Warm up with a bowl of creamy chicken tortilla soup, a delightful blend of tender chicken, vibrant veggies, and a rich, creamy broth. This dish is not only comforting but also easy to prepare, making it an excellent choice for busy weeknights. With its harmonious mix of flavors and textures, this soup is sure to become a family favorite. Let’s dive into this delicious recipe that will warm your heart and satisfy your taste buds!
Ingredients
– 2 cups cooked chicken, shredded
– 1 cup corn
– 1 cup black beans, drained and rinsed
– 1 red bell pepper, chopped
– 1 onion, diced
– 2 cloves garlic, minced
– 4 cups chicken broth
– 1 cup heavy cream
– 1 teaspoon cumin
– Salt and pepper to taste
– Tortilla chips for garnish
– Fresh cilantro for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 400 calories, 20g protein, 25g carbs, and 25g fat. This analysis is based on one standard serving and may vary based on specific ingredient brands used.
Step-by-Step Cooking Process
- In a large pot, sauté the onion and garlic over medium heat until translucent.
- Add the chopped bell pepper and cook for an additional 3-4 minutes.
- Stir in the corn and black beans, cooking for another 2 minutes.
- Pour in the chicken broth and bring to a simmer.
- Add the shredded chicken and cumin, mixing well.
- Reduce heat and stir in the heavy cream slowly.
- Season with salt and pepper to taste.
- Let the soup simmer for about 10 minutes, allowing flavors to meld.
- Serve hot, garnished with tortilla chips and fresh cilantro.
- Enjoy your creamy chicken tortilla soup with family and friends!
Alternative Ingredients
You can substitute heavy cream with coconut milk for a lighter option. Additionally, use rotisserie chicken to save time, or swap black beans with pinto beans for a different flavor profile.
Serving and Pairings
This creamy chicken tortilla soup pairs wonderfully with a side of crusty bread or a fresh garden salad. You can also serve it with avocado slices and lime wedges for an added touch of freshness.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat or in the microwave. This soup can also be frozen for up to 3 months; just make sure to leave out the heavy cream if freezing.
Cooking Mistakes
- Don’t skip the sautéing; it enhances the flavors.
- Be mindful of salt; taste before adding more.
- Don’t overcook the chicken; it should remain tender.
- Use low-sodium broth if concerned about sodium levels.
- Make sure to stir the cream in slowly to prevent curdling.
Helpful Tips
- For added spice, include diced jalapeños.
- Top with shredded cheese for extra creaminess.
- Garnish with lime juice for a zesty kick.
- Make it a meal by serving with rice or quinoa.
FAQs
Can I make this soup ahead of time?
Yes, you can prepare the soup a day ahead. Just reheat it gently on the stove before serving, adding a splash of broth if it thickens too much.
Is this soup freezer-friendly?
Absolutely! This soup can be frozen for up to 3 months. Just remember to leave out the cream until reheating for the best texture.
What can I use instead of chicken?
You can substitute chicken with shredded turkey or even chickpeas for a vegetarian version.
How can I make this soup spicier?
Add diced jalapeños or a few dashes of hot sauce during cooking to increase the heat level.
Can I use fresh vegetables?
Yes, fresh vegetables can be used instead of canned ones; just ensure they are cooked until tender before adding the broth.
Conclusion
This creamy chicken tortilla soup is a comforting dish that is sure to please everyone at the table. Its rich flavors and creamy texture make it perfect for any occasion, whether it’s a cozy family dinner or a gathering with friends. Savor each spoonful and enjoy the warmth this dish brings!
Creamy Chicken Tortilla Soup
Ingredients
- 2 cups cooked chicken shredded
- 1 cup corn
- 1 cup black beans drained and rinsed
- 1 red bell pepper chopped
- 1 onion diced
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon cumin
- Salt and pepper to taste
- Tortilla chips for garnish
- Fresh cilantro for garnish
Instructions
- In a large pot, sauté the onion and garlic over medium heat until translucent.
- Add the chopped bell pepper and cook for an additional 3-4 minutes.
- Stir in the corn and black beans, cooking for another 2 minutes.
- Pour in the chicken broth and bring to a simmer.
- Add the shredded chicken and cumin, mixing well.
- Reduce heat and stir in the heavy cream slowly.
- Season with salt and pepper to taste.
- Let the soup simmer for about 10 minutes, allowing flavors to meld.
- Serve hot, garnished with tortilla chips and fresh cilantro.
- Enjoy your creamy chicken tortilla soup!
