Creamy Chicken Tortilla Soup Recipe Card
Grab a bowl of comfort food! Creamy chicken tortilla soup is cheesy, spicy and smooth to warm you on a cold day! One of my favorite Mexican style soups.
Ingredients
- 4 Tbsp unsalted butter
- 1 onion medium, diced
- 1 jalapeno cored and diced
- 4 garlic cloves minced
- 1 lb chicken breast boneless, skinless
- 14 oz diced tomatoes 1 can (spicy option: 1 can rotel original)
- 6-8 sprigs of cilantro tied with twine
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp kosher salt
- 4 cups chicken stock
- 1 cup whole milk
- 2 ½ cups cheddar shredded
- 2 tsp cornstarch
- 3 Tbsp cilantro chopped
Instructions
Cook and season the chicken:
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In a dutch oven melt the butter on medium heat. Sauté onions, garlic and jalapeño until the onions are translucent.
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Add the chicken breast, and tomatoes. Toss in the tied cilantro sprigs, cumin, salt and chili powder. Turn down heat, cover, and cook until chicken is done with an internal temperature of 165°F.
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Remove chicken from the dutch oven and discard the tied cilantro.
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Shred chicken using two forks into very small ¼ inch pieces on a cutting board.
Construct the soup:
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Add chicken stock and milk into the dutch oven, and stir thoroughly. Blend with an immersion blender to break up the solids.
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Place the cheddar cheese in a bowl and coat with the cornstarch.
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Begin adding the cheese to the chicken stock mixture ¼ cup at a time. Make sure to stir well so all the cheese melts evenly.
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Once all the cheese has been blended into the soup toss in the shredded chicken. Add the cilantro and serve. Top with tortilla strips.
Recipe Notes
Frequently Asked Questions:
- How long can I save this soup? You can store in the refrigerator for up to 3 days in an airtight container. Be sure to allow it to cool to room temperature before refrigerating.
- Can I freeze this soup? No, since this soup contains dairy and it is best not to freeze because it will separate and will have a very grainy and unpleasant texture when thawed.