Description
Hearty creamy chicken tortilla soup blends Mexican culinary traditions with comforting flavors. Rich broth, tender chicken, and crispy tortilla strips create a delightful experience you’ll savor with each spoonful.
Ingredients
Scale
- 2 cup cooked, shredded chicken (rotisserie chicken works well)
- 4 cup chicken broth
- 1 cup heavy cream or half-and-half
- 1 cup frozen corn
- 1 (15 oz / 425 g) can black beans, drained and rinsed
- 1 (14.5 oz / 411 g) can diced tomatoes with green chilies (e.g., Rotel)
- 4 oz (113 g) cream cheese, softened and cubed
- 2 tbsps olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeno, seeded and minced (optional for heat)
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ¼ tsp ground coriander
- Salt and pepper to taste
- Crispy tortilla strips or crushed tortilla chips
- Shredded cheese (cheddar or Monterey Jack)
- Chopped fresh cilantro
- Diced avocado
- Lime wedges
- Sour cream
Instructions
- Aromatics Awakening: Heat olive oil in a large pot, sautéing onions, garlic, and jalapeño until they release their fragrant essence and become translucent, roughly 3-4 minutes.
- Spice Infusion: Introduce cumin, chili powder, smoked paprika, and ground coriander, toasting briefly to unlock their profound, nuanced flavors and create an aromatic foundation.
- Liquid Symphony: Stream chicken broth into the pot, adding diced tomatoes with green chilies, black beans, corn, and shredded chicken. Bring the mixture to a gentle simmer, allowing ingredients to harmonize and develop depth for 15-20 minutes.
- Creamy Transformation: Whisk heavy cream and cream cheese into the simmering soup, stirring until the dairy components melt completely, creating a velvety, luxurious texture that envelops the palate.
- Flavor Calibration: Season with salt and freshly ground black pepper, fine-tuning the taste to achieve a perfectly balanced profile that tantalizes the taste buds.
- Artful Presentation: Ladle the creamy soup into serving bowls, crowning with crisp tortilla strips and optional embellishments like fresh cilantro, diced avocado, or shredded cheese. Accompany with a zesty lime wedge to brighten the entire culinary experience.
Notes
- Spice Sensitivity Adjustment: Modify jalapeño and chili powder quantities based on personal heat tolerance, ensuring a comfortable flavor profile for all palates.
- Cream Consistency Control: Add cream gradually and stir continuously to prevent separation or curdling, maintaining a smooth and silky soup texture.
- Protein Flexibility: Easily substitute shredded chicken with rotisserie chicken, turkey, or plant-based alternatives like tofu for dietary preferences or convenience.
- Batch Preparation Tip: Double the recipe and freeze portions in airtight containers for up to 3 months, creating a convenient make-ahead meal solution with minimal additional effort.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 400
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 80 mg