Creamy Chicken Tortilla Soup (GF)
Try this Creamy Chicken Tortilla Soup (GF) recipe.
Try this Creamy Chicken Tortilla Soup (GF) recipe.
- salt and freshly ground black pepper to taste
- 1/4 cup sour cream
- 1 cup frozen corn
- 2/3 cup heavy cream
- 1 1/3 cups milk
- 1 tbsp canola oil
- 1 (15 oz) can diced tomatoes with green chilies
- 1 (15 oz) can black beans drained and rinsed
- 1 1/2 cup chopped yellow onion (1 medium)
- 1 tbsp finely minced garlic (3 cloves)
- 1 jalapeã±o, seeded and chopped (1/4 cup)
- 1 (32 oz) carton low-sodium chicken broth
- 1 tsp of each chili powder cumin, and paprika
- 1 1/4 lbs boneless skinless chicken breasts*
- 1/3 cup masa harina**
- 1 (15 oz) can pinto beans drained and rinsed
- shredded cheese (i used a blend of cheddar and mon sour cream, diced avocados, cilantro, lime wedges (optional), corn tortilla chips
- Carbohydrate 7.78002083610007 g
- Cholesterol 26.2509028077372 mg
- Fat 9.99818889731691 g
- Fiber 0.475999978383382 g
- Protein 2.88423472419798 g
- Saturated Fat 4.77573847739729 g
- Serving Size 1 1 serving (193g)
- Sodium 55.8233194713718 mg
- Sugar 7.30402085771669 g
- Trans Fat 0.542108750529424 g
- Calories 128 calories
Step-by-step
- Heat canola oil in a large pot over medium heat.
- Once hot, add onion and jalapeño and saute 3 minutes, adding garlic during the last 30 seconds of sauteing.
- Add chicken broth, chili powder, cumin, paprika and season with salt and pepper to taste.
- Add chicken breasts and bring mixture to a boil, then reduce heat to medium, cover pot with lid and gently boil until chicken has cooked through, about 15 minutes.
- Remove chicken and allow to rest 5 minutes.
- Meanwhile, add diced tomatoes with green chilies to pot.
- Then, in a 2-cup liquid measuring cup (or bowl), whisk together milk and masa harina until well blended.
- Pour mixture into pot and cook, stirring frequently, until mixture boils and thickens slightly.
- Dice chicken and add to pot, then add black beans, pinto beans and corn.
- Stir in cream and sour cream and cook until heated through.
- Serve warm topped with cheese, sour cream, avocados, cilantro, limes and tortilla chips.
- If chicken breasts are fairly thick, slice them horizontally to create two portions. They will cook faster and be more tender.
- If looking to make this gluten-free, be sure the masa harina and tortilla chips are labeled as gluten-free.
Creamy Chicken Tortilla Soup: A Weeknight Winner
As a busy working mom, finding time to cook a delicious and healthy meal can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and the never-ending laundry pile, the last thing I want to do is spend hours in the kitchen. That's why I'm always on the lookout for quick, easy, and flavorful recipes that the whole family will love. This Creamy Chicken Tortilla Soup is my latest discovery, and it's become a regular in our weeknight rotation.
What makes this soup so special? First of all, it's incredibly versatile. I can easily adjust the spice level to suit everyone's preferences, and it's incredibly forgiving when it comes to substitutions. Don't have jalapeños? No problem! Leave them out, or substitute with a milder pepper. Ran out of heavy cream? Use milk or even coconut milk for a different flavor profile. The beauty of this recipe is its adaptability; it allows me to utilize whatever ingredients I have on hand, making it a perfect solution for those nights when I'm short on time and inspiration.
Secondly, this soup is packed with flavor! The combination of smoky chili powder, earthy cumin, and sweet corn creates a complex and satisfying taste that keeps everyone coming back for more. The creamy texture, thanks to the addition of heavy cream and masa harina, adds a luxurious touch that elevates this simple soup to something truly special. And let's not forget the toppings! Shredded cheese, sour cream, diced avocados, and crunchy tortilla chips take this soup to the next level, adding texture and visual appeal. It’s a feast for the eyes and the palate.
Beyond its ease and deliciousness, this Creamy Chicken Tortilla Soup is also incredibly healthy. It's a great source of lean protein from the chicken, fiber from the beans and corn, and healthy fats from the avocados. Plus, it's a fantastic way to get my family to eat their vegetables (in a sneaky, delicious way, of course!). It's the perfect balance of comfort food and nutritious meal, a win-win in my book.
This soup is more than just a quick weeknight meal; it's a celebration of simple flavors and efficient cooking. It's a testament to the fact that healthy, delicious, and convenient meals don't have to be complicated. Give it a try, and I'm confident that it will become a staple in your kitchen, too. The ease of preparation and delicious results make it a perfect choice for busy weeknights, weekend gatherings, or even a comforting lunch. I've made it countless times, and each time, my family raves about its creamy texture and vibrant flavors. So grab your ingredients, and get ready to experience the magic of this wonderfully simple, yet incredibly satisfying soup!
Tips and Variations:
- Make it ahead: This soup tastes even better the next day, making it perfect for meal prepping.
- Spice it up: Add a pinch of cayenne pepper for extra heat.
- Add some veggies: Feel free to add other vegetables like bell peppers, zucchini, or mushrooms.
- Use different beans: Black beans, pinto beans, or kidney beans all work well.
- Top it off: Get creative with your toppings! Chopped tomatoes, shredded lettuce, or a dollop of Greek yogurt are all delicious additions.
Enjoy!
