Creamy Chicken Tortilla Soup
Introduction to Creamy Chicken Tortilla Soup
There’s something truly special about a warm bowl of soup, especially when it’s creamy, comforting, and bursting with flavor. The Creamy Chicken Tortilla Soup is one such dish that has won the hearts of many. Originating as a traditional Mexican soup, the creamy twist on this classic has become a beloved version in many households.
The Popularity of Chicken Tortilla Soup
Chicken Tortilla Soup has long been a staple in Mexican cuisine, known for its hearty and flavorful profile. It’s a dish that brings together the richness of chicken, the zest of tomatoes, and the crunch of tortilla strips. The addition of cream takes this already popular soup to another level, adding a silky texture that makes it irresistible.
Why You’ll Love This Creamy Version
Perfect Comfort Food
This creamy version of Chicken Tortilla Soup is the ultimate comfort food. Whether you’re feeling under the weather or just in need of something soothing, this soup is like a warm hug in a bowl.
Easy to Make
Despite its complex flavors, this soup is surprisingly easy to make. With just a few simple steps, you can have a delicious meal ready in no time.
Versatile and Customizable
One of the best things about this soup is how versatile it is. You can easily adapt the recipe to suit your taste, adding in your favorite vegetables, adjusting the level of spice, or even making it dairy-free.
Ingredients for Creamy Chicken Tortilla Soup
Essential Ingredients
To create this delicious soup, you’ll need a few essential ingredients that are likely already in your pantry or easily found at your local grocery store.
Chicken
You can use either chicken breasts or thighs for this recipe. The chicken adds a hearty and satisfying element to the soup.
Tortillas
Corn tortillas are the traditional choice, but flour tortillas can work as well. They add a delightful texture when crisped up as toppings.
Broth and Cream
A good quality chicken broth is key to building the base flavor of the soup. The cream, whether it’s heavy cream or half-and-half, gives the soup its signature creamy texture.
Optional Add-ins
While the essential ingredients will give you a great soup, you can elevate it even further with some optional add-ins.
Vegetables
Adding bell peppers, onions, or corn can enhance the flavor and add some nutritional value to the soup.
Spices and Herbs
Spices like cumin, chili powder, and garlic bring depth to the soup, while fresh cilantro adds a burst of freshness.
Cheese and Toppings
A sprinkle of shredded cheese, sour cream, and fresh avocado slices on top of the soup can take it from good to great.
How to Make Creamy Chicken Tortilla Soup
Step 1: Preparing the Chicken
Start by cooking the chicken. You can boil, roast, or grill it, depending on your preference. Once cooked, shred the chicken into bite-sized pieces.
Cooking Methods
Boiling is the quickest method, but roasting or grilling the chicken will add more flavor to the soup. Season the chicken with a bit of salt and pepper before cooking.
Shredding the Chicken
Once the chicken is cooked, use two forks to shred it into bite-sized pieces. This will ensure that every spoonful of soup has a bit of chicken in it.
Step 2: Creating the Creamy Base
In a large pot, sauté onions, garlic, and bell peppers in a bit of oil until they’re soft and fragrant. Add your spices at this stage to allow their flavors to bloom.
Sautéing the Vegetables
Cook the vegetables over medium heat until they begin to soften. This step is crucial for building the flavor base of the soup.
Adding Broth and Cream
Pour in the chicken broth and bring it to a simmer. Then, stir in the cream, ensuring it’s well combined and the soup takes on a smooth, creamy texture.
Step 3: Combining Ingredients
With the base ready, it’s time to bring everything together.
Mixing in Chicken and Tortillas
Add the shredded chicken back into the pot, followed by broken-up tortilla pieces. These will thicken the soup slightly as they cook.
Simmering to Perfection
Let the soup simmer for about 15-20 minutes, allowing all the flavors to meld together. Stir occasionally to prevent the soup from sticking to the bottom of the pot.
Tips for the Best Creamy Chicken Tortilla Soup
Choosing the Right Chicken
Opt for bone-in, skin-on chicken for the best flavor. If you’re short on time, rotisserie chicken works as a quick and easy alternative.
Achieving the Perfect Creaminess
For a richer soup, use heavy cream. If you prefer a lighter version, half-and-half or even milk can be substituted, though the texture will be less thick.
Balancing Flavors
Taste as you go! Adjust the seasoning with salt, pepper, and lime juice to achieve the perfect balance of flavors.
Variations of Creamy Chicken Tortilla Soup
Spicy Version
If you love spice, add some chopped jalapeños or a dash of hot sauce to the soup. You can also increase the chili powder for extra heat.
Dairy-Free Option
Replace the cream with coconut milk for a dairy-free version. It will still be creamy but with a subtle coconut flavor that complements the spices.
Vegetarian Twist
Skip the chicken and use vegetable broth instead of chicken broth. Add more vegetables like zucchini, carrots, and beans for a hearty vegetarian option.
Serving Suggestions
Best Toppings for Chicken Tortilla Soup
The toppings make this soup truly special. Here are a few ideas to try:
Avocado and Cheese
Creamy avocado slices and a sprinkle of shredded cheese add richness to the soup.
Fresh Herbs and Lime
Fresh cilantro and a squeeze of lime juice brighten up the flavors and add a touch of freshness.
Crunchy Tortilla Strips
For the perfect crunch, top your soup with crispy tortilla strips. You can make these by frying or baking strips of tortillas.
Side Dishes to Complement the Soup
Serve this soup with a side of warm cornbread, a simple green salad, or some Mexican rice to round out the meal.
Storing and Reheating Creamy Chicken Tortilla Soup
Proper Storage Techniques
Store any leftover soup in an airtight container in the refrigerator. It will keep for up to 4 days.
Reheating Tips
Reheat the soup on the stove over medium heat, stirring occasionally until warmed through. If the soup has thickened too much in the fridge, add a splash of broth or water to thin it out.
Can You Freeze It?
Yes, you can freeze this soup. Allow it to cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 3 months. When ready to eat, thaw it in the fridge overnight and reheat on the stove.
Conclusion
Creamy Chicken Tortilla Soup is a dish that brings comfort and joy with every spoonful. It’s a versatile recipe that can be easily tailored to suit your preferences, whether you like it spicy, creamy, or packed with vegetables. This soup is perfect for any occasion, whether you’re hosting a dinner party or just looking for a cozy meal to enjoy at home. Give this recipe a try, and it might just become your new favorite soup!
Frequently Asked Questions (FAQs)
Can I use pre-cooked chicken?
Yes, using pre-cooked or rotisserie chicken is a great time-saving option. Just shred it and add it to the soup as directed.
How can I make the soup thicker?
To thicken the soup, you can add more tortillas or a cornstarch slurry. Simply mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the soup while it simmers.
What can I substitute for cream?
If you’re looking for a lighter option, you can use half-and-half or even whole milk instead of cream. For a dairy-free alternative, coconut milk works well.
How long does the soup last in the fridge?
Stored properly in an airtight container, the soup will last up to 4 days in the refrigerator.
Can I make this soup in a slow cooker?
Absolutely! You can combine all the ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add the cream towards the end of the cooking time to prevent curdling.
Creamy Chicken Tortilla Soup
Ingredients
- 2 Tablespoons butter
- 1 small yellow onion, diced
- 1 jalapeno pepper, diced
- 3 cloves garlic, diced
- 1 Tablespoon tomato paste
- 1 15 oz. can corn, drained
- 1 10 oz. can Rotel diced tomatoes with green chilies, undrained
- 1 15 oz. can black beans, drained and rinsed
- 5 cups chicken broth
- 2 small boneless skinless chicken breasts, or 2 cups shredded chicken
- 1 pinch Cayenne Pepper
- 1 teaspoon cumin
- 1-2 teaspoons hot sauce
- 1 oz. packet taco seasoning, about 3 Tbsp.
- 1 ½ cups cheddar cheese, shredded
- 1/3 cup cream cheese, softened
- For Topping:
- Corn or Flour Tortillas, See notes
Instructions
Heat 2 Tbsp. butter over medium heat and add the diced onions and peppers. Sauté for 4 minutes, then add the garlic and cook for 1 more minute.
Add all remaining ingredients EXCEPT for the cheddar cheese, cream cheese, and garnish ingredients. I also recommend starting with 2 Tbsp. of Taco Seasoning and add more to taste toward the end if preferred. (I end up using all of it.)
Let the soup gradually come to a gentle bubble, partially covered. If the chicken boils rapidly, it becomes tough. Cooking it slowly keeps it nice and juicy.
Remove the chicken after 20-25 minutes, once cooked through. (Timing depends on the thickness of the chicken.) Use 2 forks to shred, then return to the soup.
Reduce heat to low and gradually sprinkle in the shredded cheese and softened cream cheese. Stir until smooth and creamy.
Taste and add any additional seasonings as needed. Garnish and serve!
Notes
- Optional garnishes include: Diced avocado, sour cream, jalapenos, shredded cheese, and cilantro.
- 2 cups rotisserie or leftover chicken may be used instead of chicken breasts. You can add it when the uncooked chicken breast would be added and simmer for 15 minutes to let the flavors blend, but no need to bring it to a boil.
- The cheeses melt much creamier and smoother if they’re near room temperature when added.
- Make sure the base isn't too hot when the cheese is added or the dairy will separate and the consistency will be grainy.
- 1 ½ cups frozen or fresh corn may be used instead of canned corn.
Crock Pot Method
- Soften onions, peppers, and garlic in butter on the stovetop. Transfer to Slow Cooker along with all remaining ingredients except for the shredded cheese, cream cheese, and garnishes.
- Cook on low for 6 hours. (I recommend low heat to keep the chicken juicy and tender. Cooking it over higher heat makes it tougher. If necessary, it can be cooked for 4 hours on high.)
- Remove chicken and use 2 forks to shred. Return it to the Crock Pot.
- Turn off heat. Gradually mix in the cheddar and cream cheeses and stir to incorporate.
Frying Tortilla Strips (For Garnishing):
- Cut corn or flour tortillas into strips.
- Heat vegetable or canola oil over medium-high heat in a high-walled skillet. Use just enough oil to submerge the tortilla strips.
- Fry the strips in batches until crisp and slightly browned. Remove and set on paper towels, sprinkle with salt.
Nutrition Information:
Amount Per Serving: Calories: 200