Creamy Chicken Tortilla Soup Hearty and Comforting Dish

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To make Creamy Chicken Tortilla Soup, you'll need some simple yet flavorful ingredients. Here’s the list: - 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 bell pepper (red or yellow), diced - 2 medium carrots, diced - 1 jalapeño, minced (adjust based on desired spice level) - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 6 cups chicken broth - 2 cups cooked chicken, shredded - 1 cup corn kernels (fresh or frozen) - 1 can (15 oz) black beans, drained and rinsed - 1 cup heavy cream - Salt and pepper to taste - 1 cup cherry tomatoes, halved - 1 cup cilantro, chopped - Tortilla strips for garnish - Avocado slices for garnish - Lime wedges for serving These ingredients work together to create a rich and comforting soup. The olive oil helps to sauté the veggies, while the chicken broth forms the soup’s base. The combination of spices, like cumin and smoked paprika, adds depth. I love using shredded chicken for heartiness and black beans for protein. The heavy cream brings creaminess, while the fresh garnishes make it bright and fun. You can find the full recipe in the earlier sections. - Sautéing onions and garlic: Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion and 3 minced garlic cloves. Cook for about 3-4 minutes. You want the onion to turn translucent and the garlic to smell great. - Adding vegetables and spices: Next, toss in 1 diced bell pepper and 2 diced carrots. If you like heat, add 1 minced jalapeño. Stir this mix for about 5 minutes. The veggies should soften a bit. Now, add 1 teaspoon each of ground cumin and smoked paprika. Stir for 30 seconds to wake up the spices. - Incorporating chicken broth and chicken: Carefully pour in 6 cups of chicken broth. Stir it all together. Bring the pot to a boil, then lower the heat to let it simmer for 10 minutes. This step helps the flavors blend. After that, add 2 cups of shredded cooked chicken. Stir well and let it all simmer for another 10 minutes. - Adding corn and black beans: Now, it’s time to make it hearty! Add 1 cup of corn kernels and 1 can (15 oz) of black beans that you’ve drained and rinsed. Stir everything in and let it simmer for about 5 more minutes. - Incorporating cream and seasoning: Slowly pour in 1 cup of heavy cream while stirring. Let the soup simmer gently on low heat for about 5 minutes. Season it with salt and pepper to taste. This adds richness to the soup. - Folding in cherry tomatoes and cilantro: Just before serving, fold in 1 cup of halved cherry tomatoes and 1 cup of chopped cilantro. This adds freshness and color. Serve the soup hot, topped with crispy tortilla strips and avocado slices. Add lime wedges for a zesty kick. For the complete recipe, check the Full Recipe. - How to enhance flavors with spices I love using spices to boost flavor. Ground cumin and smoked paprika add warmth and depth. Toast them briefly in the pot before adding liquids. This step brings out their best flavors. - Adjusting spice levels with jalapeño If you want a kick, add jalapeño. For mild soup, remove the seeds. For more heat, keep some seeds. Remember, you control the spice! - Techniques for creamy texture To get that rich, creamy texture, add heavy cream last. Stir it in slowly. Let the soup simmer gently. This keeps it smooth and luscious. - Best garnishes for presentation Garnishing makes soup shine! Top it with crispy tortilla strips. A few slices of avocado add creaminess. Fresh cilantro brightens the dish. - Pairing ideas This soup pairs great with rice or crusty bread. Try serving it with a side of tortilla chips for crunch. Your guests will enjoy it! - How to serve for parties or gatherings For gatherings, serve in a big pot. Provide bowls and spoons for easy access. Let everyone customize their bowls with their favorite toppings. It's fun and interactive! {{image_4}} You can change the proteins in this soup. Try adding shrimp or turkey for a twist. Both bring different tastes and textures. If you want a vegetarian option, skip the chicken. Use more beans instead. Black beans, kidney beans, or chickpeas are great choices. This makes the soup hearty and filling without meat. Sometimes, you might want a lighter soup. Swap heavy cream for coconut milk. It adds a nice flavor and is dairy-free. You can also switch up the veggies. Instead of just corn, add zucchini or spinach. Both options add nutrients and taste. Feel free to mix and match ingredients to find your favorite version. For more details, check the Full Recipe. To keep your creamy chicken tortilla soup fresh, store it properly. Use an airtight container. This helps prevent spills and keeps odors in check. Make sure it cools down a bit before sealing. You can keep the soup in the fridge for about 3 to 4 days. If you want to enjoy it later, freezing is a great option. To freeze the soup, let it cool completely. Pour it into freezer-safe bags or containers. Leave some space at the top. The soup will expand as it freezes. When you’re ready to eat, thaw the soup in the fridge overnight. To reheat, warm it on the stove over low heat. Stir it well to mix it evenly. This way, you'll enjoy the creamy goodness again! Can I make creamy chicken tortilla soup in a slow cooker? Yes, you can. Start by sautéing the onion, garlic, and spices in a pan. Then, add them to the slow cooker with the broth, chicken, and veggies. Cook on low for 6-8 hours. Add the cream at the end, just before serving. What are the best toppings for tortilla soup? Some great toppings are crispy tortilla strips, sliced avocado, and fresh cilantro. You can also add lime wedges and cheese for extra flavor. Consider jalapeños for a spicy kick! How can I make this soup spicier? To spice it up, add more jalapeño or use a hotter pepper. You can also add red pepper flakes or hot sauce to taste. Adjust according to your heat preference for the perfect kick! Is creamy chicken tortilla soup healthy? Yes, it can be healthy. The soup has protein from chicken and beans. It also has fresh veggies that add vitamins and fiber. Just watch the cream and salt to keep it lighter. What are the calorie counts per serving? Each serving of creamy chicken tortilla soup has about 350-400 calories. This can vary based on the toppings and cream you use. For a lighter option, reduce the cream or serve with fewer toppings. For the full recipe, check the [Full Recipe]. In this blog post, we explored making creamy chicken tortilla soup with easy steps and tips. We covered the basic ingredients, clear cooking instructions, and flavorful variations. You can enhance flavors, choose different proteins, and find the best ways to serve and store your soup. Remember, cooking should be fun and creative! Enjoy experimenting with this soup to make it your own.

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Craving something warm and satisfying? You’ll love my Creamy Chicken Tortilla Soup! This hearty dish combines tender chicken, vegetables, and a touch of spice in a rich, creamy base. Perfect for chilly nights or family gatherings, it’s easy to make and even easier to enjoy. Join me as we explore simple directions, flavor tips, and creative variations to make this soup your new go-to comfort food!

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Ingredients

To make Creamy Chicken Tortilla Soup, you’ll need some simple yet flavorful ingredients. Here’s the list:

– 2 tablespoons olive oil

– 1 medium onion, diced

– 3 cloves garlic, minced

– 1 bell pepper (red or yellow), diced

– 2 medium carrots, diced

– 1 jalapeño, minced (adjust based on desired spice level)

– 1 teaspoon ground cumin

– 1 teaspoon smoked paprika

– 6 cups chicken broth

– 2 cups cooked chicken, shredded

– 1 cup corn kernels (fresh or frozen)

– 1 can (15 oz) black beans, drained and rinsed

– 1 cup heavy cream

– Salt and pepper to taste

– 1 cup cherry tomatoes, halved

– 1 cup cilantro, chopped

– Tortilla strips for garnish

– Avocado slices for garnish

– Lime wedges for serving

These ingredients work together to create a rich and comforting soup. The olive oil helps to sauté the veggies, while the chicken broth forms the soup’s base. The combination of spices, like cumin and smoked paprika, adds depth. I love using shredded chicken for heartiness and black beans for protein. The heavy cream brings creaminess, while the fresh garnishes make it bright and fun. You can find the full recipe in the earlier sections.

Step-by-Step Instructions

Preparation Steps

– Sautéing onions and garlic: Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion and 3 minced garlic cloves. Cook for about 3-4 minutes. You want the onion to turn translucent and the garlic to smell great.

– Adding vegetables and spices: Next, toss in 1 diced bell pepper and 2 diced carrots. If you like heat, add 1 minced jalapeño. Stir this mix for about 5 minutes. The veggies should soften a bit. Now, add 1 teaspoon each of ground cumin and smoked paprika. Stir for 30 seconds to wake up the spices.

– Incorporating chicken broth and chicken: Carefully pour in 6 cups of chicken broth. Stir it all together. Bring the pot to a boil, then lower the heat to let it simmer for 10 minutes. This step helps the flavors blend. After that, add 2 cups of shredded cooked chicken. Stir well and let it all simmer for another 10 minutes.

Simmering and Final Touches

– Adding corn and black beans: Now, it’s time to make it hearty! Add 1 cup of corn kernels and 1 can (15 oz) of black beans that you’ve drained and rinsed. Stir everything in and let it simmer for about 5 more minutes.

– Incorporating cream and seasoning: Slowly pour in 1 cup of heavy cream while stirring. Let the soup simmer gently on low heat for about 5 minutes. Season it with salt and pepper to taste. This adds richness to the soup.

– Folding in cherry tomatoes and cilantro: Just before serving, fold in 1 cup of halved cherry tomatoes and 1 cup of chopped cilantro. This adds freshness and color. Serve the soup hot, topped with crispy tortilla strips and avocado slices. Add lime wedges for a zesty kick.

For the complete recipe, check the Full Recipe.

Tips & Tricks

Cooking Tips

– How to enhance flavors with spices

I love using spices to boost flavor. Ground cumin and smoked paprika add warmth and depth. Toast them briefly in the pot before adding liquids. This step brings out their best flavors.

– Adjusting spice levels with jalapeño

If you want a kick, add jalapeño. For mild soup, remove the seeds. For more heat, keep some seeds. Remember, you control the spice!

– Techniques for creamy texture

To get that rich, creamy texture, add heavy cream last. Stir it in slowly. Let the soup simmer gently. This keeps it smooth and luscious.

Serving Suggestions

– Best garnishes for presentation

Garnishing makes soup shine! Top it with crispy tortilla strips. A few slices of avocado add creaminess. Fresh cilantro brightens the dish.

– Pairing ideas

This soup pairs great with rice or crusty bread. Try serving it with a side of tortilla chips for crunch. Your guests will enjoy it!

– How to serve for parties or gatherings

For gatherings, serve in a big pot. Provide bowls and spoons for easy access. Let everyone customize their bowls with their favorite toppings. It’s fun and interactive!

Variations

Flavor Variations

You can change the proteins in this soup. Try adding shrimp or turkey for a twist. Both bring different tastes and textures. If you want a vegetarian option, skip the chicken. Use more beans instead. Black beans, kidney beans, or chickpeas are great choices. This makes the soup hearty and filling without meat.

Ingredient Swaps

Sometimes, you might want a lighter soup. Swap heavy cream for coconut milk. It adds a nice flavor and is dairy-free. You can also switch up the veggies. Instead of just corn, add zucchini or spinach. Both options add nutrients and taste. Feel free to mix and match ingredients to find your favorite version. For more details, check the Full Recipe.

Storage Info

Storing Leftovers

To keep your creamy chicken tortilla soup fresh, store it properly. Use an airtight container. This helps prevent spills and keeps odors in check. Make sure it cools down a bit before sealing.

You can keep the soup in the fridge for about 3 to 4 days. If you want to enjoy it later, freezing is a great option.

Freezing Guidelines

To freeze the soup, let it cool completely. Pour it into freezer-safe bags or containers. Leave some space at the top. The soup will expand as it freezes.

When you’re ready to eat, thaw the soup in the fridge overnight. To reheat, warm it on the stove over low heat. Stir it well to mix it evenly. This way, you’ll enjoy the creamy goodness again!

FAQs

Common Questions

Can I make creamy chicken tortilla soup in a slow cooker?

Yes, you can. Start by sautéing the onion, garlic, and spices in a pan. Then, add them to the slow cooker with the broth, chicken, and veggies. Cook on low for 6-8 hours. Add the cream at the end, just before serving.

What are the best toppings for tortilla soup?

Some great toppings are crispy tortilla strips, sliced avocado, and fresh cilantro. You can also add lime wedges and cheese for extra flavor. Consider jalapeños for a spicy kick!

How can I make this soup spicier?

To spice it up, add more jalapeño or use a hotter pepper. You can also add red pepper flakes or hot sauce to taste. Adjust according to your heat preference for the perfect kick!

Nutritional Information

Is creamy chicken tortilla soup healthy?

Yes, it can be healthy. The soup has protein from chicken and beans. It also has fresh veggies that add vitamins and fiber. Just watch the cream and salt to keep it lighter.

What are the calorie counts per serving?

Each serving of creamy chicken tortilla soup has about 350-400 calories. This can vary based on the toppings and cream you use. For a lighter option, reduce the cream or serve with fewer toppings.

For the full recipe, check the [Full Recipe].

In this blog post, we explored making creamy chicken tortilla soup with easy steps and tips. We covered the basic ingredients, clear cooking instructions, and flavorful variations. You can enhance flavors, choose different proteins, and find the best ways to serve and store your soup.

Remember, cooking should be fun and creative! Enjoy experimenting with this soup to make it your own.

To make Creamy Chicken Tortilla Soup, you'll need some simple yet flavorful ingredients. Here’s the list: - 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 bell pepper (red or yellow), diced - 2 medium carrots, diced - 1 jalapeño, minced (adjust based on desired spice level) - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 6 cups chicken broth - 2 cups cooked chicken, shredded - 1 cup corn kernels (fresh or frozen) - 1 can (15 oz) black beans, drained and rinsed - 1 cup heavy cream - Salt and pepper to taste - 1 cup cherry tomatoes, halved - 1 cup cilantro, chopped - Tortilla strips for garnish - Avocado slices for garnish - Lime wedges for serving These ingredients work together to create a rich and comforting soup. The olive oil helps to sauté the veggies, while the chicken broth forms the soup’s base. The combination of spices, like cumin and smoked paprika, adds depth. I love using shredded chicken for heartiness and black beans for protein. The heavy cream brings creaminess, while the fresh garnishes make it bright and fun. You can find the full recipe in the earlier sections. - Sautéing onions and garlic: Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion and 3 minced garlic cloves. Cook for about 3-4 minutes. You want the onion to turn translucent and the garlic to smell great. - Adding vegetables and spices: Next, toss in 1 diced bell pepper and 2 diced carrots. If you like heat, add 1 minced jalapeño. Stir this mix for about 5 minutes. The veggies should soften a bit. Now, add 1 teaspoon each of ground cumin and smoked paprika. Stir for 30 seconds to wake up the spices. - Incorporating chicken broth and chicken: Carefully pour in 6 cups of chicken broth. Stir it all together. Bring the pot to a boil, then lower the heat to let it simmer for 10 minutes. This step helps the flavors blend. After that, add 2 cups of shredded cooked chicken. Stir well and let it all simmer for another 10 minutes. - Adding corn and black beans: Now, it’s time to make it hearty! Add 1 cup of corn kernels and 1 can (15 oz) of black beans that you’ve drained and rinsed. Stir everything in and let it simmer for about 5 more minutes. - Incorporating cream and seasoning: Slowly pour in 1 cup of heavy cream while stirring. Let the soup simmer gently on low heat for about 5 minutes. Season it with salt and pepper to taste. This adds richness to the soup. - Folding in cherry tomatoes and cilantro: Just before serving, fold in 1 cup of halved cherry tomatoes and 1 cup of chopped cilantro. This adds freshness and color. Serve the soup hot, topped with crispy tortilla strips and avocado slices. Add lime wedges for a zesty kick. For the complete recipe, check the Full Recipe. - How to enhance flavors with spices I love using spices to boost flavor. Ground cumin and smoked paprika add warmth and depth. Toast them briefly in the pot before adding liquids. This step brings out their best flavors. - Adjusting spice levels with jalapeño If you want a kick, add jalapeño. For mild soup, remove the seeds. For more heat, keep some seeds. Remember, you control the spice! - Techniques for creamy texture To get that rich, creamy texture, add heavy cream last. Stir it in slowly. Let the soup simmer gently. This keeps it smooth and luscious. - Best garnishes for presentation Garnishing makes soup shine! Top it with crispy tortilla strips. A few slices of avocado add creaminess. Fresh cilantro brightens the dish. - Pairing ideas This soup pairs great with rice or crusty bread. Try serving it with a side of tortilla chips for crunch. Your guests will enjoy it! - How to serve for parties or gatherings For gatherings, serve in a big pot. Provide bowls and spoons for easy access. Let everyone customize their bowls with their favorite toppings. It's fun and interactive! {{image_4}} You can change the proteins in this soup. Try adding shrimp or turkey for a twist. Both bring different tastes and textures. If you want a vegetarian option, skip the chicken. Use more beans instead. Black beans, kidney beans, or chickpeas are great choices. This makes the soup hearty and filling without meat. Sometimes, you might want a lighter soup. Swap heavy cream for coconut milk. It adds a nice flavor and is dairy-free. You can also switch up the veggies. Instead of just corn, add zucchini or spinach. Both options add nutrients and taste. Feel free to mix and match ingredients to find your favorite version. For more details, check the Full Recipe. To keep your creamy chicken tortilla soup fresh, store it properly. Use an airtight container. This helps prevent spills and keeps odors in check. Make sure it cools down a bit before sealing. You can keep the soup in the fridge for about 3 to 4 days. If you want to enjoy it later, freezing is a great option. To freeze the soup, let it cool completely. Pour it into freezer-safe bags or containers. Leave some space at the top. The soup will expand as it freezes. When you’re ready to eat, thaw the soup in the fridge overnight. To reheat, warm it on the stove over low heat. Stir it well to mix it evenly. This way, you'll enjoy the creamy goodness again! Can I make creamy chicken tortilla soup in a slow cooker? Yes, you can. Start by sautéing the onion, garlic, and spices in a pan. Then, add them to the slow cooker with the broth, chicken, and veggies. Cook on low for 6-8 hours. Add the cream at the end, just before serving. What are the best toppings for tortilla soup? Some great toppings are crispy tortilla strips, sliced avocado, and fresh cilantro. You can also add lime wedges and cheese for extra flavor. Consider jalapeños for a spicy kick! How can I make this soup spicier? To spice it up, add more jalapeño or use a hotter pepper. You can also add red pepper flakes or hot sauce to taste. Adjust according to your heat preference for the perfect kick! Is creamy chicken tortilla soup healthy? Yes, it can be healthy. The soup has protein from chicken and beans. It also has fresh veggies that add vitamins and fiber. Just watch the cream and salt to keep it lighter. What are the calorie counts per serving? Each serving of creamy chicken tortilla soup has about 350-400 calories. This can vary based on the toppings and cream you use. For a lighter option, reduce the cream or serve with fewer toppings. For the full recipe, check the [Full Recipe]. In this blog post, we explored making creamy chicken tortilla soup with easy steps and tips. We covered the basic ingredients, clear cooking instructions, and flavorful variations. You can enhance flavors, choose different proteins, and find the best ways to serve and store your soup. Remember, cooking should be fun and creative! Enjoy experimenting with this soup to make it your own.

Creamy Chicken Tortilla Soup

Warm up your dinner table with this creamy chicken tortilla soup fiesta that's bursting with flavor! Made with tender chicken, colorful veggies, and rich spices, this hearty soup is perfect for cozy nights. In just 40 minutes, you can whip up a comforting bowl topped with crispy tortilla strips and fresh avocado. Click through to explore this delightful recipe and bring the fiesta home tonight!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (red or yellow), diced

2 medium carrots, diced

1 jalapeño, minced (adjust based on desired spice level)

1 teaspoon ground cumin

1 teaspoon smoked paprika

6 cups chicken broth

2 cups cooked chicken, shredded

1 cup corn kernels (fresh or frozen)

1 can (15 oz) black beans, drained and rinsed

1 cup heavy cream

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 cup cilantro, chopped

Tortilla strips for garnish

Avocado slices for garnish

Lime wedges for serving

Instructions
 

In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and minced garlic. Sauté for about 3-4 minutes until the onion becomes translucent and the garlic is fragrant.

    Incorporate the diced bell pepper, carrots, and minced jalapeño (if using) into the pot. Cook the mixture for an additional 5 minutes, stirring occasionally until the vegetables begin to soften.

      Sprinkle in the ground cumin and smoked paprika, stirring well for about 30 seconds until the spices become aromatic and infused in the vegetable mix.

        Carefully pour in the chicken broth, stirring to combine. Bring the mixture to a rolling boil, then reduce the heat and let it simmer for 10 minutes to deepen the flavors.

          Add the shredded chicken, corn, and rinsed black beans to the simmering broth. Stir well and allow it to simmer for another 10 minutes, enabling the flavors to meld harmoniously.

            Gradually pour in the heavy cream while stirring, letting the soup simmer gently on low heat for about 5 more minutes. Season the soup with salt and pepper to taste, adjusting as desired.

              Just before serving, gently fold in the halved cherry tomatoes and chopped cilantro, allowing them to warm through without overcooking.

                Serve the soup hot, generously garnished with crispy tortilla strips and slices of avocado for added texture. Include lime wedges on the side for a delightful zesty kick.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6

                    - Presentation Tips: For an elegant touch, serve the soup in brightly colored bowl or rustic-style dishes. A sprinkle of cilantro and a wedge of lime perched on the side will elevate the presentation beautifully.

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