Are you ready for a comforting bowl of creamy chicken tortilla soup? This recipe combines tender chicken, fresh vegetables, and a rich, velvety broth to create a dish that’s both satisfying and nutritious. With a hint of spice and topped with crunchy tortilla strips, it’s perfect for chilly evenings or casual gatherings. Let’s dive into this mouthwatering recipe that will surely become a favorite in your household.
Ingredients
– 2 cups cooked, shredded chicken
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 bell pepper, diced
– 1 can (15 oz) black beans, rinsed and drained
– 1 can (15 oz) corn, drained
– 4 cups chicken broth
– 1 cup heavy cream
– 1 tablespoon taco seasoning
– Salt and pepper to taste
– Tortilla strips for garnish
– Avocado and cilantro for serving
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is about 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Per serving (1 cup):
– Calories: 350
– Protein: 25g
– Carbohydrates: 30g
– Fat: 15g
– Fiber: 8g
This nutritional information is based on one serving.
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and sauté until translucent.
3. Stir in minced garlic and cook for another minute.
4. Add the bell pepper and cook until softened.
5. Stir in shredded chicken, black beans, and corn.
6. Pour in chicken broth and bring to a boil.
7. Reduce heat and let simmer for 10 minutes.
8. Stir in heavy cream and taco seasoning.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with tortilla strips, avocado, and cilantro.
Alternative Ingredients
You can substitute heavy cream with coconut milk for a lighter version. Additionally, use rotisserie chicken for convenience, or swap black beans with pinto beans for a different flavor profile.
Serving and Pairings
This creamy chicken tortilla soup pairs wonderfully with a side of crusty bread or a fresh garden salad. For a complete meal, consider serving it with homemade guacamole and tortilla chips for an extra crunch.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove or in a microwave. This soup can also be frozen for up to 2 months; just be sure to leave out the avocado and tortilla strips until serving.
Cooking Mistakes
– Overcooking the chicken can make it dry.
– Not seasoning at each step may result in bland soup.
– Skipping the sauté step can lead to a lack of flavor.
– Using low-quality broth affects the soup’s richness.
– Adding cream too early can curdle it.
– Forgetting to garnish can dull the presentation.
– Not letting the soup simmer can reduce flavor depth.
Helpful Tips
– Use fresh herbs for a burst of flavor.
– Adjust the spice level by adding jalapeños.
– Make it vegetarian by omitting chicken and using vegetable broth.
– Add lime juice for a zesty finish.
FAQs
Can I make this soup ahead of time?
Yes, you can prepare the soup ahead. Just store it in the refrigerator and reheat when ready to serve. Flavors often deepen overnight.
What can I use instead of chicken?
You can use shredded jackfruit or tofu for a vegetarian option. Both will absorb the flavors well and provide a satisfying texture.
How can I thicken the soup?
To thicken the soup, you can blend a portion of it and stir it back in, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
Can I use canned chicken?
Canned chicken can be used in a pinch, but fresh cooked chicken will provide better flavor and texture.
What toppings are best for this soup?
Toppings like avocado, sour cream, shredded cheese, and cilantro enhance the flavors while adding creaminess and freshness.
Conclusion
This creamy chicken tortilla soup is not only delicious but also versatile and easy to make. It’s a perfect meal for any occasion, offering warmth and comfort in every spoonful. Enjoy it with your favorite accompaniments for a delightful dining experience!
Creamy Chicken Tortilla Soup
Ingredients
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 bell pepper diced
- 1 can 15 oz black beans, rinsed and drained
- 1 can 15 oz corn, drained
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon taco seasoning
- Salt and pepper to taste
- Tortilla strips for garnish
- Avocado and cilantro for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Add the bell pepper and cook until softened.
- Stir in shredded chicken, black beans, and corn.
- Pour in chicken broth and bring to a boil.
- Reduce heat and let simmer for 10 minutes.
- Stir in heavy cream and taco seasoning.
- Season with salt and pepper to taste.
- Serve hot, garnished with tortilla strips, avocado, and cilantro.