Chicken tortilla soup is a beloved dish with roots in Mexican cuisine, known for its hearty and warming flavors. Traditionally, this soup features a rich broth with tender pieces of chicken, vegetables, and crispy tortilla strips. But for those who crave something a bit more indulgent, a creamy version takes this classic to a new level of comfort. This creamy chicken tortilla soup is perfect for cozy nights in, and it’s surprisingly simple to make at home.
Ingredients
To make this delicious creamy chicken tortilla soup, you will need:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 4 cups chicken broth
- 2 cups cooked chicken breast, shredded or cubed
- 1 can (14.5 ounces) diced tomatoes with green chilies
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup heavy cream or half-and-half
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- Tortilla strips or crushed tortilla chips for topping
- Fresh cilantro, chopped, for garnish
- Lime wedges for serving
Method
- Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened. Add the minced garlic, red bell pepper, and green bell pepper, and continue to sauté for another 3-4 minutes.
- Add Spices: Stir in the ground cumin, chili powder, smoked paprika, and dried oregano. Cook for about 1 minute until the spices are fragrant.
- Simmer the Soup: Pour in the chicken broth, then add the shredded chicken, diced tomatoes with green chilies, black beans, and corn. Stir to combine and bring the mixture to a boil. Once boiling, reduce the heat to low and let the soup simmer for 15-20 minutes to allow the flavors to meld together.
- Make It Creamy: Stir in the heavy cream or half-and-half, and let the soup continue to simmer for another 5 minutes. Add salt and pepper to taste.
- Serve: Ladle the creamy chicken tortilla soup into bowls and top with shredded cheddar cheese, tortilla strips or crushed tortilla chips, and fresh cilantro. Serve with lime wedges on the side for a burst of fresh citrus flavor.
Variations & Tips
- Vegetarian Version: To make this soup vegetarian, replace the chicken with additional beans (such as pinto or kidney beans) and use vegetable broth instead of chicken broth.
- Spice Level: Adjust the heat to your liking by adding more or less chili powder or incorporating fresh jalapeños. For a milder version, omit the green chilies from the diced tomatoes.
- Dairy-Free Option: For a dairy-free soup, substitute the heavy cream with coconut milk or a dairy-free alternative like almond or cashew cream.
- Thickening the Soup: If you prefer a thicker soup, mix a tablespoon of cornstarch with a tablespoon of cold water to make a slurry. Stir this into the soup after adding the cream and simmer until thickened.
- Garnish Galore: Beyond the standard toppings, consider adding diced avocado, a dollop of sour cream, or pickled jalapeños for extra flavor and texture.
Conclusion
Creamy chicken tortilla soup is a delightful spin on a traditional favorite, combining the robust flavors of Mexican cuisine with a rich, velvety texture that’s perfect for cooler weather. It’s easy to customize with your favorite ingredients and toppings, making it a versatile dish for any occasion. Whether you’re serving it as a hearty appetizer or a main course, this soup is sure to warm both hearts and bellies. Enjoy a bowl of this comforting soup with friends and family, and let the flavors transport you to a cozy place.