Description
Comfort meets Mexican cuisine in this creamy chicken tortilla soup, blending rich, velvety textures with bold spices and tender chicken. Hearty ingredients and a silky broth invite you to savor each spoonful of this soul-warming dish.
Ingredients
Scale
Protein:
- 2 cups cooked, shredded chicken
- 4 ounces cream cheese, softened and cubed
- 1/2 cup shredded cheddar cheese (or Mexican blend)
- 1/2 cup sour cream (optional)
- Extra shredded cheese (optional)
Vegetables and Aromatics:
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeno, seeded and finely chopped (optional, for heat)
- 1 cup frozen or canned corn, drained
- 1 avocado, diced
- 1/2 cup fresh cilantro, chopped
Liquids, Spices, and Canned Ingredients:
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 1 (14.5 ounces) can diced tomatoes (with juice)
- 1 (10 ounces) can diced tomatoes with green chilies (like Rotel)
- 1 (15 ounces) can black beans, drained and rinsed
- 1/2 cup heavy cream or half-and-half
- 1 cup crispy tortilla strips (or crushed tortilla chips)
- 1 lime, cut into wedges
Instructions
- Prepare the flavor base by heating olive oil in a spacious cooking vessel over medium-high temperature, introducing diced onion, minced garlic, chopped bell pepper, and diced jalapeño to develop a robust aromatic foundation.
- Enhance the mixture with a blend of warming spices including cumin, chili powder, smoked paprika, complemented by salt and freshly ground black pepper, allowing the spices to bloom and release their intense flavors.
- Create the soup’s liquid component by incorporating chicken broth, diced tomatoes, green chili tomatoes, black beans, and sweet corn kernels, allowing these ingredients to meld and simmer gently for approximately 10 minutes.
- Introduce tender shredded chicken into the simmering liquid, reducing the heat to maintain a gentle warmth that promotes ingredient integration.
- Transform the soup’s texture and richness by slowly incorporating heavy cream, softened cream cheese, and sharp cheddar cheese, stirring consistently to achieve a velvety, smooth consistency.
- Elevate the final presentation by carefully ladling the creamy soup into serving bowls, garnishing with crisp tortilla strips, freshly diced avocado, chopped cilantro, and a vibrant lime juice squeeze.
- Optional: Complete the dish with a dollop of cool sour cream and an additional sprinkle of shredded cheese for extra indulgence.
Notes
- Customize the heat by adjusting the amount of jalapeño or using milder peppers for sensitive palates.
- Opt for rotisserie chicken or leftover grilled chicken to save time and add extra flavor.
- Transform this into a vegetarian version by replacing chicken with black beans, tofu, or additional vegetables like zucchini and mushrooms.
- Reduce the dairy content by using coconut milk or Greek yogurt instead of heavy cream for a lighter, healthier alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 70 mg