Description
This creamy chicken tortilla soup is a comforting dish filled with tender chicken, vibrant vegetables, and a rich broth. Topped with crispy tortilla strips and fresh avocado, it’s perfect for cozy dinners or gatherings. Enjoy a bowl of warmth and flavor!
Ingredients
Scale
- 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
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the seasoned chicken breasts and cook for about 5-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F/75°C).
- Remove the chicken from the pot and set aside to cool slightly.
- Shred the chicken using two forks or your hands and set aside.
- In the same pot, add the diced onion and sauté for about 3-4 minutes until translucent.
- Add the minced garlic and cook for an additional minute, stirring frequently.
- Add the diced red and green bell peppers and sauté for another 5 minutes until tender.
- Add the can of diced tomatoes (with juices) and diced green chilies to the sautéed vegetables. Stir to combine.
- Pour in the chicken broth and bring to a boil over high heat.
- Once boiling, reduce heat to low and add ground cumin, chili powder, smoked paprika, and additional salt and pepper to taste. Stir well.
- Allow the soup to simmer for about 10 minutes.
- Add the shredded chicken and corn kernels to the pot. Stir to combine and let simmer for an additional 5 minutes.
- Reduce heat to low and slowly pour in the heavy cream, stirring continuously.
- Heat through for about 3-5 minutes, but do not let it boil.
- Stir in lime juice and chopped cilantro, adjusting seasoning if necessary.
- Preheat your oven to 400°F (200°C).
- Spread tortilla strips on a baking sheet, drizzle with olive oil, and sprinkle with salt.
- Bake for 10-12 minutes until crispy and golden brown.
- Ladle the soup into serving bowls. Top with crispy tortilla strips, avocado slices, additional cheese, and cilantro.
- Serve hot and enjoy!
Notes
- You can customize the soup by adding other vegetables or beans as desired.
- For a spicier kick, consider adding jalapeños or using spicy diced tomatoes.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes