The evening air grows crisp as the sun dips below the horizon, casting a golden hue across the sky. You cannot resist the thought of a warm, comforting bowl of soup that wraps itself around you like a cozy blanket. And there it is—the velvety, rich essence of creamy chicken tortilla soup, with its vibrant colors and aromatic spices pulling you in like a delightful embrace. The moment you take a sip, your taste buds awaken to a world of flavors—the tender shreds of chicken mingle with sweet corn and the slight kick of jalapeño, all enveloped in a creamy, dreamy broth. The crunch of freshly fried tortilla strips dances elegantly atop the soup, promising an exquisite texture in every bite.
This soup does more than satisfy your appetite; it tells a story of cozy evenings spent with cherished friends and family. Each spoonful evokes laughter, warmth, and the shared joy of a meal that nourishes both body and soul. As the delightful aromas waft through your kitchen, you can almost picture the smiles on your loved ones’ faces, eagerly awaiting a steaming bowl. From its creamy base to the zing of lime and freshness of cilantro, the soup becomes the star of any gathering, perfectly blending comfort and indulgence.
Why You’ll Love This Creamy Chicken Tortilla Soup
So what is it that makes this creamy chicken tortilla soup such a standout dish? It’s not just the exquisite harmony of ingredients; it’s the soul-soothing comfort it brings with every mouthful. Perfect for chilly nights or when you seek a little uplift during a busy week, this soup combines ease with elegance.
The creamy texture makes it irresistible, while the savory spices add an undeniable depth of flavor that keeps you coming back for more. Each bite transforms the ordinary into the extraordinary, embodying the essence of home-cooked goodness. Whether you’re hosting a cozy dinner party or looking for a family-friendly weeknight meal, this soup brings a touch of festivity to any occasion. Versatile and adaptable, it begs for customization—load it up with toppings or enjoy it solo. One thing’s for sure; you’ll soon find it a cherished staple in your recipe repertoire.
Preparation Phase & Tools to Use
Creating the perfect creamy chicken tortilla soup starts with the right tools. Here’s what you need in your kitchen to make the magic happen:
- Large Pot: A sturdy pot or Dutch oven acts as the foundation for this dish, allowing for even heat distribution as you build layers of flavor.
- Cooking Spoon: A sturdy wooden or heat-resistant spoon is essential for stirring ingredients without fear of scratching your pot.
- Sharp Knife and Cutting Board: Fresh ingredients deserve a precise chop, so grab a sharp knife to finely slice those veggies.
- Whisk: A simple yet effective tool for ensuring your cream cheese melts smoothly into the soup.
- Frying Pan: An additional pan for frying those crispy tortilla strips, giving a delightful crunch to your finished dish.
Preparation Tips:
- Prepare all your ingredients before you begin cooking to ensure a seamless cooking experience.
- Opt for pre-cooked rotisserie chicken for a shortcut that cuts down on prep time but doesn’t sacrifice flavor.
- Feel free to adjust heat levels by adding more or fewer jalapeños depending on your spice preference.
Ingredients for Creamy Chicken Tortilla Soup
Gather these vibrant ingredients to infuse your soup with robust flavors:
- 2 tablespoons of olive oil: Adds richness and serves as the base for sautéing your vegetables.
- 1 medium yellow onion, finely chopped: Offers a sweet, aromatic foundation.
- 3 cloves garlic, minced: Introduces depth and warmth.
- 1 jalapeño, seeded and diced: Brings a gentle heat, amplifying the overall flavor.
- 1 teaspoon ground cumin: Adds a warm, earthy note.
- 1 teaspoon smoked paprika: Introduces a subtle smokiness that elevates the dish.
- 1/2 teaspoon chili powder: Enhances the warmth and complexity.
- 1 can (14.5 oz) diced tomatoes with juices: Acts as the tangy base, lending both texture and flavor.
- 4 cups chicken broth (preferably low sodium): Provides the necessary liquid base to the soup.
- 1 can (15 oz) black beans, drained and rinsed: Adds protein and a hearty texture.
- 1 cup frozen corn kernels: Delivers sweetness and crunch.
- 2 cups cooked shredded chicken (rotisserie works great): Easy to prepare and incredibly flavorful.
- 4 oz cream cheese, softened: Creates that luxurious, creamy consistency.
- 1/2 cup sour cream: Adds tanginess and richness.
- 4-5 small corn tortillas, cut into thin strips: Essential for that crispy topping.
- Cooking oil (vegetable or canola) for frying: Necessary for achieving crispy tortilla strips.
- Fresh cilantro, chopped: Brightens the dish with its fresh aroma.
- 1 lime, cut into wedges: Offers a zesty finish.
- Shredded cheddar or Monterey Jack cheese (optional): Extra flair for cheese lovers.
- Avocado slices (optional): Creamy texture and added nutrition.
Key Ingredients & Substitutions:
- Cream Cheese: If you prefer a dairy-free option, opt for coconut cream or cashew cream instead for that same luscious touch.
- Chicken: Substitute with turkey or leave it out completely for a vegetarian delight.
- Tortillas: Use flour tortillas or tortilla chips for convenience; consider baking them for a healthier option.
How to Make Creamy Chicken Tortilla Soup
Embark on your culinary journey with these step-by-step instructions:
-
Start by chopping the onion, mincing the garlic, and dicing the jalapeño. Cut the corn tortillas into thin strips about 1/4 inch wide. If you’re using leftover chicken, shred it now.
-
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. You’ll savor the aromatic smell as the onion begins to soften.
-
Stir in the garlic and diced jalapeño, letting them cook for an additional 1-2 minutes until fragrant, filling your kitchen with mouthwatering aromas.
-
Sprinkle in the ground cumin, smoked paprika, and chili powder, stirring continuously for about 30 seconds to toast the spices. Your soup is already becoming more exciting!
-
Pour in the canned diced tomatoes with their juices along with the chicken broth. Stir well to combine and bring it all to a gentle simmer over medium-high heat.
-
Add the black beans, frozen corn, and shredded chicken to the pot. Reduce the heat to medium-low and let the soup simmer for about 10 minutes, allowing flavors to meld beautifully.
-
Lower the heat and add the softened cream cheese in chunks along with the sour cream. Whisk gently until fully melted and incorporated—be careful not to let it boil after adding the dairy, as you want that silky texture.
-
In a separate skillet, heat about 1/4 inch of oil over medium heat. Fry the tortilla strips in batches for about 1-2 minutes per side until golden and crisp. Drain them on paper towels to maintain the crunch.
-
Season the soup with salt and freshly ground black pepper to taste. Add a splash of lime juice and, for those who enjoy a kick, a few dashes of hot sauce.
-
Ladle the creamy goodness into bowls, and top with crispy tortilla strips, fresh cilantro, cheese, and avocado slices if desired. Serve alongside lime wedges for that refreshing zing.
Helpful Tips:
- Take your time to sauté the vegetables well; the golden-brown edges bring out their natural sweetness.
- For an extra layer of flavor, consider roasting the corn and black beans briefly before adding them to the soup.
Chef’s Notes & Helpful Tips
Making this creamy chicken tortilla soup in advance is a brilliant way to save time during busy weeks. Simply prepare the soup base without adding the dairy components and store it in an airtight container in the fridge. When you’re ready to serve, reheat and add cream cheese and sour cream as you whisk it together.
For a different cooking method, consider using an air fryer to crisp your tortilla strips or bake them in the oven. Simply toss them in a little olive oil, season with salt, and bake at 350°F (175°C) until golden brown.
Customization is key! Don’t hesitate to throw in colorful bell peppers, zucchini, or your favorite veggies to make this soup truly your own. You could even swap regular corn with roasted corn for an extra depth of flavor.
Common Mistakes to Avoid
- Overcooking the tortillas: Keep a watchful eye on tortilla strips as they frying. You want them crispy, not burnt!
- Ignoring the spices: Don’t skimp on seasoning! The spices heighten the soup’s flavor; adjust according to your preference.
- Boiling the soup after adding dairy: Dairy can curdle if boiled, ruining that creamy texture. Always lower the heat first.
What to Serve With Creamy Chicken Tortilla Soup
Pair this luscious soup with some delightful accompaniments:
- Warm crusty bread: Sopping up that creamy broth never tasted so good.
- Mexican rice: A perfect complement that balances the flavors of the soup.
- Side salad: A fresh, crisp salad provides a refreshing contrast.
- Grilled cheese sandwiches: An irresistible classic pairing.
- Cornbread: Sweet, moist cornbread beautifully complements the hearty soup.
- Sliced jalapeños: For those spice enthusiasts, they’ll add an extra kick.
- Tortilla chips: Offering a nice crunch and added texture on the side.
- Chips and guacamole: A deliciously creamy and crunchy side.
Storage & Reheating Instructions
Store any leftover creamy chicken tortilla soup in an airtight container in the fridge for up to 3-4 days. When you’re ready to enjoy it again, gently reheat on the stovetop over medium heat, stirring occasionally to maintain that luscious creaminess. If you want to enjoy it longer, consider freezing the soup in suitable containers for up to 3 months. Avoid freezing the dairy components before adding them upon reheating to preserve texture.
Estimated Nutrition Information
While the exact nutrition information will vary based on your specific ingredients, a single serving of creamy chicken tortilla soup (1 cup) generally contains:
- Calories: 350-400
- Protein: 25-30g
- Carbohydrates: 40-45g
- Fat: 15-20g
Note: These values are approximate and vary based on exact ingredients used.
FAQs
1. Can I make this soup vegetarian?
Absolutely! Simply replace the chicken with beans or chopped vegetables. Use vegetable broth and skip the cream cheese and sour cream or substitute them with non-dairy options.
2. How spicy is this soup?
The heat level primarily comes from the jalapeño. You can always adjust the quantity to suit your taste. Omit it entirely for a milder soup or use more for a kick!
3. Can I use uncooked chicken?
Yes! For extra flavor, you can add raw chicken to the pot right after sautéing the onions. Just let it cook thoroughly in the broth before shredding.
4. What should I do if my soup is too thick?
An easy fix! Just add more broth or water until you reach your preferred consistency. Adjust the seasoning as necessary.
5. Can I prepare it in a slow cooker?
Certainly! Sauté your aromatics first, then transfer them to a slow cooker with the other ingredients (minus the dairy). Cook on low for 6-8 hours, adding cream cheese and sour cream just before serving.
Conclusion
There you have it—your gateway to a deliciously comforting bowl of creamy chicken tortilla soup, perfect for any evening that craves warmth and flavor. With its layered textures and irresistible aroma, this dish promises to bring joy and satisfaction in every bite. Gather your loved ones, ladle out generous servings, and watch as smiles brighten the room. You are only one pot away from uniting the essence of hearty comfort food with your culinary creativity. So roll up those sleeves, and dive into the rewarding experience of crafting a bowl of happiness. Remember, new traditions often begin with a warm bowl of soup; make this creamy chicken tortilla soup your own today!
Print
Creamy Chicken Tortilla Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: None
Description
A warm and comforting creamy chicken tortilla soup filled with vibrant flavors and topped with crispy tortilla strips.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1 can (14.5 oz) diced tomatoes with juices
- 4 cups chicken broth (preferably low sodium)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels
- 2 cups cooked shredded chicken (rotisserie works great)
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 4–5 small corn tortillas, cut into thin strips
- Cooking oil (vegetable or canola) for frying
- Fresh cilantro, chopped
- 1 lime, cut into wedges
- Shredded cheddar or Monterey Jack cheese (optional)
- Avocado slices (optional)
Instructions
- Chop the onion, mince the garlic, and dice the jalapeño. Cut the corn tortillas into thin strips.
- In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the garlic and jalapeño, cooking for an additional 1-2 minutes.
- Add cumin, smoked paprika, and chili powder, stirring continuously for about 30 seconds.
- Pour in the diced tomatoes and chicken broth, bringing to a gentle simmer.
- Add black beans, corn, and shredded chicken. Simmer for about 10 minutes.
- Lower heat and add cream cheese and sour cream. Whisk until melted and smooth.
- In a separate skillet, fry tortilla strips in oil until golden and crisp. Drain on paper towels.
- Season the soup with salt, pepper, and a splash of lime juice.
- Ladle soup into bowls, topping with crispy tortilla strips, cilantro, cheese, and avocado. Serve with lime wedges.
Notes
Customize with your favorite toppings and adjust the heat level according to your taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 5g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 75mg
