Irresistible Creamy Chicken Tortilla Soup Recipe

There’s something magical about cozying up with a bowl of creamy chicken tortilla soup. Each spoonful is a warm hug, with tender chicken, creamy broth, and the crunch of tortilla strips dancing on your palate. Imagine a chilly evening; the aroma wafts through your kitchen, promising comfort and satisfaction with every bite.

This soup isn’t just a meal; it’s an experience that brings back memories of family gatherings and laughter-filled dinners. Picture friends gathered around the table, each person eagerly waiting for that first taste of rich flavors. Ready to dive into a world of deliciousness? Let’s get cooking!

Sharing this dish at my last family gathering had everyone asking for seconds—and even thirds!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: Use about 3-4 breasts depending on your crowd size; they cook evenly and shred perfectly.

• Fresh Garlic: Fresh garlic cloves are essential here; they pack a flavorful punch that elevates the dish.

• Onion: A medium onion offers sweetness when sautéed; chop it finely for an even texture.

• Bell Peppers: I love using colorful bell peppers; they add freshness and a pop of color to the soup.

• Chicken Broth: Opt for low-sodium broth to control the saltiness; its rich flavor forms the soup’s base.

• Corn: Sweet corn adds delightful bursts of flavor; frozen corn works just as well as fresh.

• Cream Cheese: Cream cheese makes the soup luxuriously creamy; buy full-fat for a richer texture.

• Tortilla Strips: Store-bought or homemade, these crispy strips give the perfect crunch to balance the creamy soup.

• Spices (Cumin, Chili Powder): These spices are essential for adding warmth and depth to your soup—don’t skip them!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Prep Your Ingredients: Start by chopping your onion and bell peppers while mincing the garlic. Set everything aside so you can toss them into your pot in one smooth motion.

Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add onions, bell peppers, and garlic, stirring until fragrant and onions become translucent—about 5 minutes.

Add Chicken & Spices: Toss in your boneless chicken breasts along with cumin and chili powder. Stir until everything is coated in those spicy aromas—trust me, you’ll want to breathe deep here.

Pour in Broth & Simmer: Add chicken broth and bring everything to a gentle simmer. Allow it to bubble away for about 20 minutes until the chicken is fully cooked through.

Shred Chicken & Stir in Cream Cheese: Remove chicken from the pot and shred it using two forks. Return shredded chicken to the pot along with cream cheese, stirring until melted and creamy.

Add Corn & Finish Up!: Finally, stir in sweet corn and let it heat through for about 5 more minutes. Taste before serving—adjust seasoning if needed!

Now you’re ready to serve this delightful creamy chicken tortilla soup! Top each bowl with crispy tortilla strips and enjoy!

Feel free to customize this recipe by adding black beans or avocado slices if you’re feeling adventurous. This dish is all about making it yours while enjoying every minute spent cooking!

You Must Know

• Creamy chicken tortilla soup is not just delicious; it’s a hug in a bowl
• The mix of spices and creamy texture provides comfort on chilly evenings, and you can easily adjust spice levels to suit your taste
• Plus, it pairs perfectly with crusty bread or crispy tortilla chips

Perfecting the Cooking Process

Start by sautéing onions and garlic in a pot until fragrant, then add chicken to sear before adding broth and other ingredients. This sequence maximizes flavor and ensures tender chicken for the soup.



Add Your Touch

Feel free to customize with black beans, corn, or extra spices. You could even swap out chicken for shrimp or veggies for a different twist. Personalize it based on what you love!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. When reheating, do so gently on the stove to maintain creaminess without curdling.

Chef's Helpful Tips

• To enhance your creamy chicken tortilla soup, try using homemade broth for richer flavor
• Avoid overcooking the chicken to keep it juicy
• Lastly, don’t skip the toppings; they add delightful textures and flavors!

Sometimes I whip up this creamy chicken tortilla soup when friends come over, and their smiles say it all—comfort food at its finest always brings people together!



FAQ

What can I use instead of chicken?

You can substitute chicken with shredded beef, turkey, or even tofu for a vegetarian option.

Can I make this soup ahead of time?

Absolutely! It tastes even better the next day after flavors meld together beautifully overnight.

How do I thicken my creamy chicken tortilla soup?

To thicken it, simply mix in cornstarch slurry or additional cream as desired for extra richness.

Print

Creamy Chicken Tortilla Soup
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• Author: Maria Del
• Total Time: 45 minutes
• Yield: Serves 6
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Description
Creamy chicken tortilla soup is a comforting dish that warms you from the inside out. Each bowl bursts with tender chicken, creamy broth, and a delightful crunch from crispy tortilla strips. Perfect for chilly evenings, this soup not only satisfies hunger but also evokes memories of shared meals and laughter. Simple to prepare, it’s an excellent choice for busy weeknights and can be customized to suit your taste. Dive into a bowl of happiness and enjoy the soothing flavors of this beloved recipe.
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Ingredients
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• 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
• 3 cloves fresh garlic, minced
• 1 medium onion, chopped
• 1 cup bell peppers, diced (mix of colors)
• 4 cups low-sodium chicken broth
• 1 cup corn (fresh or frozen)
• 8 oz cream cheese (full-fat for richness)
• 1 cup tortilla strips (store-bought or homemade)
• 1 tsp ground cumin
• 2 tsp chili powder
• Salt and pepper to taste
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Instructions
1. Prep your ingredients by chopping the onion and bell peppers and mincing the garlic.
2. In a large pot over medium heat, add olive oil and sauté onions, bell peppers, and garlic until fragrant (about 5 minutes).
3. Add chicken breasts along with cumin and chili powder; stir to coat the chicken.
4. Pour in the chicken broth and bring to a gentle simmer for about 20 minutes until the chicken is cooked through.
5. Remove the chicken, shred it with two forks, then return it to the pot with cream cheese. Stir until melted and creamy.
6. Add corn and heat through for another 5 minutes. Adjust seasoning if needed.
7. Serve topped with crispy tortilla strips.
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Cooking
• Cuisine: Mexican
Nutrition
• Serving Size: 1 bowl (approx. 300g)
• Calories: 380
• Sugar: 3g
• Sodium: 690mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 3g
• Protein: 22g
• Cholesterol: 95mg