Creamy Chicken Tortilla Soup
Creamy Chicken Tortilla Soup is the kind of cozy, fall meal you will want on repeat. Tender chicken simmers all day in a flavorful broth with tomatoes, green chiles, corn and black beans. It’s finished off with cream cheese for the richest, creamiest texture. This soup takes minimal effort but gives maximum comfort!
Why You’ll Love This
•Set it and forget it, easy crockpot meal
•Perfect balance of warmth and richness for chilly, fall nights
•Low in calories and can easily be made keto-friendly
How To Make This Keto-Friendly:
- Omit the corn and black beans. It will still taste delicious without those ingredients.
Ingredients
- 1 Tbsp avocado oil
- 1 yellow onion, diced
- 2 jalapenos, diced
- 1 Tbsp butter
- 3-4 Tbsp Kristy’s Homemade Taco Seasoning
- 32 oz reduced sodium chicken broth
- 1 tsp minced garlic
- 4 oz diced green chiles
- 10 oz rotel (diced tomatoes with green chiles)
- 15 oz can of black beans, rinsed and drained
- 1.5 lbs boneless, skinless chicken thighs
- 15.25 oz can of corn, drained
- 8 oz 1/3 less fat cream cheese
Optional Toppings:
- shredded cheese (we used Colby Jack)
- chopped cilantro
- Greek yogurt or sour cream
- tortilla strips (we used the Santa Fe flavor)
Directions
- Sauté the onions and jalapenos in the avocado oil until somewhat tender.
- Add in the butter and half of the taco seasoning. Stir and let those seasonings bloom.
- Add in the chicken broth, minced garlic, diced green chiles, can of rotel, black beans, salt, pepper, onion powder, garlic powder and give it a good stir.
- Next, add in the chicken and remaining taco seasoning.
- Cover and cook on low for 4-6 hours or until the chicken is cooked through.
- Shred the chicken, add it back into the pot and then add in the drained corn and cream cheese.
- Stir until the cheese is melted, cover and cook for at least 30 more minutes.
- Serve with shredded cheese, cilantro, greek yogurt (or sour cream) and tortilla strips if desired
Watch Me Make This Recipe ↓
Equipment
Ingredients
- 1 Tbsp avocado oil
- 1 yellow onion, diced
- 2 jalapenos, diced
- 1 Tbsp butter
- 3-4 Tbsp Kristy's Homemade Taco Seasoning *start with 3 and add 1 more if needed
- 32 oz reduced sodium chicken broth
- 1 tsp minced garlic
- 4 oz diced green chiles
- 10 oz rotel (diced tomatoes with green chiles)
- salt, pepper, onion powder and garlic powder to taste
- 15 oz black beans, rinsed and drained
- 1.5 lbs boneless, skinless chicken thighs
- 15.25 oz corn, drained
- 8 oz 1/3 less fat cream cheese
- shredded cheese *optional topping
- Greek yogurt or sour cream *optional topping
- cilantro *optional topping
- tortilla strips *optional topping
Instructions
- Sauté the onions and jalapenos in the avocado oil until somewhat tender.
- Add in the butter and half of the taco seasoning. Stir and let the seasonings bloom.
- Add in the chicken broth, minced garlic, diced green chiles, can of rotel, rinsed and drained black beans, salt, pepper, onion powder and garlic powder. Stir to combine.
- Next, add in the chicken and remaining taco seasoning over top. Cover and cook over low for 4-6 hours or until the chicken has reached an internal temperature of 165 degrees F.
- Shred the chicken and then put it back into the pot along with the drained corn and cream cheese.
- Stir until the cheese has melted and then cover and simmer over low for at least 30 more minutes.
- Top with the option toppings if desired. Enjoy!
Notes
*This post contains an Amazon Affiliate link
Loved this recipe?Check out @kristyslifestyle for more!
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