Creamy Chicken Tortilla Soup Recipe

Name: Creamy Chicken Tortilla Soup Recipe
Prep time: 10 min
Cook time: 30 min
Yield: 6
Ingredients: 1 lb (about 2-3) boneless, skinless chicken breasts; 1 tbsp olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1 can (14.5 oz) diced tomatoes (fire-roasted or regular); 1 can (4 oz) green chilies (mild or spicy, depending on preference); 1 can (15 oz) black beans, drained and rinsed; 1 can (15 oz) corn kernels, drained; 1 1/2 cups chicken broth; 1 1/2 cups heavy cream (or half-and-half for a lighter version); 1 tsp ground cumin; 1 tsp chili powder; 1/2 tsp smoked paprika; Salt and pepper, to taste; 1/4 cup fresh cilantro, chopped (optional, for garnish); Tortilla chips, crushed (for garnish); Lime wedges (for garnish); 1/2 cup shredded cheddar cheese (optional, for topping); 1/2 cup sour cream (optional, for topping)

By funsmagcom@gmail.com

January 27, 2025

0

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Creamy Chicken Tortilla Soup Recipe

Creamy Chicken Tortilla Soup is the perfect comforting dish for any occasion, from a chilly weeknight to a cozy family dinner. The combination of tender chicken, a creamy base, and plenty of spices makes it a satisfying and flavorful meal. Add your favorite toppings like crunchy tortilla strips, creamy avocado, and tangy lime to make it even more special.

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This soup is not only easy to make, but it’s also highly customizable. Whether you like it spicy, extra creamy, or with more vegetables, you can adjust it to fit your preferences. Plus, it’s the kind of dish that makes great leftovers and freezes beautifully.

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So, whether you’re enjoying it fresh off the stove or reheating leftovers the next day, this creamy chicken tortilla soup is sure to be a family favorite for years to come. Enjoy every bowl!

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Instructions

1. Cook the Chicken:

In a large pot or Dutch oven, heat 1 tablespoon of olive oil or butter over medium-high heat.
Season the chicken breasts or thighs with salt, pepper, cumin, and chili powder. Add the chicken to the pot and cook for 6-7 minutes per side, or until the chicken is fully cooked through and has reached an internal temperature of 165°F (75°C). If you’re using thighs, they may need a bit more time to cook.
Once the chicken is cooked, remove it from the pot and let it rest for a few minutes. Shred or chop the chicken into bite-sized pieces, then set it aside.

2. Sauté the Vegetables:

In the same pot, add the remaining tablespoon of olive oil or butter. Add the chopped onion and sauté for 3-4 minutes until softened.
Add the garlic, diced carrots (if using), and jalapeños (if using). Continue to sauté for another 2-3 minutes, until fragrant.

3. Add Liquids and Seasonings:

Pour in the diced tomatoes with their juices, green chilies, chicken broth, and milk (or cream) into the pot. Stir to combine.
Add the cumin, chili powder, smoked paprika (if using), and salt and pepper to taste. Bring the soup to a gentle simmer. Allow it to cook for 10-15 minutes, stirring occasionally, so the flavors can meld together.

4. Add Chicken and Corn:

Add the shredded chicken and corn kernels to the pot. Stir to incorporate and let the soup simmer for another 10-15 minutes until heated through and the flavors have blended. Taste the soup and adjust seasoning as necessary.

5. Blend (Optional):

For a creamier texture, you can use an immersion blender to blend about 1/3 of the soup directly in the pot. This will give the soup a smooth, velvety base while still leaving some chunks of vegetables and chicken. If you don’t have an immersion blender, you can ladle a portion of the soup into a regular blender, blend, and return it to the pot.

6. Add Lime Juice:

Once the soup is cooked, add a squeeze of fresh lime juice to brighten up the flavors. Start with 1 tablespoon and adjust to taste.

7. Serve:

Ladle the soup into bowls and garnish with your favorite toppings, such as tortilla strips or chips, shredded cheese, a dollop of sour cream or Greek yogurt, sliced avocado, and a sprinkle of fresh cilantro. Add lime wedges on the side for extra zest.

Tips & Tricks for Perfect Chicken Tortilla Soup

Cook the Chicken Ahead of Time:
- If you’re short on time, you can use rotisserie chicken instead of cooking the chicken yourself. Simply shred the rotisserie chicken and add it in when you add the corn. This will save you time while still giving you that comforting, home-cooked flavor.
Customizing the Heat:
- If you love spicy food, you can leave the seeds in the jalapeños or add extra diced fresh chili peppers. Alternatively, if you prefer a milder soup, reduce or omit the jalapeños and green chilies.
- You can also add a bit of hot sauce or cayenne pepper to taste if you want more heat.
For Extra Creaminess:
- For an even richer soup, use heavy cream instead of milk. You can also add a few tablespoons of cream cheese while the soup is simmering, which will make it even more velvety.
Tortilla Strips:
- If you want to make your own crispy tortilla strips, cut corn tortillas into thin strips and fry them in hot oil until golden and crispy. Drain on paper towels and sprinkle with salt. Alternatively, you can bake them by brushing the tortilla strips with olive oil and baking them at 375°F (190°C) for 10-15 minutes.
- For a shortcut, store-bought tortilla chips work just as well for adding that crunchy element.
Make it a Meal:
- This soup can be the perfect base for a meal! You can add black beans or pinto beans for extra protein and fiber. Also, a side of Mexican rice or cornbread complements the soup perfectly.
Adjust the Consistency:
- If the soup is too thick, you can add more chicken broth or milk to achieve your desired consistency. If it’s too thin, let it simmer for a few more minutes to reduce and thicken up.
Freezing Leftovers:
- This soup freezes very well! Store the soup in an airtight container for up to 3 months. To reheat, simply thaw in the refrigerator overnight and then reheat on the stove over low heat, adding a bit of broth or milk to bring it back to the right consistency.

Serving Suggestions

Tortilla Chips or Strips:
Add a handful of crispy tortilla chips or homemade tortilla strips to each bowl to bring in the classic texture and crunch that defines tortilla soup.
Cheese:
Shredded cheddar, Monterey Jack, or a Mexican blend of cheeses work great for this soup. It melts beautifully and adds richness to the dish.
Sour Cream or Greek Yogurt:
A spoonful of sour cream (or Greek yogurt for a tangy twist) will add extra creaminess and balance out the heat if you’ve gone a little heavy on the spice.
Avocado:
Fresh avocado slices or chunks make the soup feel fresh and give it a creamy, cool element that contrasts nicely with the warmth of the soup.
Fresh Cilantro:
A sprinkle of fresh cilantro adds a bright, herbal note to the soup and enhances the flavor profile.
Lime Wedges:
A squeeze of fresh lime juice before eating can brighten up the soup and add a burst of acidity that lifts the flavors.

Make-Ahead & Leftovers

Make-Ahead:
This soup is an excellent choice for meal prep! You can make it in advance and store it in the fridge for up to 4 days. The flavors will continue to develop and intensify as it sits.
Storing Leftovers:
After serving, any leftover soup can be stored in an airtight container in the fridge for up to 4 days. Reheat gently on the stove, adding a bit more broth or cream to reach your desired consistency.
Freezing:
If you’d like to freeze the soup, it freezes wonderfully. Just let it cool completely before storing it in an airtight container or freezer bag. It will last up to 3 months in the freezer. When reheating, be sure to stir well, as the cream may separate upon freezing.

Recipe Variations and Customizations

1. Add More Vegetables:
This soup is already loaded with flavor, but you can always add more vegetables to increase the nutritional value and flavor complexity. Here are a few options:

Bell Peppers: Dice red, yellow, or green bell peppers and add them to the sautéed onions and garlic for an extra burst of sweetness and color.
Zucchini: Dice or slice zucchini and add it with the corn for a mild, slightly sweet addition that holds up well in soups.
Sweet Potatoes: For a twist, dice up sweet potatoes and let them simmer in the broth to soften. This adds a slight sweetness that complements the spices beautifully.
Spinach or Kale: Stir in some fresh spinach or kale during the last 5-7 minutes of simmering for added greens.

2. Spice It Up:
If you like a little more heat in your tortilla soup, there are several ways to kick up the spice factor:

Chipotle Peppers in Adobo Sauce: These smoky and spicy peppers can add a deep, smoky flavor to the soup. Chop one or two peppers and stir them in with the diced tomatoes.
Cayenne Pepper: A pinch of cayenne pepper can increase the heat, so add it in small amounts and taste as you go.
Habanero or Serrano Peppers: For extra heat, you can use fresh habanero or serrano peppers, removing the seeds if you want a milder flavor. Add them to the sautéed vegetables.

3. Vegetarian or Vegan Version:
Making this soup vegetarian or vegan is easy with a few simple substitutions:

Use Plant-Based Protein: Instead of chicken, add cubed tofu or tempeh for protein. If you prefer a meat substitute, try textured vegetable protein (TVP) or soy curls, which mimic the texture of chicken well.
Use Vegetable Broth: Replace the chicken broth with vegetable broth, and skip the chicken for a hearty, satisfying plant-based version.
Cream Alternatives: For a vegan creamy base, use coconut milk or cashew cream instead of dairy, which adds richness without the dairy.

4. Extra Cheese Options:

Queso Fresco or Cotija: These soft, crumbly cheeses give the soup a salty and tangy contrast that complements the creamy base.
Pepper Jack: If you want a spicy kick from the cheese, try adding shredded pepper jack cheese instead of the regular cheddar.

5. Sweet and Savory Twist:

Pineapple or Mango: A fun way to add a tropical twist to your soup is by stirring in some finely chopped pineapple or mango during the last 5 minutes of simmering. The sweetness of the fruit pairs beautifully with the savory flavors.
Cinnamon: Adding a small pinch of ground cinnamon can lend an unexpected depth to the flavor profile, giving the soup a subtle warmth.

Serving Suggestions

While the soup is a meal on its own, pairing it with complementary dishes can make it even more special:

1. Side Dishes:

Mexican Rice: A side of fluffy Mexican rice seasoned with cilantro, lime, and a bit of cumin pairs perfectly with this soup. It soaks up the broth and adds a hearty touch to the meal.
Cornbread or Jalapeño Corn Muffins: These cornbreads are great for dipping and soak up the creamy broth.
Guacamole and Chips: A bowl of guacamole with tortilla chips can add an extra layer of texture and flavor, especially if you love avocados as much as we do!

2. Bread Pairing:

Crispy Baguette Slices: A warm, crispy baguette or French bread with a bit of butter or garlic is perfect for dipping into the creamy soup.
Garlic Butter Flatbread: If you’re in the mood for something homemade, try making quick flatbread brushed with garlic butter for dipping.

Tips for the Perfect Tortilla Soup

1. Season to Taste:
Seasoning is key to making a flavor-packed tortilla soup, especially since the soup has a mix of spices and fresh ingredients. It’s always a good idea to taste as you cook. Add salt, pepper, lime juice, or extra cumin based on your preferences. You want the balance between the savory, spicy, and creamy elements to shine.

2. Control the Creaminess:
If you want your soup to be extra creamy, use heavy cream or half-and-half in place of milk. If you want a slightly lighter version, you can reduce the amount of dairy or opt for low-fat cream or milk. For a unique twist, you could add a few tablespoons of cream cheese to make it even more velvety.

3. Make the Soup Brothier or Thicker:
If you prefer a thicker soup, you can blend part of it with an immersion blender or regular blender, as mentioned earlier. For a brothier version, simply add more broth or milk, adjusting to your texture preference.

4. Use a Slow Cooker:
If you’re looking to make this soup in the slow cooker, it’s very easy:

Sear the chicken first in a pan for added flavor, then transfer it to the slow cooker.
Add the remaining ingredients (onions, garlic, tomatoes, corn, broth, etc.), and cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken right before serving.

Freezing:

Freezing the soup: You can freeze this soup for up to 3 months. Allow it to cool completely, and then transfer it to a freezer-safe container or freezer bag. When you’re ready to eat, thaw it overnight in the fridge and reheat on the stove. You may need to add a bit of liquid (broth, milk, or cream) to reach your preferred consistency after reheating.
Freezing the toppings: I recommend freezing the soup itself but keeping the toppings (like tortilla strips, cheese, and avocado) separate. This ensures the textures remain perfect when you’re ready to serve.

Reheating:

To reheat, place the soup in a saucepan over medium heat and stir occasionally. Add a bit more broth or milk if necessary to get the right consistency. You can also reheat individual servings in the microwave.

Conclusion: A Comforting Meal for Any Occasion

Creamy Chicken Tortilla Soup is a wonderful, versatile dish that’s rich in flavor and comforting. It’s easy to make, can be customized to suit your tastes, and is perfect for both weeknight dinners and cozy gatherings with family and friends. Whether you stick with the classic ingredients or make some of your own twists (like adding more veggies or kicking up the spice), this soup is sure to be a hit.

From the creamy base to the crunchy tortilla strips, from the tender chicken to the bright lime garnish, each bite of this soup is a balance of texture and flavor that will warm you from the inside out.

It’s also one of those meals that tastes even better the next day, so it’s perfect for leftovers or for meal prepping ahead of time. Whether you’re hosting a dinner party or just looking for an easy meal, Creamy Chicken Tortilla Soup is a crowd-pleaser that will bring comfort and joy to your table. Enjoy every spoonful!

Yield: 6