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Creamy Chicken Tortilla Soup

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Creamy Chicken Tortilla Soup is a comforting and hearty dish that combines tender chicken, vegetables, and a rich, creamy broth. This flavorful soup is spiced just right with cumin, chili powder, and a hint of heat, making it a satisfying meal for any time of year. The creamy base, paired with crunchy tortilla strips, brings the perfect balance of texture and flavor. Whether you’re serving it for a cozy weeknight dinner or at a gathering, this soup is sure to become a favorite.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (4 oz) green chilies, undrained (optional for added heat)
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 4 oz cream cheese, softened
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika (optional for extra flavor)
  • Salt and pepper, to taste
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup black beans, drained and rinsed
  • 1 cup shredded cheddar cheese (optional, for garnish)
  • 1 cup crushed tortilla chips (for garnish)
  • Fresh cilantro, lime wedges, and avocado (optional, for garnish)

Ingredient Highlights

  • Chicken: Chicken breasts or thighs are the perfect choice for this soup, providing lean protein and a juicy texture when shredded.
  • Cream Cheese: Cream cheese makes the broth rich and creamy without being overly heavy, giving the soup its velvety texture.
  • Spices: The combination of cumin, chili powder, and smoked paprika (optional) brings depth and warmth to the soup.
  • Tortilla Chips: Tortilla chips add the perfect crunch on top, giving this soup a delightful contrast in texture.

Instructions

Prepare the Soup:

  1. Cook the Chicken: In a large pot, heat olive oil over medium heat. Add the chicken breasts or thighs and cook for 5-7 minutes per side, until golden brown and cooked through. Remove the chicken from the pot and set it aside to cool slightly.
  2. Sauté the Vegetables: In the same pot, add the chopped onion and cook for 3-4 minutes, until softened. Add the minced garlic and cook for another 30 seconds, until fragrant.
  3. Add the Broth and Tomatoes: Pour in the chicken broth, diced tomatoes, and green chilies (if using). Stir to combine, scraping up any browned bits from the bottom of the pot.
  4. Spice it Up: Add the cumin, chili powder, smoked paprika (if using), and salt and pepper to taste. Stir to combine and bring the mixture to a simmer.
  5. Shred the Chicken: While the soup is simmering, shred the cooked chicken using two forks. Return the shredded chicken to the pot along with the corn and black beans. Let the soup simmer for an additional 10 minutes.
  6. Add the Creaminess: Lower the heat to medium-low and stir in the cream cheese and heavy cream. Continue stirring until the cream cheese is fully melted and the soup is creamy and smooth.

Serve:

  1. Garnish and Serve: Ladle the soup into bowls and top with shredded cheddar cheese, crushed tortilla chips, fresh cilantro, lime wedges, and avocado slices, if desired. Serve immediately.

Nutrition

Find it online: https://herbites.com/creamy-chicken-tortilla-soup/