Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup is a comforting, flavorful dish that combines tender chicken, a rich and creamy broth, and all the delicious Mexican flavors you love. Topped with crunchy tortilla strips, avocado, cheese, and a squeeze of lime, it’s the perfect cozy meal for chilly nights or anytime you want something hearty and satisfying.

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Ingredients:

• 2 tbsp olive oil

• 1 lb boneless, skinless chicken breasts or thighs (about 2-3 pieces)

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1 medium carrot, chopped (optional)

• 1 bell pepper, chopped (optional)

• 1 can (14 oz) diced tomatoes (or 2-3 fresh tomatoes, chopped)

• 1 can (4 oz) green chiles (optional for extra flavor)

• 4 cups chicken broth (or stock)

• 1 cup heavy cream (or half-and-half for a lighter version)

• 1 tsp ground cumin

• 1 tsp chili powder

• 1/2 tsp smoked paprika (optional)

• 1/2 tsp ground coriander (optional)

• Salt and pepper to taste

• 1 cup tortilla chips (or corn tortillas, cut into strips)

• 1/2 cup shredded cheddar cheese (or Mexican blend cheese)

• 1/2 cup sour cream (optional)

• Fresh cilantro, chopped (for garnish)

• 1 lime, cut into wedges (for serving)

• Avocado slices (for garnish)

• Jalapeño slices (optional, for extra heat)

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Instructions:

1. Cook the Chicken:

   • Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Season the chicken breasts or thighs with salt, pepper, cumin, and chili powder. Add the chicken to the pot and sear for 4-5 minutes on each side, until browned. Remove the chicken and set aside to cool slightly.

   • Once cooled, shred the chicken using two forks or chop it into bite-sized pieces.

2. Sauté the Vegetables:

   • In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion, garlic, carrot, and bell pepper (if using). Sauté for about 5-7 minutes, until the vegetables are softened.

3. Add Tomatoes and Broth:

   • Stir in the diced tomatoes (with juice) and green chiles (if using). Cook for another 2 minutes. Then add the chicken broth and bring the soup to a simmer. Let it simmer for about 10-15 minutes to allow the flavors to meld together.

4. Make the Soup Creamy:

   • Add the heavy cream to the soup and stir well. Simmer for an additional 5 minutes, until the soup is heated through and the flavors have combined.

5. Add Shredded Chicken:

   • Stir the shredded chicken into the soup and cook for another 5 minutes to ensure it’s heated through. Taste the soup and adjust the seasoning with more salt, pepper, or spices as needed.

6. Prepare the Tortilla Strips (if using):

   • If using corn tortillas, cut them into thin strips. Heat a little oil in a pan over medium-high heat and fry the tortilla strips until golden and crispy, about 3-5 minutes. Drain on a paper towel. Alternatively, you can crush tortilla chips and use them as a garnish.

7. Serve:

   • Ladle the soup into bowls. Top each bowl with a handful of crispy tortilla strips (or crushed chips), shredded cheese, a dollop of sour cream, fresh cilantro, avocado slices, and a squeeze of lime juice.

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Optional Variations:

• Spice it up: Add sliced jalapeños or a few dashes of hot sauce for extra heat.

• Vegetarian option: You can swap the chicken for beans (black beans or pinto beans), and use vegetable broth for a vegetarian version.

• Cheese options: Feel free to use other cheeses like Monterey Jack or Cotija for different flavors. Cotija gives a nice salty bite if you prefer that.

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Serving Suggestions:

• Serve the Creamy Chicken Tortilla Soup with warm cornbread, Mexican rice, or a side of sautéed vegetables for a complete meal.

• Pair it with a margarita or a cold Mexican beer for a fun, festive touch.

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Enjoy your creamy, comforting bowl of Chicken Tortilla Soup! This is the perfect soup to warm you up and satisfy your cravings with bold, rich flavors.

Let me know how it turns out or if you want any adjustments—this recipe is super flexible!