4.72 from 7 votes

Creamy Tortilla Soup

By: Julia Pacheco
This creamy tortilla soup is rich, zesty, and loaded with shredded chicken, spices, and a velvety broth—perfect for a cozy night in.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 4 servings
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Ingredients 

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 yellow onion, diced
  • 1 tbsp minced garlic
  • 1 tbsp tomato paste
  • 15 oz can corn, drained
  • 15 oz can black beans, drained and rinsed
  • 10 oz can rotel
  • 5 cups chicken broth
  • 2 chicken breasts
  • 1 tsp pepper
  • 1 tsp salt
  • 1 tbsp taco seasoning
  • 4 tbsp cream cheese cubed
  • 1 cup shredded cheddar cheese

Instructions 

  • To a large pot on the stove over medium heat add in the oil and butter. Once the butter has melted and the oil is hot add in the diced onion and let it cook for about 5-7 minutes, now stir in the minced garlic once the garlic becomes fragrant, add in the tomato paste, corn, black beans, rotel, chicken broth, chicken, and seasonings. Stir and let simmer covered for 20 minutes or until the chicken has completely cooked through.
  • Once the chicken is cooked through remove it to a cutting board and cut it into small pieces, add it back into the pot now add in the cubed cream cheese, and shredded cheese stir and continue to cook for an additional 5 to 7 minutes or until the cream cheese is incorporated in and the cheese has melted.

Nutrition

Calories: 576kcal | Carbohydrates: 42g | Protein: 43g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 129mg | Sodium: 2727mg | Potassium: 1192mg | Fiber: 9g | Sugar: 5g | Vitamin A: 815IU | Vitamin C: 16mg | Calcium: 307mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

Read More About Me

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4.72 from 7 votes (6 ratings without comment)

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3 Comments

  1. Steven says:

    We really loved the flavor of this recipe, and the richness from the cream cheese was a nice addition.

    Reply
  2. Melissa grissom says:

    5 stars

    Delicious…. one of my favorite soups for winter

    Reply
  3. L.W. says:

    This sounded so good , Can’t wait to try it , But why is it called tortilla soup ? There is mo tortillas in it or suggested.

    Reply