Creamy Chicken Tortilla Soup

Yield: 6

Author: MA Satterfield

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Creamy Chicken Tortilla Soup

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Ingredients

• 1 rotisserie chicken, skin removed and shredded
• 6–8 cups chicken bone broth
• 1 (14.5 oz) can diced roasted tomatoes with chilies
• 1 sweet onion, diced
• 4 garlic cloves, minced
• 2 (15 oz) cans black beans, drained and rinsed
• 2 cups frozen corn
• 8 oz cream cheese, softened
• 1 packet Siete taco seasoning
• 1 tbsp olive oil
• Salt, to taste
• Pepper, to taste
• Juice of 2 limes
• Fresh cilantro, for serving
• Crushed tortilla chips, for serving

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.