Creamy Chicken Tortilla Soup
Warm up your evenings with this Creamy Chicken Tortilla Soup, a delightful blend of tender chicken, spicy tomatoes, and creamy goodness topped with crunchy tortilla strips. Perfect for chilly nights or gatherings, this comforting soup is not only easy to make but also customizable to suit your taste. Dive into this flavor-packed experience that promises to uplift your spirits and satisfy your cravings in no time!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Cooking
- Cuisine: Mexican
Ingredients
Scale
- 3 cups boneless, skinless chicken breasts (about 3–4 breasts)
- 2 cloves fresh garlic, minced
- 1 medium onion, chopped
- 1 can (14.5 oz) diced tomatoes with green chilies
- 4 cups low-sodium chicken broth
- 8 oz cream cheese
- 1 cup corn (fresh or canned)
- 1 cup crispy tortilla strips (store-bought or homemade)
- 1 avocado, sliced (optional)
- Fresh cilantro for garnish (optional)
Instructions
- In a large pot over medium heat, add olive oil and sauté chopped onions until translucent. Add minced garlic and cook until fragrant.
- Stir in diced tomatoes with juices, black beans (if using), and corn; cook for about five minutes.
- Pour in the chicken broth and bring to a gentle simmer.
- Add the chicken breasts, cover the pot, and cook for 20-25 minutes until fully cooked.
- Shred the chicken directly in the pot using two forks. Stir in cream cheese until fully melted and smooth.
- Serve hot in bowls topped with crispy tortilla strips, avocado slices, and fresh cilantro.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
Keywords: Substitute turkey for chicken for a leaner option. For added heat, incorporate diced jalapeños or hot sauce. Store leftovers in an airtight container for up to three days; reheat gently on the stove.