Creamy Chicken Tortilla Soup Recipe is your ultimate comfort food solution, delivering a rich, satisfying meal that’s both incredibly easy to make and bursting with flavor. This recipe is perfect for quick weeknight dinners or leisurely weekend lunches, offering a delicious way to use up leftover chicken and impress your family.
Key Ingredients for Creamy Chicken Tortilla Soup Recipe
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional, for a little heat)
- 1 (28 ounce) can crushed tomatoes
- 4 cups low-sodium chicken broth
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 2 cups cooked shredded chicken (rotisserie chicken is perfect for this!)
- ½ cup heavy cream or half-and-half
- Salt and freshly ground black pepper, to taste
- For Serving (Optional but highly recommended):
- Corn tortilla chips, crushed or whole
- Shredded cheddar cheese
- Diced avocado
- Chopped fresh cilantro
- Sour cream or plain Greek yogurt
- Lime wedges
How to Make Creamy Chicken Tortilla Soup Recipe
This Creamy Chicken Tortilla Soup Recipe is a culinary masterpiece of simplicity and flavor. In under 40 minutes, you can transform humble ingredients into a hug in a bowl, boasting a velvety smooth texture and a complex, layered taste that’s incredibly satisfying. It’s a one-pot wonder perfect for busy evenings.
Step-by-Step Instructions
- Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for another minute until fragrant, stirring constantly to prevent the garlic from burning.
- Build the Broth: Pour in the crushed tomatoes and chicken broth. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
- Add Beans and Corn: Stir in the rinsed and drained black beans and the drained corn. Allow the soup to simmer gently for about 10 minutes to let the flavors meld.
- Incorporate Chicken and Cream: Add the shredded cooked chicken to the pot. If your chicken is not already seasoned, you can add a pinch of salt and pepper here as well. Stir in the heavy cream (or half-and-half).
- Season and Serve: Continue to simmer the soup for another 5-10 minutes, or until heated through and the cream has fully incorporated. Taste and season generously with salt and freshly ground black pepper as needed.
- Garnish and Enjoy: Ladle the hot soup into bowls. Top with your favorite garnishes such as crushed tortilla chips, shredded cheese, diced avocado, fresh cilantro, a dollop of sour cream or Greek yogurt, and a squeeze of fresh lime juice.
Why You’ll Love This Creamy Chicken Tortilla Soup Recipe
You’ll fall head over heels for this Creamy Chicken Tortilla Soup Recipe because it perfectly balances hearty, wholesome goodness with an undeniably decadent, velvety texture. Unlike a more brothy tortilla soup, the addition of cream here elevates it to a comforting, hug-in-a-bowl experience that’s incredibly satisfying. Plus, making this at home is a fantastic way to save money while enjoying restaurant-quality flavor, especially using leftover chicken and pantry staples.
Beyond its comforting creaminess, the symphony of flavors from the spices, tender chicken, and nutrient-rich beans and corn, all brightened by fresh toppings, makes every spoonful a delight. It’s a dish that delights the senses and nourishes the soul. Ready to experience this culinary bliss? Give this Creamy Chicken Tortilla Soup Recipe a try – your taste buds will thank you!
Storing and Reheating Tips
Storing Leftovers:
- Allow the soup to cool completely before storing.
- Transfer the cooled soup into airtight containers.
- Refrigerate for up to 3-4 days.
Reheating:
- Stovetop: Gently reheat the soup in a saucepan over medium-low heat, stirring occasionally, until heated through. Avoid boiling, as this can affect the cream’s texture.
- Microwave: Reheat individual portions in a microwave-safe bowl in 30-second intervals, stirring between intervals, until hot.
Freezing for Future Meals:
- For best results, freeze the soup without the cream and toppings.
- Cool the soup completely.
- Ladle into freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion.
- Label with the date and freeze for up to 2-3 months.
- To thaw, transfer to the refrigerator overnight. Reheat on the stovetop, then stir in the cream just before serving.
Final Thoughts
This Creamy Chicken Tortilla Soup Recipe is a true testament to how simple ingredients can create something truly remarkable. It’s a comforting, flavorful, and incredibly satisfying meal that’s perfect for any occasion. We encourage you to gather your ingredients and whip up this delightful soup – you won’t regret it!
Creamy Chicken Tortilla Soup Recipe
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for another minute until fragrant, stirring constantly to prevent the garlic from burning.2 tablespoons olive oil, 1 large yellow onion, 2 cloves garlic, 1 teaspoon chili powder, 1 teaspoon ground cumin, 0.5 teaspoon smoked paprika, 0.25 teaspoon cayenne pepper
- Pour in the crushed tomatoes and chicken broth. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.1 (28 ounce) can crushed tomatoes, 4 cups low-sodium chicken broth
- Stir in the rinsed and drained black beans and the drained corn. Allow the soup to simmer gently for about 10 minutes to let the flavors meld.1 (15 ounce) can black beans, 1 (15 ounce) can corn
- Add the shredded cooked chicken to the pot. If your chicken is not already seasoned, you can add a pinch of salt and pepper here as well. Stir in the heavy cream (or half-and-half).2 cups cooked shredded chicken, Salt and freshly ground black pepper, 0.5 cup heavy cream or half-and-half
- Continue to simmer the soup for another 5-10 minutes, or until heated through and the cream has fully incorporated. Taste and season generously with salt and freshly ground black pepper as needed.Salt and freshly ground black pepper
- Ladle the hot soup into bowls. Top with your favorite garnishes such as crushed tortilla chips, shredded cheese, diced avocado, fresh cilantro, a dollop of sour cream or Greek yogurt, and a squeeze of fresh lime juice.Corn tortilla chips, Shredded cheddar cheese, Diced avocado, Chopped fresh cilantro, Sour cream or plain Greek yogurt, Lime wedges