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- 1 pound boneless, skinless chicken breasts - 1 tablespoon olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 jalapeño pepper, minced - 1 red bell pepper, diced - 2 cups corn kernels (fresh or frozen) - 1 can (14.5 ounces) diced tomatoes, undrained - 4 cups chicken broth - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 cup heavy cream - Salt and freshly ground black pepper to taste - Tortilla strips - Ripe avocado slices - Chopped fresh cilantro - Lime wedges When I make Creamy Chicken Tortilla Soup, I start with these main ingredients. The chicken gives it a hearty base. Olive oil adds richness. A finely chopped onion and minced garlic give great flavor. I use a jalapeño pepper for some heat. The diced red bell pepper brings sweetness. Next, I add the additional ingredients. Corn is sweet and crunchy. Diced tomatoes add a juicy burst. Chicken broth makes the soup comforting and warm. Ground cumin and chili powder add depth and spice. Heavy cream makes it creamy and rich. I always season with salt and freshly ground black pepper. For garnishes, I love using crispy tortilla strips for crunch. Ripe avocado slices add creaminess. Fresh cilantro gives a bright touch. Finally, lime wedges add a zesty kick when squeezed on top. Each ingredient plays a role in making this soup easy and delicious! {{ingredient_image_2}} - Heat 1 tablespoon of olive oil in a large pot over medium heat. - Add 1 finely chopped onion, 3 minced garlic cloves, and 1 minced jalapeño. - Sauté for 3-4 minutes until the onion turns soft and fragrant. - Next, stir in 1 diced red bell pepper and cook for 2 more minutes. - Now, add 1 pound of boneless, skinless chicken breasts to the pot. - Pour in 2 cups of corn, 1 can of diced tomatoes (with juices), and 4 cups of chicken broth. - Sprinkle in 1 teaspoon of ground cumin and 1 teaspoon of chili powder. - Mix all the ingredients well, then bring the soup to a gentle boil. - Once boiling, reduce the heat to a simmer. Cover the pot and cook for 20 minutes. - Carefully take the chicken out of the pot and shred it using two forks. - Return the shredded chicken to the pot and mix it in. - Now, pour in 1 cup of heavy cream, stirring as you go. - Season the soup with salt and black pepper to taste. - Let it simmer for another 5-10 minutes to blend the flavors. - Serve hot, garnished with tortilla strips, avocado slices, and fresh cilantro. - To ensure the chicken is tender, cook it slowly. Use low heat and let it simmer for 20 minutes. This helps keep the chicken juicy. - Shred the chicken gently with two forks. This keeps the pieces nice and bite-sized. - For a creamy texture, add heavy cream at the end. Stir it in slowly and let it heat through. This makes the soup rich and smooth. - Serve the soup in colorful bowls. This adds fun and brightness to your meal. - Swirl some cream on top for a nice touch. It makes the soup look fancy. - Use crispy tortilla strips for crunch. They add texture and contrast to the creamy soup. - Garnish with ripe avocado slices and fresh cilantro. This adds color and flavor. - Adjust the spice level by adding or removing jalapeño. For less heat, remove the seeds and membranes. - Try adding lime juice for a fresh, zesty flavor. It complements the creaminess well. - Consider toppings like shredded cheese or sour cream. They add extra creaminess and flavor. - For a twist, add black beans for texture and protein. They make the soup even heartier. Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs elevate the flavor of the soup significantly. Try to use fresh corn and ripe avocados for the best taste. Customize the Heat: Adjust the spiciness by using more or fewer jalapeños. For a milder soup, remove the seeds and membranes from the pepper, or substitute with a bell pepper. Shred Chicken Efficiently: For easier shredding, let the cooked chicken cool for a few minutes before using forks. This will help you handle it without burning your fingers. Garnish Creatively: Experiment with different toppings like crumbled queso fresco or sour cream for added flavor. A sprinkle of lime juice can also enhance the overall taste. {{image_4}} - Use low-fat cream or milk for a lighter version. This swap helps cut calories while keeping it creamy. - Add more vegetables like spinach or zucchini for extra nutrition. This boosts vitamins and fiber without changing the flavor much. - Try different peppers, such as poblano or green bell peppers, for unique tastes. Each pepper adds its own kick and flavor profile. - Experiment with beans or legumes like black beans or chickpeas for added texture. They also make the soup heartier and more filling. - Pair the soup with crusty bread or a fresh salad for a complete meal. A side of cornbread also works great! - Top your soup with shredded cheese or a dollop of sour cream for extra richness. Fresh lime juice adds a bright, zesty touch. To keep your creamy chicken tortilla soup fresh, pour it into an airtight container. Let it cool to room temperature before sealing it. Store the soup in the fridge for up to four days. If you want to freeze it, make sure to leave some space in the container. The soup will expand when frozen. It’s best to freeze the soup without the garnishes. For easy thawing, divide the soup into smaller portions. To reheat the soup, you can use a pot on the stove. Heat it over medium heat until it warms through. Stir it often to keep it from sticking. You can also use the microwave. Place the soup in a microwave-safe container and cover it loosely. Heat in short bursts, stirring in between. This keeps the texture and flavor just right. If you have leftovers, make sure to store them again in an airtight container and eat them in a few days. Your creamy chicken tortilla soup will last in the fridge for about four days. If frozen, it can last up to three months. Always check for signs of spoilage before eating. Look for changes in color or smell. If it smells off or looks different, it’s best to throw it out. This way, you can enjoy your soup safely and deliciously. What can I substitute for chicken if I want a vegetarian version? You can use black beans or chickpeas instead of chicken. These options add protein and flavor. You can also add more veggies like zucchini or bell peppers for extra texture. Can I make this soup in advance? Yes, you can prepare the soup a day ahead. Just store it in the fridge after it cools. Reheat it on the stove when you are ready to serve. How do I prevent my cream from curdling? To prevent curdling, add the cream slowly and heat gently. Avoid boiling the soup after adding the cream. Keeping heat low helps maintain a smooth texture. Can I use rotisserie chicken instead of raw chicken? Yes, rotisserie chicken works great! Just shred it and add it to the pot later in the cooking process. This saves time and adds rich flavor. How long can creamy chicken tortilla soup be stored? You can store the soup in the fridge for 3-4 days. Make sure to keep it in an airtight container to maintain freshness. What sides pair well with this soup? Serve the soup with tortilla chips or a fresh salad. Cornbread or quesadillas also make great sides. These pair well and enhance the meal experience. In this blog post, we explored a delicious creamy chicken tortilla soup. We discussed the main and additional ingredients, step-by-step cooking instructions, and ways to enhance flavor and presentation. Remember, you can adjust spices and try healthier variations too. This soup is comforting and easy to customize. Whether you’re sharing with friends or enjoying a bowl alone, it’s sure to bring warmth. Happy cooking!

Creamy Chicken Tortilla Soup

A delicious and hearty soup made with tender chicken, fresh vegetables, and a creamy broth, perfect for a comforting meal.
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Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 jalapeño pepper minced (seeds removed for milder heat)
  • 1 red bell pepper diced
  • 2 cups corn kernels (fresh or frozen)
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 cup heavy cream
  • to taste salt and freshly ground black pepper
  • for garnish tortilla strips
  • for garnish ripe avocado slices
  • for garnish chopped fresh cilantro
  • for serving lime wedges

Instructions
 

  • In a spacious pot, heat the olive oil over medium heat. Once hot, add the finely chopped onion, minced garlic, and jalapeño. Sauté for 3-4 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
  • Stir in the diced red bell pepper and continue cooking for another 2 minutes, allowing it to soften slightly.
  • Incorporate the boneless chicken breasts into the pot, followed by the corn, undrained diced tomatoes (with their juices), chicken broth, ground cumin, and chili powder. Mix well to combine all the ingredients.
  • Raise the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to maintain a simmer. Cover the pot and let it cook for 20 minutes, or until the chicken is thoroughly cooked and tender.
  • Carefully remove the chicken from the pot. Using two forks, shred the chicken into bite-sized pieces, then return it to the soup, stirring well to combine.
  • Pour in the heavy cream and season the soup with salt and freshly ground black pepper to taste. Allow it to simmer gently for an additional 5-10 minutes, letting the flavors meld together beautifully.
  • Serve the soup hot, garnished with crispy tortilla strips, ripe avocado slices, and a sprinkle of chopped fresh cilantro. Don't forget the lime wedges on the side for an invigorating burst of citrus flavor!

Notes

For an extra touch, consider serving the soup in colorful bowls with a drizzle of cream swirled on top for visual appeal.
Keyword chicken, comfort food, creamy, soup, tortilla