Creamy Tortilla Soup
Creamy tortilla soup with chicken, black beans, corn, and cheese. This easy one-pot soup is rich, cozy, and perfect for busy weeknights.
Servings: 4 servings
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 yellow onion diced
- 1 tbsp minced garlic
- 1 tbsp tomato paste
- 1 15 oz can corn, drained
- 1 15 oz can black beans, drained and rinsed
- 1 10 oz can Rotel
- 5 cups chicken broth
- 2 chicken breasts
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp taco seasoning
- 4 tbsp cream cheese cubed
- 1 cup shredded cheddar cheese
Instructions
- Heat olive oil and butter in a large pot over medium heat. Add onion and cook 5–7 minutes until softened.
- Stir in garlic and cook until fragrant. Add tomato paste, corn, black beans, Rotel, chicken broth, chicken, salt, pepper, and taco seasoning.
- Cover and simmer about 20 minutes, until chicken is cooked through.
- Remove chicken, chop or shred, and return it to the pot.
- Stir in cream cheese and cheddar. Cook 5–7 minutes until smooth and creamy.
Notes
Store leftovers in the refrigerator for up to 4 days. Freeze for up to 2 months. Reheat gently and stir well.
Nutrition
Calories: 529kcal | Carbohydrates: 33g | Protein: 43g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 129mg | Sodium: 2140mg | Potassium: 986mg | Fiber: 10g | Sugar: 4g | Vitamin A: 735IU | Vitamin C: 5mg | Calcium: 275mg | Iron: 3mg
