Creamy Chicken Tortilla Soup
Indulge in a warm bowl of creamy chicken tortilla soup, where tender chicken mingles with vibrant corn and tomatoes in a velvety broth. This hearty dish is perfect for chilly evenings, offering comfort and flavor that brings everyone together. With its rich aroma and customizable toppings, it’s a delightful meal that warms both the body and soul.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 1 medium onion, chopped
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 cup frozen or canned corn
- 4 cups low-sodium chicken broth
- 8 oz cream cheese
- Tortilla chips for topping
- 1 tsp cumin
- 1 tsp chili powder
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic; sauté until fragrant and translucent (3-4 minutes).
- Add chicken breasts to the pot and sauté until no longer pink (5-7 minutes).
- Stir in diced tomatoes with juices, corn, and chicken broth. Bring to a gentle boil.
- Reduce heat and let simmer uncovered for about 20 minutes.
- Stir in cream cheese until melted, then add cumin and chili powder.
- Serve hot, topped with crispy tortilla chips and your favorite garnishes like cheese or avocado.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 540mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: For a quicker option, use rotisserie chicken. Enhance flavors with lime juice or fresh cilantro. Substitute chicken with beans for a vegetarian twist.