Creamy Chicken Tortilla Soup
This Creamy Chicken Tortilla Soup by Rastelli’s boasts a rich and velvety texture, marrying the warmth of pulled chicken with a medley of flavorful ingredients. The soup's depth is derived from a combination of diced tomatoes, black beans, and a harmonious blend of spices, including cumin, cayenne pepper, and taco seasoning. The finishing touch of melted cheddar cheese and softened cream cheese creates a luscious consistency, making each spoonful a delightful journey of creamy indulgence, perfectly complemented by the crunch of tortilla chips.
2 cups Pulled Chicken
2 tbsp Butter
1 small Yellow Onion, diced
1 Jalapeno Pepper, diced
3 cloves Garlic, diced
1 tbsp Tomato Paste
1 can Diced Tomatoes
1 15oz can Black Beans, drained and rinsed
4 cups Chicken Broth
1 pinch Cayenne Pepper
1 tsp Cumin
1-2 tsp Hot Sauce
1 oz packet Taco Seasoning
1 ½ cups Cheddar Cheese, shredded
⅓ cup Cream cheese, softened
Tortilla Chips, for topping
Heat 2 Tbsp. butter over medium heat and add the diced onions and peppers. Sauté for 4 minutes, then add the garlic and cook for 1 more minute.
Add all remaining ingredients EXCEPT for the cheddar cheese, cream cheese, and garnish ingredients. Recommend starting with 2 Tbsp. of Taco Seasoning and add more to taste toward the end if preferred. (We end up using all of it.)
Let the soup gradually come to a gentle bubble, partially covered. If the chicken boils rapidly, it becomes tough. Cooking it slowly keeps it nice and juicy.
Reduce heat to low and gradually sprinkle in the shredded cheese and softened cream cheese. Stir until smooth and creamy.
Taste and add any additional seasonings as needed. Garnish and serve!