppings
  • guacamole for topping, optional
  • sliced jalapeños for topping, optional
  • shredded cheese for topping, optional

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Two Forks

Method
 

Cook the Chicken
  1. Season the chicken breasts with smoked paprika, roasted garlic powder, onion powder, cayenne pepper, cumin, chili powder, oregano, salt, and black pepper to taste. Toss until evenly coated.
  2. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken and cook until fully cooked through.
  3. Remove the chicken from the pot, shred it with two forks, and set aside.
Make the Soup
  1. Add the diced jalapeño, onion, and minced garlic to the same pot.
  2. Add the butter while the vegetables are sautéing and cook until the butter has melted.
  3. Pour in the chicken broth and stir in the chicken bouillon.
  4. Return the shredded chicken to the pot and simmer for 10 to 15 minutes.
  5. Add the black beans, corn, Rotel, and tomato sauce. Stir well to combine.
  6. Add the cream cheese and stir until completely melted into the soup.
  7. Stir in the shredded Colby cheese until melted and smooth.
  8. Let everything cook together for another 10 minutes, stirring occasionally.
  9. Serve hot and top with guacamole, sliced jalapeños, or additional shredded cheese if desired.

Notes

Seasoning quantities were not specified in the original recipe, so season according to taste.
Simmer the shredded chicken in the broth for 10 to 15 minutes before adding the beans, corn, Rotel, and tomato sauce.
Add sliced guacamole or jalapeños on top if desired.
Finish with additional shredded cheese for an extra cheesy soup.
The exact size of the chicken broth carton, cream cheese block, and canned ingredients was not specified, so those amounts have been kept exactly as provided.