Creamy Chicken Tortilla Soup
User Reviews
5
Creamy Chicken Tortilla Soup
Description
Creamy Chicken Tortilla Soup starts by baking corn tortilla strips until crisp and golden to provide garnish and texture contrast. Onion and garlic are sautéed until fragrant, then seasoned with cumin, ground coriander, and chili powder to build a warm spice base. Chicken stock, canned diced green chiles, dried arbol chile peppers, apple cider vinegar, and stewed diced tomatoes combine with the spices to create a flavorful broth that simmers to meld flavors and soften the ingredients.
Remaining torn corn tortillas are added to the simmering soup, then an immersion blender purées much of the soup to a creamy consistency while retaining some texture. Shredded cooked chicken, frozen corn, and rinsed canned black beans are stirred in and heated through, enriching the soup's body and heartiness. Sour cream, shredded cheddar, and fresh cilantro are served alongside as garnishes, adding creaminess, sharpness, and freshness.
This soup balances smoky and spicy flavors with the richness of chicken and corn tortillas, and the toasted tortilla strips bring a crisp topping that complements the creamy base. Its components allow for a satisfying main course option or a warming starter for various meal occasions.
The recipe is adapted from How Sweet Eats and includes instructions to control the soup’s smoothness by blending to desired texture.
Ingredients
- 8 corn tortillas divided
- 1 tbsp olive oil
- 3/4 cup onion diced
- 4 large garlic cloves, minced
- 3/4 tsp salt divided
- 1 tsp cumin
- 1/2 tsp ground coriander
- 2 tsp chili powder
- 32 ounces chicken stock low-sodium
- 4 ounces green chiles canned diced
- 2 arból chile peppers 1 for mild soup, 2 for spicy, stemmed and seeded
- 2 tsp apple cider vinegar
- 1 .5 tomatoes stewed, diced
- 2 cups chicken shredded
- 1 1/2 cups corn frozen
- 14 ounces black beans canned, rinsed and drained
- sour cream for serving
- shredded cheddar cheese
- cilantro
Instructions
- Preheat oven to 350 degrees. Cut 4 corn tortillas into strips. Spray with non-stick cooking spray and spread on a large, rimmed baking sheet. Bake for 10-15 minutes until golden brown and crisp. Toss halfway through to prevent burning. Set aside.
- While tortillas bake, heat a large stock pot to a medium heat. Add olive oil. Once oil is hot, add onion. Saute for 2-3 minutes until slightly softened and fragrant. Add garlic and 1/4 teaspoon salt. Saute until garlic is fragrant and onion is completely softened, another 1-2 minutes.
- Add cumin, coriander and chili powder. Stir and then add chicken stock, canned chiles, dried chiles, vinegar, canned tomatoes and remaining salt. Bring to a boil, then reduce to a simmer. Simmer for 10 minutes.
- Tear remaining corn tortillas and add to soup. Simmer another 5 minutes. Use an immersion blender to blend the vegetables and tortillas into the broth. I like to leave a little bit of texture, but if you like it smooth, puree completely.
- Add chicken, corn, and black beans. Stir and simmer another 5-10 minutes. Season to taste with salt and pepper. Serve with shredded cheese, chopped cilantro, sour cream and crispy tortillas chips.
Notes
- The soup can be blended to your preferred texture, from smooth to slightly chunky, using an immersion blender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 353kcal | 18% |
| Carbohydrates | 48g | 16% |
| Protein | 25g | 50% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 35mg | 12% |
| Sodium | 476mg | 20% |
| Potassium | 743mg | 16% |
| Fiber | 10g | 40% |
| Sugar | 1g | 2% |
| Vitamin A | 189IU | 4% |
| Vitamin C | 11mg | 12% |
| 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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