Creamy Chicken Tortilla Soup
Description
A warm and cozy bowl of creamy chicken tortilla soup feels like pure comfort in every spoonful. Slow-simmered with tender shredded chicken, southwest spices, sweet corn, and juicy tomatoes all mingling in a rich, velvety broth. The creamy base wraps everything together, creating a soothing mixture that warms you from the inside out, while crispy tortilla chips add the perfect contrast with a satisfying crunch. Each bite is comforting and full of flavor, making it the kind of soup you crave on chilly evenings or quiet nights at home, best enjoyed slowly as the aromas fill the kitchen and the warmth lingers long after the bowl is empty.
Ingredients
Chicken
Soup
Tortilla chips
Instructions
Preparing and cooking the chicken
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Drizzle the chicken breasts with olive oil and season with garlic powder, onion powder, oregano, chili powder, salt, and pepper.
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On medium high heat, add in the chicken breasts in all large pot and sear for 3 minutes on each side before setting aside.
They don't need to be cooked 100% of the way because they will cook in the broth as well.
Prepare the soup
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In the same pot, add a drizzle of olive oil and then sauté the diced onions and garlic.
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Add the chicken stock, water, bay leaf and chicken bouillon cube to the pot.
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Add the canned tomatoes and chicken breasts to the pot and cover on medium heat for 20 minutes.
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Remove the chicken after the 20 minutes is up and shred. I recommend using the chicken shredder listed in the equipment - it made the process so much easier!
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Add the corn, black beans, diced jalapeños, garlic powder, onion powder, oregano, chili powder, salt, and pepper to the pot. Give this a mix until everything is combined.
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Add the softened cream cheese to the pot and cook for 10 minutes until the cream cheese has been incorporated into the soup.
Mix the soup frequently once the cream cheese in the pot so that the cream cheese can be incorporated fully into the mixture. -
Finishing touches
Once the soup is done, top with sliced avocados, shredded cheese and tortilla chips. Enjoy warm!
Making the tortilla chips
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Preheat the oven to 350° F.
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Cut the tortillas into four pieces each, and then place them on a parchment paper lined baking sheet and drizzle with olive oil and then season with salt.
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Give the tortillas a toss and bake in the oven for 10 minutes, then flip and bake for another 3 minutes. Wait for the chips to cool down before serving.
Note
- Cooked rotisserie chicken may also be used instead of chicken breasts. If you do use rotisserie chicken add it towards the end preferably when the cream cheese goes in.
- Leave the cream cheese out for 30 minutes for it to soften some. Doing this will make it easier to melt into the soup.
- Storing: This soup can store refrigerated for 3-7 days in the fridge but you should allow for it to cool before refrigerating. For freezing it, use airtight containers but also allow for it to cool first. The soup will be good for up to 3 months in the freezer. When reheating the frozen soup, allow for it to sit in the fridge the night before and then warm up in a saucepan or microwave.
