Craving something creamy, comforting, and packed with flavor? This creamy chicken tortilla soup is your answer. It’s a perfect blend of spices, creaminess, and crunch that will have you coming back for seconds.
Why This Recipe Works
- The combination of chicken, spices, and creamy broth creates a rich and satisfying flavor profile.
- Adding crispy tortilla strips on top provides a delightful crunch that contrasts beautifully with the soup’s creaminess.
- It’s a versatile recipe that can be easily adjusted to suit your taste preferences or dietary needs.
- Perfect for meal prep, as it tastes even better the next day.
- Quick and easy to make, with most ingredients likely already in your pantry.
Ingredients
- 2 cups shredded cooked chicken
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 cups tortilla strips
- 1 avocado, diced
- 1/2 cup shredded cheese
- 1/4 cup chopped cilantro
Equipment Needed
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes. This step is crucial for building the soup’s flavor base, so don’t rush it. Tip: If the garlic starts to brown too quickly, lower the heat to prevent bitterness.
Step 2: Add the Chicken and Spices
Stir in the shredded chicken, cumin, and chili powder, coating the chicken evenly with the spices. Cook for another 2 minutes to allow the flavors to meld. This not only seasons the chicken but also infuses the entire soup with a warm, spicy aroma.
Step 3: Incorporate the Liquids and Simmer
Pour in the chicken broth, diced tomatoes with green chilies, black beans, and corn. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes. This slow simmering process allows the flavors to deepen and marry together beautifully.
Step 4: Add the Cream
After the soup has simmered, stir in the heavy cream. Let the soup warm through for another 5 minutes, but avoid boiling it after adding the cream to prevent curdling. Tip: For a lighter version, you can substitute half-and-half or whole milk for the heavy cream.
Step 5: Garnish and Serve
Ladle the soup into bowls and top with tortilla strips, diced avocado, shredded cheese, and chopped cilantro. The garnishes add texture, freshness, and a burst of flavor that elevates the soup to the next level. Tip: For extra crunch, toast the tortilla strips in the oven for a few minutes before serving.
Tips and Tricks
For those looking to take their creamy chicken tortilla soup to the next level, consider these advanced tips. First, homemade chicken broth can significantly enhance the soup’s flavor compared to store-bought versions. Secondly, roasting your own tomatoes and chilies before adding them to the soup can add a smoky depth that canned versions can’t match. Lastly, if you’re short on time, a rotisserie chicken is a great shortcut for the shredded chicken. Remember, the quality of your ingredients can make or break the dish, so opt for the best you can find.
Recipe Variations
- For a vegetarian version, omit the chicken and use vegetable broth. Add extra beans or tofu for protein.
- Spice lovers can amp up the heat by adding more chili powder or a diced jalapeño.
- For a dairy-free version, substitute the heavy cream with coconut milk.
- Add a cup of cooked rice or quinoa to make the soup more filling.
- Experiment with different toppings like sour cream, lime wedges, or pickled onions for extra flavor.
Frequently Asked Questions
Can I make this soup in a slow cooker?
Absolutely! Sauté the onions and garlic first for the best flavor, then add all ingredients except the cream and garnishes to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream before serving.
How can I store leftovers?
Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little broth or water if the soup has thickened too much. Note that the tortilla strips will soften, so add fresh ones when serving leftovers.
Can I freeze this soup?
Yes, but it’s best to freeze the soup without the cream and garnishes. Add the cream when reheating. The soup can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
Summary
This creamy chicken tortilla soup is a comforting, flavorful dish that’s perfect for any day of the week. With its rich broth, tender chicken, and crispy toppings, it’s sure to become a favorite. Plus, it’s versatile enough to adapt to your taste preferences or dietary needs.
