There’s something magical about a steaming bowl of creamy chicken tortilla soup that instantly warms your soul. Picture this: a thick, luscious broth filled with tender chicken, vibrant veggies, and just the right amount of spice. The aroma wafts through the air, teasing your taste buds and promising an explosion of flavor with every spoonful.
This delightful dish is perfect for cozy nights in or when you want to impress guests without spending all day in the kitchen. Plus, who doesn’t love a good soup on a chilly evening? Grab your favorite blanket and get ready for a culinary adventure that will leave you craving more.
Why You'll Love This Recipe
- This creamy chicken tortilla soup is a breeze to prepare, making weeknight dinners stress-free
- With its rich flavor profile, it’s an instant crowd-pleaser
- The vibrant colors make it visually appealing, turning any bowl into a work of art
- Versatile enough for meal prep or served fresh, it suits any occasion perfectly
One time I served this creamy chicken tortilla soup at a family gathering, and the looks on everyone’s faces were priceless—like I had just presented them with the holy grail of comfort food.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Boneless, Skinless Chicken Breasts: About 3-4 breasts will do nicely; adjust based on hunger levels.
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Fresh Garlic: Select firm cloves for maximum flavor; they are essential for that aromatic kick.
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Onion: A medium onion adds sweetness when sautéed; chop it finely for even cooking.
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Bell Peppers: Use red and green for color; they add crunch and sweetness to the soup.
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Corn Kernels: Fresh or frozen works great; they introduce a lovely sweetness and texture.
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Canned Diced Tomatoes: Opt for fire-roasted tomatoes for added depth; they enhance the overall flavor.
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Chicken Broth: Homemade or store-bought can be used; it serves as the soup’s flavorful base.
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Heavy Cream: This is what makes it creamy and dreamy; don’t skimp on it!
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Tortilla Chips: For topping; they bring crunch and an extra layer of flavor to each bite.
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Spices (Cumin, Chili Powder): Essential for that authentic Mexican flavor profile; adjust according to your spice tolerance.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Gather Your Ingredients
Start by gathering all your ingredients together on the counter. It makes the cooking process smoother and more enjoyable when everything is within reach.
Sauté Those Aromatics
Heat a large pot over medium heat and add some olive oil. Once hot, toss in the diced onions and minced garlic until they soften and release their sweet aroma—about 3-4 minutes will do.
Cook the Chicken
Add your chicken breasts to the pot next. Season with salt, pepper, cumin, and chili powder. Brown them on both sides for around 5 minutes before adding in diced bell peppers to soften.
Add Broth and Tomatoes
Pour in the chicken broth along with those fabulous fire-roasted diced tomatoes. Bring everything to a simmer and let it cook covered for about 20 minutes until the chicken is cooked through.
Shred Chicken
Once cooked, remove the chicken breasts from the pot. Use two forks to shred them into bite-sized pieces—this step adds texture and makes each spoonful delightful.
Create Creamy Bliss
Return shredded chicken back into the pot along with heavy cream and corn kernels. Stir well and let everything simmer together for another 5-10 minutes until heated through.
Serve with Flair
Ladle your creamy chicken tortilla soup into bowls and top generously with crushed tortilla chips, avocado slices, shredded cheese, or whatever toppings tickle your fancy!
Now sit back and enjoy every comforting spoonful of this creamy chicken tortilla soup!
You Must Know
- This creamy chicken tortilla soup is a cozy bowl of comfort that warms you from the inside out
- The delightful aroma fills your kitchen, and each bite is a hug in soup form
- Perfect for chilly evenings or when you’re feeling under the weather
Perfecting the Cooking Process
Start by sautéing onions and garlic for flavor, then add chicken to sear before simmering with broth and spices. This order ensures your soup is full of rich, layered flavors.
Add Your Touch
Feel free to customize with ingredients like black beans, corn, or even avocado. You can also adjust spiciness with jalapeños or swap in rotisserie chicken for a quicker option.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove, adding a splash of broth if it thickens too much.
Chef's Helpful Tips
- To maintain a balanced flavor, taste as you go during cooking
- Adding lime juice at the end brightens the dish wonderfully
- Using fresh herbs like cilantro elevates the overall taste and presentation beautifully
Sometimes I whip up this creamy chicken tortilla soup on a rainy day, and my friends joke it could cure any cold. They always ask for seconds!
FAQ
Can I make creamy chicken tortilla soup ahead of time?
Yes, this soup stores well and tastes even better the next day after flavors meld.
What can I substitute for heavy cream?
You can use coconut milk or Greek yogurt for a lighter version without sacrificing creaminess.
How spicy is this creamy chicken tortilla soup?
The spice level depends on how many jalapeños you add; adjust based on your preference!
Creamy Chicken Tortilla Soup
- Total Time: 45 minutes
- Yield: Serves approximately 6
Description
Creamy Chicken Tortilla Soup is the ultimate comfort food, delivering a rich and savory experience with every spoonful. This easy-to-make dish combines tender chicken, vibrant vegetables, and a luscious broth, making it perfect for cozy nights or impressing guests without the fuss. Top it with crunchy tortilla chips, avocado, and cheese for a deliciously satisfying meal that warms your soul on chilly evenings.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 1 medium onion, chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup corn kernels (fresh or frozen)
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 4 cups chicken broth
- 1 cup heavy cream
- Tortilla chips for topping
- 2 tsp ground cumin
- 2 tsp chili powder
- Salt and pepper to taste
Instructions
- Gather all ingredients on your counter.
- Heat olive oil in a large pot over medium heat. Sauté onions and garlic until softened (3–4 mins).
- Add chicken breasts; season with salt, pepper, cumin, and chili powder. Brown on both sides (about 5 mins).
- Stir in bell peppers then add chicken broth and fire-roasted tomatoes. Simmer covered for about 20 mins until chicken is cooked through.
- Remove chicken from the pot and shred using two forks.
- Return shredded chicken to the pot along with heavy cream and corn kernels. Simmer for an additional 5–10 mins.
- Serve hot topped with crushed tortilla chips and desired toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 6g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
