Creamy Chicken Tortilla Soup: A Delicious and Easy Recipe to Warm Your Soul



Creamy Chicken Tortilla Soup is a delightful dish that warms the soul and tantalizes the taste buds. This comforting soup combines tender chicken, vibrant vegetables, and a rich, creamy broth, making it a favorite among families and friends alike. Originating from the heart of Mexico, tortilla soup has evolved over the years, with each region adding its unique twist. The addition of cream transforms this traditional recipe into a luxurious experience, elevating the flavors and textures to new heights.

People love creamy chicken tortilla soup not only for its delicious taste but also for its convenience. It’s a one-pot meal that can be prepared in under an hour, making it perfect for busy weeknights or cozy gatherings. The combination of crunchy tortilla strips, fresh avocado, and a sprinkle of cheese adds a delightful contrast to the smooth, velvety soup. Whether served as a starter or a main course, this dish is sure to become a staple in your culinary repertoire.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (4 oz) diced green chilies
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 8 corn tortillas, cut into strips
• Avocado slices, for garnish
• Additional cheese, for garnish

Preparing the Chicken

1. Start by seasoning the chicken breasts with salt and pepper on both sides.
2. In a large pot or Dutch oven, heat the olive oil over medium heat.
3. Add the seasoned chicken breasts to the pot and cook for about 5-7 minutes on each side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (75°C).
4. Once cooked, remove the chicken from the pot and set it aside on a plate to cool slightly.
5. After a few minutes, shred the chicken using two forks or your hands. Set aside.

Preparing the Vegetables

1. In the same pot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
2. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
3. Next, add the diced red and green bell peppers to the pot. Sauté for another 5 minutes until the peppers are tender.

Building the Soup Base

1. To the sautéed vegetables, add the can of diced tomatoes (with juices) and the diced green chilies. Stir to combine.
2. Pour in the chicken broth and bring the mixture to a boil over high heat.
3. Once boiling, reduce the heat to low and add the ground cumin, chili powder, smoked paprika, and additional salt and pepper to taste. Stir well to incorporate the spices.
4. Allow the soup to simmer for about 10 minutes, letting the flavors meld together.

Adding Chicken and Corn

1. After the soup has simmered, add the shredded chicken back into the pot along with the corn kernels.
2. Stir to combine and let the soup simmer for an additional 5 minutes.

Making it Creamy

1. Reduce the heat to low and slowly pour in the heavy cream, stirring continuously to ensure it mixes well with the soup.
2. Allow the soup to heat through for about 3-5 minutes, but do not let it boil after adding the cream to prevent curdling.
3. Stir in the lime juice and chopped cilantro, adjusting seasoning if necessary.

Preparing the Tortilla Strips

1. While the soup is simmering, preheat your oven to 400°F (200°C).
2. On a baking sheet, spread the tortilla strips in a single layer. Drizzle with a little olive oil and sprinkle with salt.
3. Bake in the preheated oven for about 10-12 minutes, or until the strips are crispy and golden brown. Keep an eye on them to prevent burning.

Assembling the Soup

1. Once the soup is ready, ladle it into

Conclusion:

In summary, this Creamy Chicken Tortilla Soup is a must-try for anyone looking to elevate their weeknight dinner routine. With its rich, velvety texture and a perfect balance of spices, this soup not only warms the soul but also tantalizes the taste buds. The combination of tender chicken, fresh vegetables, and creamy broth creates a comforting dish that is both satisfying and nourishing. For serving suggestions, consider topping your soup with crispy tortilla strips, a sprinkle of fresh cilantro, a dollop of sour cream, or a squeeze of lime for an extra burst of flavor. You can also customize this recipe by adding black beans for added protein, corn for sweetness, or even a hint of jalapeño for a spicy kick. The versatility of this Creamy Chicken Tortilla Soup allows you to make it your own, ensuring that every bowl is a delightful experience. We encourage you to try this recipe and share your experience with friends and family. Whether you’re enjoying it on a chilly evening or serving it at a gathering, this soup is sure to impress. Don’t forget to let us know how it turned out for you and any variations you tried! Your feedback is invaluable, and we love hearing how our recipes bring joy to your kitchen. So grab your ingredients and get cooking—this Creamy Chicken Tortilla Soup awaits you!

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