Creamy Chicken Tortilla Soup is a delightful dish that warms the heart and soul. With its rich, velvety texture and warm spices, this soup offers a comforting meal that’s perfect for chilly evenings or any time you crave a little indulgence. The combination of tender chicken, creamy broth, and vibrant toppings creates a soup that’s about more than just food – it’s about the memories and experiences it brings to the table.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: Approximately 380
- Protein: 25 grams per serving
- Carbohydrates: 24 grams per serving
- Fat: 25 grams per serving
- Fiber: 2 grams per serving
- Sugar: 4 grams per serving
- Sodium: 700 mg per serving
Why Make This Creamy Chicken Tortilla Soup
Making Creamy Chicken Tortilla Soup is not just about creating a delicious meal; it’s also about sharing joy and comfort. The layers of flavor – from the aromatic spices like cumin and chili powder to the creaminess of the heavy cream – make every spoonful delightful. It’s an easy recipe, perfect for busy weeknights or leisurely weekends, and it’s a fantastic way to use up leftover chicken. Plus, the toppings like crispy tortilla strips and fresh cilantro add a fun crunch and burst of freshness that balances the creaminess of the soup.
How to Make Creamy Chicken Tortilla Soup
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 2 cups cooked chicken, shredded
- 1 cup heavy cream
- 1 cup corn kernels
- Salt and pepper to taste
- Tortilla strips for garnish
- Chopped cilantro for garnish
Directions:
Step 1: Preparation
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
Step 2: Mixing
Stir in the minced garlic, ground cumin, and chili powder. Cook for about 1 minute until fragrant, allowing the spices to bloom and infuse the oil.
Step 3: Cooking
Add the chicken broth, diced tomatoes, and shredded chicken to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes. This helps to meld the flavors beautifully.
Step 4: Finishing
Stir in the heavy cream and corn kernels, cooking until heated through. Season with salt and pepper to taste. Serve the soup hot, garnished with crispy tortilla strips and fresh cilantro for a splash of color and added texture.
How to Serve Creamy Chicken Tortilla Soup
This soup is best enjoyed hot, straight from the stove. Pair it with warm crusty bread or a fresh salad for a complete meal. You can also offer toppings like avocado slices, diced jalapeños, or shredded cheese for those who enjoy customizing their bowl. It makes a warming main dish for family dinners, casual gatherings, or even game day celebrations.
How to Store Creamy Chicken Tortilla Soup
To store the soup, let it cool to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. If you want to keep it longer, this soup freezes well! Pour it into freezer-safe containers and it will last for about 2 months. When ready to serve, thaw the soup overnight in the fridge and reheat gently on the stove.
Expert Tips for Perfect Creamy Chicken Tortilla Soup
- For extra depth of flavor, try adding a splash of lime juice or a few dashes of hot sauce while cooking.
- If you prefer a thicker soup, mash some of the corn or use an immersion blender for a creamy consistency.
- Don’t hesitate to use rotisserie chicken – it’s a great time-saver and adds delicious flavor.
- For an even heartier soup, include black beans or pinto beans.
Delicious Variations
- Vegetarian Version: Replace the chicken with black beans or chickpeas and use vegetable broth instead of chicken broth.
- Spicy Kick: Add diced jalapeños or chipotle peppers in adobo sauce for an extra heat boost.
- Cheesy Twist: Stir in shredded cheese like Monterey Jack or cheddar right before serving for a cheesy variation.
Frequently Asked Questions
-
Can I use frozen chicken?
Yes! You can use frozen cooked chicken; just ensure it’s thoroughly thawed and shredded before adding it to the soup. -
How can I make this soup healthier?
Try using low-fat milk instead of heavy cream, and add more vegetables like bell peppers, zucchini, or spinach to increase the nutrient content. -
Can I reheat the soup?
Absolutely! Reheat on the stove over a low flame, stirring occasionally, until warmed through. -
What can I garnish the soup with?
Besides tortilla strips and cilantro, consider avocado, diced green onions, or a dollop of sour cream for added richness. -
How do I adjust the spice level?
You can control the heat by adjusting the amount of chili powder and adding or omitting hot sauce according to your preference.
Conclusion
Creamy Chicken Tortilla Soup is a beloved dish that brings warmth and joy with each comforting bowl. The ease of preparation, along with the opportunity for customization, makes it a perfect choice for any occasion. Whether you’re hosting a gathering or simply treating yourself to a hearty meal, this soup is sure to please everyone at the table. So gather your ingredients, roll up your sleeves, and enjoy a homemade bowl of delight!
Print
Creamy Chicken Tortilla Soup
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A warm and comforting soup with a rich, velvety texture, tender chicken, and vibrant toppings, perfect for chilly evenings.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 2 cups cooked chicken, shredded
- 1 cup heavy cream
- 1 cup corn kernels
- Salt and pepper to taste
- Tortilla strips for garnish
- Chopped cilantro for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
- Stir in the minced garlic, ground cumin, and chili powder. Cook for about 1 minute until fragrant.
- Add the chicken broth, diced tomatoes, and shredded chicken. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in the heavy cream and corn kernels, cooking until heated through. Season with salt and pepper to taste. Serve hot, garnished with tortilla strips and cilantro.
Notes
For extra flavor, add a splash of lime juice or hot sauce. Use rotisserie chicken for convenience.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg
