Indulge in this creamy chicken tortilla soup that brings together tender chicken, vibrant vegetables, and a touch of spice, all enveloped in a velvety broth. It’s a dish that warms the soul, making it ideal for chilly nights or family gatherings. With easy-to-follow steps, you’ll have a delicious meal ready in no time. Let’s dive into this delightful recipe that will surely become a family favorite!
Ingredients
– 2 cups cooked, shredded chicken
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 bell pepper, diced
– 1 can (15 oz) diced tomatoes
– 4 cups chicken broth
– 1 cup corn (frozen or canned)
– 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 approximately 15 minutes, and cooking time is about 30 minutes.
Nutritional Value
Each serving (approximately 1.5 cups) contains roughly 350 calories, 20g protein, 25g fat, 15g carbohydrates, and 3g fiber.
Step-by-Step Cooking Process
- Heat olive oil in a large pot over medium heat.
- Add diced onion and bell pepper, sauté until soft.
- Stir in minced garlic, cooking for an additional minute.
- Add the shredded chicken to the pot, mixing well.
- Pour in the diced tomatoes and chicken broth, stirring to combine.
- Incorporate the corn, chili powder, cumin, salt, and pepper.
- Bring the mixture to a simmer, allowing flavors to meld for 10 minutes.
- Reduce heat, stir in heavy cream, and heat through.
- Remove from heat and adjust seasoning as needed.
- Serve hot, garnished with tortilla strips and cilantro.
Alternative Ingredients
You can substitute heavy cream with coconut milk for a lighter version, or use shredded rotisserie chicken for quicker prep. Black beans can replace corn for added protein, and any fresh vegetables can be added based on preference.
Serving and Pairings
This creamy chicken tortilla soup pairs beautifully with a side of cornbread or a fresh garden salad. For an extra kick, serve with jalapeño slices or hot sauce on the side.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stove over medium heat until heated through. This soup can also be frozen for up to 2 months; just thaw in the fridge before reheating.
Cooking Mistakes
- Not sautéing the vegetables enough can lead to bland flavors.
- Using low-quality chicken broth affects the overall taste.
- Overcooking the cream can cause it to curdle.
- Skipping the seasoning will result in an unbalanced soup.
- Forgetting to garnish can make the dish visually unappealing.
Helpful Tips
- Use homemade chicken broth for richer flavor.
- Adjust spice levels by adding more or less chili powder.
- Fresh lime juice brightens the flavors when served.
- For a thicker soup, blend a portion before adding cream.
FAQs
Can I make this soup vegetarian?
Yes, you can use vegetable broth and replace the chicken with beans or tofu for a vegetarian version.
How can I make it spicier?
Add diced jalapeños or a pinch of cayenne pepper to enhance the heat level.
Is it possible to make this soup ahead of time?
Absolutely! You can prepare the soup a day in advance; just reheat before serving.
What can I use instead of heavy cream?
Alternatives include half-and-half or coconut milk for a lighter option.
Can I add more vegetables?
Definitely! Feel free to add carrots, zucchini, or spinach for added nutrition and flavor.
Conclusion
This creamy chicken tortilla soup recipe is a comforting dish that combines rich flavors and textures, perfect for any meal. With simple ingredients and easy preparation, you can enjoy a warm bowl of this delightful soup any time. Your family will surely be asking for seconds!
Creamy Chicken Tortilla Soup
Ingredients
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 bell pepper diced
- 1 can 15 oz diced tomatoes
- 4 cups chicken broth
- 1 cup corn frozen or canned
- 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
- Heat olive oil in a large pot over medium heat.
- Add diced onion and bell pepper, sauté until soft.
- Stir in minced garlic, cooking for an additional minute.
- Add the shredded chicken to the pot, mixing well.
- Pour in the diced tomatoes and chicken broth, stirring to combine.
- Incorporate the corn, chili powder, cumin, salt, and pepper.
- Bring the mixture to a simmer, allowing flavors to meld for 10 minutes.
- Reduce heat, stir in heavy cream, and heat through.
- Remove from heat and adjust seasoning as needed.
- Serve hot, garnished with tortilla strips and cilantro.
