Creamy Chicken Tortilla Soup: Velvety & Flavorful (Print Version)

Creamy Chicken Tortilla Soup: Your new go-to! Enjoy tender chicken, rich broth, and a touch of spice in this comforting family favorite.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Tex-Mex
Dietary: Dairy-free option available

# Ingredients:

→ Base Ingredients

01 - 2 tbsp olive oil
02 - 1 large onion, chopped
03 - 3 cloves garlic, minced
04 - 4 cups chicken broth, low-sodium
05 - 1 (15 oz) can crushed tomatoes (fire-roasted if possible)
06 - 2 cups cooked chicken, shredded
07 - 1 (15 oz) can black beans, rinsed and drained
08 - 1 (15 oz) can corn, drained

→ Flavor Boosters

09 - 2 tsp chili powder
10 - 1 tsp ground cumin
11 - 1 tsp smoked paprika
12 - Salt and freshly ground black pepper, to taste

→ Creamy Goodness

13 - 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)

→ Finishing Touches

14 - 1 lime, juiced
15 - 1/2 cup fresh cilantro, chopped
16 - 1 avocado, diced
17 - Corn tortilla strips, for serving

# Instructions:

01 - In a large pot or Dutch oven, heat a swirl of olive oil over medium heat. Add your chopped onion and let it soften, stirring occasionally, for about 5-7 minutes. You want them translucent and sweet, not browned. Then, toss in the minced garlic and cook for another minute until fragrant. Oh, the smell at this stage is just heavenly! This is where you build the foundational flavors for your Creamy Chicken Tortilla Soup, so don't rush it like I did one time, and ended up with crunchy onions. Oops.
02 - Stir in the chili powder, cumin, and smoked paprika. Cook for about 30 seconds, letting those spices bloom in the hot oil. This step is crucial for deepening the flavor profile of your Creamy Chicken Tortilla Soup. It smells so earthy and warm! Next, pour in the crushed tomatoes and chicken broth. Give it a good stir, making sure to scrape up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
03 - Once simmering, add the shredded cooked chicken, rinsed black beans, and corn to the pot. Stir everything together. Let the soup simmer for at least 10-15 minutes, allowing all those wonderful flavors to meld together. This is where the soup really starts to come alive. You'll see the chicken absorbing the broth, and the colors becoming more vibrant. I sometimes let it go a little longer if I have time, just for extra depth.
04 - Reduce the heat to low. Now for the star of the show: slowly stir in the heavy cream. This is what transforms it into a truly Creamy Chicken Tortilla Soup. Don't let the soup come to a rolling boil after adding the cream, or it might curdle. Just a gentle simmer is what you're after. Season generously with salt and pepper to taste. You'll feel the texture change immediately; it becomes so velvety and inviting!
05 - Remove the pot from the heat and stir in the fresh lime juice. This little burst of acidity is a game-changer; it brightens up all the rich flavors and adds a zing that really makes the Creamy Chicken Tortilla Soup pop. Give it a taste. Does it need more salt? More lime? Trust your instincts here! This is your soup, after all.
06 - Ladle the warm Creamy Chicken Tortilla Soup into bowls. Now for the fun part: the toppings! Garnish generously with crispy tortilla strips, fresh cilantro, and creamy avocado slices. A dollop of sour cream or Greek yogurt is also fantastic if you're into that. The contrast of the warm soup with the cool, fresh toppings is honestly the best part. Enjoy your delicious creation!

# Notes:

01 - Don't rush the sautéing of the veggies; it really builds the flavor base.
02 - Leftovers keep wonderfully in the fridge for 3-4 days, but add extra crunch with fresh tortilla strips when reheating.
03 - Tried swapping chicken broth for veggie broth once when I was out—it worked, but the chicken flavor was definitely missed.
04 - A dollop of sour cream and a sprinkle of fresh cilantro just elevates this soup to another level.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - chopping board
03 - knife
04 - ladle

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 35g
Protein: 28g

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