Creamy Chicken Tortilla Soup
User Reviews
5.0
33 reviews
Excellent
Creamy Chicken Tortilla Soup
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A hearty and warming creamy chicken tortilla soup with just the right amount of spice, blended with cheese, topped off with jalapenos, cilantro, and crispy tortilla strips.
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Ingredients
Crispy tortilla strips
- 4 corn tortillas
- 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 ground cumin
- 1 teaspoon ground coriander
- 1/8 teaspoon cayenne
- 3 cups cooked chicken diced/shredded
- 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 shredded cheddar cheese velveeta is also a good option!
- 1/2 cup sour cream
- 1/2 cup cilantro finely chopped
For garnish
- jalapeños, fresh cilantro, crispy corn tortilla strips (see recipe)
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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
- Is this recipe Gluten Free? Actually, yes. Although, be sure to check the labels of all products used, if you have an intolerance.
- Can you freeze this soup? YES! I leave out the sour cream and add it after reheating.
- How long is chicken tortilla soup good for in the fridge? If not freezing, it is best eaten within a few days.
- How to thicken chicken tortilla soup - if your soup is not as thick as you'd like, remove some of the liquid and blend it with about a tablespoon of cornstarch to make a slurry. Add it to the soup, and bring to a boil before adding the cheese (we don't want to boil it with the cheese in there!)
- Switch out the cheese for cream cheese - it will also add a great tang to the finished soup.
- Add more or less cayenne depending on your spice tolerance. Switch it out for chili powder if you prefer.
Nutrition Information
Show Details
Calories
605kcal
(30%)
Carbohydrates
51g
(17%)
Protein
39g
(78%)
Fat
29g
(45%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Cholesterol
102mg
(34%)
Sodium
1418mg
(59%)
Potassium
843mg
(24%)
Fiber
11g
(44%)
Sugar
8g
(16%)
Vitamin A
1200IU
(24%)
Vitamin C
27mg
(30%)
Calcium
391mg
(39%)
Iron
5mg
(28%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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