A comforting and flavorful creamy chicken tortilla soup featuring tender shredded chicken, beans, corn, and a rich broth with tomatoes, green chilies, chipotle, and cream cheese, seasoned with a blend of spices.
1. Coat your chicken with olive oil and season with salt and pepper, cumin, smoked paprika, chili powder, and oregano.
2. In a large pot, heat your butter over medium/high heat. Add in your chicken and sear for a few minutes on each side. They don’t need to be cooked through. Remove from the pan and set aside.
3. In the same pot, add in a touch of olive oil, and sauté your diced onion and jalapeño with a pinch of salt along with your cumin, chili powder, smoked paprika, oregano and black pepper. Sauté for about 5 minutes, or until tender.
4. Throw in the minced garlic and let it cook for about 30 seconds, just until fragrant.
5. Pour in the chicken broth, crushed tomatoes, green chilies, chipotle peppers, and chicken bouillon. Stir to combine and add the bay leaf. Season with salt and pepper.
6. Return the chicken to the pot and simmer for 20 minutes, or until the chicken is cooked through.
7. Once done, remove the chicken, shred it, and add it back to the soup along with the beans and corn. Simmer for a few minutes to bring everything to temperature.
8. Add in the softened cream cheese, and stir until the cream cheese is melted and fully incorporated.
9. Finish it off with a squeeze of fresh lime juice and garnish with cilantro, if desired. Taste for seasonings, and serve with your favorite toppings!
