When it comes to chilly evenings, nothing warms the soul quite like Creamy Chicken Tortilla Soup. This delightful dish has been a staple in my household, especially during family gatherings.
Combining tender chicken with a creamy, flavorful broth, it satisfies both the taste buds and the appetite. Easy Chicken Tortilla Soup recipes have been passed down through generations, and each family seems to have its own twist.
The great thing about Chicken Tortilla Soup is its versatility. You can make it using fresh or leftover chicken, rotisserie chicken, or even try an Instant Pot version to save time.
Whether you’re prepping for a cozy family dinner or whipping up something quick for potlucks, this dish never disappoints. It’s full of flavor, and toppings like cheddar cheese, avocado, and tortilla strips add a satisfying crunch. It’s hard to resist going back for seconds.
Finding the perfect Chicken Tortilla Soup recipe that balances the creaminess with the right amount of spice is key. From sautéing onions to adding a hint of jalapeño, each step offers a chance to elevate the soup’s flavor.
Whenever I make it, I feel a connection to generations of cooks who have served up bowls of comfort. Get ready to impress with a bowl that brings warmth and happiness to any meal.
Why You Will Love Creamy Chicken Tortilla Soup
When I make Creamy Chicken Tortilla Soup, I find it to be the perfect comfort food. The creamy texture is inviting and satisfying, especially on chilly days. Everyone in my family appreciates how easily this dish comes together.
The creamy broth is a true highlight. It wraps around the tender chicken and vegetables in such a delightful way. This soup is not only rich but also balanced with just the right amount of spices and seasonings.
What makes this a family favorite is its versatility. I like to top my bowl with avocado, shredded cheese, or crispy tortilla strips. The range of toppings lets everyone customize their serving to their taste.
This dish offers a comforting experience with every spoonful. Its heartiness and ease make Creamy Chicken Tortilla Soup a go-to in my kitchen.
How To Make Creamy Chicken Tortilla Soup
I have perfected the method for making a Creamy Chicken Tortilla Soup that’s both rich in flavor and simple to prepare. From gathering the right ingredients to following a straightforward cooking process, you will find all you need to know to make a comforting bowl of soup.
Ingredients
To make this soup, I start with fresh ingredients. The key components include:
- 2 pounds of chicken (breasts or thighs)
- 1 diced yellow onion
- 2 cloves garlic, minced
- 1 cup of cooked chicken, shredded
- 4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes (fire-roasted for extra flavor)
- 1 tablespoon vegetable oil
- Optional: crushed tortilla chips for serving
These ingredients come together to create a rich and creamy texture with a touch of spice.
Instruments
Having the right tools makes cooking easier. For this recipe, I use:
- A Dutch oven for cooking
- A sharp knife for chopping
- A tablespoon and measuring cup
- A slow cooker, if preferred
These tools ensure the cooking process is smooth and efficient, whether I’m using fresh or precooked chicken.
Step By Step Instruction
First, I heat vegetable oil in the Dutch oven over medium heat, adding the yellow onion and garlic until softened.
Next, I incorporate the chicken broth, diced tomatoes, and seasonings.
I then introduce the chicken pieces. You can use either precooked chicken shredded for convenience or uncooked chicken breasts or thighs
for a more robust flavor. Then, cook the chicken until it’s tender.For a slow cooker option, I can combine the ingredients and cook on low for 6 hours, allowing the flavors to meld perfectly.
I finish by serving hot, topped with optional tortilla chips, for added crunch.
In just a few steps, a cozy and delicious Creamy Chicken Tortilla Soup is ready to enjoy.
Ingredient Substitute
When making creamy chicken tortilla soup, I often find creative ways to swap out ingredients to suit different tastes or dietary needs.
For a rich consistency, replacing heavy cream with plain Greek yogurt or cream cheese works well. If you’re looking for a dairy-free option, try unsweetened almond milk or cashew milk instead.
If you don’t have fresh cilantro, use dried oregano or chopped fresh cilantro for a similar flavor boost.
Instead of fresh jalapeños, canned green chilies or Rotel diced tomatoes with chili can provide that spicy kick.
For a time-saving protein option, use rotisserie chicken instead of cooking fresh chicken breasts. It’s quick and gives the soup a great flavor.
Swap out canned corn for frozen corn if that’s what you have in the freezer. It works just as well.
I like adding more spices to balance flavors. Consider replacing taco seasoning with a mix of chili powder, ground cumin, garlic powder, and smoked paprika. If you enjoy extra heat, add cayenne pepper.
Using canned tomatoes with a hint of kosher salt and other seasonings can replace fresh tomatoes if they’re not available.
For beans, black beans or pinto beans can be substituted interchangeably based on preference. Corn tortillas can be swapped with sliced zucchini or even corn chips for a gluten-free variation.
Playing with ingredient substitutes keeps my cooking fun and flexible!
What To Serve With Creamy Chicken Tortilla Soup
When I make Creamy Chicken Tortilla Soup, I love to pair it with a variety of sides and toppings that enhance its rich flavors. Tortilla strips add a delightful crunch and diced avocado brings a creamy texture.
A sprinkle of shredded cheese, like Mexican blend cheese or cheddar cheese, melts perfectly on top of the hot soup.
Corn tortilla chips or crushed tortilla chips are great for dipping and add an extra layer of texture. If I want a kick, I drizzle a dash of hot sauce or squeeze some fresh lime juice over the top.
I often top my bowl with green onions or sliced avocado for brightness and color. Lime wedges can be served on the side for those who enjoy a citrusy touch.
Adding a dollop of sour cream can balance the spice and create a smooth finish. I occasionally mix in fresh lime zest for a refreshing twist.
These side options and toppings ensure that every bite of the soup is customized to my taste, bringing out the best in this delightful dish.
How To Store Creamy Chicken Tortilla Soup
When I have leftover Creamy Chicken Tortilla Soup, I make sure to store it properly to keep it fresh and tasty.
First, I let the soup cool down completely before storing it. Once it’s cooled, I transfer it to an airtight container. This helps keep the flavors locked in and prevents any spills.
I place the container in the refrigerator. Stored soup can last for up to 4-5 days, and it still tastes great when reheated.
Before reheating, I give the soup a good stir. This ensures everything is evenly heated. I usually warm it up in a saucepan on the stove over medium heat, until it’s hot all the way through.
If I want to freeze the soup for later, I use a freezer-safe container. It’s important to leave some space at the top since liquids expand when frozen. Frozen soup can be stored for up to 3 months.
To thaw, I move the container from the freezer to the refrigerator and let it sit overnight. Then, I reheat it gently on the stove.
Remember, some creamy soups can change texture slightly after freezing, but I’ve found that with this soup, it’s still delicious.
Is Creamy Chicken Tortilla Soup Healthy
When considering Creamy Chicken Tortilla Soup, many factors can affect its healthiness. From my experience, the ingredients play a crucial role in determining its nutritional value.
Using baked or fried tortilla strips and cream cheese can increase calories and fat.
To make this soup healthier, I use lower-fat cheese options and limit heavy cream. Opting for chicken broth instead of creamier bases can reduce calories and fat. Adding plenty of vegetables like diced tomatoes, onions, and corn boosts vitamins and fiber.
Protein content is another aspect of this soup. Chicken is a great source of lean protein. Using rotisserie chicken or leftover chicken can make it convenient and healthy. Adding black beans can also provide extra protein and fiber.
For those worried about sodium, I prefer using low-sodium chicken broth and seasoning with herbs and spices instead of salt. Balancing flavors with natural ingredients enhances taste without adding extra salt.
I keep portion sizes in mind. While this soup can be nutrient-rich, it’s easy to overindulge. Smaller bowls with a side salad or whole grain bread can make for a balanced meal. Adding avocado slices offers healthy fats and a creamy texture.
Being mindful of ingredients and preparation methods can help make Creamy Chicken Tortilla Soup a delightful and healthier choice.
Nutrition Fact In List Form
When making Creamy Chicken Tortilla Soup, I pay close attention to its nutritional elements. Here’s a detailed look at what you can expect.
- Calories: For a cup of this soup, it’s typically around 110-160 calories, depending on the recipe and brand.
- Fat: The soup can have varying amounts of fat. Some creamy versions might have 0g of fat, while others could contain about 6g.
- Protein: This soup is a good source of protein, with a cup providing around 6g.
- Carbohydrates: The carbohydrate content is often around 50% of the macronutrient breakdown, which provides energy.
- Sodium: The soup has a high sodium content, usually around 1100 mg per cup. Moderation is key if you’re monitoring your intake.
- Potassium: While specific details might vary, potassium is generally present due to ingredients like beans.
Each ingredient in Creamy Chicken Tortilla Soup contributes to the taste and nutritional benefits, making it a hearty and flavorful choice.
Creamy Chicken Tortilla Soup
Equipment
- Dutch oven or large pot
- Sharp knife
- Measuring cups and cups
- Slow cooker (optional)
Ingredients
- 2 pounds chicken breasts or thighs
- 1 yellow onion diced
- 2 cloves garlic minced
- 1 cup cooked shredded chicken
- 4 cups chicken broth
- 1 can 14.5 oz fire-roasted diced tomatoes
- 1 tbsp vegetable oil
- Optional: Crushed tortilla chips for topping
Instructions
- Heat vegetable oil in a Dutch oven over medium heat, add diced onion and garlic, cooking until softened.
- Add chicken broth, diced tomatoes, and seasonings to the pot.
- Introduce chicken pieces and cook until tender (or use precooked chicken for quicker prep).
- For a slow cooker, combine ingredients and cook on low for 6 hours.
- Serve with optional toppings like crushed tortilla chips, shredded cheese, and avocado.
Notes
- Calories: 110-160
- Fat: 0-6 grams
- Protein: 6 grams
- Carbohydrates: 50% of total macronutrient breakdown
- Sodium: 1100 mg
- Potassium: Varies (due to beans and tomatoes)
