There’s something incredibly comforting about a warm bowl of soup on a chilly day, right? I remember the first time I tried creamy chicken tortilla soup—it was at a cozy little restaurant after a long hike with friends. I was weary and super hungry, and the moment that fragrant bowl was placed in front of me, I knew I was in for a delicious treat. Each spoonful was a delightful medley of flavors, and the crisp tortilla strips added the perfect crunch. Since then, I’ve made it my mission to recreate that heartwarming experience in my own kitchen!
This Creamy Chicken Tortilla Soup has become a staple in my home. It’s not just a soup; it’s a hug in a bowl. Loaded with tender chicken, vibrant veggies, and a creamy broth that dances on your palate, it’s everything you could want on a comfort food level. Plus, it’s versatile—whether you want to keep it simple for a weeknight dinner or fancy it up for guests, this soup can do it all!
What’s in Creamy Chicken Tortilla Soup?
Chicken: I love using boneless, skinless chicken breasts for this recipe. They cook up tender and soak up all the delicious flavors. You can also use rotisserie chicken for a quicker option!
Vegetable Broth: This is the base of your soup, and I usually go for a low-sodium version so I can control the salt levels.
Heavy Cream: This is what gives the soup its rich, creamy texture. If you’re looking for a lighter option, half-and-half or coconut milk works well, too!
Black Beans: Packed with protein and fiber, black beans add a lovely heartiness and a nice texture contrast.
Corn: Sweet, juicy corn brings brightness and a hint of sweetness. If it’s off-season, frozen corn does wonderfully.
Onion and Garlic: These aromatic gems are key to building flavor from the start. I always use fresh garlic because it gives the soup that extra zing.
Spices (Cumin and Chili Powder): These spices elevate the soup to a whole new level, giving it that warm, comforting depth of flavor.
Tortilla Strips: Crunchy tortilla strips are non-negotiable for me. They add texture and fun, and you can make your own or pick up some store-bought!
Is Creamy Chicken Tortilla Soup Good for You?
This creamy delight can definitely fit into a balanced diet! Let’s break it down:
Chicken: A fantastic source of lean protein, chicken helps keep you feeling full and satisfied.
Black Beans: These little guys are full of protein and fiber, making them a filling addition that supports digestive health.
Corn: Another nutritional powerhouse, corn is rich in vitamins A and C and provides antioxidants that help your body stay healthy.
However, do keep in mind that the addition of heavy cream can add to the calorie count, so if you’re mindful of that, consider adjusting the amount or going for a lighter version.
Servings:
– This recipe serves about 6 people.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 4 cups vegetable broth (low-sodium preferred)
– 1 cup heavy cream
– 1 can (15 oz) black beans, drained and rinsed
– 1 cup corn (fresh or frozen)
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 teaspoon cumin
– 1 teaspoon chili powder
– Salt & pepper to taste
– Tortilla strips for topping
How to Make Creamy Chicken Tortilla Soup?
1. In a large pot over medium heat, add a splash of oil and sauté the diced onion until translucent, about 5 minutes.
2. Add the minced garlic and cook for an additional minute, until fragrant.
3. Stir in the chicken breasts, cumin, chili powder, and a pinch of salt and pepper.
4. Pour in the vegetable broth, bringing it to a gentle simmer. Cover the pot and let it cook for about 20 minutes, or until the chicken is cooked through.
5. Remove the chicken from the pot and shred it using two forks (or chop it, if you prefer).
6. Return the shredded chicken to the pot, add the heavy cream, black beans, and corn. Let it simmer for another 10 minutes to meld all those wonderful flavors.
7. Taste and adjust the seasoning if necessary.
8. Serve hot, topped with crispy tortilla strips. Enjoy!
Serving Suggestions and Tips for Perfect Soup
Sometimes, I love to add a squeeze of fresh lime and diced avocado on top for that extra zing—truly elevates the flavor! You can also sprinkle a little cheese or fresh cilantro if you want to get fancy.
If you want to change it up, feel free to experiment—add some diced bell peppers, or even toss in some jalapeños for a kick! And if you’ve got leftovers (which I rarely do, but it happens!), it stores well in the fridge for 3-4 days—just keep the tortilla strips separate until you’re ready to serve again.
I hope you give this Creamy Chicken Tortilla Soup a try! Trust me, it’s a flavorful and cozy delight that you’ll want to return to again and again. And please, drop me a note and let me know how it turned out for you. Happy cooking!
