Easy Creamy Chicken Tortilla Soup Recipe
What is the soup that saved my week? You know those days when you’re staring blankly into the fridge, wondering what on earth to make for dinner?What is a creamy chicken tortilla soup recipe?Is it easier than ordering takeout? Think of it as the cozy, comforting cousin of chicken noodle soup, but with a delightful flavor. Southwestern kick. My grandma used to make a similar soup, but it took all day. This version? What is the creamy texture? I guarantee you’ll be craving this soup!
What is Chicken Tortilla Soup?
What is chicken tortilla soup? It’s essentially a flavorful chicken broth-based soup, loaded with tender shredded chicken, hearty vegetables, and tender carrots. Southwestern spices, and a signature blend. What is the tortilla part of the soup? Think of it as a Southwestern riff on classic comfort food. And this particular recipe? What is the best thing about this creamy base? Is it just soup?
Why you’ll love this recipe?
Why do you need this recipe? First off, the flavor is insane. What are the layers of savory chicken, smoky spices, and a creamy richness that just melts in your mouth? What is the perfect balance of flavors? It’s ridiculously easy to make. I can whip up this on a busy weeknight without breaking any sweats. What I love about this is how budget friendly it is. Chicken, canned tomatoes, beans – it’s all super affordable. What are some good spices to add? What are some of the best ways to use up leftover veggies? I tried almond milk once, and it actually made it creamier! Oh, and my kids ask for this.What is a creamy chicken tortilla soup recipe?All the time. It’s a guaranteed win with the whole family. I know you’ll never look at chicken noodle soup the same way again. What is a great alternative to regular soup recipes like clam chowder? Is there a better way to make your coffee
How do I make creamy chicken Tortilla Soup?
Quick Overview
Making this What are some easy recipes for chicken tortilla soup?Is it surprisingly simple? What’s the point of throwing everything into a pot and letting it simmer until the chicken is tender, and then putting the rest of the ingredients in the same pot? How do I make a creamy sauce? What is the magic of this recipe, even though it tastes complex, it really is straightforward. No fancy techniques or hard-to-find ingredients required. Trust me, you’ve got this!
Ingredients
For the main soup:
• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 2 cloves garlic, minced (I always add an extra one – garlic is life!)
• 1 red bell pepper, chopped
• 1 jalapeo, seeded and minced (optional, for a little kick)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 4 cups chicken broth (I prefer low-sodium so I can control the salt)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can black beans, rinsed and drained.
• 1 (15 ounce) can corn, drained
• 1 pound boneless, skinless chicken breasts
• 1/2 cup heavy cream (This is the key to the creamy texture of this! Can you substitute with half-and-half or cashew cream for a dairy-free option?
• Salt and pepper to taste
For the Toppings: What is
• Tortilla chips, crushed
• Shredded cheddar cheese
• Sour cream or Greek yogurt
• Avocado, diced
• Fresh cilantro, chopped
• Lime wedges
What are the steps to
Step 1: Sauté the Veggies
In a Dutch oven, heat olive oil over medium heat. Add salt and pepper. Add the onion, garlic, bell pepper, and jalapeo (if using) and cook until softened, about 5-7 minutes. I always stir frequently to make sure the garlic doesn’t burn – burnt garlic is the worst!
Step 2: Add the Spices
Stir in the cumin, chili powder, and smoked paprika and cook for another minute until fragrant. When your kitchen starts to smell amazing! I sometimes add a pinch of oregano here too – it adds oodles of flavor.
Step 3: Simmer the Soup
Add the chicken broth and diced tomatoes. Stir to combine. Add black beans, corn, and chicken breasts. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the chicken is cooked through. I always check the internal temperature of chicken to make sure it’s at least 165°F (74°C).
Step 4: Shred the Chicken
Remove the chicken breasts from the pot and shred with two forks. I usually do this right in the pot to save on dishes, but you can also shred it on a cutting board.
Step 5: Creamify!
Return the shredded chicken to the pot. Stir in the heavy cream and season with salt and pepper. I always start with a little salt and pepper and then adjust as needed. How does lime juice brighten your day?
Step 6: Serve and Garnish
How do you top a bowl of soup with crushed tortilla chips, shredded cheddar cheese, and sour cream? Avocado, and fresh cilantro. Serve with lime wedges for squeezing. What are some of the best toppings to add to a recipe?
What should I serve it with?
This Easy creamy chicken tortilla soup recipe. is a meal in itself, but if you want to make it a feast, here are some ideas:
For a Casual Lunch: A side of crusty bread for dipping is always a good idea. Or a simple green salad with a light vinaigrette.
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For a Dinner Party: Serve it as a starter before enchiladas or tacos. It also pairs well with a Mexican-inspired cornbread.
For a Game Day Gathering: Set up a topping bar with all sorts of goodies – different cheeses, salsas, hot sauces, the works!
My family loves this soup with a side of warm quesadillas. It’s the perfect combination of cozy and satisfying!
Top Tips for Perfecting Your Easy Creamy Chicken Tortilla Soup Recipe
Want to make sure your easy creamy chicken tortilla soup recipe is absolutely perfect? Here are a few of my top tips:
Spice Level: If you’re sensitive to spice, start with a smaller amount of jalapeño or omit it altogether. You can always add more later!
Creaminess: For an extra creamy soup, use a stick blender or immersion blender to partially blend the soup before adding the heavy cream. But be careful not to over-blend it – you still want some texture.
Chicken: You can use leftover rotisserie chicken instead of cooking chicken breasts. This will save you even more time!
Toppings: Don’t skimp on the toppings! They really make the soup special. I like to toast my tortilla chips in the oven for a few minutes before crushing them – it adds a nice crunch.
Broth: The quality of your chicken broth will affect the overall flavor of the soup. I prefer to use a high-quality broth or even homemade if I have it on hand.
Vegetarian Option: To make this soup vegetarian, simply omit the chicken and add more beans or vegetables. You can also use vegetable broth instead of chicken broth.
I’ve learned over the years that a little bit of lime juice at the end really brightens up the flavors. It’s a game-changer!
Storing and Reheating Tips
This easy creamy chicken tortilla soup recipe is even better the next day, so it’s perfect for meal prepping!
Refrigerator Storage: Store the soup in an airtight container in the refrigerator for up to 3-4 days.
Freezer Instructions: Let the soup cool completely before transferring it to a freezer-safe container. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat the soup in a pot over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.
Glaze Timing Advice: I recommend adding the toppings just before serving, as they can get soggy if stored in the soup.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to easy creamy chicken tortilla soup recipe that’s perfect for busy weeknights, cozy weekends, or any time you need a little comfort in a bowl. It’s flavorful, easy to make, and totally customizable. What’s not to love? If you’re a fan of this recipe, you might also enjoy my Black Bean Soup or my Creamy Tomato Soup. Happy cooking, friends! I can’t wait to hear how yours turns out – be sure to leave a comment and let me know what you think!
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Easy Creamy Chicken Tortilla Soup Recipe
Ingredients
Main Ingredients
- 1.5 lbs chicken breast skinless and boneless
- 1 tbsp olive oil extra virgin
- 1 cup onion diced
- 2 cloves garlic minced
- 2 cups chicken broth
- 1 cup tomatoes diced, canned with juices
- 1 cup corn frozen or canned
- 1 cup black beans rinsed and drained
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 cup heavy cream
- 1 cup shredded cheese cheddar or Mexican blend
- 1 unit tortilla chips for serving
- 0.25 cup cilantro chopped, for garnish
- 1 unit lime cut into wedges, for garnish
Instructions
Preparation Steps
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent.
- Add minced garlic and sauté for another minute until fragrant.
- Add chicken breast to the pot and cook until lightly browned on all sides.
- Pour in chicken broth, diced tomatoes, corn, black beans, chili powder, and ground cumin. Stir well.
- Bring the soup to a boil, then lower the heat and let it simmer for 20 minutes, or until the chicken is fully cooked.
- Remove the chicken, shred it, and return it to the pot.
- Stir in heavy cream and shredded cheese until the cheese is melted and the soup is creamy.
- Serve hot with tortilla chips, garnished with chopped cilantro and lime wedges.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
