Oh, let me tell you, there’s something incredibly comforting about a big bowl of Creamy Chicken Tortilla Soup! Whenever the sky turns gray or the chill sneaks in, I find myself gravitating towards this dish. One of my fondest memories is hosting a cozy game night with friends, and I whipped up this soul-warming soup. The laughter, the chatter, and the delightful crunch from the crispy tortilla strips? Pure joy in a bowl!
This soup is not only easy to make, but it also hits all the right notes—it’s creamy, hearty, and just the right amount of spicy. With every spoonful, I’m transported to my go-to taqueria, where the flavors are vibrant and the warmth is contagious. So grab your apron, and let’s get started on this delicious journey!
What’s in Creamy Chicken Tortilla Soup?
Boneless, Skinless Chicken Breasts: The star of the show! Tender and juicy, these chicken breasts soak up all the flavors from the broth. I like to use organic chicken when I can.
Olive Oil: For that perfect sauté! It helps to sear the chicken and adds a lovely richness to the overall flavor of the soup.
Salt and Pepper: These two simple seasonings may seem basic, but they elevate the dish like nothing else. Always taste as you go!
Medium Onion: Diced onions bring sweetness and depth to the soup. They turn golden and fragrant as they sauté—it’s practically magic!
Garlic: Two cloves of minced garlic add an aromatic kick that makes your kitchen smell divine. Trust me, never underestimate the power of garlic!
Diced Tomatoes with Green Chilies: These canned beauties introduce a lovely base to the soup with a hint of heat. I usually go for the fire-roasted variety for extra flavor.
Chicken Broth: The foundation of our soup! You can use low-sodium broth for a healthier version, or make your own if you’re feeling adventurous.
Heavy Cream: This is where the magic happens—creamy, dreamy goodness that rounds out the flavors. You can substitute with half-and-half if you want a lighter soup.
Corn: Sweet corn adds a nice crunch! I usually keep frozen corn on hand for convenience, but fresh corn is delightful in the summer.
Ground Cumin and Chili Powder: These spices are what truly give the soup its signature Southwestern flavor profile—absolutely essential!
Cilantro: Fresh cilantro brightens up the soup and adds a wonderful herbaceous note. Plus, who can resist those green flecks?!
Tortilla Strips: They add the perfect crunch! You can either buy them pre-made or make your own if you have a little extra time.
Lime Wedges: The finishing touch! A squeeze of lime adds zing and elevates the flavor to a whole new level.
Is Creamy Chicken Tortilla Soup Good for You?
Oh, absolutely! This soup has plenty of wholesome ingredients that will warm both your belly and your heart.
Chicken: It’s a fantastic source of lean protein, which is so important for muscle health and keeping you feeling full and satisfied.
Corn: Not just sweet and tasty; it’s also packed with fiber and vitamins. Plus, those kernels add a lovely texture to the soup.
Heavy Cream: While it does add richness, it’s worth noting that heavy cream is high in calories and fat, so keep that in mind if you’re watching your intake.
Layer those rich flavors with healthful veggies and spices, and you’ve got a soup that not only satisfies the soul but nourishes the body, too!
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 tbsp olive oil
– Salt and pepper to taste
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 4 cups chicken broth
– 1 cup heavy cream
– 1 cup corn (frozen or fresh)
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 cup fresh cilantro, chopped (plus extra for garnish)
– 1 cup tortilla strips (store-bought or homemade)
– Lime wedges, for serving
*This recipe serves about 4-6 people, making it perfect for family dinners or meal prep for the week ahead!*
How to Make Creamy Chicken Tortilla Soup?
1. Heat the olive oil in a large pot over medium heat. Season the chicken breasts with salt and pepper, then add them to the pot. Sear on both sides until golden brown, about 5-7 minutes. Remove the chicken and set aside.
2. In the same pot, add the diced onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
3. Stir in the diced tomatoes with green chilies, chicken broth, corn, ground cumin, and chili powder. Bring the mixture to a simmer.
4. Return the chicken to the pot, cover, and simmer for about 15-20 minutes, or until the chicken is cooked through.
5. Remove the chicken from the soup and shred it using two forks. Return the shredded chicken to the pot.
6. Stir in the heavy cream and chopped cilantro. Cook for an additional 5 minutes, allowing the flavors to meld.
7. Serve the soup hot, garnished with crispy tortilla strips and additional cilantro. Provide lime wedges on the side for squeezing over the soup.
A Few Extra Tips for the Perfect Soup
Let’s make this recipe even more fun!
– Want a spicier kick? Toss in some diced green chilies or a pinch of cayenne pepper when you add the spices—it’ll bring some real heat!
– If you’re short on time, turn to store-bought tortilla strips. But if you have a few extra minutes, I highly recommend making your own by frying corn tortilla strips until golden. The flavor and texture are unbeatable!
– Pair this delicious soup with some crusty bread or a fresh salad to round out a cozy meal.
So, what are you waiting for? Give this Creamy Chicken Tortilla Soup a try and let me know how it goes! I can’t wait to hear all about your experience! Trust me, you won’t regret it; this soup will become a cozy favorite in no time. Happy cooking!
