Creamy Chicken Tortilla Soup
Indulge in the comforting flavors of this Creamy Chicken Tortilla Soup, perfect for any season. This rich and hearty soup combines tender chicken, creamy broth, and the zesty flavors of tomatoes and spices, topped with crispy tortilla strips. It’s a crowd-pleaser and a great way to warm up any day.
Look forward to a bowl of creamy, flavorful soup that’s both comforting and satisfying. The blend of spices and the creamy texture make this soup a standout dish that’s perfect for family dinners or cozy nights in. The crispy tortilla strips add a delightful crunch, making every bite a perfect mix of textures and flavors.
Tools to Use
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Baking sheet
- Ladle
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 jalapeño, seeded and diced (optional for extra spice)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 can (14.5 oz) corn, drained
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups shredded cooked chicken (rotisserie chicken works great)
- 1 cup heavy cream
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
- Tortilla strips or crushed tortilla chips for topping
- Shredded cheese, sour cream, and avocado slices for garnish (optional)
Instructions
- Sauté the Vegetables:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion and cook until softened, about 5 minutes.
- Stir in the garlic, bell pepper, and jalapeño (if using), and cook for another 3 minutes until fragrant.
- Add Spices:
- Stir in the ground cumin, chili powder, smoked paprika, and cayenne pepper (if using).
- Cook for 1-2 minutes to toast the spices.
- Add Broth and Base Ingredients:
- Pour in the chicken broth and add the diced tomatoes with green chilies, corn, and black beans.
- Bring the mixture to a simmer and cook for about 10 minutes.
- Add Chicken and Cream:
- Stir in the shredded chicken and heavy cream.
- Simmer for an additional 10 minutes to heat through.
- Season with salt and pepper to taste.
- Prepare Tortilla Strips:
- While the soup is simmering, preheat your oven to 375°F (190°C).
- Cut corn tortillas into thin strips and place them on a baking sheet.
- Bake for 10-15 minutes, or until crispy and golden brown.
- Serve the Soup:
- Ladle the soup into bowls and top with crispy tortilla strips.
- Garnish with chopped cilantro, a squeeze of lime, shredded cheese, sour cream, and avocado slices if desired.
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Creamy Chicken Tortilla Soup
Equipment
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Baking sheet
- Ladle
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 bell pepper diced
- 1 jalapeño seeded and diced (optional for extra spice)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper optional
- 4 cups chicken broth
- 1 can 14.5 oz diced tomatoes with green chilies
- 1 can 14.5 oz corn, drained
- 1 can 15 oz black beans, drained and rinsed
- 2 cups shredded cooked chicken rotisserie chicken works great
- 1 cup heavy cream
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- 1 lime cut into wedges
- Tortilla strips or crushed tortilla chips for topping
- Shredded cheese sour cream, and avocado slices for garnish (optional)
Instructions
- Sauté the Vegetables:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion and cook until softened, about 5 minutes.
- Stir in the garlic, bell pepper, and jalapeño (if using), and cook for another 3 minutes until fragrant.
- Add Spices:
- Stir in the ground cumin, chili powder, smoked paprika, and cayenne pepper (if using).
- Cook for 1-2 minutes to toast the spices.
- Add Broth and Base Ingredients:
- Pour in the chicken broth and add the diced tomatoes with green chilies, corn, and black beans.
- Bring the mixture to a simmer and cook for about 10 minutes.
- Add Chicken and Cream:
- Stir in the shredded chicken and heavy cream.
- Simmer for an additional 10 minutes to heat through.
- Season with salt and pepper to taste.
- Prepare Tortilla Strips:
- While the soup is simmering, preheat your oven to 375°F (190°C).
- Cut corn tortillas into thin strips and place them on a baking sheet.
- Bake for 10-15 minutes, or until crispy and golden brown.
- Serve the Soup:
- Ladle the soup into bowls and top with crispy tortilla strips.
- Garnish with chopped cilantro, a squeeze of lime, shredded cheese, sour cream, and avocado slices if desired.
Tips for Cooking
- Use Rotisserie Chicken: Save time by using a store-bought rotisserie chicken for the shredded chicken.
- Customize the Heat: Adjust the level of spiciness by adding more or less jalapeño and cayenne pepper.
- Make It Ahead: This soup can be made ahead of time and reheated. It often tastes even better the next day as the flavors meld together.
Why You Should Try This Recipe
This Creamy Chicken Tortilla Soup is a delicious and hearty dish that’s perfect for any occasion. It’s easy to make, packed with flavor, and can be customized to suit your taste preferences. Whether you’re looking for a comforting meal on a cold day or a flavorful addition to your weeknight dinner rotation, this soup is sure to please.
We hope you enjoy making and savoring this Creamy Chicken Tortilla Soup. It’s a delightful blend of textures and flavors that will warm your heart and soul. Serve it to your family and friends, and watch it become a favorite in your household. Happy cooking!
