Cozy Creamy Chicken Tortilla Soup Recipe for Comfort

There’s nothing quite like the inviting aroma of a creamy chicken tortilla soup wafting through your kitchen. The rich blend of spices and tender chicken will have you dreaming of cozy evenings and heartwarming gatherings. This creamy chicken tortilla soup recipe promises to warm your soul, throat, and taste buds all at once.

Picture this: it’s a chilly evening, and there’s a light drizzle outside. You find yourself snuggled on the couch, wrapped in a blanket, with a steaming bowl of creamy chicken tortilla soup in hand. Each spoonful is a delightful mix of flavors that transports you to a cozy Mexican cantina. Whether it’s for family dinners or casual get-togethers, this soup is perfect for any occasion—making even the most mundane days feel special.

I remember the first time I served this dish at a family gathering; my cousin practically inhaled it and declared it “the best thing since sliced bread.”

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: About 3-4 chicken breasts work well; adjust according to your crowd size.

• Olive Oil: Use extra virgin olive oil for added flavor when sautéing.

• Onion: One medium onion adds sweetness; chop finely for even cooking.

• Garlic Cloves: Fresh garlic cloves bring depth; use at least three for robust flavor.

• Bell Peppers: A mix of red and green peppers enhances color and sweetness.

• Canned Tomatoes: Fire-roasted diced tomatoes add smokiness; don’t skip this!

• Chicken Broth: Low-sodium broth keeps everything balanced without overwhelming saltiness.

• Cream Cheese: For that luscious creaminess that makes each bite heavenly.

• Tortilla Chips: Crunchy chips are essential for topping—choose your favorite brand!

• Fresh Cilantro: Chopped cilantro brightens up the flavors right before serving.

• Lime Juice: Freshly squeezed lime juice adds welcome acidity; don’t hold back!

• Spices (Cumin, Chili Powder): These spices bring warmth and depth; adjust them based on your spice tolerance.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Gather Your Ingredients

Start by assembling all your ingredients on the counter. Prepping everything makes it easier as you cook—no frantic searches mid-recipe!

Sauté the Aromatics

In a large pot, heat olive oil over medium heat. Add chopped onion and bell peppers; sauté until they soften and turn golden, about 5 minutes. The smell will be divine!

Cook the Chicken

Add boneless chicken breasts into the pot along with minced garlic. Sauté until chicken is no longer pink on the outside—about 6-8 minutes should do it.

Spice It Up

Sprinkle in cumin and chili powder next. Stir well and let those spices toast slightly for about 1 minute to release their full flavors.

Add Tomatoes and Broth

Pour in canned tomatoes and chicken broth, stirring everything together gently. Bring it to a boil before reducing heat to simmer for about 20 minutes.

Blend in Creaminess

Once cooked through, remove the chicken from the pot. Shred it using two forks or chop it up if you prefer smaller pieces. Return shredded chicken back into the soup along with softened cream cheese—stir until fully incorporated.

Final Touches

Finish off with fresh lime juice and chopped cilantro for brightness right before serving! Ladle into bowls and top generously with crunchy tortilla chips.

Now that you’re armed with this creamy chicken tortilla soup recipe, gather your loved ones around the table! Each spoonful carries not just flavors but memories waiting to be created together. Enjoy!

Perfecting the Cooking Process

Start by sautéing onions and garlic to build a flavorful base before adding chicken and broth. This sequence ensures that every ingredient shines.

Add Your Touch

Consider swapping out regular corn for roasted corn or adding black beans for extra protein. These tweaks elevate the soup’s texture and taste.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop to keep flavors intact.

There was that one chilly evening when my friend raved about this creamy chicken tortilla soup recipe at dinner, claiming it turned their dreary day around. Little did I know, my cooking would earn me such high praise!

FAQ

What can I use instead of chicken in this creamy chicken tortilla soup recipe?

Try substituting shredded tofu or beans for a vegetarian option without sacrificing flavor.

How can I make this creamy chicken tortilla soup recipe spicier?

Add diced jalapeños or cayenne pepper to kick up the heat according to your taste.

Can I freeze leftovers from this creamy chicken tortilla soup recipe?

Yes, freeze portions in airtight containers, but add toppings after reheating for best results.

Print

Creamy Chicken Tortilla Soup

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• Author: Ethan Brooks
• Total Time: 50 minutes
• Yield: Serves approximately 6

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Description

Creamy Chicken Tortilla Soup is the ultimate comfort food, perfect for chilly evenings. This soul-warming dish combines tender chicken, vibrant vegetables, and a rich blend of spices in a creamy broth that will make your taste buds dance. Topped with crunchy tortilla chips and fresh cilantro, each bowl delivers a delightful combination of flavors and textures. Whether you’re hosting family dinners or enjoying a cozy night in, this soup transforms any meal into a special occasion.

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Ingredients

Scale 1x2x3x

• 3–4 boneless, skinless chicken breasts (about 1 lb)
• 2 tsp extra virgin olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 cup bell peppers (mixed red and green), chopped
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 4 cups low-sodium chicken broth
• 4 oz cream cheese, softened
• 1 cup tortilla chips, for topping
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime
• 1 tsp ground cumin
• 1 tsp chili powder

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Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onion and bell peppers until soft (about 5 minutes).
2. Add chicken breasts and minced garlic; cook until chicken is no longer pink (6-8 minutes).
3. Stir in cumin and chili powder; cook for an additional minute.
4. Add diced tomatoes and chicken broth; bring to a boil then reduce heat to simmer for 20 minutes.
5. Remove chicken, shred it using two forks, and return to the pot along with cream cheese; stir until melted.
6. Finish with lime juice and cilantro before serving topped with tortilla chips.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main
• Method: Sautéing
• Cuisine: Mexican

Nutrition

• Serving Size: 1 bowl (approximately 2 cups)
• Calories: 420
• Sugar: 4g
• Sodium: 610mg
• Fat: 19g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 85mg

Keywords: For added protein, consider adding black beans or swapping corn for roasted corn. Store leftovers in an airtight container for up to three days or freeze for later use.