Creamy Chicken Tortilla Soup
A comforting and creamy soup featuring shredded chicken and vibrant vegetables, perfect for chilly days or family gatherings.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use freshly cooked for best flavor.
- 1 can corn, drained Any variety works well.
- 1 medium onion, diced Chop finely for even cooking.
- 2 cloves garlic, minced Fresh garlic enhances flavor.
- 4 cups chicken broth Homemade or store-bought.
- 1 can diced tomatoes Use tomatoes with green chilies for extra heat.
- 1 cup heavy cream For a lighter version, substitute with coconut milk.
- 2 teaspoons chili powder Adjust based on spice preference.
- 1 teaspoon cumin Can toast in the pot for added flavor.
- to taste Salt and pepper Season according to taste.
- for serving Tortilla chips Adds a crunchy texture.
- for garnish Avocado and cilantro Enhances flavor and presentation.
Instructions
Preparation
- Gather all ingredients.
- In a large pot over medium heat, add a little oil and sauté the diced onion and minced garlic until the onion is translucent and fragrant, about 3 to 5 minutes.
Cooking
- Stir in the shredded chicken, drained corn, diced tomatoes, and chicken broth.
- Add chili powder, cumin, salt, and pepper. Bring to a boil, stirring occasionally.
- Once boiling, reduce heat to low and let simmer for about 20 minutes.
- Slowly stir in the heavy cream and heat back to a gentle simmer, avoiding boiling.
Serving
- Ladle the soup into bowls and top with tortilla chips, avocado, and cilantro.
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Notes
Use freshly shredded chicken for best results. Customize toppings based on preference. For storing, cool completely before transferring to an airtight container; lasts 3-4 days in the refrigerator or up to 3 months in the freezer.