Creamy Chicken Tortilla Soup: A Simple Recipe for a Flavorful Meal
This creamy chicken tortilla soup recipe is perfect for a cozy night in or a casual weeknight dinner. It's packed with flavor, relatively easy to make, and incredibly satisfying. This recipe is optimized for search engines, incorporating relevant keywords naturally throughout the text to improve its visibility.
Ingredients You'll Need:
This recipe serves 4-6 people. Adjust the quantities as needed depending on your group size.
- 1 tablespoon olive oil: Provides a healthy fat base for sautéing.
- 1 onion, chopped: Adds sweetness and depth of flavor.
- 2 cloves garlic, minced: Essential for aromatic richness.
- 1 pound boneless, skinless chicken breasts: The star of the show! You can substitute with rotisserie chicken for even faster prep.
- 4 cups chicken broth: Provides the soup's base. Use low-sodium broth to control saltiness.
- 1 (15-ounce) can diced tomatoes, undrained: Adds acidity and texture.
- 1 (15-ounce) can corn, drained: Sweet corn complements the other flavors.
- 1 (15-ounce) can black beans, rinsed and drained: Adds protein and fiber.
- 1 teaspoon chili powder: Provides a mild heat. Adjust to your spice preference.
- 1/2 teaspoon cumin: Earthy and warm spice.
- 1/4 teaspoon oregano: Adds a Mediterranean touch.
- Salt and pepper to taste: Essential for seasoning.
- 1/2 cup heavy cream or Mexican crema: Adds richness and creaminess. (Optional, but highly recommended!)
- Tortilla chips, avocado, shredded cheese, cilantro, and lime wedges for garnish: These toppings elevate the soup to the next level.
Step-by-Step Instructions:
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Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
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Cook the chicken: Add the chicken breasts to the pot and cook until browned on all sides.
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Simmer the soup: Pour in the chicken broth, diced tomatoes, corn, black beans, chili powder, cumin, and oregano. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through.
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Shred the chicken: Remove the chicken from the pot and shred it with two forks.
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Blend (optional): For a creamier soup, you can use an immersion blender to partially blend a portion of the soup. Leave some texture for a more rustic feel.
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Return chicken and cream: Add the shredded chicken back to the pot. Stir in the heavy cream or Mexican crema. Season with salt and pepper to taste.
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Serve and garnish: Ladle the soup into bowls and garnish with tortilla chips, avocado slices, shredded cheese, chopped cilantro, and a squeeze of lime juice.
Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper or a diced jalapeño for extra heat.
- Make it vegetarian: Replace the chicken with 1 (15-ounce) can of vegetarian chili or cooked lentils.
- Add vegetables: Feel free to add other vegetables like bell peppers, zucchini, or carrots.
- Make it ahead: This soup tastes even better the next day!
This creamy chicken tortilla soup recipe is sure to become a family favorite. The combination of flavors and textures is irresistible, and the customizable nature allows you to tailor it to your preferences. Enjoy!
