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Creamy Chicken Tortilla Soup

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A bowl of Creamy Chicken Tortilla Soup topped with crispy tortillas and garnished with avocados, cheese, jalapenos, and cilantro.

Ingredients

Scale

For the Crust:

  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 1 jalapeno, seeds removed and diced
  • 3 cloves garlic, minced
  • 1 (4 oz) can diced green chilies
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon oregano
  • 6 cups chicken broth
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can corn, drained
  • 1 lb boneless skinless chicken breasts
  • 1/2 cup heavy cream
  • 1/2 cup sour cream
  • Salt and pepper to taste
  • For serving: tortilla strips, avocado, shredded cheese, cilantro, lime wedges

Instructions

1. Prepare the Crust:

  1. Heat olive oil in a large pot over medium heat. Add onion and jalapeno and cook until softened, about 5 minutes.
  2. Add garlic and cook for 1 minute until fragrant.
  3. Add green chilies, cumin, chili powder, paprika, and oregano. Stir to combine.
  4. Add chicken broth, diced tomatoes, black beans, corn, and chicken breasts. Bring to a boil, then reduce heat and simmer for 20-25 minutes until chicken is cooked through.
  5. Remove chicken from pot and shred with two forks. Return shredded chicken to the soup.
  6. Reduce heat to low. Stir in heavy cream and sour cream until well combined. Do not boil.
  7. Season with salt and pepper to taste.
  8. Serve topped with tortilla strips, avocado, cheese, cilantro, and lime wedges.

Notes

For a spicier soup, leave the seeds in the jalapeno. You can also add a pinch of cayenne pepper. To make ahead, prepare the soup without the cream and sour cream. Store in refrigerator for up to 3 days. When ready to serve, reheat and stir in the dairy products.

Find it online: https://www.delicetreats.com/creamy-chicken-tortilla-soup-5/