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–+ servings
chicken tortilla soup
Erin Antoniak

Creamy Chicken Tortilla Soup with Egg Noodles

5 from 14 votes
Creamy Chicken Tortilla Soup is a cozy and delicious must-try for this season, made with cream cheese, garlic, peppers, onions, and Pennsylvania Dutch Egg Noodles.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Course: dinner, lunch, noodles, Soup
Cuisine: American
Calories: 304
Ingredients Method Nutrition

Ingredients
  

  • 1 12 oz bag Pennsylvania Dutch egg noodles
  • 2 tbsp olive oil
  • 1 yellow onion diced
  • 1 green pepper diced
  • 4 cloves garlic minced
  • 1/2 cup chopped fresh cilantro
  • 3 large chicken breasts 2 lbs
  • 8 cups chicken broth
  • 1 14.5 oz cans diced fire roasted tomatoes
  • 1 can black beans
  • 1 can corn
  • 1 can green chilies optional - or 1 jalapeno diced
  • 1 small lime juiced
  • 1 tbsp chili powder
  • 3 tsp cumin
  • 1 tsp smoked paprika optional
  • 1/4 tsp cayenne optional for heat
  • 2 tsp salt
  • 1 tsp pepper
  • 1 block cream cheese cut into cubes
  • 1/2 cup milk nut milk will also work
  • Avocado Greek yogurt, cheese, hot sauce, cilantro for garnish
Homemade tortilla chips:
  • 6 small corn tortillas
  • 1 tbsp olive oil
  • 1/2 tsp salt

Method
 

  1. In a large pot, heat two tablespoons olive oil over medium heat
  2. Add in onions, green pepper, garlic, and cilantro and saute until fragrant
  3. Add chicken broth, tomatoes, beans, corn, chilies and lime juice and stir
  4. Add in remaining spices and then add in chicken breasts.
  5. Cover and bring to a boil.
  6. Once boiling, lower heat and let simmer over medium for 10 minutes.
  7. Remove chicken breasts from soup and let rest for 10 minutes on plate. Add in cream cheese and milk. Stir until cream cheese is melted.
  8. Add in Pennsylvania Dutch Noodles and simmer for 10 minutes.
  9. Put shredded chicken back in soup and let simmer an additional 10 minutes.
  10. Serve! Garnish with whatever you like.
Tortilla Chips:
  1. Cut corn tortillas into thin strips. We like them very thin for extra crisp!
  2. Toss with olive oil and salt to coat
  3. Bake in 400F oven for about 10-12 minutes or until golden brown
  4. For crockpot: Place all ingredients in crockpot and cook on low for 5-6 hours. Shred chicken with fork and place back into crockpot for serving.

Nutrition

Calories: 304kcalCarbohydrates: 36gProtein: 23gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 69mgSodium: 1379mgPotassium: 595mgFiber: 4gSugar: 5gVitamin A: 546IUVitamin C: 18mgCalcium: 140mgIron: 2mg

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