Why Make This Recipe
Creamy Chicken Tortilla Soup is a comforting dish that warms both the body and soul. It combines tender chicken, creamy cheese, and savory spices, making it a perfect meal for cool evenings or when you need a little comfort food. This soup is easy to make and filled with flavors that everyone in the family will love.
How to Make Creamy Chicken Tortilla Soup
Ingredients:
- 2 cups cooked chicken (fresh, leftover, or rotisserie)
- 1 cup cheddar cheese, shredded
- 8 oz cream cheese
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup corn (frozen or canned)
- 1 can (15 oz) black beans, rinsed and drained
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla strips for garnishing
Directions:
- In a large pot, sauté the onions and garlic until they are translucent.
- Add the chicken, chicken broth, diced tomatoes, corn, black beans, cumin, chili powder, salt, and pepper to the pot.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add in the cream cheese and cheddar cheese, stirring until melted and well combined.
- Serve hot, garnished with tortilla strips.
How to Serve Creamy Chicken Tortilla Soup
Serve this delicious soup hot in bowls. Top it with tortilla strips for some crunch. You can also add some extra cheese, avocado slices, or fresh cilantro for added flavor. This soup pairs wonderfully with a side of crusty bread or a simple salad.
How to Store Creamy Chicken Tortilla Soup
After enjoying your soup, you can store any leftovers in an airtight container in the refrigerator. It will stay good for about 3 to 4 days. To reheat, warm it on the stove over medium heat until hot. You might need to add a little extra broth if the soup thickens.
Tips to Make Creamy Chicken Tortilla Soup
- Use store-bought rotisserie chicken for quick preparation.
- Feel free to adjust the spices to your taste. If you like it spicy, add some diced jalapeños or a dash of hot sauce.
- For a lighter version, you can use low-fat cream cheese or Greek yogurt instead of regular cream cheese.
Variation
You can make this soup vegetarian by omitting the chicken and adding more vegetables like bell peppers or zucchini. To make it spicier, consider adding some crushed red pepper flakes.
FAQs
Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken. Just make sure to cook it thoroughly in the soup.
Can I freeze Creamy Chicken Tortilla Soup?
Yes, you can freeze the soup. Let it cool completely, then store it in freezer-safe containers. It should be good for about 2 to 3 months.
What can I use instead of black beans?
You can substitute black beans with pinto beans or kidney beans if you prefer. Either option works well in this recipe.
Creamy Chicken Tortilla Soup
Ingredients
Main Ingredients
- 2 cups cooked chicken (fresh, leftover, or rotisserie)
- 1 cup cheddar cheese, shredded
- 8 oz cream cheese
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup corn (frozen or canned)
- 1 can (15 oz) black beans, rinsed and drained
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla strips for garnishing
Method
Preparation
- In a large pot, sauté the onions and garlic until they are translucent.
- Add the chicken, chicken broth, diced tomatoes, corn, black beans, cumin, chili powder, salt, and pepper to the pot.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add in the cream cheese and cheddar cheese, stirring until melted and well combined.
- Serve hot, garnished with tortilla strips.