If you’re looking for a comforting and flavorful dish, this creamy chicken tortilla soup is the answer! Packed with tender chicken, fresh vegetables, and a rich, creamy broth, it’s the perfect meal for any night of the week. Whether you’re serving it for a family dinner or a cozy night in, this soup will warm your heart and satisfy your taste buds. Let’s dive into this delicious recipe that will become a staple in your kitchen!
Ingredients
– 1 lb boneless, skinless chicken breasts
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (4 oz) diced green chilies
– 4 cups chicken broth
– 1 cup heavy cream
– 1 tsp cumin
– Salt and pepper to taste
– Tortilla strips for garnish
– Fresh cilantro for garnish
– Avocado slices for garnish
Servings and Cooking Time
This recipe serves approximately 4 people. Preparation time is about 15 minutes, and cooking time is 30 minutes.
Nutritional Value
Each serving (about 1.5 cups) contains approximately 400 calories, 20g protein, 30g fat, 15g carbohydrates, and 3g fiber.
Step-by-Step Cooking Process
- In a large pot, heat oil over medium heat and add diced onions.
- Sauté onions until translucent, about 3-4 minutes.
- Add minced garlic and cook for another minute.
- Stir in the diced tomatoes and green chilies.
- Add chicken broth and bring to a boil.
- Reduce heat, add chicken breasts, and simmer for 20 minutes.
- Remove chicken, shred it, and return it to the pot.
- Stir in heavy cream and cumin, heating through.
- Season with salt and pepper to taste.
- Serve hot, garnished with tortilla strips, cilantro, and avocado slices.
Alternative Ingredients
You can substitute chicken with shredded rotisserie chicken for a quicker option. For a lighter version, use half-and-half instead of heavy cream. Additionally, feel free to add black beans or corn for extra flavor and nutrition.
Serving and Pairings
This creamy chicken tortilla soup pairs wonderfully with cornbread, a fresh garden salad, or crispy tortilla chips for an added crunch.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop or microwave. This soup can also be frozen for up to 2 months; just remember to leave out the toppings before freezing.
Cooking Mistakes
- Don’t skip searing the onions; it enhances the flavor.
- Be careful not to overcook the chicken to keep it tender.
- Don’t rush the simmering time; it allows flavors to meld.
- Adjust seasoning gradually; taste as you go.
- Avoid adding dairy too early to prevent curdling.
Helpful Tips
- Use low-sodium broth to control salt levels.
- Chill ingredients before adding to the pot for better texture.
- Consider adding lime juice for a zesty finish.
- Garnish with cheese for extra richness.
FAQs
Can I make this soup ahead of time?
Yes, this soup can be made a day ahead. Just reheat before serving. The flavors will deepen overnight!
Is it possible to make this soup vegan?
Absolutely! Replace chicken with beans or tofu, and use plant-based cream and broth.
What can I use instead of heavy cream?
You can substitute with coconut milk or cashew cream for a lighter alternative.
Can I add more vegetables?
Yes! Feel free to add bell peppers, zucchini, or spinach for added nutrition.
How can I thicken the soup?
To thicken, add a cornstarch slurry or blend a portion of the soup and mix it back.
Conclusion
This creamy chicken tortilla soup is a satisfying and versatile dish that brings warmth and flavor to any meal. With simple ingredients and easy steps, it’s perfect for busy weeknights or entertaining guests. Enjoy this delightful treat and make it a regular in your recipe rotation!
Creamy Chicken Tortilla Soup
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 small onion diced
- 2 cloves garlic minced
- 1 can 14.5 oz diced tomatoes
- 1 can 4 oz diced green chilies
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp cumin
- Salt and pepper to taste
- Tortilla strips for garnish
- Fresh cilantro for garnish
- Avocado slices for garnish
Instructions
- In a large pot, heat oil over medium heat and add diced onions.
- Sauté onions until translucent, about 3-4 minutes.
- Add minced garlic and cook for another minute.
- Stir in the diced tomatoes and green chilies.
- Add chicken broth and bring to a boil.
- Reduce heat, add chicken breasts, and simmer for 20 minutes.
- Remove chicken, shred it, and return it to the pot.
- Stir in heavy cream and cumin, heating through.
- Season with salt and pepper to taste.
- Serve hot, garnished with tortilla strips, cilantro, and avocado slices.