Creamy Chicken Tortilla Soup is a delightful, comforting dish that has a special place in my heart. It’s one of those recipes that can effortlessly warm you up during chillier months while also being versatile enough for a quick weeknight dinner or a cozy gathering with friends. With its creamy texture, zesty flavors, and hearty ingredients, this soup is a crowd-pleaser that feels both indulgent and nourishing.
Why you’ll love this dish
This soup is a fantastic choice for a number of reasons. First and foremost, it’s incredibly quick to prepare—often ready in under 30 minutes! With its combination of tender chicken, beans, corn, and a rich, creamy base, it’s a dish that pleases even the pickiest of eaters (hello, kids!). Ideal for a family dinner, this recipe can be made with ingredients you likely have at home, making it a budget-friendly option for anyone looking to whip up something special.
Imagine coming home after a long day, and the smell of this soup bubbling away fills your kitchen. It’s like a warm hug in a bowl, especially garnished with crispy tortilla strips and fresh cilantro. Trust me, once you’ve made this, it’ll become a regular in your rotation.
“This creamy chicken tortilla soup is everything I didn’t know I needed! It’s like a fiesta in a bowl. My family devoured it!” – A satisfied home cook
Step-by-step overview
Making Creamy Chicken Tortilla Soup is a breeze. You sauté the onions and garlic to develop aromatic flavors, toss in the rest of your ingredients, and simmer until everything is warmed through and harmonious. Then, just stir in the cream cheese and cheddar for that signature creaminess. And voilà! Dinner is served.
What you’ll need
Here’s what you’ll gather before you embark on your soup-making journey:
- 2 cups cooked chicken (fresh, leftover, or rotisserie)
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chiles
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup cheddar cheese, shredded
- 4 oz cream cheese
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Tortilla strips for garnish
- Fresh cilantro for garnish (optional)
Feel free to substitute any ingredients based on what you have on hand, and don’t shy away from trying this recipe with varying types of cheese or protein!
Directions to follow
- Start by heating a large pot over medium heat. Sauté the diced onion and minced garlic until they become fragrant and soft, about 3-4 minutes.
- Then, add your cooked chicken, black beans, corn, diced tomatoes, chicken broth, chili powder, cumin, and season with salt and pepper. Stir everything together.
- Bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes to meld the flavors.
- Finally, stir in the cream cheese and shredded cheddar. Allow it to melt into the soup, creating that rich and creamy texture.
- Serve hot, topped with crunchy tortilla strips and fresh cilantro for an extra pop of flavor!
Best ways to enjoy it
When it comes to serving Creamy Chicken Tortilla Soup, consider garnishing it with more than just tortilla strips and cilantro. Adding a dollop of sour cream or a squeeze of lime can elevate the experience beautifully. Pair it with crusty bread or a simple side salad to create a complete meal. For a bit of heat, don’t hesitate to sprinkle some diced jalapeños or drizzle hot sauce on top!
Storage and reheating tips
If you find yourself with leftovers, you’re in for a treat! This soup stores wonderfully in the refrigerator for up to 3-4 days. Just make sure to cool it completely before transferring it to an airtight container. When reheating, add a splash of chicken broth or water to loosen it up, as it may thicken in the fridge.
For longer storage, you can freeze the soup, though I recommend doing so before adding the cream cheese and cheddar. It can last up to 3 months in the freezer. Thaw overnight in the fridge and then reheat as mentioned above for a still-delicious meal.
Helpful cooking tips
For the best flavor, don’t skip sautéing the onions and garlic. It lays the groundwork for an aromatic and satisfying base. If you’re in a rush, using a rotisserie chicken can save you prep time without sacrificing flavor. Also, consider blending in some extra vegetables like bell peppers or zucchini for added nutrition.
Creative twists
If you’re looking to mix things up, there are plenty of variations to try. For a spicy kick, incorporate diced green chilies or spicy sausage. For a vegetarian twist, swap out the chicken for beans or tofu. You can also try different cheeses like pepper jack for added heat. Don’t hesitate to experiment with toppings—think avocado or diced radishes for crunch and freshness!
Common questions
How long does it take to make this soup?
From start to finish, this creamy chicken tortilla soup can be ready in about 30 minutes!
Can I use frozen chicken?
Absolutely! If you have frozen chicken, throw it into the pot with the broth and simmer until cooked through to ensure a tender result.
How do I store leftovers safely?
Cool the soup completely before transferring it to an airtight container. Properly stored, it can last in the fridge for 3-4 days.
Can I make it without cream cheese?
Certainly! If you want to skip the cream cheese, consider using a milk or a non-dairy alternative for a creamy effect. You can also try adding a bit of sour cream just before serving for a tangy finish.
Whether it’s a cozy weeknight or a gathering of friends, this creamy chicken tortilla soup is sure to impress and satisfy! Enjoy the delightful flavors and the warmth that comes with each bite.
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Creamy Chicken Tortilla Soup
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten-free
Description
A delightful, comforting creamy chicken tortilla soup that warms you up during chillier months and is perfect for weeknight dinners.
Ingredients
- 2 cups cooked chicken (fresh, leftover, or rotisserie)
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chiles
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup cheddar cheese, shredded
- 4 oz cream cheese
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Tortilla strips for garnish
- Fresh cilantro for garnish (optional)
Instructions
- Heat a large pot over medium heat and sauté the diced onion and minced garlic until fragrant and soft, about 3-4 minutes.
- Add cooked chicken, black beans, corn, diced tomatoes, chicken broth, chili powder, cumin, and season with salt and pepper. Stir to combine.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
- Stir in the cream cheese and shredded cheddar until melted and creamy.
- Serve hot, topped with tortilla strips and fresh cilantro.
Notes
For added flavor, consider garnishing with sour cream or lime juice. Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Mexican