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Easy Creamy Chicken Tortilla Soup Recipe

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Creamy Chicken Tortilla Soup Recipe {VIDEO} The Cookie Rookie®
Creamy Chicken Tortilla Soup Recipe {VIDEO} The Cookie Rookie® from www.thecookierookie.com

Description

This easy creamy chicken tortilla soup recipe is perfect for those cold winter nights. It's a warm and comforting soup that's packed with flavor and easy to make. With just a few simple ingredients, you can have a delicious and hearty soup in no time!

Prep Time

The prep time for this recipe is about 10 minutes.

Cook Time

The cook time for this recipe is about 30 minutes.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 4 cups chicken broth
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (4 ounces) chopped green chilies
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 cup heavy cream
  • 2 cups cooked shredded chicken
  • Tortilla chips, shredded cheese, and sliced avocado for toppings

Equipment

  • Dutch oven or large pot
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Can opener
  • Spoon or spatula
  • Immersion blender (optional)

Method

  1. In a Dutch oven or large pot, heat the olive oil over medium heat.
  2. Add the onion and garlic and sauté until softened.
  3. Add the cumin and chili powder and stir to combine.
  4. Add the chicken broth, diced tomatoes, green chilies, black beans, and corn.
  5. Bring to a boil, then reduce heat and simmer for 20 minutes.
  6. If desired, use an immersion blender to blend the soup until smooth.
  7. Stir in the heavy cream and shredded chicken.
  8. Simmer for an additional 5-10 minutes, until heated through.
  9. Serve hot, topped with tortilla chips, shredded cheese, and sliced avocado.

Notes

  • If you don't have an immersion blender, you can use a regular blender to blend the soup in batches.
  • If you want a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) to the soup and simmer for an additional 5 minutes.
  • If you want a spicier soup, you can add more chili powder or diced jalapenos.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 300
  • Total fat: 15g
  • Saturated fat: 6g
  • Cholesterol: 60mg
  • Sodium: 800mg
  • Total carbohydrates: 25g
  • Dietary fiber: 6g
  • Sugars: 4g
  • Protein: 18g

Recipes FAQ

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time and store it in the refrigerator for up to 3 days. Just reheat it on the stove or in the microwave before serving.

Can I freeze this soup?

Yes, you can freeze this soup for up to 3 months. Just let it cool completely before transferring it to a freezer-safe container. To reheat, thaw in the refrigerator overnight and then reheat on the stove or in the microwave.

Can I use leftover cooked chicken?

Yes, you can use leftover cooked chicken in this recipe. Just shred it and add it to the soup during the last 5 minutes of cooking.

Recipe Tips

  • Use low-sodium chicken broth to reduce the sodium content of the soup.
  • You can use any type of canned beans in this recipe, such as kidney beans or pinto beans.
  • For a vegetarian version of this soup, you can omit the chicken and use vegetable broth instead of chicken broth.
  • You can add other toppings to this soup, such as sour cream, cilantro, or lime wedges.

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