Creamy Tortilla Soup


Creamy Tortilla Soup

Recipe by Julia Pacheco


Prep time


Cooking time




  • 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


  • 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.

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