Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup is a delightful fusion of traditional Mexican flavors and comforting creaminess. This hearty soup combines tender chicken, zesty spices, and a rich, creamy base to create a dish that’s both satisfying and flavorful. Perfect for chilly evenings or any time you’re craving a warm, comforting meal.

Why You’ll Love This Recipe

• Rich and Creamy Texture: The addition of heavy cream provides a luscious, velvety consistency that elevates this soup beyond the typical tortilla soup.
• Flavorful and Spicy: A blend of chili powder, cumin, smoked paprika, and jalapeños infuses the soup with a robust and mildly spicy flavor profile.
• Hearty and Filling: Loaded with shredded chicken, black beans, and corn, this soup is both nutritious and satisfying, making it a complete meal in a bowl.
• Customizable Toppings: Garnish with shredded cheese, tortilla strips, sour cream, cilantro, or avocado slices to add extra layers of flavor and texture.

Ingredients

• 3 tablespoons crushed corn tortilla chips
• 2 tablespoons vegetable oil
• 1 yellow onion, diced
• 2 jalapeño peppers, diced
• 4 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 29 ounces fire-roasted diced tomatoes and green chilies (two 14.5-ounce cans)
• 11 ounces canned corn kernels (one can)
• 14.5 ounces canned black beans, rinsed and drained (one can)
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• ⅛ teaspoon crushed red pepper flakes (optional, for extra spice)
• 3 boneless, skinless chicken breasts or 3 cups cubed cooked chicken
• Juice of 1 lime
• 1 cup heavy cream, at room temperature
• Kosher salt and freshly ground black pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Tortilla Chips: Crush enough tortilla chips to make 3 tablespoons and set aside.
2. Sauté the Aromatics: Heat a Dutch oven over medium heat and add the vegetable oil. Add the diced onions and cook for about 3 minutes until softened and translucent. Add the diced jalapeños and cook for an additional minute. Then, add the minced garlic and cook for 30 seconds.
3. Combine the Base Ingredients: Pour in the chicken broth, fire-roasted diced tomatoes and green chilies, corn, black beans, chili powder, cumin, smoked paprika, crushed red pepper flakes (if using), and the crushed tortilla chips. Stir to combine.
4. Cook the Chicken: If using raw chicken breasts, add them to the pot. Reduce the heat to low and let the soup simmer for about 20 minutes, or until the chicken is cooked through.
5. Shred the Chicken: Remove the cooked chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot. If you’re using pre-cooked chicken, add it at this stage.
6. Add Lime Juice and Cream: Stir in the lime juice and heavy cream. Mix well and season with salt and freshly ground black pepper to taste. Cook until the soup is heated through.
7. Serve: Ladle the soup into serving bowls and garnish with your choice of toppings, such as shredded Mexican blend cheese, corn tortilla chips or strips, sour cream, chopped fresh cilantro, or sliced avocado. Serve with lime wedges on the side.

Servings and Timing

• Servings: This recipe yields approximately 6 servings.
• Preparation Time: About 15 minutes
• Cooking Time: Approximately 35 minutes
• Total Time: Around 50 minutes

Variations

• Protein Options: Substitute chicken with turkey or even shrimp for a different protein source.
• Vegetarian Version: Omit the chicken and add more beans, such as pinto or kidney beans, and additional vegetables like bell peppers or zucchini. Use vegetable broth instead of chicken broth.
• Spice Level: Adjust the heat by adding more or fewer jalapeños and crushed red pepper flakes. For a milder version, use mild diced tomatoes and green chilies.
• Thickening the Soup: For a thicker consistency, add more crushed tortilla chips or a slurry of cornstarch and water.

Storage/Reheating

• Storage: Allow the soup to cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
• Freezing: For longer storage, freeze the soup (preferably without the heavy cream) in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Reheating: Reheat the soup on the stovetop over medium heat until warmed through. If the soup was frozen without the cream, add the heavy cream after reheating. Stir occasionally to maintain a smooth consistency.

FAQs

What is the origin of chicken tortilla soup?

Chicken tortilla soup is a traditional Mexican dish that combines the flavors of chicken, tomatoes, and spices, often thickened with tortillas or tortilla chips.

Can I make this soup in a slow cooker?

Yes, you can adapt this recipe for a slow cooker. Sauté the onions, jalapeños

Creamy Chicken Tortilla Soup

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• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican
• Diet: Gluten Free

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Description

A delightful fusion of traditional Mexican flavors and comforting creaminess, this hearty soup combines tender chicken, zesty spices, and a rich, velvety base. Perfect for chilly evenings or whenever you crave a warm, satisfying meal.

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Ingredients

• 3 tbsp crushed corn tortilla chips
• 2 tbsp vegetable oil
• 1 yellow onion, diced
• 2 jalapeño peppers, diced
• 4 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 29 oz fire-roasted diced tomatoes and green chilies (two 14.5-ounce cans)
• 11 oz canned corn kernels (one can)
• 14.5 oz canned black beans, rinsed and drained (one can)
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• ⅛ tsp crushed red pepper flakes (optional)
• 3 boneless, skinless chicken breasts (or 3 cups cooked cubed chicken)
• Juice of 1 lime
• 1 cup heavy cream, at room temperature
• Kosher salt and freshly ground black pepper, to taste

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Instructions

• Prepare the Tortilla Chips: Crush enough tortilla chips to make 3 tablespoons and set aside.
• Sauté the Aromatics: Heat a Dutch oven over medium heat and add the vegetable oil. Sauté the diced onions for about 3 minutes until softened. Add the diced jalapeños and cook for another minute. Stir in the minced garlic and cook for 30 seconds.
• Combine Base Ingredients: Add the chicken broth, diced tomatoes with green chilies, corn, black beans, chili powder, cumin, smoked paprika, crushed red pepper flakes (if using), and crushed tortilla chips. Stir to combine.
• Cook the Chicken: If using raw chicken breasts, add them to the pot. Reduce the heat to low and let the soup simmer for 20 minutes until the chicken is cooked through.
• Shred the Chicken: Remove the cooked chicken from the pot and shred using two forks. Return it to the pot. (If using pre-cooked chicken, add it now.)
• Finish the Soup: Stir in the lime juice and heavy cream. Season with salt and black pepper. Cook until heated through.
• Serve: Ladle into bowls and garnish with shredded cheese, tortilla strips, sour cream, cilantro, or avocado. Serve with lime wedges.

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Notes

• For a vegetarian version, omit the chicken and use extra beans and vegetables. Swap chicken broth for vegetable broth.
• To adjust spice levels, modify the amount of jalapeños and red pepper flakes.
• For a thicker consistency, add extra crushed tortilla chips or a cornstarch slurry.