This creamy chicken tortilla soup is a simple way to make use of leftover Rotisserie chicken! You'll love the way this creamy broth tastes with all of your favorite Mexican flavors!
Shred the cheddar cheese and set it aside to allow it to get to room temperature.
Toss the cheese with 1 Tablespoon of flour. This is optional but will help the soup remain smooth when the cheese is melted into it.
Melt the butter over medium heat in a large soup pot.
Add the diced onions and cook until soft and translucent, about 5 minutes.
Toss the chicken with the taco seasoning to coat it. Add it to the pot along with the diced bell pepper and garlic. Cook for 2 minutes, stirring occasionally.
Add the chicken broth, undrained diced tomatoes, corn, black beans, cayenne, and cumin.
Let the soup simmer for 15 minutes, partially covered.
Decrease heat to low.
Add the sour cream. Stir until it’s almost fully combined, this may take a few minutes, but it will get there.
Sprinkle in the cheese gradually, stirring as you do so.
Once the cheese is melted, garnish with fresh cilantro and serve!
Notes
Cabot's hot habanero cheese is super hot and spicy. I love to use 1/4 cup of that and 3/4 cup cheddar in this soup. It adds a kick to this soup without making it too spicy.Get the Handmade Soup Crocks pictured in this recipe here!