Creamy Chicken Tortilla Soup
User Reviews
5
Creamy Chicken Tortilla Soup
Description
The soup starts with sautéing onion and green bell pepper in olive oil until softened, then adding garlic and spices including cumin, ground coriander, and cayenne pepper to develop aroma and depth. Plump diced or shredded cooked chicken is added along with chicken stock, canned black beans, sweet corn, fire-roasted tomatoes, and diced green chiles. The mixture simmers to meld flavors and heat the ingredients through.
Once cooked, sour cream and shredded cheddar cheese are stirred in off the heat to enrich the soup with creaminess and a mild sharpness. Separately, corn tortillas are sliced into strips and fried until crispy to create crunchy garnish that adds contrast to the creamy soup. Fresh jalapeño slices and cilantro provide fresh herbaceous and spicy accents at serving.
This soup is naturally gluten free assuming the stock and other ingredients are verified, and can be made in advance or frozen. Omitting sour cream before freezing and adding it back after reheating helps maintain texture. Thickening can be adjusted by blending some broth with cornstarch slurry if desired. The recipe offers flexibility in spice level by adjusting cayenne or swapping chili powder.
Ingredients
Crispy tortilla strips
- 4 corn tortillas
- cooking oil for cooking tortilla strips
For the soup
- 2 tablespoons olive oil
- 1 large onion chopped
- 1 green bell pepper chopped
- 4 cloves garlic minced
- 2 tablespoons cumin ground
- 1 teaspoon ground coriander
- 1/8 teaspoon cayenne pepper
- 3 cups chicken diced/shredded, cooked
- 6 cups chicken stock
- 15oz can black beans drained and rinsed
- 15oz can sweet corn drained and rinsed
- 14.5oz can fire roasted tomatoes
- 4oz can diced green chiles
- 8oz ounces cheddar cheese velveeta is also a good option!, shredded
- 1/2 cup sour cream
- 1/2 cup cilantro finely chopped
For garnish
- jalapeño fresh, crispy; see recipe
- cilantro
- corn tortilla strips
Instructions
How to make crispy tortilla strips
- Slice corn tortillas into strips.
- Fry in hot oil until golden brown and crispy.
- Drain on paper towels, set aside.
Make the soup
- Heat olive oil in a large saucepan or dutch oven.
- Cook the onion and green pepper until softened, then add the garlic, cumin, coriander, and cayenne and cook for about 2 minutes, until fragrant.
- Add the rest of the ingredients except the cheese and sour cream , and cook over medium heat for 15-20 minutes (stirring occasionally) until the soup is warmed through.
Remove from heat and finish
- Remove the pot from heat, stir in the sour cream and cheese.
- Serve with jalapeños, cilantro, and tortilla strips.
- Devour
Notes
- This soup is gluten free if all ingredient labels are carefully checked to confirm.
- You can freeze the soup without the sour cream, which should be added fresh after reheating.
- Consume refrigerated soup within a few days for optimal freshness.
- To thicken the soup, blend some broth with cornstarch slurry and boil before adding cheese.
- Substitute cream cheese for cheddar to add a tangier flavor to the soup.
- Adjust heat by changing cayenne pepper amount or using chili powder instead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 605 kcal
% Daily Value*
| Calories | 605kcal | 30% |
| Carbohydrates | 51g | 17% |
| Protein | 39g | 78% |
| Fat | 29g | 45% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 102mg | 34% |
| Sodium | 1418mg | 59% |
| Potassium | 843mg | 18% |
| Fiber | 11g | 44% |
| Sugar | 8g | 16% |
| Vitamin A | 1200IU | 24% |
| Vitamin C | 27mg | 30% |
| Calcium | 391mg | 39% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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