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Creamy chicken tortilla soup is a warm and comforting soup that is perfect for cooler days. It is a hearty and flavorful soup that combines tender chunks of chicken, vegetables, and a creamy base. The soup is typically topped with crispy tortilla strips, diced avocado, shredded cheese, and a dollop of sour cream, adding extra texture and flavor to each bite.
How To Make:
To make creamy chicken tortilla soup, the first step is to cook the chicken until it is tender and cooked through. This can be done by poaching the chicken in a pot of boiling water or by sautéing it in a pan. Once the chicken is cooked, it can be shredded or diced into bite-sized pieces and set aside.
Next, the vegetables are sautéed in a large pot or Dutch oven until they are soft and tender. The vegetables typically include onions, garlic, peppers, and corn, but can be adjusted to suit individual tastes. The seasonings such as cumin, chili powder, and paprika are added to the pot, along with chicken broth, canned tomatoes, and black beans. The mixture is then simmered for 15-20 minutes to allow the flavors to meld together.
Once the soup has simmered, the creamy base is added to the pot. This can be done using heavy cream, half and half, or sour cream, depending on the desired level of richness. The soup is then stirred until the creamy base is fully incorporated.
To serve, the soup is ladled into bowls and topped with crispy tortilla strips, diced avocado, shredded cheese, and a dollop of sour cream. This adds extra flavor and texture to the soup and makes it a complete meal.
Overall, creamy chicken tortilla soup is a delicious and comforting meal that is perfect for any occasion. It is easy to make, versatile, and customizable, making it a popular choice for busy weeknights or lazy weekends.
Tips and Variations:
Tips:
Use a rotisserie chicken for easy shredding and added flavor.
If you don't have chicken broth on hand, use water and bouillon cubes or granules.
For a thicker soup, add a slurry of cornstarch and water towards the end of cooking.
Top with your favorite toppings such as shredded cheese, sour cream, diced avocado, or crispy tortilla strips.
Variations:
Vegetarian: Use vegetable broth and omit the chicken. Add additional vegetables such as diced zucchini, bell peppers, or corn.
Spicy: Add diced jalapeños or a can of diced green chiles to the soup. Top with hot sauce or sriracha for extra heat.
Creamy tomato: Add a can of diced tomatoes and a cup of heavy cream to the soup. Top with fresh basil or parsley.
Mexican-inspired: Add a can of black beans and a can of corn to the soup. Add diced tomatoes, fresh cilantro, and a squeeze of lime juice on top.
Slow cooker: Combine all ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken before serving.
Ingredients:
- 1 tbsp vegetable oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 4 cups chicken broth
- 1 can (15 oz) diced tomatoes
- 1 can (4 oz) diced green chiles
- 1 cup corn kernels
- 1 lb boneless, skinless chicken breasts
- 1 cup heavy cream
- Salt and pepper, to taste
- Tortilla chips, for serving
- Toppings: Shredded cheese, diced avocado, sour cream, cilantro, lime wedges
Instructions:
Vegetable oil should be heated over medium heat in a big pot or Dutch oven. The onion and garlic should be cooked for about 5 minutes, or until soft. Add the paprika, cumin, and chili powder while stirring constantly, and simmer for an additional minute.
Pour in the chicken broth, diced tomatoes, diced green chiles, and corn. Stir to combine.
Add the chicken breasts to the pot and bring the soup to a simmer. Sauté for about 20 minutes, or until the chicken is thoroughly done. Using two forks, shred the chicken after removing it from the pot. Return the shredded chicken to the pot.
Heavy cream should then be added and combined. Cook for an additional 5-10 minutes until the soup is heated through and slightly thickened.
Season with salt and pepper, to taste.
Serve the soup with tortilla chips and your desired toppings. Enjoy!
Note: A slow cooker can also be used to prepare this soup. Simply add all the ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken before adding the heavy cream.
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