Creamy Chicken Tortilla Soup

If you’re looking for a warm and comforting bowl of joy to brighten up your family gatherings or cozy winter evenings, look no further than Creamy Chicken Tortilla Soup. This dish is a delightful blend of flavors and textures that will fill your kitchen with mouth-watering aromas. Imagine a creamy broth brimming with tender pieces of chicken and colorful veggies, all topped with crispy tortilla strips. It’s a dish that hugs you from the inside out! Besides being utterly delicious, it’s incredibly easy to make—perfect for both weeknight dinners and special family occasions. If you’ve loved our popular recipe for Spicy Chicken Tacos, you’re bound to adore this equally satisfying soup!

What is Creamy Chicken Tortilla Soup?

So, what’s the deal with Creamy Chicken Tortilla Soup? You might be wondering how this dish earned its rather intriguing name. I mean, who decided to toss tortillas into a soup, right? Well, legend has it that the combination of crunchy tortillas and a rich, creamy base is simply irresistible. And, as they say, the way to a man’s heart is through his stomach—and this comforting soup is no exception! Picture this: a chilly evening spent reminiscing with loved ones, all while savoring bowls of this creamy goodness. Trust me, once you get a taste of this, you’ll be coming back for more. Ready to dive in?

Why You’ll Love This Creamy Chicken Tortilla Soup

First and foremost, Creamy Chicken Tortilla Soup is perfect as a main dish! It’s filling enough to satisfy even the heartiest appetites, leaving everyone at the table asking for seconds. Plus, cooking it at home means you save a few bucks compared to takeout. Why spend money when you can whip up this delightful soup in your own kitchen? Finally, the array of delightful toppings—including crunchy tortilla strips, creamy avocado, and zesty lime juice—turns each bowl into an exquisite culinary experience. If you’ve enjoyed classic Chicken Noodle Soup but are now craving something with an extra kick, this is your sign to give Creamy Chicken Tortilla Soup a try!

How to Make Creamy Chicken Tortilla Soup

Quick Overview

Making Creamy Chicken Tortilla Soup is as easy as pie—well, easier than pie, really! This satisfying dish brings together the ideal balance of creaminess and zest, requiring just about 30 minutes from start to finish. Whether you’re a kitchen novice or a seasoned chef, this recipe simplifies the process while delivering rich flavors and a comforting texture. Who wouldn’t want to create a delicious masterpiece in such a short time?

Key Ingredients for Creamy Chicken Tortilla Soup

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

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breast, cooked and shredded
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 4 cups chicken broth (halal)
• 1 can (10 oz) diced tomatoes with green chilies
• 1 cup heavy cream
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Tortilla strips (store-bought or homemade)
• Fresh cilantro, chopped (optional)
• Avocado and lime wedges for garnish (optional)

Make sure to double-check that all your ingredients align with Halal dietary guidelines!

Step-by-Step Instructions

1. Heat the Oil: In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 3-5 minutes until it becomes translucent.
2. Add Garlic: Stir in the minced garlic and sauté for an additional 1-2 minutes, ensuring it doesn’t burn.
3. Incorporate the Chicken: Add the shredded chicken to the pot, along with the black beans and corn. Stir until everything is well combined.
4. Pour in the Broth: Add the chicken broth and the can of diced tomatoes with green chilies. Bring the mixture to a gentle boil.
5. Season to Taste: Once boiling, reduce the heat to a simmer. Mix in the heavy cream, cumin, chili powder, salt, and pepper. Allow it to simmer for about 10-15 minutes to meld the flavors together.
6. Serve Hot: Ladle the soup into bowls and top with crispy tortilla strips, chopped cilantro, avocado slices, and a squeeze of lime if desired.

Top Tips for Perfecting Creamy Chicken Tortilla Soup

1. Substitutions: If you’re looking for some variations, consider using shredded rotisserie chicken for convenience. Alternatively, you can swap in light coconut milk instead of heavy cream for a lighter version!
2. Timing: Don’t rush the simmering stage. Let the ingredients meld together nicely; this is key for flavor!
3. Common Mistakes: One mistake to avoid is overcooking the chicken, which may lead to a dry texture. Always cook just until warmed through when adding cooked chicken to soups!

Storing and Reheating Tips

Creamy Chicken Tortilla Soup is perfect for meal prep! Store any leftovers in an airtight container in the refrigerator for up to 3 days. For long-term storage, consider freezing portions in freezer-safe bags for up to 3 months. When you’re ready to enjoy it again, simply defrost in the refrigerator overnight and reheat gently on the stove. Adding a splash of chicken broth or cream while reheating will help restore its creamy texture!

Now that you’re fully equipped, go ahead and make this delicious Creamy Chicken Tortilla Soup! Your family will thank you, and who knows, it might become a favorite in your home! Happy cooking!

Creamy Chicken Tortilla Soup

A warm and comforting bowl of Creamy Chicken Tortilla Soup, featuring tender chicken, colorful veggies, and crispy tortilla strips in a rich and creamy broth.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Comfort Food, Mexican

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 tablespoons olive oil For sautéing
• 1 medium onion, diced Adds sweetness and flavor
• 2 cloves garlic, minced For flavor
• 1 pound boneless, skinless chicken breast, cooked and shredded You can use rotisserie chicken
• 1 can (15 oz) black beans, drained and rinsed For protein and fiber
• 1 can (15 oz) corn, drained Adds sweetness
• 4 cups chicken broth (halal) The base of the soup
• 1 can (10 oz) diced tomatoes with green chilies Adds flavor and zest
• 1 cup heavy cream Makes the soup creamy
• 1 teaspoon cumin For added flavor
• 1 teaspoon chili powder Adds warmth and spice
• to taste Salt and pepper For seasoning
• Tortilla strips (store-bought or homemade) For topping
• Fresh cilantro, chopped (optional) For garnish
• Avocado and lime wedges for garnish (optional) Adds freshness

Method

 

Preparation

1. In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 3-5 minutes until it becomes translucent.
2. Stir in the minced garlic and sauté for an additional 1-2 minutes, ensuring it doesn't burn.
3. Add the shredded chicken to the pot, along with the black beans and corn. Stir until everything is well combined.
4. Add the chicken broth and the can of diced tomatoes with green chilies. Bring the mixture to a gentle boil.
5. Once boiling, reduce the heat to a simmer. Mix in the heavy cream, cumin, chili powder, salt, and pepper. Allow it to simmer for about 10-15 minutes to meld the flavors together.
6. Ladle the soup into bowls and top with crispy tortilla strips, chopped cilantro, avocado slices, and a squeeze of lime if desired.

Notes

Substitutions: Consider using shredded rotisserie chicken for convenience or swap in light coconut milk instead of heavy cream for a lighter version. Don’t rush the simmering stage for best flavor. Avoid overcooking chicken when adding it to the soup.