Creamy Chicken Tortilla Soup Recipes
Equipment
- Large Soup Pot
- Cutting Board
- Knife
- Wooden Spoon
- Ladle
- Measuring Cups and Spoons
Ingredients
- 1 lb boneless skinless chicken breasts, cooked and shredded
- 1 tablespoon olive oil
- 1 onion diced
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 can 14 oz diced tomatoes, undrained
- 1 can 4 oz diced green chilies
- 4 cups chicken broth
- 1 cup corn kernels fresh, frozen, or canned
- 1 cup black beans drained and rinsed
- Salt and pepper to taste
- 1 cup heavy cream
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro chopped (for garnish)
- Tortilla strips for garnish
Instructions
Cook the Chicken:
- ● Season chicken breasts with salt and pepper.
- ● Cook in a pan over medium heat until fully cooked. Shred the chicken and set aside.
Sauté Aromatics:
- ● In a large pot, heat olive oil over medium heat.
- ● Sauté diced onion until translucent, then add minced garlic and cook for an additional minute.
Spice Infusion:
- ● Stir in ground cumin, chili powder, and smoked paprika. Cook for another minute to allow the spices to bloom.
Soup Base:
- ● Add diced tomatoes, diced green chilies, chicken broth, corn, and black beans to the pot.
- ● Bring the soup to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld.
Creamy Addition:
- ● Pour in the heavy cream, stirring continuously to create a creamy consistency.
- ● Add the shredded chicken and cook for an additional 5-10 minutes until the soup is heated through.
Season and Garnish:
- ● Season the soup with salt and pepper to taste.
- ● Just before serving, stir in shredded Monterey Jack cheese until melted.
Serve with Style:
- ● Ladle the creamy chicken tortilla soup into bowls.
- ● Garnish with chopped cilantro and tortilla strips for an extra crunch.
- ● Enjoy this heartwarming and flavorful Creamy Chicken Tortilla Soup! It’s a perfect blend of comforting ingredients with a touch of creamy goodness.