Creamy Chicken Tortilla Soup is more than just a dish; it’s a comforting embrace in a bowl. Renowned for its rich texture and hearty ingredients, this soup is a beloved variant of the traditional tortilla soup, which combines the robust flavors of Mexican cuisine with the creamy richness many crave.
Ingredients List
For a delightful Creamy Chicken Tortilla Soup, gather the following:
- Chicken: Preferably cooked and shredded
- Onion and garlic: For a flavor foundation
- Chicken broth: The base of the soup
- Condensed Cheddar cheese soup: For creaminess
- Picante sauce and spices like chili powder, cumin, and oregano: To infuse Mexican flavors
- Corn: Adds sweetness and texture
- Half-and-half: Enriches the soup’s texture
- Tortilla strips: For a crunchy garnish
Each ingredient contributes to the soup’s complex flavor profile, making it a rich and satisfying meal.
How to make creamy chicken tortilla soup
- Prepare the Base:
- Heat olive oil in a large saucepan. Sauté onion and garlic until translucent.
- Stir in the chicken broth, condensed soup, picante sauce, and spices. Bring to a boil.
- Add the Main Ingredients:
- Reduce heat. Add the cooked chicken and corn. Simmer to blend the flavors, about 15 minutes.
- Pour in half-and-half, warm through without boiling to maintain creaminess.
- Garnish and Serve:
- Serve the soup hot, topped with crispy tortilla strips and optional garnishes like sour cream, shredded Cheddar, and avocado slices.
For those who enjoy pairing their soups with other courses, consider the Creamy Broccoli Pasta for a perfect dinner combination.
Nutritional Information
This soup is not only delicious but also offers:
- Protein from chicken, essential for muscle repair.
- Fiber from vegetables, aiding in digestion.
- A moderate calorie count, making it a guilt-free comfort food option.
Customizing Your Creamy Chicken Tortilla Soup
- Dietary Adjustments: For a lighter version, use low-fat milk instead of half-and-half, or amp up the fiber with beans.
- Vegetarian Option: Skip the chicken and add more beans and veggies like bell peppers and zucchini.
For further inspiration on healthy soup options for any dietary need, check out Healthy Soup Recipes for Every Season.
Serving and Presentation Tips
- Accompaniments: Complement your soup with a side of warm cornbread or a fresh green salad.
- Presentation: Serve in a colorful bowl, garnished with lime wedges and fresh cilantro for an extra touch of flavor and color.
FAQs about creamy chicken tortilla soup
- Can I use rotisserie chicken in this recipe?
Yes, rotisserie chicken is perfect for saving time and adding flavor. - How can I make this soup spicier?
Add extra chili flakes or a splash of hot sauce to taste. - Is this soup suitable for freezing?
Yes, but add the cream after reheating to avoid separation.
Storage and Reheating Tips
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze without the dairy added; stir in cream when reheating.
- Reheating: Gently reheat on the stove, adding fresh cream as needed.
To ensure every soup you make is perfect, consider learning from Tips for Perfect Soup Every Time.
This article provides a comprehensive guide to making Creamy Chicken Tortilla Soup, offering variations and tips to suit any taste or dietary preference. Enjoy this delicious soup that promises warmth and satisfaction with every spoonful!
Creamy Chicken Tortilla Soup
Ingredients
- 1 pound cooked chicken, shredded
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (14 ounce) can chicken broth
- 1 (10.5 ounce) can condensed Cheddar cheese soup
- 1 cup picante sauce
- 2 tbsp chili powder
- 1 tbsp dried oregano
- 1 tbsp ground cumin
- 1/4 tbsp ground white pepper
- 1 bay leaf
- 2/3 cup canned corn, drained and rinsed
- 1/4 cup tortilla strips, for garnish
- Optional toppings: sour cream, shredded Cheddar cheese, sliced avocado
Instructions
Prepare Ingredients:
- Heat olive oil in a large saucepan over medium heat.
- Add the chopped onion and minced garlic, sautéing until the onion is soft and translucent.
Combine Broth and Spices:
- Stir in the chicken broth, condensed Cheddar cheese soup, picante sauce, chili powder, oregano, cumin, white pepper, and bay leaf.
- Bring the mixture to a boil, then reduce the heat to a simmer.
Add Chicken and Corn:
- Add the shredded chicken and corn to the saucepan.
- Continue to simmer gently, allowing the flavors to meld, for about 15 minutes.
Finish with Cream:
- Stir in the half-and-half and continue to heat the soup until it is hot but not boiling (to prevent the cream from curdling).
