Creamy Chicken Tortilla Soup
Creamy Chicken Tortilla Soup is a comforting and flavorful dish that combines tender shredded chicken with a rich, creamy broth made from a blend of bold spices, fire roasted tomatoes and broth! Topped with crispy tortilla strips, this soup has both crunchy texture and fresh flavors in every bite!
Servings:6 servings
Ingredients
- 1 tbsp oil
- 1 brown onion, diced
- 2 tsp crushed garlic
- 1 tsp cumin
- ½ tsp chili powder
- 1 10 oz can of red enchilada sauce, or 1 1/2 cups homemade enchilada sauce, see notes
- 1 can of diced fire roasted tomatoes
- 1 can of black beans, drained
- ½ can of corn, drained
- ⅔ boneless chicken breasts
- 4 cup low sodium chicken broth
- ⅓ cup cream cheese
- salt, to taste
- juice of 1 lime, to taste
- shredded tortillas, to serve
- diced avocado, to serve
- cilantro, to serve
- shredded cheese, to serve
Instructions
- Heat the oil in a large pot or saucepan set over a medium high heat until shimmering. Add the onion, and cook until soft and just starting to color. This should take about 8-10 minutes.
- Stir in the crushed garlic, and cook for 1 minute until aromatic. Stir in the spices, and cook for a minute more.
- Stir in the enchilada sauce, diced tomatoes, black beans, and the corn. Then add the chicken breasts and the chicken broth. Raise the heat to high, bring the soup to the boil, then reduce the heat to medium low. Season well with salt, then allow it to simmer for 20 minutes, or until the chicken breasts are cooked through.
- Remove the chicken from the soup and shred with a pair of forks. Return it to the pot, along with the cream cheese. Simmer for a further 5 minutes, stirring occasionally until the cream cheese has dissolved into the soup.
- Season to taste with salt and lime juice before serving with your choice of toppings.
Notes
- For ease, you can substitute the chicken for about 2 cups of leftover or rotisserie chicken instead! Just be sure to add the pre-cooked chicken towards the end of the cooking process so that it can get warmed through but doesn't get overcooked!
- The cream cheese will melt more seamlessly into the soup if it has been softened to room temperature! If you don't have cream cheese on hand, you can also add heavy cream. It won't be as tangy but you will still get a nice creaminess added to the soup. Start with about 1/3 cup of heavy cream and add more if desired.
- This best creamy chicken tortilla soup recipe is versatile and can be adjusted to your personal taste. Add more veggies like bell pepper or zucchini! If you like it spicy, add in diced jalapeño or a dash of cayenne pepper!
- This soup will keep well in the fridge for up to 3 days.
- 4-5 skinless boneless chicken thighs can be substituted for the chicken breasts.
- You can use homemade enchilada sauce instead of canned if preferred!
Nutrition
Calories: 326 kcal, Carbohydrates: 36 g, Protein: 21 g, Fat: 12 g, Saturated Fat: 4 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 5 g, Trans Fat: 0.05 g, Cholesterol: 37 mg, Sodium: 635 mg, Potassium: 599 mg, Fiber: 9 g, Sugar: 8 g, Vitamin A: 945 IU, Vitamin C: 6 mg, Calcium: 74 mg, Iron: 3 mg