Creamy Chicken Tortilla Soup is a hearty and comforting dish that combines tender shredded chicken, a rich and flavorful broth, and crispy tortilla strips for the perfect meal. This dish packs a punch of spices with chili powder and cumin, while the addition of heavy cream gives it a smooth and creamy texture. Whether you’re enjoying it on a chilly night or looking for a satisfying weeknight dinner, this soup is sure to warm you up and leave you craving more.
Why You’ll Love This Recipe
This Creamy Chicken Tortilla Soup is the ultimate comfort food, offering the perfect balance of savory chicken, rich broth, and zesty spices. The addition of corn, black beans, and diced tomatoes provides a hearty and wholesome base, while the crispy tortilla chips on top give it an extra crunch. Plus, it’s quick and easy to make, ready in just 30 minutes, making it an ideal weeknight meal for busy families. The creamy texture, combined with the bold flavors, makes each spoonful a delight.
Ingredients
- 2 chicken breasts, cooked and shredded
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- Tortilla chips, for topping
- Fresh cilantro, for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, cooking until softened, about 3 minutes.
- Stir in the diced tomatoes, black beans, corn, chicken broth, chili powder, cumin, and salt and pepper. Bring to a simmer and let it cook for 10 minutes.
- Add the shredded chicken to the pot and simmer for an additional 10 minutes, allowing the flavors to meld.
- Stir in the heavy cream and cook for an additional 5 minutes.
- Ladle the soup into bowls and top with tortilla chips and fresh cilantro for a burst of freshness and crunch.
- Serve hot and enjoy the creamy, comforting goodness!
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Servings: 6 servings
Variations
- Spicy Kick: For a spicier soup, add a chopped jalapeño or a dash of hot sauce to the broth.
- Dairy-Free Option: Use coconut cream or a dairy-free heavy cream substitute to make this soup dairy-free.
- Vegetarian Version: Omit the chicken and add extra beans, corn, and vegetables like bell peppers or zucchini for a hearty vegetarian soup.
- Toppings: Experiment with different toppings such as shredded cheese, avocado slices, or sour cream to make it even more indulgent.
- Slow Cooker Method: Combine all ingredients (except for the heavy cream and toppings) in a slow cooker, cook on low for 4-6 hours, then stir in the heavy cream just before serving.
Storage/Reheating
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. It will keep well and flavors may even improve over time.
- Freezing: This soup can be frozen for up to 3 months. Let it cool completely before transferring to a freezer-safe container. To reheat, thaw overnight in the refrigerator and heat on the stove until warmed through.
- Reheating: Reheat the soup on the stove over medium heat, adding a little extra chicken broth if the soup has thickened too much during storage.
FAQs
1. Can I make this soup ahead of time?
Yes, this soup can be made a day ahead and stored in the fridge. Reheat it before serving, and you’ll have an even more flavorful dish!
2. Can I use store-bought rotisserie chicken for this recipe?
Yes, using rotisserie chicken is a great time-saver! Just shred the chicken and add it to the soup when needed.
3. Can I make this soup spicier?
Definitely! Add a chopped jalapeño or a pinch of cayenne pepper to increase the heat. You can also add hot sauce to taste.
4. How can I make this soup more filling?
Add extra vegetables like bell peppers, zucchini, or even sweet potatoes to make the soup more filling. You can also serve it with a side of rice for added substance.
5. Can I make this soup in the slow cooker?
Yes! Combine the ingredients (except the heavy cream) in a slow cooker, cook on low for 4-6 hours, then add the heavy cream just before serving.
6. Can I use a different type of beans?
Yes, you can substitute black beans with pinto beans, kidney beans, or even chickpeas if you prefer a different flavor.
7. Can I add cheese to the soup?
Yes, shredded cheese, such as cheddar or Mexican blend, makes a great topping. Add it just before serving for a cheesy finish.
8. Can I use low-fat cream instead of heavy cream?
Yes, you can substitute heavy cream with half-and-half or whole milk for a lighter version of this soup, though it may not be as rich.
9. Can I use frozen corn instead of fresh?
Yes, frozen corn works just as well in this recipe. Just be sure to thaw and drain it before adding it to the soup.
10. How can I make this soup more flavorful?
To enhance the flavors, you can add a squeeze of lime juice or a handful of chopped fresh cilantro right before serving.
Conclusion
Creamy Chicken Tortilla Soup is the perfect combination of savory chicken, rich broth, and a creamy texture that makes every spoonful feel like a warm hug. It’s a versatile and easy-to-make meal that’s perfect for any time of year. Whether you’re craving a comforting bowl on a chilly evening or looking for a crowd-pleasing dish for dinner, this soup is sure to become a family favorite. With its quick preparation time and rich flavors, it’s the ultimate weeknight dinner option that will leave you satisfied and happy.
Print
Creamy Chicken Tortilla Soup: A Comforting and Flavorful Meal
Creamy Chicken Tortilla Soup is a comforting and flavorful meal, featuring tender shredded chicken, a rich broth, and crispy tortilla chips on top. This easy, hearty soup is made with a blend of zesty spices, black beans, corn, and heavy cream for a smooth, creamy texture. Perfect for a cozy dinner or weeknight meal, this soup is sure to become a family favorite!
- Total Time: 30 minutes
- Yield: 6 servings
Ingredients
- 2 chicken breasts, cooked and shredded
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- Tortilla chips, for topping
- Fresh cilantro, for garnish
Instructions
- Heat Olive Oil: Heat olive oil in a large pot over medium heat.
- Cook Onion and Garlic: Add chopped onion and minced garlic to the pot, cooking until softened, about 3 minutes.
- Add Ingredients: Stir in diced tomatoes, black beans, corn, chicken broth, chili powder, cumin, salt, and pepper. Bring the mixture to a simmer and cook for 10 minutes.
- Add Chicken: Add the shredded chicken to the pot and simmer for an additional 10 minutes.
- Stir in Cream: Stir in the heavy cream and cook for another 5 minutes.
- Serve: Ladle soup into bowls and top with tortilla chips and fresh cilantro. Serve hot.
Notes
- Spicy Kick: Add chopped jalapeños or hot sauce for extra heat.
- Dairy-Free Option: Use coconut cream or dairy-free heavy cream to make this soup dairy-free.
- Vegetarian Version: Omit the chicken and add extra beans and vegetables for a hearty vegetarian soup.
- Toppings: Add shredded cheese, avocado slices, or sour cream for an indulgent topping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Comfort Food, Dinner
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
