Creamy Chicken Tortilla Soup combines the zesty flavors of traditional tortilla soup with a rich and velvety texture. This comforting dish features tender chicken, creamy broth, hearty beans, and a hint of spice, topped with crispy tortilla strips and fresh garnishes. It’s perfect for a family dinner, meal prepping, or cozying up on a chilly day.
Overview of the Recipe
This Creamy Chicken Tortilla Soup offers a delicious twist on the classic. The creamy base, made with a blend of broth, cream, and seasonings, complements the bold flavors of tomatoes, chili, and lime. This dish is simple to make and can be prepared on the stovetop, in a slow cooker, or an Instant Pot.
History and Origin
Tortilla soup, or sopa de tortilla, is a traditional Mexican dish made with a tomato-based broth and thickened with corn tortillas. Over time, variations have emerged, incorporating creamy bases, beans, and other regional ingredients, making it a beloved dish both in Mexico and beyond.
Ingredients
For this rich and flavorful soup, you’ll need:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 pound boneless, skinless chicken breasts or thighs, shredded
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 (14-ounce) can diced tomatoes with green chilies
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn kernels, drained
- 1/4 cup cream cheese, softened (optional, for extra creaminess)
- Juice of 1 lime
- Salt and pepper to taste
Toppings and Garnishes:
- Tortilla strips or crumbled tortilla chips
- Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
- Chopped cilantro
- Sliced avocado
- Sour cream
- Diced jalapeños (for spice lovers)