Creamy Chicken Tortilla Soup
Indulge in a bowl of creamy chicken tortilla soup that combines tender chicken, zesty spices, and a velvety texture. This dish is not only satisfying but also easy to prepare, making it a favorite for weeknight dinners or gatherings. With a blend of fresh ingredients and a hint of heat, this soup promises to warm your heart and soul, leaving everyone asking for seconds.
Ingredients
– 2 cups cooked chicken, shredded
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 bell pepper, diced
– 1 can (14 oz) diced tomatoes
– 4 cups chicken broth
– 1 cup corn (fresh or frozen)
– 1 cup heavy cream
– 1 teaspoon cumin
– 1 teaspoon chili powder
– Salt and pepper, to taste
– Tortilla strips, for garnish
– Avocado slices, for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, and cooking time is around 30 minutes.
Nutritional Value
Per serving (1 cup): Calories: 350, Protein: 25g, Fat: 20g, Carbohydrates: 30g, Fiber: 5g. This information is based on a single serving size.
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and cook until translucent.
3. Stir in minced garlic and diced bell pepper; cook for 2-3 minutes.
4. Add the can of diced tomatoes and stir well.
5. Pour in the chicken broth and bring to a simmer.
6. Add the shredded chicken, corn, cumin, and chili powder.
7. Let the soup simmer for about 15 minutes.
8. Reduce heat and stir in the heavy cream.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with tortilla strips and avocado slices.
Alternative Ingredients
You can substitute heavy cream with coconut milk for a lighter option. Additionally, use rotisserie chicken for convenience, or swap corn for black beans for a different flavor profile.
Serving and Pairings
Creamy chicken tortilla soup pairs wonderfully with crusty bread, fresh cilantro, or a side salad. For an added kick, serve with lime wedges and jalapeños.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This soup can also be frozen for up to 2 months. Reheat on the stovetop or in the microwave, adding a splash of broth if needed.
Cooking Mistakes
- Don’t skip sautéing the vegetables; it enhances flavor.
- Use fresh spices for the best taste.
- Don’t overcook the cream; add it at the end.
- Be careful with salt; broth can be salty.
- Allow the soup to simmer gently, not boil.
Helpful Tips
- Use a rotisserie chicken for quick preparation.
- Adjust spice levels according to your preference.
- Garnish with fresh lime juice for brightness.
- Try adding beans for extra protein and fiber.
FAQs
Can I make this soup ahead of time?
Yes, creamy chicken tortilla soup can be made ahead of time. Just store it in the refrigerator and reheat when ready to serve. The flavors even improve overnight!
Is this soup spicy?
The soup has a mild spice level, but you can adjust the chili powder to your liking or omit it for a milder version.
Can I use other meats?
Absolutely! This recipe works well with shredded turkey or even diced beef for a different twist.
How can I thicken the soup?
To thicken the soup, you can add a cornstarch slurry or reduce it by simmering longer without the lid.
What toppings do you recommend?
Top with avocado, fresh cilantro, lime wedges, and crispy tortilla strips for added texture and flavor.
Conclusion
Creamy chicken tortilla soup is the perfect dish for any occasion, offering warmth and comfort in every bite. Its rich flavors and creamy texture make it a crowd-pleaser, while its simplicity makes it easy to prepare. Enjoy this delightful recipe with family and friends for a satisfying meal!
Creamy Chicken Tortilla Soup
Ingredients
- 2 cups cooked chicken shredded
- 1 tablespoon olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 bell pepper diced
- 1 can 14 oz diced tomatoes
- 4 cups chicken broth
- 1 cup corn fresh or frozen
- 1 cup heavy cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla strips for garnish
- Avocado slices for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until translucent.
- Stir in minced garlic and diced bell pepper; cook for 2-3 minutes.
- Add the can of diced tomatoes and stir well.
- Pour in the chicken broth and bring to a simmer.
- Add the shredded chicken, corn, cumin, and chili powder.
- Let the soup simmer for about 15 minutes.
- Reduce heat and stir in the heavy cream.
- Season with salt and pepper to taste.
- Serve hot, garnished with tortilla strips and avocado slices.