Creamy Chicken Tortilla Soup

 

Ingredients

2 Tbs Butter

1 small yellow onion

1 jalapeño

3 cloves of garlic

1Tbs tomato paste

1 15oz can corn (drained)

1 10oz can Rotel

1 15oz black beans (drained & rinsed)

5 c chicken broth

2 small chicken breasts

1 pinch cayenne peppter

1 tsp cumin

1-2 tsp hot sauce

1 oz (3 tbs) taco seasoning

1 1/2 c cheddar cheese

1/3 c cream cheese

Instructions

• 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. I also recommend starting with 2 Tbsp. of Taco Seasoning and add more to taste toward the end if preferred. (I 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.
• Remove the chicken after 20-25 minutes, once cooked through. (Timing depends on the thickness of the chicken.) Use 2 forks to shred, then return to the soup.
• 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!