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