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-oz) can black beans drained and rinsed
- 1 (15-oz) can fire-roasted tomatoes
- 1 (15-oz) can corn drained (or 2 cups of fresh corn)
- 1 (4-oz) can 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 broth
- 2 lbs boneless chicken thighs or boneless skinless chicken breasts
- 1/4 cup finely chopped cilantro
- 1 1/2 cups heavy cream
- 4 ounces cream cheese (dairy-free if needed) optional to make it more creamy
- Salt and black pepper to taste
- 2 Tablespoons cornstarch +2 Tbsp water
- Fresh lime juice
- 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.2 Tablespoons olive oil, 1 small yellow onion, 1 green bell pepper
- Add the black beans, fire roasted tomatoes, corn, green chiles, spices, and chicken broth. 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.1 (15-oz) can black beans, 1 (15-oz) can fire-roasted tomatoes, 1 (15-oz) can corn, 1 (4-oz) can 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 broth, 2 lbs boneless chicken thighs
- 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, heavy cream, and cream cheese.1/4 cup finely chopped cilantro, 1 1/2 cups heavy cream, 4 ounces cream cheese (dairy-free if needed)
- Whisk the cornstarch with the water in a separate small bowl and stir it into the soup. Bring it to a gentle simmer, stirring constantly, until the soup thickens and the cream cheese is melted and smooth. Taste and add fresh lime juice, salt and pepper as needed.2 Tablespoons cornstarch
- Serve the soup hot with your favorite toppings.
Recipe Equipment
Large Pot or Dutch Oven
Notes
Homemade tortilla strips: Stack 10-12 corn tortillas and cut them into thin 1/4-inch strips. Cover the bottom of a skillet with avocado oil and heat over medium-high until sizzling. Add the tortilla strips and cook, stirring occasionally, until they're deeply golden. Transfer to paper towels and sprinkle with salt.
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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