Looking for a delightful dish that combines comfort and flavor? This creamy chicken tortilla soup recipe is your answer! Packed with tender chicken, vibrant veggies, and a luscious creamy broth, this soup is sure to warm your soul. Whether you’re enjoying it on a chilly evening or serving it at a gathering, it’s a dish that everyone will love. Let’s dive into this easy-to-follow recipe!
Ingredients
– 2 cups cooked chicken, shredded
– 1 can (15 oz) black beans, rinsed and drained
– 1 cup corn, frozen or canned
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 can (10 oz) diced tomatoes with green chilies
– 4 cups chicken broth
– 1 cup heavy cream
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper to taste
– Tortilla strips for garnish
– Avocado, cilantro, and lime for serving
Servings and Cooking Time
This recipe serves 4-6 people. Preparation time is approximately 15 minutes, and cooking time is about 30 minutes.
Nutritional Value
Each serving (1 bowl) contains approximately:
– Calories: 350
– Protein: 25g
– Carbohydrates: 30g
– Fat: 15g
– Fiber: 8g
Step-by-Step Cooking Process
1. In a large pot, sauté the diced onion over medium heat until translucent.
2. Add minced garlic and cook for another minute.
3. Stir in the shredded chicken, black beans, corn, and diced tomatoes.
4. Pour in the chicken broth and bring to a simmer.
5. Add cumin, chili powder, salt, and pepper to taste.
6. Let the mixture simmer for about 15 minutes.
7. Reduce heat and add the heavy cream, stirring gently.
8. Allow the soup to heat through, but do not boil.
9. Taste and adjust seasoning if necessary.
10. Serve hot, garnished with tortilla strips, avocado, cilantro, and a squeeze of lime.
Alternative Ingredients
If you’re looking for alternatives, you can use rotisserie chicken for quicker prep or swap heavy cream with coconut milk for a lighter version. Additionally, vegetable broth can be used to make it vegetarian.
Serving and Pairings
This creamy chicken tortilla soup pairs beautifully with cornbread, a fresh garden salad, or crispy tortilla chips. Add a dollop of sour cream or a sprinkle of cheese for extra richness.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This soup can also be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stovetop over medium heat, adding a splash of broth if necessary.
Cooking Mistakes
– Overcooking the garlic can make it bitter.
– Adding cream too early may cause it to curdle.
– Not seasoning adequately can lead to bland soup.
– Skipping the simmering stage can result in uneven flavors.
– Forgetting to garnish can affect the dish’s presentation.
Helpful Tips
– Use fresh herbs for a brighter flavor.
– Consider adding more vegetables like bell peppers or zucchini.
– For extra heat, include diced jalapeños.
– Make it ahead of time; flavors deepen overnight.
FAQs
Can I make this soup in a slow cooker?
Yes, simply add all ingredients except for the cream to the slow cooker and cook on low for 6-8 hours. Add cream shortly before serving.
Is it possible to make this soup dairy-free?
Absolutely! Substitute heavy cream with coconut milk or a non-dairy cream alternative.
How can I thicken the soup?
You can blend a portion of the soup and stir it back in, or add a cornstarch slurry to achieve a thicker consistency.
Can I use frozen chicken?
Yes, you can add frozen chicken breasts directly into the pot at the beginning, but you’ll need to adjust the cooking time accordingly.
What toppings work best with this soup?
Toppings like avocado slices, fresh cilantro, lime wedges, and crispy tortilla strips enhance the flavor and texture.
Conclusion
This creamy chicken tortilla soup recipe is a perfect blend of flavors and textures that will satisfy your taste buds. Easy to prepare and versatile, it’s ideal for any occasion. Enjoy with your favorite sides, and savor the warmth of this delightful dish!
Creamy Chicken Tortilla Soup
Ingredients
- 2 cups cooked chicken shredded
- 1 can 15 oz black beans, rinsed and drained
- 1 cup corn frozen or canned
- 1 medium onion diced
- 2 cloves garlic minced
- 1 can 10 oz diced tomatoes with green chilies
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Tortilla strips for garnish
- Avocado cilantro, and lime for serving
Instructions
- In a large pot, sauté the diced onion over medium heat until translucent.
- Add minced garlic and cook for another minute.
- Stir in the shredded chicken, black beans, corn, and diced tomatoes.
- Pour in the chicken broth and bring to a simmer.
- Add cumin, chili powder, salt, and pepper to taste.
- Let the mixture simmer for about 15 minutes.
- Reduce heat and add the heavy cream, stirring gently.
- Allow the soup to heat through, but do not boil.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with tortilla strips, avocado, cilantro, and a squeeze of lime.
