Indulge in culinary heaven: discover the art of crafting creamy chicken tortilla soup

Indulge in the warmth and comfort of a creamy chicken tortilla soup, perfect for cold nights or as a light and refreshing lunch. This soup is a culinary masterpiece that seamlessly blends the flavors of tender chicken, savory spices, and a velvety broth. Follow our step-by-step guide to learn how to make chicken tortilla soup creamy and savor every delightful spoonful.

Ingredients

• 1 boneless, skinless chicken breast
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can corn, drained
• 1 (15 ounce) can diced tomatoes, undrained
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped cilantro
• Tortilla chips, for serving

Instructions

1. Cook the Chicken

• Place the chicken breast in a large pot and cover with water.
• Bring to a boil, then reduce heat and simmer until the chicken is cooked through, about 10 minutes.
• Remove the chicken from the pot and shred it.

2. Sauté the Vegetables

• Heat 1 tablespoon of olive oil in the same pot.
• Add the onion and cook until softened, about 5 minutes.
• Add the garlic, chili powder, cumin, and oregano and cook for 1 minute more.

3. Combine the Ingredients

• Add the black beans, corn, tomatoes, chicken broth, and shredded chicken to the pot.
• Bring to a simmer and cook for 15 minutes, or until the vegetables are tender.

4. Make the Soup Creamy

• Pour 1 cup of the soup into a blender and blend until smooth.
• Return the blended soup to the pot and stir in the heavy cream.
• Bring the soup back to a simmer and cook for 5 minutes more.

5. Add Cheese and Cilantro

• Stir in the cheddar cheese and cilantro.
• Cook for 1 minute more, or until the cheese is melted.

6. Serve and Enjoy

• Ladle the creamy chicken tortilla soup into bowls.
• Top with tortilla chips and serve immediately.

Variations

• Spicy Soup: Add 1 jalapeño pepper, seeded and minced, to the sautéed vegetables.
• Vegetarian Soup: Omit the chicken and add an extra can of black beans.
• Creamier Soup: Increase the amount of heavy cream to 1 1/2 cups.
• Toppings: Top the soup with your favorite toppings, such as avocado, sour cream, or chopped green onions.

Tips

• Use a rotisserie chicken for a quick and easy shortcut.
• If you don’t have a blender, mash the soup with a potato masher.
• Let the soup simmer for longer for a richer flavor.
• Store the soup in an airtight container in the refrigerator for up to 3 days.

The Secret to Creaminess

The key to creating a creamy chicken tortilla soup lies in the addition of heavy cream. This ingredient adds a velvety texture and richness to the soup, making it smooth and satisfying. By carefully combining the heavy cream with the blended soup, you can achieve the perfect balance of flavor and texture.

Why You’ll Love This Soup

• Comforting: This creamy chicken tortilla soup is the ultimate comfort food, perfect for cold nights or rainy days.
• Flavorful: The combination of spices, vegetables, and chicken creates a complex and flavorful soup that will tantalize your taste buds.
• Versatile: This soup is incredibly versatile and can be customized to your preferences. Add more spice, cheese, or toppings to create your perfect bowl.

What People Want to Know

Q: Can I use other beans in this soup?
A: Yes, you can substitute the black beans with pinto beans or kidney beans.

Q: Can I use chicken thighs instead of chicken breast?
A: Yes, chicken thighs will work well in this soup and will add extra flavor.

Q: Can I make this soup ahead of time?
A: Yes, this soup can be made ahead of time and refrigerated for up to 3 days. Reheat over medium heat before serving.