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Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup
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This creamy and hearty chicken tortilla soup is the ultimate comfort meal. With tender chicken, a rich and velvety broth, and a kick of spice, it’s perfect for cozy nights. Crispy tortilla strips add the right amount of crunch to balance out the creamy texture, making each spoonful a satisfying treat.

Ingredients

Scale

  • Chicken breasts or thighs: 2-3 (about 1 lb)
  • Onion: 1 medium, chopped
  • Garlic: 3 cloves, minced
  • Chicken broth: 4 cups
  • Sour cream: 1/2 cup
  • Diced tomatoes: 1 can (14.5 oz)
  • Corn tortillas: 6-8 (for tortilla strips)
  • Spices:
    • 1 tsp cumin
    • 1 tbsp chili powder
    • 1 tsp paprika
  • Fresh cilantro: 1/4 cup, chopped (optional)

Instructions

  1. Cook the Chicken: Boil the chicken for 20 minutes or cook in a skillet with olive oil. Once fully cooked, shred the chicken and set aside.
  2. Make the Soup Base: Sauté onions and garlic in a large pot for about 5 minutes. Add diced tomatoes, chicken broth, and spices. Simmer for 10 minutes to blend the flavors.
  3. Add Chicken and Cream: Stir in the shredded chicken and sour cream. Simmer for another 5-10 minutes to fully heat through and achieve a creamy texture.
  4. Prepare the Tortilla Strips: Slice corn tortillas into thin strips. Fry in oil until golden and crispy, then drain on paper towels.
  5. Serve: Ladle soup into bowls, top with crispy tortilla strips, and garnish with fresh cilantro, a dollop of sour cream, or a squeeze of lime.

Notes

  • Tortilla Strips: If short on time, store-bought tortilla chips work as a substitute.
  • Rotisserie Chicken: Use rotisserie chicken for a quick shortcut.
  • Adjust Spice: Reduce chili powder or add cream to tone down the heat if desired.

Nutrition

Find it online: https://cookedbyandy.com/creamy-chicken-tortilla-soup/