Creamy Chicken Tortilla Soup

A comforting and creamy chicken tortilla soup perfect for a cozy night.

By @ma.satterfield

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 tbsp olive oil
• 1 diced sweet onion
• 4 minced garlic cloves
• 0 to taste salt
• 0 to taste pepper
• 14.5 oz diced roasted tomatoes with chilies
• 1 packet Siete taco seasoning
• 6 cups chicken bone broth
• 1 shredded rotisserie chicken
• 30 oz black beans
• 2 cups frozen corn
• 8 oz cream cheese
• 2 limes lime juice
• 0 to taste salt
• 0 to taste pepper
• 0 to taste lime juice
• 0 for serving fresh cilantro
• 0 for serving crushed tortilla chips

Instructions

1. In a large pot over medium heat, heat the olive oil. Add the diced onion and garlic, then season lightly with salt and pepper. Sauté for 2–3 minutes until fragrant and softened.
2. Stir in the diced tomatoes and taco seasoning, cooking for 1–2 minutes.
3. Pour in the chicken bone broth. (Optional: Use an immersion blender to blend for a smoother soup base.)
4. Add the shredded chicken, black beans, corn, softened cream cheese, and lime juice. Stir to combine.
5. Bring to a gentle simmer, stirring occasionally until the cream cheese is fully melted (about 10–15 minutes).
6. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
7. Serve hot, topped with fresh cilantro and crushed tortilla chips.