Creamy Chicken Tortilla Soup

There’s something so comforting about a warm bowl of Creamy Chicken Tortilla Soup. This recipe is the perfect blend of creamy, savory flavors with just the right amount of spice. Whether it’s a chilly evening or you’re craving a hearty meal, this soup is a guaranteed crowd-pleaser. Bonus: it’s easy to make and packed with wholesome ingredients!

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Why You’ll Love This Creamy Chicken Tortilla Soup

• Rich and Flavorful: The combination of tender chicken, creamy broth, and zesty spices creates an unforgettable taste.
• Family-Friendly: Adjust the spice level to suit everyone’s palate.
• One-Pot Wonder: Minimal cleanup with maximum flavor!
• Versatile: Top it your way with tortilla chips, avocado, cheese, and more.

Ingredients for Creamy Chicken Tortilla Soup

Here’s what you’ll need to whip up this delicious soup:

• 1 tablespoon olive oil: For sautéing the vegetables.
• 1 small onion, diced: Adds a flavorful base.
• 2 cloves garlic, minced: For an aromatic kick.
• 1 red bell pepper, diced: Adds a pop of color and sweetness.
• 1 teaspoon ground cumin: Warm, earthy spice.
• 1 teaspoon chili powder: For a bit of heat.
• 1 teaspoon smoked paprika: Adds a subtle smoky flavor.
• 4 cups chicken broth: The base for the soup—use low-sodium if preferred.
• 2 cups cooked chicken, shredded: Use rotisserie chicken for convenience or cook your own.
• 1 cup corn (fresh, canned, or frozen): Adds sweetness and texture.
• 1 cup black beans, rinsed and drained: For extra heartiness.
• 1 cup crushed tomatoes: Brings a tangy depth to the soup.
• 1 cup heavy cream or coconut milk: Makes the soup rich and creamy.
• Salt and pepper, to taste: To enhance all the flavors.
• Juice of 1 lime: Adds a zesty, fresh finish.
• Tortilla chips: For topping and crunch.
• Optional toppings: Shredded cheese, diced avocado, fresh cilantro, sour cream, or sliced jalapeños.

Tools You’ll Need

• Large pot or Dutch oven: To cook the soup.
• Cutting board and knife: For prepping ingredients.
• Wooden spoon: For stirring the soup.

How to Make Creamy Chicken Tortilla Soup

1. Sauté the Vegetables
   • Heat olive oil in a large pot over medium heat.
   • Add the diced onion and cook until soft and translucent, about 3-4 minutes.
   • Stir in the garlic and red bell pepper, cooking for an additional 2-3 minutes.
2. Add the Spices
   • Sprinkle in the cumin, chili powder, and smoked paprika.
   • Stir well to coat the vegetables in the spices, letting them bloom for 1 minute.
3. Build the Soup Base
   • Pour in the chicken broth, crushed tomatoes, corn, and black beans. Stir to combine.
   • Bring the mixture to a gentle boil.
4. Add the Chicken and Cream
   • Reduce the heat to low and stir in the shredded chicken.
   • Pour in the heavy cream (or coconut milk) and mix until the soup is smooth and creamy.
   • Simmer for 10-15 minutes to allow the flavors to meld together.
5. Season and Finish
   • Stir in the lime juice, then taste and adjust salt and pepper as needed.
6. Serve and Garnish
   • Ladle the soup into bowls and top with crushed tortilla chips, shredded cheese, diced avocado, and any other desired toppings.

Serving Suggestions

• Pair this soup with a side of warm cornbread or a fresh green salad.
• Make it a meal by serving it alongside a batch of cheesy quesadillas.

Tips for the Best Creamy Chicken Tortilla Soup

• Time-Saving Tip: Use rotisserie chicken for a quick and flavorful addition.
• Adjust the Heat: Add more chili powder or diced jalapeños if you love a spicy kick.
• Make it Thicker: For a thicker soup, stir in 1-2 tablespoons of cornstarch mixed with water before adding the cream.
• Meal Prep Friendly: This soup reheats beautifully and tastes even better the next day.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze for up to 3 months. Let the soup cool completely before transferring it to a freezer-safe container.
• To Reheat: Warm the soup on the stovetop over low heat, stirring occasionally, or in the microwave until hot.

Frequently Asked Questions (FAQ)

Q1: Can I make this soup dairy-free?
A: Absolutely! Substitute the heavy cream with coconut milk for a dairy-free alternative.

Q2: Can I use other beans instead of black beans?
A: Yes! Pinto or kidney beans work great as substitutes.

Q3: Can I make this soup in a slow cooker?
A: Of course! Combine all the ingredients (except the cream and lime juice) in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream and lime juice before serving.

Conclusion: A Warm Hug in a Bowl!

This Creamy Chicken Tortilla Soup is a guaranteed hit, whether you’re serving it for a family dinner or a cozy night in. The combination of creamy textures, vibrant spices, and crunchy toppings will have everyone coming back for seconds. Give it a try—you won’t be disappointed!

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Preparation Time: 15 minutes
Cooking Time: 30 minutes

Nutritional Information (per serving)
Calories: 320
Protein: 24g
Carbohydrates: 18g
Fat: 18g
Fiber: 4g

Enjoy every comforting spoonful of this creamy, flavorful soup!

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