If you’re craving a warm and comforting dish, look no further than this creamy chicken tortilla soup. This recipe combines tender chicken, vibrant vegetables, and a luscious creamy broth, topped with crispy tortilla strips. It’s the perfect meal for chilly evenings or a cozy family dinner. Easy to prepare and absolutely delicious, this soup is sure to become a family favorite!
Ingredients
– 2 cups cooked shredded chicken
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) corn, drained
– 1 can (10 oz) diced tomatoes with green chilies
– 4 cups chicken broth
– 1 cup heavy cream
– 1 teaspoon chili powder
– 1 teaspoon cumin
– Salt and pepper to taste
– Tortilla strips for garnish
– Fresh cilantro for garnish
Servings and Cooking Time
This recipe serves 4-6 people. Preparation time is about 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 350 calories, 20g protein, 15g fat, 30g carbohydrates, and 5g fiber. This nutritional value is based on a single serving for one person.
Step-by-Step Cooking Process
1. In a large pot, combine the chicken broth, diced tomatoes, black beans, and corn.
2. Bring to a simmer over medium heat.
3. Add the shredded chicken, chili powder, and cumin to the pot.
4. Stir well and let it cook for about 10 minutes.
5. Slowly pour in the heavy cream, stirring to combine.
6. Season with salt and pepper to taste.
7. Allow the soup to simmer for an additional 5-10 minutes.
8. While the soup is simmering, prepare the tortilla strips.
9. Fry or bake tortilla strips until crispy.
10. Serve the soup hot, garnished with tortilla strips and fresh cilantro.
Alternative Ingredients
You can substitute heavy cream with coconut milk for a dairy-free version. Additionally, swap black beans for pinto beans or add bell peppers for extra flavor and nutrition.
Serving and Pairings
This creamy chicken tortilla soup pairs wonderfully with a side of cornbread or a fresh garden salad. You can also serve it with avocado slices and lime wedges for added flavor.
Storage and Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over medium heat. This soup can also be frozen for later use; just ensure it’s stored in a freezer-safe container.
Cooking Mistakes
– Don’t rush the simmering process; allow flavors to meld.
– Avoid overcooking the cream; add it last to prevent curdling.
– Ensure to season properly; taste and adjust as needed.
– Don’t skip the tortilla strips; they add essential texture.
– Use fresh ingredients for the best flavor.
Helpful Tips
– For a spicier soup, add diced jalapeños.
– Use rotisserie chicken for a quicker option.
– Incorporate other vegetables like zucchini or spinach.
– Adjust the consistency by adding more broth if too thick.
FAQs
Can I make this soup in advance?
Yes, you can prepare the soup in advance, but it’s best to add the cream and tortilla strips just before serving for optimal texture and flavor.
What can I use instead of chicken?
You can use cooked turkey or even a plant-based protein like tofu for a vegetarian option.
Is this soup spicy?
The spice level can be adjusted by adding more or less chili powder and diced jalapeños based on your preference.
Can I freeze the soup?
Yes, this soup freezes well. Just store it in a freezer-safe container and thaw it overnight in the fridge before reheating.
How can I make it healthier?
You can reduce the fat content by using low-fat milk instead of heavy cream and adding more vegetables to increase fiber.
Conclusion
Creamy chicken tortilla soup is a versatile and satisfying dish that is perfect for any day of the week. With its rich flavors and comforting texture, it’s sure to warm you up and delight your taste buds. Whether enjoyed on its own or paired with your favorite sides, this recipe will be a hit at your dinner table!
Creamy Chicken Tortilla Soup
Ingredients
- 2 cups cooked shredded chicken
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz corn, drained
- 1 can 10 oz diced tomatoes with green chilies
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Tortilla strips for garnish
- Fresh cilantro for garnish
Instructions
- In a large pot, combine the chicken broth, diced tomatoes, black beans, and corn.
- Bring to a simmer over medium heat.
- Add the shredded chicken, chili powder, and cumin to the pot.
- Stir well and let it cook for about 10 minutes.
- Slowly pour in the heavy cream, stirring to combine.
- Season with salt and pepper to taste.
- Allow the soup to simmer for an additional 5-10 minutes.
- Prepare the tortilla strips by frying or baking until crispy.
- Serve the soup hot, garnished with tortilla strips and fresh cilantro.
Nutrition
