Creamy Chicken Tortilla Soup
User Reviews
5
Creamy Chicken Tortilla Soup
Description
The recipe starts by simmering chicken broth with two corn tortillas and a blend of chili powder, cumin, garlic powder, oregano, and salt. The corn tortillas dissolve during cooking, naturally thickening the soup base. Cream of chicken soup is whisked in for a smooth, creamy consistency, followed by added ingredients including shredded chicken, canned corn, black beans, and diced tomatoes with green chilies for a bit of heat. Heavy cream is stirred in at the end to enrich the soup and balance the spices.
The resulting soup has a creamy, mildly spicy broth with a slightly thick mouthfeel from the dissolved tortillas. The vegetables and chicken provide body and protein, making it a filling dish suitable for cooler weather or casual dinners. Toppings such as sour cream, shredded cheese, cilantro, crushed tortilla chips, and Pico de Gallo add layers of flavor and texture upon serving.
The recipe notes highlight the necessity of corn tortillas for thickening, with flour tortillas not dissolving properly. It also addresses substitutions for broth, spices, and beans, along with guidance for freezing and reheating. The soup can be scaled up or down easily, making it versatile for different serving needs.
Ingredients
- 4 cups chicken broth
- 2 corn tortillas
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 21 ounces cream of chicken soup (2 cans)
- 3 cups chicken shredded
- 15.25 ounce sweet corn drained (1 can, canned
- 15 ounce black beans drained and rinsed (1 can, canned
- 10 ounce diced tomatoes with green chilies 1 can, canned, brand: ROTEL
- 1/2 cup heavy cream
Toppings (optional)
- sour cream
- cheese shredded
- cilantro chopped
- tortilla chip crushed
- Pico de Gallo
Instructions
- Pour the chicken broth in a large pot and add the 2 corn tortillas and the spices (chili powder, cumin, garlic powder, oregano, salt.) Bring to a boil, then reduce heat to low and simmer for about 10 minutes or until the tortillas disintegrate into the broth mixture.
- Whisk in the cream of chicken soup until smooth. Then add the remaining ingredients (shredded chicken, corn, black beans, rotel, and heavy cream.) Stir to combine.
- Simmer for 10 minutes then serve warm with your choice of toppings.
Notes
- Use only corn tortillas to properly thicken the soup; flour tortillas will not dissolve as needed.
- For freezer storage, omit heavy cream prior to freezing. Freeze soup in meal-sized portions for up to 6 months.
- Reheat gently on the stove or in the microwave, adding back heavy cream after thawing or reheating.
- The recipe is flexible: swap chicken broth with stock or vegetable broth, and black beans with pinto beans if preferred.
- Adjust seasoning to taste and scale recipe quantities based on serving size required.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 32g | 11% |
| Protein | 22g | 44% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 64mg | 21% |
| Sodium | 1419mg | 59% |
| Potassium | 571mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 719IU | 14% |
| Vitamin C | 8mg | 9% |
| Calcium | 82mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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