Creamy Chicken Tortilla Soup (GF)
This creamy chicken tortilla soup is so easy and delicious, perfect all year round.
This creamy chicken tortilla soup is so easy and delicious, perfect all year round.
- 1/4 cup sour cream
- 1 can black beans drained and rinsed
- 1 cup frozen corn
- 2/3 cup heavy cream
- 1 1/3 cups milk
- 1 tbsp canola oil
- 1 can diced tomatoes with green chilies
- 1 can pinto beans drained and rinsed
- salt and freshly ground black pepper ( to taste)
- 1 1/4 lbs boneless skinless chicken breasts*
- 1/3 cup masa harina**
- 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 carton low-sodium chicken broth
- 1 tsp of each chili powder ( cumin, and paprika)
- shredded cheese ((i used a blend of cheddar and m sour cream, diced avocados, cilantro, lime wedges (optional), c
- Carbohydrate 30.7542161211637 g
- Cholesterol 26.2509028077372 mg
- Fat 10.8441011596492 g
- Fiber 7.55501485269061 g
- Protein 10.5559346701897 g
- Saturated Fat 4.95970974368775 g
- Serving Size 1 1 serving (357g)
- Sodium 433.656516515354 mg
- Sugar 23.1992012684731 g
- Trans Fat 0.744852755944109 g
- Calories 254 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 the pot.
- Then, in a 2-cup liquid measuring cup (or a bowl), whisk together milk and masa harina until well blended.
- Pour mixture into the pot and cook, stirring frequently, until the mixture boils and thickens slightly.
- Dice chicken and add to the 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.
My Favorite Weeknight Comfort Food: Creamy Chicken Tortilla Soup
As a busy working mom, finding time to cook delicious and healthy meals can be a real challenge. But let me tell you, this Creamy Chicken Tortilla Soup is a game-changer. It's not just quick and easy to make, it's also incredibly flavorful and satisfying – the perfect comfort food for those hectic weeknights when you need something nourishing and delicious without spending hours in the kitchen. I’ve tweaked a few things over time to make it perfectly suited to my family’s tastes, and now it’s a regular staple in our dinner rotation.
The beauty of this soup lies in its simplicity. The ingredients are readily available, and the cooking process is straightforward. I usually start by prepping the vegetables while the chicken is simmering – a small multi-tasking trick that saves me tons of time. Once the chicken is cooked, I shred it and toss it right back into the pot. I add a bit of extra cream compared to some recipes I've come across because my family really loves that rich, creamy texture, but it’s definitely adjustable to your preference. The smoky flavor of the chili powder combined with the warmth of the cumin and paprika creates a flavor profile that's both comforting and exciting. My kids especially love that you can customize your bowls with all the favorite toppings.
What makes this soup so special? Beyond the deliciousness, of course, this recipe is incredibly versatile. It’s easily adaptable to what you have on hand. Don't have jalapeños? No problem! Leave them out, or use a milder pepper instead. Want to add some other beans? Go for it! Black beans and pinto beans are my favorites, but kidney beans or even chickpeas would be a fantastic addition. And the topping options are endless! Shredded cheese, avocado, cilantro, a squeeze of lime… the possibilities are endless.
Tips for Success:
- Use good quality chicken broth: The flavor of your broth will significantly impact the overall taste of the soup. I always opt for a low-sodium version to control the saltiness and add salt to taste at the end.
- Don't overcook the chicken: Overcooked chicken can become dry and tough. Remove it from the pot as soon as it's cooked through and let it rest before shredding.
- Adjust the spices to your liking: Feel free to experiment with the amount of chili powder, cumin, and paprika to achieve your preferred level of spice.
- Make it ahead: This soup tastes even better the next day! Make a big batch and enjoy leftovers for lunch or dinner throughout the week. It reheats beautifully.
Serving suggestions:
- Serve with warm tortillas or tortilla chips for dipping.
- Garnish with a dollop of sour cream or Greek yogurt for extra creaminess.
- Add a side of rice or quinoa for a more complete meal.
- For a spicier kick, add a pinch of cayenne pepper to the soup base.
This Creamy Chicken Tortilla Soup is more than just a recipe; it's a shortcut to family happiness. It's a meal that brings everyone together, a comforting hug in a bowl, and a testament to the fact that delicious, healthy food doesn't have to be complicated. So, the next time you're short on time but craving something flavorful and satisfying, give this recipe a try. I guarantee it will become a new family favorite!
Beyond the Recipe: This soup reminds me of warm afternoons spent with my family, the aroma filling the kitchen as a promise of a delicious and comforting meal. The vibrant colors and the comforting flavors create a joyful atmosphere. It's a perfect meal to share, whether you're having a cozy night in or entertaining friends. The simplicity of the recipe allows you to focus on the joy of cooking and sharing a delicious meal with loved ones. It’s a recipe that makes the everyday feel extraordinary, a reminder that even the simplest of moments can be filled with warmth, love, and happiness. And for me, that’s the true magic of cooking.
