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Creamy Chicken Tortilla Soup

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Creamy Chicken Tortilla Soup is a comforting and satisfying dish that combines tender chicken, a flavorful broth, and the richness of creamy ingredients. This twist on the traditional chicken tortilla soup adds a velvety texture and a touch of indulgence, making it perfect for chilly nights or whenever you need a cozy meal. The soup is packed with vibrant spices, fresh vegetables, and crunchy tortilla strips that add layers of flavor and texture. It’s an easy, one-pot meal that is sure to become a family favorite.

Ingredients

Scale

Gather these ingredients to make your Creamy Chicken Tortilla Soup:

  • 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (4 oz) can green chilies, undrained
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can corn, drained
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper
  • 4 oz cream cheese, softened
  • ½ cup heavy cream
  • 1 cup shredded cheddar cheese (optional for garnish)
  • 1 cup tortilla strips (or crushed tortilla chips)
  • Fresh cilantro, for garnish (optional)
  • Sliced avocado, for garnish (optional)
  • Lime wedges, for garnish (optional)

Instructions

Cook the Chicken:

  1. Cook the Chicken: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts or thighs and cook until golden brown and cooked through (about 6-8 minutes per side). Remove from the pot and set aside to cool slightly before shredding the chicken using two forks. Alternatively, use pre-cooked or rotisserie chicken to save time.

Prepare the Soup Base:

  1. Sauté the Aromatics: In the same pot, add the diced onion and cook for 3-4 minutes, until softened. Add the minced garlic and cook for an additional 30 seconds, until fragrant.
  2. Add the Vegetables and Spices: Add the canned diced tomatoes, green chilies, black beans, corn, chicken broth, cumin, chili powder, paprika, salt, and pepper. Stir to combine and bring the mixture to a simmer. Let it cook for 10 minutes to allow the flavors to meld together.

Add the Cream and Cheese:

  1. Stir in the Cream Cheese and Heavy Cream: Add the softened cream cheese to the pot and stir until it melts and combines with the broth. Pour in the heavy cream and stir again, allowing the soup to become creamy and smooth.
  2. Add the Shredded Chicken: Stir in the shredded chicken and simmer for another 5-10 minutes to heat through and ensure the chicken is fully incorporated into the soup.

Serve and Garnish:

  1. Garnish and Serve: Ladle the soup into bowls and top with shredded cheddar cheese (optional), tortilla strips or crushed tortilla chips, fresh cilantro, sliced avocado, and a squeeze of lime juice for added brightness.

Nutrition

Find it online: https://succulentrecipes.com/creamy-chicken-tortilla-soup/