Creamy Chicken Tortilla Soup
This creamy chicken tortilla soup is a flavorful everyone loves because of its combination of savory and spicy flavors. The soup is made with a base of chicken broth, which is simmered with diced vegetables, spices, and shredded chicken, then finished with cream.
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Servings: 8 servings
INGREDIENTS
- 2 Tablespoons olive oil
- 1 small yellow onion diced
- 1 green bell pepper diced
- 1 15-ounce can black beans drained and rinsed
- 1 can fire-roasted tomatoes with the juice
- 1 15-ounce can corn drained (or 2 cups of fresh corn)
- 1 4-ounce can green chiles
- 2 teaspoons EACH: smoked paprika and cumin
- 1 1/2 teaspoons chili powder
- 1 teaspoon EACH: garlic powder, oregano, and salt
- 6 cups chicken stock
- 2 lbs boneless chicken thighs can sub chicken breast*
- 1/4 cup finely chopped cilantro
- 2 tablespoons fresh lime juice (about 1/2 a lime)
- 1 1/2 cups heavy cream or full-fat canned coconut cream
- 4 ounces cream cheese (dairy-free if needed) optional to make it more creamy
- Salt and black pepper to taste
- Toppings: crispy tortilla strips, sour cream, cilantro, lime juice, green onions
INSTRUCTIONS
- Heat the olive oil in a large stock pot or dutch oven over medium-high heat. Once it’s hot and simmering, add the yellow onion and bell pepper and cook, stirring occasionally, for 2-3 minutes, until soft and fragrant.
- Add the black beans, fire roasted tomatoes, corn, green chiles, spices, and chicken stock. Stir well to combine then place the raw chicken thighs into the soup. Turn the heat up to high and bring to a boil, then turn the heat down to medium and simmer for 10-12 minutes, or until the chicken is cooked and starts to fall apart. It should reach an internal temperature of 165°F.
- Carefully remove the cooked chicken to a cutting board or plate and use two forks to shred it. Place the chicken back in the soup with the cilantro and lime juice and stir well.
- Finish by stirring in the heavy cream (or coconut cream) until it’s combined and the soup becomes lighter and creamy. Add 4 ounces of cream cheese or dairy free cream cheese for a thicker soup.
- Serve the soup hot with your favorite toppings.
Recipe Equipment
Large Pot or Dutch Oven
Notes
Chicken breast: slice the chicken breast in half lengthwise so they cook faster. Adjust cook time as needed until the chicken reaches 165°F.
Dairy-free: use coconut cream and opt for dairy-free toppings. We like Kite Hill dairy-free cream cheese if you want the soup thicker and even more creamy.
Crock Pot: This recipe is perfect for throwing in the slow cooker! Saute the onion and veggies then transfer it to the crock pot with the rest of the ingredients, except for the cream, cilantro, and lime juice. Cook on low for 4-6 hours, shred the chicken, then add it back in with the cream, cilantro, and lime juice. Season with salt and pepper to taste and enjoy!
Storage: Allow the soup to cool completely. Transfer the soup to an airtight container and place it in the fridge for 3-4 days.
Freeze: If you won't be able to eat the soup within 3-4 days, you can freeze it for longer storage. Transfer it to a freezer-safe container, leaving about 1 inch of headspace at the top to allow for expansion. Label and date the container, then place it in the freezer. The soup will keep in the freezer for up to 3 months.
Reheat: Thaw the soup in the fridge overnight when you're ready to eat it (if it's frozen). Reheat the soup on the stove or in the microwave until it is hot and bubbly.
Nutrition
Serving: 1serving | Calories: 411kcal | Carbohydrates: 27.3g | Protein: 32.4g | Fat: 19.4g | Cholesterol: 137mg | Sodium: 678mg | Fiber: 6g | Sugar: 7.7g | Vitamin A: 142.5IU | Vitamin C: 22.5mg
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