As the days grow shorter and the evenings chillier, there’s nothing quite like a warm bowl of CREAMY CHICKEN TORTILLA SOUP to wrap you in comfort. This delightful dish is not just a meal; it’s a hug in a bowl! Perfect for busy moms and professionals, it comes together in just 35 minutes, making it an ideal solution for those hectic weeknights. With tender chicken, a rich creamy broth, and crispy tortilla strips, it’s sure to impress your loved ones. Trust me, this soup will quickly become a family favorite!
Why You’ll Love This Creamy Chicken Tortilla Soup
This CREAMY CHICKEN TORTILLA SOUP is a lifesaver for busy days! It’s not only quick to prepare but also bursting with flavor that warms the soul. The creamy texture paired with the crunch of tortilla strips creates a delightful contrast that your taste buds will adore. Plus, it’s a one-pot wonder, making cleanup a breeze. You’ll love how effortlessly it brings the family together around the dinner table!
Ingredients for Creamy Chicken Tortilla Soup
Gathering the right ingredients is the first step to creating your CREAMY CHICKEN TORTILLA SOUP. Here’s what you’ll need:
- Cooked chicken, shredded: This is the star of the show! Use rotisserie chicken for convenience or leftover chicken from a previous meal.
- Olive oil: A splash of this liquid gold helps sauté the aromatics, adding depth to the flavor.
- Onion: Diced onion brings sweetness and a savory base to the soup. Yellow or white onions work best.
- Garlic: Minced garlic adds a punch of flavor that elevates the entire dish. Fresh is always best!
- Diced tomatoes: Canned tomatoes provide acidity and a rich texture. Opt for fire-roasted for an extra smoky flavor.
- Chicken broth: This forms the soup’s heart. Use low-sodium broth to control the saltiness.
- Heavy cream: This is what makes the soup creamy and luscious. For a lighter version, you can substitute half-and-half.
- Chili powder: A teaspoon adds warmth and a hint of spice. Adjust to your taste!
- Cumin: This earthy spice complements the other flavors beautifully. It’s a must-have in Mexican cuisine.
- Salt and pepper: Essential for seasoning. Always taste as you go!
- Corn: Frozen or canned corn adds sweetness and texture. It’s a great way to sneak in some veggies!
- Black beans: These provide protein and fiber, making the soup heartier. Rinse them well before adding.
- Tortilla strips: Crispy strips add a delightful crunch. You can buy them pre-made or fry your own!
- Fresh cilantro: A sprinkle of this herb brightens the soup and adds a fresh finish.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy cooking!
How to Make Creamy Chicken Tortilla Soup
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Once it shimmers, toss in the diced onion. Sauté until it turns translucent, about 5 minutes. The aroma will fill your kitchen, making your mouth water! Next, add the minced garlic and cook for another minute. This step is crucial; it enhances the flavor and sets the stage for the rest of your CREAMY CHICKEN TORTILLA SOUP.
Step 2: Build the Base
Now it’s time to stir in the diced tomatoes and chicken broth. Add the chili powder, cumin, salt, and pepper. Bring this mixture to a gentle simmer. The colors will brighten, and the flavors will start to meld beautifully. Let it simmer for about 5 minutes, allowing the spices to infuse the broth. This is where the magic begins!
Step 3: Add the Chicken and Veggies
Next, incorporate the shredded chicken, corn, and black beans into the pot. Stir everything together and let it cook for 10 minutes. This step not only warms the chicken but also allows the corn and beans to soak up all those delicious flavors. You’ll see the soup transform into a hearty meal that’s both comforting and satisfying.
Step 4: Creamy Finish
Reduce the heat to low and gently stir in the heavy cream. This is what makes your CREAMY CHICKEN TORTILLA SOUP rich and luscious. Heat it through without boiling, as you want that creamy texture to shine. The soup should be warm and inviting, ready to be served. Trust me, your family will be eagerly waiting for this moment!
Step 5: Serve and Enjoy
Finally, ladle the soup into bowls and top it with crispy tortilla strips and a sprinkle of fresh cilantro. Serve it hot, and watch as everyone digs in with delight. The crunch of the tortilla strips against the creamy soup is a match made in heaven. Enjoy every spoonful of this cozy dish!
Tips for Success
- Prep your ingredients ahead of time to save precious minutes during cooking.
- For extra flavor, consider roasting the garlic before adding it to the pot.
- Adjust the spices to suit your family’s taste; a little more chili powder can add a nice kick!
- Don’t skip the cilantro; it brightens the soup and adds freshness.
- Serve with lime wedges for an extra zesty touch!
Equipment Needed
- Large pot: A sturdy pot is essential. A Dutch oven works great too!
- Wooden spoon: Perfect for stirring and scraping the bottom of the pot.
- Measuring cups: Handy for accurate ingredient portions.
- Cutting board and knife: Essential for chopping veggies and shredding chicken.
Variations of Creamy Chicken Tortilla Soup
- Spicy Kick: Add diced jalapeños or a splash of hot sauce for a fiery twist that spice lovers will adore.
- Vegetarian Delight: Swap the chicken for extra beans or roasted vegetables, and use vegetable broth for a hearty vegetarian version.
- Cheesy Goodness: Stir in some shredded cheese, like cheddar or Monterey Jack, for an extra creamy and cheesy flavor.
- Southwestern Flair: Incorporate diced bell peppers and zucchini for a colorful and nutritious boost.
- Low-Fat Option: Use half-and-half instead of heavy cream, and opt for skinless chicken to reduce fat content.
Serving Suggestions for Creamy Chicken Tortilla Soup
- Crusty Bread: Serve with warm, crusty bread or a fresh baguette for dipping.
- Salad: Pair with a light side salad for a refreshing contrast.
- Drinks: Enjoy with a chilled glass of white wine or a refreshing iced tea.
- Presentation: Garnish with extra cilantro and lime wedges for a pop of color.
FAQs about Creamy Chicken Tortilla Soup
Can I make Creamy Chicken Tortilla Soup ahead of time?
Absolutely! This CREAMY CHICKEN TORTILLA SOUP can be made ahead and stored in the refrigerator for up to 3 days. Just reheat gently on the stove before serving.
How can I make this soup spicier?
If you love a little heat, add diced jalapeños or a few dashes of your favorite hot sauce. This will give your soup a delightful kick!
Can I freeze leftovers?
Yes! Leftovers can be frozen for up to 2 months. Just make sure to store them in an airtight container. Thaw in the fridge overnight before reheating.
What can I substitute for heavy cream?
If you want a lighter version, you can use half-and-half or even coconut milk for a dairy-free option. Both will still give you that creamy texture!
Is this soup gluten-free?
Yes! This CREAMY CHICKEN TORTILLA SOUP is naturally gluten-free. Just ensure that your tortilla strips are also gluten-free if you’re sensitive to gluten.
Final Thoughts
There’s something truly magical about a bowl of CREAMY CHICKEN TORTILLA SOUP. It’s more than just a meal; it’s a moment of joy shared with family and friends. The rich, creamy broth and the crunch of tortilla strips create a symphony of flavors that warms the heart. Whether you’re enjoying it on a chilly evening or serving it at a gathering, this soup brings everyone together. I hope you find as much comfort and happiness in this recipe as I do. So grab your ingredients, and let’s create some delicious memories together!
Print
Creamy Chicken Tortilla Soup: A Cozy Delight Awaits!
- Total Time: 35 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Creamy Chicken Tortilla Soup is a comforting and flavorful dish that combines tender chicken, creamy broth, and crispy tortilla strips for a delightful meal.
Ingredients
- 2 cups cooked chicken, shredded
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup corn, frozen or canned
- 1 cup black beans, drained and rinsed
- 1 cup tortilla strips
- Fresh cilantro for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent.
- Add minced garlic and cook for an additional minute.
- Stir in the diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper. Bring to a simmer.
- Add the shredded chicken, corn, and black beans. Cook for 10 minutes.
- Reduce heat and stir in the heavy cream. Heat through without boiling.
- Serve hot, topped with crispy tortilla strips and fresh cilantro.
Notes
- For a spicier version, add jalapeños or hot sauce.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Leftovers can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican