Creamy Chicken Tortilla Soup
This comforting soup combines shredded chicken, vibrant vegetables, and a rich creamy broth for a delightful dining experience any night of the week.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for a quicker option.
- 1 can corn, drained Roast corn for added flavor.
- 1 medium onion, diced Sauté until translucent.
- 2 cloves garlic, minced Adds depth of flavor.
- 4 cups chicken broth Can substitute with vegetable broth.
- 1 can diced tomatoes Adds acidity and sweetness.
- 1 cup heavy cream Add at the end for creaminess.
- 2 teaspoons chili powder Adjust to taste for spice level.
- 1 teaspoon cumin Brings warmth to the flavor.
- to taste salt and pepper Season as needed.
- as needed Tortilla chips, for serving Crunchy texture for serving.
- as needed Avocado and cilantro, for garnish Freshness and color.
Instructions
Preparation
- Heat a splash of oil in a large pot over medium heat.
- Add the diced onion and minced garlic. Sauté until the onion turns translucent, about 3-5 minutes.
- Stir in the shredded chicken, drained corn, diced tomatoes, and chicken broth.
- Incorporate chili powder, cumin, salt, and pepper. Bring the mixture to a boil, then reduce to a simmer and cook for 20 minutes.
- Slowly pour in the heavy cream and stir gently to combine. Heat back to a gentle simmer, careful not to let it boil.
Serving
- Ladle the soup into bowls and top with crispy tortilla chips, fresh avocado slices, and a sprinkle of cilantro.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For added depth, roast corn before adding. Let the soup sit for 15-30 minutes to deepen flavors.