Creamy Chicken Tortilla Soup Recipe

Creamy Chicken Tortilla Soup

This creamy chicken tortilla soup is rich, hearty, and packed with flavor. It’s perfect for a cozy meal, blending tender chicken with a creamy, spiced broth, topped with crispy tortilla strips.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 jalapeño, seeded and minced (optional)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 4 cups chicken broth
• 2 cups cooked, shredded chicken (rotisserie works great)
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen or fresh corn kernels
• 1 cup heavy cream or half-and-half
• 1/2 cup sour cream (optional for extra creaminess)
• 1 tablespoon lime juice
• Salt and pepper, to taste

For Garnishing:

• Tortilla strips or crushed tortilla chips
• Shredded cheese (cheddar, Monterey Jack, or a blend)
• Fresh cilantro, chopped
• Avocado, diced
• Lime wedges

Instructions:

1. Sauté the Vegetables:

• In a large pot, heat the olive oil over medium heat.
• Add the diced onion, jalapeño (if using), and garlic, sautéing until the onion is translucent and fragrant, about 5 minutes.

2. Add the Spices:

• Stir in the cumin, chili powder, smoked paprika, and a pinch of salt and pepper. Cook for another minute to toast the spices.

3. Build the Soup Base:

• Pour in the chicken broth, diced tomatoes, black beans, and corn. Stir everything together and bring the soup to a simmer.

4. Add Chicken and Cream:

• Stir in the shredded chicken and simmer for 10-15 minutes to allow the flavors to meld.
• Lower the heat, then slowly stir in the heavy cream (and sour cream if using), heating through but not boiling. Add lime juice for a fresh tang.

5. Adjust Seasoning:

• Taste and adjust salt and pepper to your preference.

6. Serve and Garnish:

• Ladle the creamy chicken tortilla soup into bowls.
• Top with tortilla strips or crushed tortilla chips, shredded cheese, chopped cilantro, avocado, and a squeeze of lime juice.

Tips:

• Tortilla Strips: To make your own, slice corn tortillas into strips, brush them with oil, and bake at 400°F (200°C) until crispy, about 8-10 minutes.
• Extra Spice: For more heat, add extra jalapeño or a pinch of cayenne pepper.
• Thicker Soup: If you want a thicker consistency, stir in a slurry made from 1 tablespoon of cornstarch mixed with 2 tablespoons of water.

This creamy chicken tortilla soup is comforting and flavorful, making it an excellent choice for weeknight dinners or meal prep!