Creamy Chicken Tortilla Soup

Why make this recipe

Creamy Chicken Tortilla Soup is a delightful dish that combines rich flavors and comforting textures. It’s perfect for a family dinner or any occasion when you need something hearty and satisfying. The creamy broth, tender chicken, and delicious toppings come together to create a soul-warming meal. Plus, it’s easy to make and can feed a crowd!

How to make Creamy Chicken Tortilla Soup

Ingredients:

• 1 and 1/4 lbs boneless, skinless chicken breasts
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 4 cups chicken broth
• 1 tablespoon vegetable oil
• 1 medium yellow onion, chopped
• 1 jalapeno, seeded and chopped
• 3 garlic cloves, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 (14.5 oz) can fire roasted diced tomatoes, undrained
• 1/3 cup masa harina
• 1 and 1/3 cups milk
• 1 (15 oz) can black beans, drained and rinsed
• 1 (16 oz) can pinto beans, drained and rinsed
• 1 cup fresh or frozen corn
• 2/3 cup heavy cream
• 1/3 cup sour cream
• Desired toppings (optional): shredded cheese, sour cream, diced avocado, cilantro, lime wedges, tortilla strips or chips, hot sauce

Directions:

1. Preheat the oven to 350 degrees F.
2. Season the chicken with salt and pepper and place it in a sprayed baking dish.
3. Pour 1 cup of chicken broth over the chicken and cover with foil.
4. Bake for 45 minutes until cooked through. Remove the chicken, reserving the liquid, and shred the chicken.
5. In a large Dutch oven, heat the vegetable oil over medium-high heat.
6. Add the onion and jalapeno; cook for 3 minutes.
7. Add the garlic and cook for an additional 30 seconds.
8. Stir in the remaining chicken broth, reserved liquid, chili powder, cumin, smoked paprika, and tomatoes.
9. Whisk the masa harina with milk and stir it into the soup.
10. Cook until boiling and thickened, about 10 minutes.
11. Add the shredded chicken, black beans, pinto beans, and corn.
12. Reduce heat to low and stir in the heavy cream and sour cream.
13. Serve with your desired toppings.

How to serve Creamy Chicken Tortilla Soup

Serve the soup hot in bowls, topped with your favorite ingredients. Adding cheese, avocado, or tortilla strips can enhance the flavor and texture. Squeeze fresh lime juice over the top for an extra burst of flavor!

How to store Creamy Chicken Tortilla Soup

To store leftovers, let the soup cool to room temperature. Transfer it to an airtight container and refrigerate. It will stay fresh for about 3 to 4 days. You can also freeze it for longer storage.

Tips to make Creamy Chicken Tortilla Soup

• Use fresh chicken for the best flavor and texture.
• Adjust the level of spiciness by adding more or less jalapeno.
• You can add other vegetables like bell peppers or zucchini for added nutrition.
• For a thicker soup, let it simmer a bit longer.

Variation

You can make a vegetarian version by swapping the chicken for additional beans or grilled vegetables. Use vegetable broth instead of chicken broth to keep the flavor rich while being plant-based.

FAQs

1. Can I make this soup in advance?
Yes, you can make it a day ahead. Just reheat before serving.

2. Can I use leftover chicken?
Absolutely! Leftover rotisserie chicken works great. Just skip the baking step and add the shredded chicken directly to the soup.

3. Is this soup gluten-free?
Yes, if you use masa harina, which is gluten-free. Always double-check labels to ensure other ingredients are safe if you have a gluten intolerance.

Enjoy making and sharing this creamy, delicious soup with friends and family!

Creamy Chicken Tortilla Soup

A delightful and hearty soup that combines rich flavors with creamy textures, perfect for family dinners or feeding a crowd.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Dinner, Soup

Cuisine: Mexican

Calories: 400

Ingredients Method Notes

Ingredients

  

For the Soup

• 1 lbs boneless, skinless chicken breasts
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 4 cups chicken broth
• 1 tablespoon vegetable oil
• 1 medium yellow onion, chopped
• 1 unit jalapeno, seeded and chopped
• 3 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 14.5 oz can fire roasted diced tomatoes, undrained
• 1/3 cup masa harina
• 1 and 1/3 cups milk
• 1 15 oz can black beans, drained and rinsed
• 1 16 oz can pinto beans, drained and rinsed
• 1 cup fresh or frozen corn
• 2/3 cup heavy cream
• 1/3 cup sour cream

Toppings (optional)

• shredded cheese, sour cream, diced avocado, cilantro, lime wedges, tortilla strips or chips, hot sauce

Method

 

Baking the Chicken

1. Preheat the oven to 350 degrees F.
2. Season the chicken with salt and pepper and place it in a sprayed baking dish.
3. Pour 1 cup of chicken broth over the chicken and cover with foil.
4. Bake for 45 minutes until cooked through. Remove the chicken, reserving the liquid, and shred the chicken.

Making the Soup

1. In a large Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the onion and jalapeno; cook for 3 minutes.
3. Add the garlic and cook for an additional 30 seconds.
4. Stir in the remaining chicken broth, reserved liquid, chili powder, cumin, smoked paprika, and tomatoes.
5. Whisk the masa harina with milk and stir it into the soup.
6. Cook until boiling and thickened, about 10 minutes.
7. Add the shredded chicken, black beans, pinto beans, and corn.
8. Reduce heat to low and stir in the heavy cream and sour cream.
9. Serve with your desired toppings.

Notes

Use fresh chicken for the best flavor and texture. Adjust the level of spiciness by adding more or less jalapeno. You can add other vegetables like bell peppers or zucchini for added nutrition. For a thicker soup, let it simmer a bit longer.