Why Make This Recipe
Creamy Chicken Tortilla Soup is a comforting dish that warms the heart on chilly days. It brings together the flavors of chicken, spices, and creamy cheese, making it a delightful meal for the whole family. Plus, it’s quick to prepare and can be made with ingredients you might already have at home, making it both economical and delicious.
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, softened
- 1 can (14 oz) diced tomatoes
- 4 cups chicken broth
- 1 cup corn
- 1 can (15 oz) black beans, rinsed and drained
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Tortilla strips for garnish
- Avocado and cilantro for garnish (optional)
Directions:
- In a large pot, combine the chicken, diced tomatoes, chicken broth, corn, black beans, cumin, chili powder, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for about 15 minutes.
- Stir in the cream cheese and cheddar cheese until melted and combined.
- Serve hot, garnished with tortilla strips, avocado, and cilantro if desired.
How to Serve Creamy Chicken Tortilla Soup
Serve this soup hot in bowls. You can add some crispy tortilla strips on top for crunch and scatter some avocado slices and fresh cilantro for added flavor. It pairs well with a side of crusty bread or a fresh salad.
How to Store Creamy Chicken Tortilla Soup
To store the soup, let it cool to room temperature and transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. If you’d like to freeze it, pour the cooled soup into freezer-safe containers and it will last for up to 3 months. Be sure to leave some space in the container as the soup may expand when frozen.
Tips to Make Creamy Chicken Tortilla Soup
- Use rotisserie chicken to save time on cooking.
- Adjust the spices according to your taste; if you like it spicy, feel free to add some diced jalapeños or hot sauce.
- For a lower-calorie version, you can use low-fat cream cheese and cheese.
Variation
You can customize this soup by adding other veggies like bell peppers or zucchini. If you want a vegetarian version, substitute the chicken with more beans or tofu for added protein.
FAQs
1. Can I use uncooked chicken?
Yes, you can use uncooked chicken. Just simmer it for about 20-25 minutes before adding the cheese.
2. What can I serve with this soup?
This soup is great on its own but pairs well with corn bread, tortilla chips, or a fresh salad.
3. Can I make this soup in advance?
Absolutely! This soup can be made ahead of time. Just store it in the fridge or freezer as mentioned above, and reheat it when ready to serve.
Creamy Chicken Tortilla Soup
Ingredients
Main Ingredients
- 2 cups cooked chicken (fresh, leftover, or rotisserie)
- 1 cup cheddar cheese, shredded For added flavor and creaminess
- 8 oz cream cheese, softened Ensure it's softened for easy mixing
- 1 can (14 oz) diced tomatoes
- 4 cups chicken broth
- 1 cup corn Can use fresh, frozen, or canned
- 1 can (15 oz) black beans, rinsed and drained
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Tortilla strips for garnish
- Avocado and cilantro for garnish (optional)
Instructions
Preparation
- In a large pot, combine the cooked chicken, diced tomatoes, chicken broth, corn, black beans, cumin, chili powder, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for about 15 minutes.
- Stir in the cream cheese and cheddar cheese until melted and combined.
- Serve hot, garnished with tortilla strips, avocado, and cilantro if desired.