There’s something truly magical about a warm bowl of soup, especially on a chilly evening when the wind is howling outside and you’re curled up on the couch with a cozy blanket. I remember many a rainy day spent in my grandmother’s kitchen, inhaling the fragrant aroma of spices and savory chicken simmering on the stove. That comforting atmosphere inspired me to create my own version of creamy chicken tortilla soup, a dish that wraps you in warmth and flavors like a hug from an old friend.

This Creamy Chicken Tortilla Soup Recipe is one of those dishes you can whip up on a weeknight without any fuss. It’s convenient, filling, and oh-so-satisfying. Grab your apron, and let’s make some magic happen in the kitchen!

Why You’ll Love This Recipe

• Quick and Easy: Perfect for busy weeknights—everything cooks up in one pot!
• Budget-Friendly: Uses pantry staples and fresh ingredients you probably already have.
• Comforting Flavors: Creamy, zesty, and a little spicy, this soup is a flavor bomb in your mouth.
• Customizable: Top it how you like! Avocado, cheese, or crunchy tortilla strips—the sky’s the limit!

Ingredients

Let’s gather our ingredients! For this creamy chicken tortilla soup, you’ll need:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced (fresh garlic adds more punch than powdered!)
• 1 bell pepper, diced (any color you like)
• 1 jalapeño, seeded and minced (optional for heat)
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 6 cups low-sodium chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 cups shredded cooked chicken (grab a rotisserie chicken for ease!)
• 1 cup heavy cream (for that creamy goodness)
• Salt and pepper, to taste
• Juice of 1 lime
• 1 cup corn (fresh, frozen, or canned)
• 1 cup black beans, drained and rinsed
• Tortilla chips, for serving
• Fresh cilantro, for garnish
• Shredded cheese (cheddar or Monterey Jack work wonders)
• Avocado slices (optional but highly recommended)

Step-by-Step Instructions

Let’s get cooking! Follow these simple steps and you’ll have a delicious soup ready in no time.

1. Sauté the Veggies: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. The sweet smell of cooking onions will fill your kitchen!
2. Add Garlic and Peppers: Stir in the minced garlic, bell pepper, and jalapeño (if using) and cook for another 2-3 minutes until everything is tender. Your kitchen will start to smell absolutely divine!
3. Spice it Up: Sprinkle in the cumin and chili powder, cooking for about 1 minute until fragrant. Spices are the secret to delicious flavor in this soup!
4. Pour in the Broth: Gradually add the chicken broth and bring the mixture to a simmer. At this point, you can imagine how good it will taste!
5. Add Tomatoes and Chicken: Toss in the diced tomatoes, shredded chicken, corn, and black beans. Let everything simmer together for about 10-15 minutes to meld the flavors. Stir occasionally and enjoy the aromatic steam rising from the pot!
6. Make it Creamy: Lower the heat a bit and stir in the heavy cream. This is where the magic happens! The soup transforms into a rich, velvety delight that’s hard to resist.
7. Season and Serve: Finally, season with salt, pepper, and a squeeze of lime juice to brighten it all up. Serve hot, topped with tortilla chips, fresh cilantro, shredded cheese, and avocado slices if you wish.

Pro Tips & Variations

Your Creamy Chicken Tortilla Soup is a versatile canvas! Here are some ideas to switch things up:

• Spice it Up: Add more jalapeños for heat or toss in some cayenne pepper for an extra kick.
• Protein Swap: Use ground turkey or beef, or go vegetarian with lentils or chickpeas!
• No Cream Needed? Replace heavy cream with coconut milk for a dairy-free option with a touch of sweetness.
• More Veggies: Throw in some zucchini or spinach for added nutrition.

Serving Suggestions

When I serve this creamy chicken tortilla soup, I love pairing it with warm, crusty bread or a side salad for a complete meal. You could even enjoy it with a margarita for a festive touch! Here’s how to make it extra cozy:

• Serve in large bowls topped with crispy tortilla strips and a sprinkle of cheese.
• Add a dollop of sour cream or Greek yogurt for creaminess.
• Garnish with extra cilantro and a squeeze of lime for freshness.

Storage Tips

This soup keeps wonderfully! Here are some storage tips to keep the leftovers fresh:

• Refrigerate: Store in an airtight container in the fridge for up to 3-4 days. Reheat on the stove over medium heat, stirring occasionally.
• Freeze: Let the soup cool completely, then transfer it to freezer-safe containers. It will last for about 2-3 months. Defrost in the fridge overnight before reheating.
• Reheat: Gently warm it on the stove or in the microwave, but don’t let it boil to preserve the creamy texture!

FAQs

Can I make this soup in advance?

Absolutely! This soup tastes even better the next day as the flavors have more time to mingle. Just store it in the fridge and reheat when ready to enjoy.

What can I use as a substitute for chicken?

You can use ground turkey, beef, or even make a vegetarian version with beans or lentils. The flavors will still shine!

Is this soup spicy?

The heat level is totally adjustable! You can omit the jalapeño or reduce the chili powder for a milder dish. Taste before serving and adjust as needed!

Can I add more vegetables?

Absolutely! Feel free to throw in some diced zucchini, carrots, or spinach. It’s a great way to make it even more nutritious.

Conclusion

I hope you love this Creamy Chicken Tortilla Soup Recipe as much as I do. It’s perfect for gathering around the table with your loved ones—or even enjoying solo while binging your favorite show. If you try it, drop a comment below to let me know how it turned out! I’d love to hear about your variations and any toppings you added. Until next time, happy cooking!

Delicious Creamy Chicken Tortilla Soup Recipe You Must Try

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• Author: antaki
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

Discover a rich Creamy Chicken Tortilla Soup thats easy to make Perfect for cozy dinners this recipe will delight your taste buds 155 chars

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Ingredients

Scale 1x2x3x

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper, diced

1 jalapeño, seeded and minced (optional)

2 teaspoons ground cumin

2 teaspoons chili powder

6 cups low-sodium chicken broth

1 can (14.5 oz) diced tomatoes, undrained

2 cups shredded cooked chicken

1 cup heavy cream

Salt and pepper, to taste

Juice of 1 lime

1 cup corn

1 cup black beans, drained and rinsed

Tortilla chips, for serving

Fresh cilantro, for garnish

Shredded cheese (cheddar or Monterey Jack)

Avocado slices (optional)

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Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic, bell pepper, and jalapeño (if using) and cook for another 2-3 minutes until everything is tender.

Sprinkle in the cumin and chili powder, cooking for about 1 minute until fragrant.

Gradually add the chicken broth and bring the mixture to a simmer.

Toss in the diced tomatoes, shredded chicken, corn, and black beans. Let everything simmer together for 10-15 minutes.

Lower the heat and stir in the heavy cream until combined.

Season with salt, pepper, and lime juice. Serve hot with tortilla chips, fresh cilantro, cheese, and avocado slices if desired.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Soup
• Cuisine: Mexican

Nutrition

• Calories: 450 calories
• Sugar: 3 grams
• Fat: 25 grams
• Saturated Fat: 25 grams
• Carbohydrates: 30 grams
• Fiber: 5 grams
• Protein: 30 grams

Keywords: chicken soup, tortilla soup, creamy soup, easy recipe, dinner recipe