Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup is a comforting, rich, and flavorful dish that combines tender chicken, a creamy base, and savory spices, all topped with crispy tortilla strips. This hearty soup is the perfect balance of creamy and spicy, with a delightful crunch from the tortilla chips. Whether you’re craving something cozy for a chilly evening or preparing a meal for a family gathering, this soup will quickly become a go-to favorite. It’s easy to make, filling, and incredibly satisfying!

Why You’ll Love This Recipe

This Creamy Chicken Tortilla Soup is the ultimate cozy meal, featuring a flavorful broth made rich and creamy with the addition of cream and a touch of cheese. It’s packed with tender chicken, fresh vegetables, and a blend of spices that create layers of flavor in every spoonful. The crispy tortilla strips add the perfect texture, while a garnish of avocado, cilantro, and lime gives the soup a fresh and zesty finish. It’s comforting, customizable, and a delicious way to warm up on a cold day!

this Recipe

Ingredients

• 1 tablespoon olive oil
• 1 pound chicken breasts (boneless, skinless)
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup diced tomatoes (canned or fresh)
• 1 cup frozen corn kernels
• 1 (4 oz) can diced green chilies
• 1 cup shredded cheddar cheese (optional)
• Salt and pepper, to taste
• 1 tablespoon lime juice (optional)

For Garnishes:

• Tortilla strips (homemade or store-bought)
• Fresh cilantro, chopped
• Sliced avocado
• Lime wedges

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Chicken: In a large pot, heat the olive oil over medium heat. Season the chicken breasts with salt and pepper, then cook for about 6-8 minutes per side, until fully cooked and golden. Remove the chicken from the pot and set aside to cool slightly. Once cooled, shred the chicken using two forks.
2. Sauté the Vegetables: In the same pot, add the diced onion and bell pepper. Sauté for 3-4 minutes until softened. Add the garlic, cumin, chili powder, and smoked paprika. Cook for another 1 minute, stirring frequently, until fragrant.
3. Add the Broth and Cream: Pour in the chicken broth, heavy cream, diced tomatoes, corn, and green chilies. Stir everything together, making sure to scrape any browned bits from the bottom of the pot. Bring the mixture to a simmer over medium heat and cook for 10 minutes, allowing the flavors to combine.
4. Shred the Chicken and Add It to the Soup: While the soup is simmering, shred the cooked chicken. Add the shredded chicken to the pot and stir to combine.
5. Add the Cheese (Optional): If desired, add the shredded cheddar cheese to the soup, stirring until melted and well incorporated.
6. Season and Finish: Taste the soup and adjust seasoning with additional salt, pepper, or chili powder if needed. If you like a little extra tang, stir in lime juice just before serving.
7. Serve: Ladle the soup into bowls and top with crispy tortilla strips, fresh cilantro, sliced avocado, and a squeeze of lime juice. Serve immediately and enjoy!

Servings and Timing

• Servings: 6
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Variations

• Vegetarian Version: Swap the chicken for beans (like black beans or pinto beans) for a vegetarian version of this soup. You can also add more vegetables like zucchini or sweet potatoes for extra texture.
• Spicy Chicken Tortilla Soup: Add more heat by incorporating a chopped jalapeño pepper or a pinch of red pepper flakes into the soup base.
• Slow Cooker Option: To make this in a slow cooker, add all the ingredients (except the cream and cheese) into the slow cooker and cook on low for 6 hours. Shred the chicken, then stir in the cream and cheese before serving.
• Cheese Variations: Feel free to use other cheeses like Monterey Jack or pepper jack for a different flavor profile.

Storage/Reheating

• Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Freezing: This soup freezes well! Let the soup cool completely, then store in a freezer-safe container for up to 3 months. To reheat, let it thaw in the refrigerator overnight and then heat gently on the stove.
• Reheating: Reheat leftovers on the stove over medium heat until warmed through. Add a splash of broth or water to loosen the soup if it thickens too much after refrigeration.

FAQs

1. Can I use rotisserie chicken for this soup?

Yes, rotisserie chicken is a great shortcut! Just shred the meat and add it to the soup after the vegetables are cooked.

2. Is this soup gluten-free?

Yes, this soup is naturally gluten-free as long as you ensure that the broth and tortilla strips you use are gluten-free.

3. Can I make this soup in advance?

Yes! This soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors often taste even better after resting for a day or two.

4. Can I make this soup in a slow cooker?

Yes, this soup can easily be made in a slow cooker. Combine the ingredients (except cream and cheese) and cook on low for 6-7 hours. Shred the chicken, then stir in the cream and cheese before serving.

5. Can I make this soup spicier?

If you like spicy food, you can add diced jalapeños, a dash of hot sauce, or extra chili powder to increase the heat.

6. Can I use light cream instead of heavy cream?

Yes, you can substitute light cream for heavy cream to make the soup a little lighter. However, it may result in a less rich and creamy texture.

7. Can I add beans to this soup?

Yes, beans like black beans or kidney beans can be added to the soup for extra texture and protein. Just add them along with the corn and green chilies.

8. Can I make this soup dairy-free?

To make this soup dairy-free, use a dairy-free cream alternative (like coconut cream or cashew cream) and skip the cheese.

9. Can I add vegetables to this soup?

Absolutely! You can add vegetables like corn, zucchini, carrots, or spinach for added nutrition and texture.

10. How can I thicken the soup if it’s too thin?

If the soup is too thin, you can thicken it by simmering it uncovered for an additional 10-15 minutes. Alternatively, you can add a slurry of cornstarch and water or mashed beans to achieve a thicker consistency.

Conclusion

Creamy Chicken Tortilla Soup is a cozy, satisfying dish that’s perfect for any occasion. With its tender chicken, creamy broth, and crispy tortilla strips, it’s a comforting meal that’s both rich in flavor and easy to prepare. Whether you enjoy it on a cold winter day or as a weeknight dinner, this soup is sure to be a hit. Customize it with your favorite toppings, and enjoy a bowl of warmth and comfort!

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