Craving a warm, comforting bowl of deliciousness that’s both quick to make and packed with flavor? Look no further than Creamy Chicken Tortilla Soup! This isn’t your average soup; it’s a vibrant fiesta in a bowl that’s surprisingly healthy too. Last week, on a chilly evening, I whipped up a batch after a long day, and it was the perfect pick-me-up. It’s become a weeknight staple in my house!
Why You Will Love This Recipe
This recipe isn’t just about the ingredients; it’s about the memories it evokes. Growing up, my abuela would always make a version of this after our family trips to Mexico. The aroma alone transported me back to those sun-soaked days. And I have managed to recreate the flavor profile in a creamy, delicious way.
Ingredients
Chicken:
- 1.5 lbs boneless, skinless chicken breasts
Vegetables:
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (10 oz) can diced tomatoes and green chilies, undrained (like Rotel)
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
Broth & Cream:
- 6 cups chicken broth
- 1 cup heavy cream
Spices:
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp oregano
- Salt and pepper to taste
Toppings (optional):
- Tortilla strips
- Shredded cheese
- Avocado, diced
- Sour cream or Greek yogurt
- Cilantro, chopped
- Lime wedges
Step-by-Step Instructions for Making the Recipe
Prepare the Chicken: Place chicken breasts in a large pot or Dutch oven. Cover with chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until chicken is cooked through. Remove chicken and shred with two forks. Set aside.
Sauté Vegetables: In the same pot, add the onion and bell pepper. Sauté over medium heat for 5-7 minutes, until softened.
Add Garlic and Spices: Stir in the minced garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 1 minute, until fragrant.
Combine Ingredients: Add the diced tomatoes and green chilies (Rotel), black beans, and corn to the pot. Stir in the shredded chicken and the remaining chicken broth.
Simmer: Bring the soup to a simmer. Reduce heat and cook for 15 minutes, allowing the flavors to meld.
Cream it Up: Stir in the heavy cream. Heat through gently, but do not boil.
Serve: Ladle the Creamy Chicken Tortilla Soup into bowls. Top with tortilla strips, shredded cheese, diced avocado, sour cream or Greek yogurt, chopped cilantro, and a squeeze of lime juice, if desired.
Creamy Chicken Tortilla Soup
Ingredients
Equipment
Method
- Place chicken breasts in a large pot or Dutch oven. Cover with chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until chicken is cooked through. Remove chicken and shred with two forks. Set aside.1.5 lbs boneless, skinless chicken breasts, 6 cups chicken broth
- In the same pot, add the onion and bell pepper. Sauté over medium heat for 5-7 minutes, until softened.1 medium onion, chopped, 1 red bell pepper, chopped
- Stir in the minced garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 1 minute, until fragrant.2 cloves garlic, minced, 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp oregano, Salt and pepper to taste
- Add the diced tomatoes and green chilies (Rotel), black beans, and corn to the pot. Stir in the shredded chicken and the remaining chicken broth.1 (10 oz) can diced tomatoes and green chilies, undrained (like Rotel), 1 (15 oz) can black beans, rinsed and drained, 1 (15 oz) can corn, drained, 1.5 lbs boneless, skinless chicken breasts, 6 cups chicken broth
- Bring the soup to a simmer. Reduce heat and cook for 15 minutes, allowing the flavors to meld.
- Stir in the heavy cream. Heat through gently, but do not boil.1 cup heavy cream
- Ladle the Creamy Chicken Tortilla Soup into bowls. Top with tortilla strips, shredded cheese, diced avocado, sour cream or Greek yogurt, chopped cilantro, and a squeeze of lime juice, if desired.Tortilla strips, Shredded cheese, Avocado, diced, Sour cream or Greek yogurt, Cilantro, chopped, Lime wedges