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Creamy chicken enchilada soup with cheese and avocado.

Creamy Chicken Tortilla Soup with Step by Step Instructions

Bree Hester
4.35 from 26 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine Mexican
Servings 8
Calories 251 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 2 chicken breasts cut into small pieces
  • 1 tablespoon taco seasoning
  • 3 tablespoons butter
  • 1 onion chopped
  • 1 red pepper chopped
  • 1 yellow pepper chopped
  • 1 habanero pepper finely chopped
  • 2 cloves garlic
  • 2 teaspoons cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • Salt and pepper
  • 3 tablespoons flour
  • 1 32-ounce box chicken stock
  • 2 cups half-and-half
  • 1 can Rotel
  • 1 can red kidney beans drained
  • 1 can black beans drained
  • 2 ears fresh corn or 1 cup frozen corn kernels
  • 1/2 cup fresh cilantro
  • Tortilla chips
  • Sargento® Traditional Cut Shredded Extra Sharp Cheddar Cheese
  • Sargento® Traditional Cut Shredded Pepper Jack Cheese
  • Sour cream
  • Avocado slices

Instructions
 

  • Heat olive oil in a Dutch oven over medium-high heat. Toss chicken with taco seasoning and add to the pan in batches. When the chicken is browned, remove and transfer to a plate.
    Crispy bacon cooking in a skillet with rendered fat on a stove.
  • Cook the rest of the chicken and set aside.
    Chicken cooking in a pressure cooker with a yellow spatula inside.
  • Add butter to the empty pot and melt. Add onion, all peppers and garlic.
    Diced onions, red, yellow, and green bell peppers cooking in a skillet, ready for a savory recipe.
  • Cook until soft, about 10 minutes.
  • Add the spices and cook for an additional minute.
    Seasoned sautéed vegetables in a skillet with spices and herbs for flavorful cooking.
  • Add the flour and cook for one minute longer.
    Savory vegetable and meat mixture cooking in a pot, with flour added for baking preparation.
  • Next, add the broth and half-and-half. Bring to a bubble.
    Sautéing ground beef with chopped vegetables in a skillet for homemade filling.
  • Reduce heat to low, and add the chicken back to the pot. Add Rotel, beans and corn.
    Cooking chicken and corn in a creamy skillet pasta sauce.
  • Simmer for 20 minutes, being careful to not bring to a boil.
  • Right before serving, stir in chopped cilantro.
  • Crumble tortilla chips in the bottom of a bowl.
  • Ladle soup on top and add a generous amount of cheese. Garnish with sour cream and avocado.

Nutrition

Calories: 251kcalCarbohydrates: 9gProtein: 15gFat: 17gSaturated Fat: 9gSodium: 170mgFiber: 1g
Keyword corn chips, make ahead, spicy
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