Description
Savor the rich, comforting flavors of creamy chicken tortilla soup, a Mexican-inspired classic that dances with spices and warmth. Perfectly balanced ingredients blend into a soul-satisfying meal you’ll crave again and again.
Ingredients
Scale
Main Proteins:
- 2 cups cooked, shredded chicken
- 4 oz cream cheese
Liquid and Broth Ingredients:
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 (14.5 ounces/414 grams) can diced tomatoes with green chilies
Vegetables and Additional Ingredients:
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeno, seeded and minced (optional for heat)
- 1 (15 ounces/425 grams) can black beans, drained and rinsed
- 1 cup frozen corn
Spices:
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon ground coriander
- Salt and pepper to taste
Cooking Base:
- 2 tablespoons olive oil
Garnishes:
- Crispy tortilla strips or crushed tortilla chips
- Shredded cheese (cheddar or Monterey Jack)
- Chopped fresh cilantro
- Diced avocado
- Lime wedges
- Sour cream
Instructions
- Prepare the aromatic base by heating olive oil in a large pot over medium flame. Gently sauté diced onions, minced garlic, and finely chopped jalapeño until the vegetables become translucent and fragrant, releasing their essential oils.
- Elevate the flavor profile by introducing a medley of ground spices: cumin, chili powder, smoked paprika, and coriander. Toast the spices briefly to awaken their complex nuances and deepen the soup’s character.
- Create the foundational liquid by pouring chicken broth into the pot, then incorporating diced tomatoes with green chilies. Blend the mixture thoroughly, introducing black beans, sweet corn kernels, and tender shredded chicken to build layers of texture and taste.
- Allow the soup to gently simmer, letting the ingredients meld and harmonize. This slow cooking process enables the flavors to intertwine, creating a rich and cohesive culinary experience.
- Transform the soup’s texture by introducing luxurious dairy elements. Carefully whisk in heavy cream and cream cheese, stirring continuously until the cheese dissolves completely, resulting in a velvety, smooth consistency.
- Fine-tune the seasoning with salt and freshly ground black pepper, adjusting to personal preference and enhancing the overall flavor balance.
- Present the soup in individual serving bowls, garnishing with crisp tortilla strips, optional toppings like fresh cilantro or sliced avocado, and a vibrant lime wedge for a bright, citrusy finish.
Notes
- Spice Adjustment: Dial down the heat by removing jalapeno seeds or use mild green chilies for a gentler flavor profile that’s kid-friendly.
- Protein Swap: Easily substitute shredded chicken with rotisserie chicken, turkey, or plant-based alternatives like tofu for dietary flexibility.
- Dairy-Free Modification: Replace heavy cream and cream cheese with coconut milk and nutritional yeast to create a creamy texture without dairy.
- Quick Meal Prep: Make a large batch and freeze portions for up to 3 months, ensuring a convenient and delicious meal is always ready.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 400
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 70 mg