Indulge in the comforting warmth of creamy chicken tortilla soup, where tender chicken meets a luscious, creamy base. This delightful dish bursts with flavor from spices and fresh ingredients, making it perfect for chilly nights or a cozy family dinner. Garnished with crunchy tortilla strips and creamy avocado, each spoonful promises satisfaction and joy. Let’s dive into this delectable recipe that will become a staple in your kitchen!
Ingredients
– 1 lb boneless, skinless chicken breasts
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 bell pepper, chopped
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (10 oz) diced tomatoes with green chilies
– 4 cups chicken broth
– 1 cup heavy cream
– 1 teaspoon cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
– Tortilla chips for serving
– Avocado and cilantro for garnish
Servings and Cooking Time
This recipe yields approximately 6 servings. Preparation time is about 15 minutes, and cooking time is around 30 minutes.
Nutritional Value
One serving (approximately 1 cup) of creamy chicken tortilla soup contains around 350 calories, 20g protein, 15g fat, 30g carbohydrates, and 5g fiber. This is a hearty meal that will keep you energized and satisfied.
Step-by-Step Cooking Process
1. In a large pot, heat olive oil over medium heat.
2. Add diced onion and sauté until translucent, about 3-4 minutes.
3. Stir in minced garlic and chopped bell pepper, cooking for another 2 minutes.
4. Add the chicken breasts and season with cumin, chili powder, salt, and pepper.
5. Pour in the chicken broth and bring to a boil.
6. Reduce heat and simmer for 20 minutes, or until chicken is cooked through.
7. Remove the chicken, shred it, and return it to the pot.
8. Stir in black beans and diced tomatoes.
9. Pour in heavy cream and stir well to combine.
10. Simmer for an additional 5 minutes before serving.
Alternative Ingredients
You can substitute the heavy cream with coconut milk for a dairy-free version. Additionally, swap black beans for corn or kidney beans based on your preference. For added spice, consider using jalapeños or hot sauce.
Serving and Pairings
Creamy chicken tortilla soup pairs wonderfully with a side of warm cornbread or a fresh garden salad. Top it with crispy tortilla chips, avocado slices, and a sprinkle of fresh cilantro for an enhanced flavor experience.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat, adding a splash of broth if necessary. This soup can also be frozen; just ensure it’s in a freezer-safe container, and it will last for up to 2 months.
Cooking Mistakes
- Overcooking the chicken can make it dry; ensure it’s just cooked through.
- Adding too much salt early can overpower the dish; season gradually.
- Not allowing the flavors to meld by skipping the simmering step.
- Using low-quality broth can affect the overall taste; opt for homemade or high-quality store-bought.
- Forgetting to shred the chicken can lead to uneven texture.
- Rushing the sautéing process may lead to undercooked vegetables.
- Skipping the cream can result in a less rich flavor; use it for the best results.
Helpful Tips
- For a thicker soup, blend a portion of it before adding the cream.
- Experiment with garnishes like cheese, sour cream, or lime wedges.
- Make it vegetarian by using vegetable broth and omitting the chicken.
- Adjust the spice level by adding more or less chili powder.
- Consider using rotisserie chicken for a quick alternative.
FAQs
Can I make this soup in advance?
Yes, you can prepare the soup a day ahead. Just store it in the fridge and reheat before serving.
Is this soup gluten-free?
Yes, the recipe is gluten-free as it does not contain any wheat-based ingredients.
Can I use frozen chicken?
Yes, you can use frozen chicken; just ensure to cook it thoroughly.
What can I use instead of heavy cream?
Coconut milk or cashew cream are excellent dairy-free alternatives.
How can I make this soup spicier?
Add more chili powder or diced jalapeños to increase the heat.
Conclusion
Creamy chicken tortilla soup is not just a recipe; it’s a warm hug in a bowl. With its rich flavors, satisfying texture, and easy preparation, it’s perfect for any day of the week. Enjoy making this delightful dish for family and friends, and watch it become a beloved favorite!
Creamy Chicken Tortilla Soup
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 bell pepper chopped
- 1 can 15 oz black beans, drained and rinsed
- 1 can 10 oz diced tomatoes with green chilies
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla chips for serving
- Avocado and cilantro for garnish
Instructions
- In a large pot, heat olive oil over medium heat.
- Add diced onion and sauté until translucent, about 3-4 minutes.
- Stir in minced garlic and chopped bell pepper, cooking for another 2 minutes.
- Add the chicken breasts and season with cumin, chili powder, salt, and pepper.
- Pour in the chicken broth and bring to a boil.
- Reduce heat and simmer for 20 minutes, or until chicken is cooked through.
- Remove the chicken, shred it, and return it to the pot.
- Stir in black beans and diced tomatoes.
- Pour in heavy cream and stir well to combine.
- Simmer for an additional 5 minutes before serving.
