Description
This Creamy Chicken Tortilla Soup combines tender shredded chicken, aromatic spices, and a smooth blend of sour cream and lime juice for a comforting and flavorful meal. Perfectly garnished with crispy tortilla chips, cheddar cheese, and fresh cilantro, this soup offers a delightful balance of creamy texture and zesty brightness.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 4 cups chicken broth
- 1 can diced tomatoes (about 14.5 ounces)
- 1 can green chilies, diced (about 4 ounces)
- 2 cups cooked chicken, shredded
- 1 cup corn kernels
- 1/2 cup heavy cream
- 1/4 cup cilantro, chopped
For Serving and Garnish
- 1 cup tortilla chips, crumbled
- 1/2 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 lime, cut into wedges
Instructions
- Heat the Pot: In a large pot, heat over medium heat until ready for the next step.
- Cook Tomatoes: Add the diced tomatoes and cook for about 2 minutes to release their juices and develop flavor.
- Add Broth: Pour in the chicken broth and stir to combine it with the tomatoes, forming the soup base.
- Simmer Chicken: Add the cooked chicken to the pot and simmer the mixture for 10-15 minutes, stirring occasionally, until heated through and flavors meld.
- Shred Chicken: Once heated, shred the chicken further using two forks directly in the pot or remove and shred on a cutting board then return it to the pot for even texture.
- Add Lime Juice: Squeeze in the juice from the lime wedges and stir well to brighten the soup’s flavor.
- Incorporate Sour Cream: Stir in the sour cream until fully incorporated, making the soup creamy and smooth.
- Add Tortilla Strips: Tear or cut the tortilla chips into strips and add them to the soup, stirring until they soften and start to break apart, thickening the soup slightly.
- Simmer More: Continue simmering the soup for another 10 minutes to allow all the flavors to meld together beautifully.
- Add Cilantro: Stir in the chopped cilantro and cook for an additional 2-3 minutes to infuse fresh herbal notes.
- Season to Taste: Taste the soup and adjust seasoning with salt and pepper as needed for balance.
- Serve Hot: Ladle the soup into bowls and garnish with extra cilantro, lime wedges, shredded cheddar cheese, and additional tortilla strips if desired.
Notes
- For a spicier kick, increase the cayenne pepper or add jalapeños.
- Use rotisserie chicken for quick preparation, or boil chicken breasts if you want fresh cooked chicken.
- Substitute heavy cream with sour cream or Greek yogurt for a tangier version.
- For a gluten-free option, ensure tortilla chips are made from corn and free from gluten-containing ingredients.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently.