Creamy Chicken Tortilla Soup

Imagine cozying up on a chilly evening with a bowl of Creamy Chicken Tortilla Soup that fills your home with the delightful aroma of spices and freshly cooked chicken. This dish brings together the comforting warmth of tender chicken, hearty beans, sweet corn, and a dash of creamy goodness that wraps every spoonful in sheer perfection. Fun fact: tortilla soup is enjoyed in various formats across different regions in Mexico, often blending unique regional flavors. What makes my recipe special is its simplicity and family appeal – it’s something everyone can gather around, share stories, and enjoy. It’s as easy to whip up as my popular Spicy Lentil Soup, but with that creamy touch that is sure to win hearts. So, are you ready to experience a delicious bowl of comfort?

What is Creamy Chicken Tortilla Soup?

So, what exactly is Creamy Chicken Tortilla Soup? Well, let’s dive in! This delightful blend of shredded chicken, beans, corn, and vibrant spices is a heartwarming dish that whispers “home” with each soothing spoonful. But why the name? Maybe it’s because the tortillas dance atop the creamy concoction, creating a charming contrast? Honestly, who can resist that crunch? As the saying goes, “the way to a man’s heart is through his stomach,” and trust me, this soup can make anyone swoon! It’s perfect for family gatherings, making it an instant favorite. So why not grab your apron, gather your ingredients, and let’s embark on this flavorful journey together?

Why You’ll Love This Creamy Chicken Tortilla Soup

There’s so much to adore about Creamy Chicken Tortilla Soup! Firstly, it serves as a satisfying main dish that can easily become the star of your winter evenings. Second, cooking at home offers substantial cost benefits compared to dining out. You won’t have to skimp on flavor or nutrition! And let’s not forget those toppings – crunchy tortilla strips and fresh cilantro add delightful texture and freshness, making every bite a festival for your taste buds. Imagine it as being similar to a traditional chicken noodle soup but with a modern, exciting twist that keeps it interesting! Why not add this delicious soup to your dinner menu tonight?

How to Make Creamy Chicken Tortilla Soup

Quick Overview

Creating Creamy Chicken Tortilla Soup is incredibly easy and satisfying. With its creamy texture and flavorful profile, you’ll find yourself prepared to serve a comforting bowl in no time! The total preparations will take approximately 30 minutes. Just gather your ingredients, and let’s dive into this delicious recipe!

Ingredients

• 1 lb chicken breast, cooked and shredded
• 1 can black beans, rinsed and drained
• 1 can corn, drained
• 1 can diced tomatoes
• 4 cups chicken broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 cup heavy cream
• Tortilla strips for garnish
• Chopped cilantro for garnish

Step-by-Step Instructions

1. Sauté the Aromatics: In a large pot over medium heat, add a splash of water or vegetable oil to prevent sticking. Once hot, add the chopped onion and minced garlic, sauté until the onion turns translucent, about 3-4 minutes.
2. Add the Chicken and Spices: Stir in the shredded chicken, cumin, chili powder, and a pinch of salt and pepper. Allow it to cook for another 2-3 minutes, letting the spices awaken.
3. Incorporate the Other Ingredients: Pour in the chicken broth, black beans, corn, and diced tomatoes. Stir everything together and bring the mixture to a gentle boil.
4. Blend in the Cream: Once boiling, lower the heat and slowly stir in the heavy cream, letting the soup become rich and creamy. Allow it to simmer for another 5-7 minutes.
5. Serve: Ladle the soup into bowls, topped with crunchy tortilla strips and chopped cilantro for that fresh finishing touch!

Top Tips for Perfecting Creamy Chicken Tortilla Soup

• Substitutions: If you’re looking for a lighter version, swap out the heavy cream for coconut cream for a dairy-free alternative. You can also use shredded rotisserie chicken for even quicker preparation!
• Timing: Ensure your chicken is cooked perfectly – it’s the star of the dish! If cooking from raw, you may need an extra 15-20 minutes.
• Avoiding Mistakes: Keep an eye on the seasoning! Taste as you go to find that perfect balance of spice. A splash of lime juice just before serving can brighten the flavors beautifully.

Storing and Reheating Tips

If you happen to have leftovers (though I doubt you will!), store your Creamy Chicken Tortilla Soup in an airtight container in the fridge for up to 3 days. It also freezes well for up to 3 months! When reheating, do so gently on the stove over medium heat, stirring occasionally. Avoid microwaving if possible, as it can change the texture of the cream. And, always add fresh toppings just before serving for the best experience!

Now that you have this simple and hearty recipe for Creamy Chicken Tortilla Soup, it’s time to get cooking! You and your family are bound to fall in love with this deliciously creamy adventure, so don’t forget to share your experience below! Happy cooking!

Creamy Chicken Tortilla Soup

A comforting bowl of Creamy Chicken Tortilla Soup combining shredded chicken, beans, corn, and vibrant spices into a creamy, delicious dish perfect for family gatherings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb chicken breast, cooked and shredded Use shredded rotisserie chicken for quicker preparation if desired.
• 1 can black beans, rinsed and drained
• 1 can corn, drained
• 1 can diced tomatoes
• 4 cups chicken broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• to taste salt and pepper Adjust spices according to preference.
• 1 cup heavy cream For a dairy-free alternative, use coconut cream.

Toppings

• to taste tortilla strips for garnish
• to taste chopped cilantro for garnish

Method

 

Preparation

1. In a large pot over medium heat, add a splash of water or vegetable oil to prevent sticking.
2. Once hot, add the chopped onion and minced garlic, sauté until the onion turns translucent, about 3-4 minutes.

Cooking

1. Stir in the shredded chicken, cumin, chili powder, and a pinch of salt and pepper. Allow it to cook for another 2-3 minutes.
2. Pour in the chicken broth, black beans, corn, and diced tomatoes. Stir everything together and bring the mixture to a gentle boil.
3. Once boiling, lower the heat and slowly stir in the heavy cream, letting the soup become rich and creamy. Allow it to simmer for another 5-7 minutes.

Serving

1. Ladle the soup into bowls, topped with crunchy tortilla strips and chopped cilantro for that fresh finishing touch!

Notes

For a lighter version, swap out heavy cream for coconut cream. Ensure chicken is cooked perfectly for the best flavor. A splash of lime juice just before serving can brighten the flavors beautifully. If there are leftovers, store in an airtight container in the fridge for up to 3 days; it also freezes well for 3 months. Reheat gently on the stove, avoiding the microwave to preserve texture.