This One Pot Chicken Tortilla Soup is a family favorite, is good any time of year and is Old Faithful around here. When I’m not sure what to cook or I need to use up some food in my pantry, this is the go-to dinner. This soup doesn’t require much effort but is packed with so much flavor. Using just one pot or a crockpot, the dishes are minimum, clean up is simple and it can feed a crowd if you’re having guests or have a larger family.
For a lighter option, you can omit the cream cheese, but it really creates a nice, creamy consistency. For a cream cheese substitute try Greek yogurt, cashew cheese, ricotta or even cottage cheese.
If you’re following the one-pot method and cooking this soup on the stove top I’ve found it to have a crisper texture since the vegetables are sauteed. If this soup is made in the crockpot, I believe it will be creamier and the spices have more time to mix in and enhance the flavor.
2 large chicken breasts
1 tablespoon olive oil
1 green pepper, diced
1 red pepper, diced
1 medium onion, diced
2 teaspoons minced garlic
1 10.5- ounce can diced tomatoes with green chiles
1 10- ounce can red enchilada sauce
1 cup chicken broth
1 cup frozen corn
2 cans black beans, drained and rinsed
1 8-ounce package cream cheese, cubed and softened at room temperature
2 tablespoons chili powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon cumin
In a large pot or Dutch oven, heat olive oil over medium heat. Place chicken breasts in pot and sear on each side for 4 to 5 minutes. Remove from pot and set aside. Add peppers, onions, and garlic and sauté in remaining olive oil for 5 to 7 minutes. Add enchilada sauce, tomatoes with green chiles, black beans, corn, and chicken broth; stir well. Add in all the seasonings to the pot and stir well. Place chicken breasts back into the pot, cover and cook on medium heat bringing the soup just to a boil (about 25 minutes). Reduce heat to low and allow soup to simmer for up to 1 hour.
Remove chicken from soup and shred with two forks. Place chicken back into soup. Increase the heat back to a medium temperature and place softened cream cheese evenly over soup. Stir cream cheese until fully incorporated into soup.
Garnish soup with your favorite tortilla chips, avocado, cheese, cilantro, green onions, sour cream or fresh lime.
DIRECTIONS FOR CROCKPOT
Add enchilada sauce, tomatoes with green chiles, black beans, corn, and chicken broth; stir well. Add in all the seasonings to the pot and stir well. Add in all the seasonings to the pot and stir well. Place vegetables and chicken breasts in crockpot, cover and cook on low between 6 and 8 hours. If cooking on high, cook for 3 to 5 hours. Remove chicken from soup and shred with two forks. Place chicken back into soup. Place softened cream cheese evenly over soup. Stir cream cheese until fully incorporated into soup.