Creamy Chicken Tortilla Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Course
Main Course, Soup
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Cuisine
Mexican
Creamy Chicken Tortilla Soup
Description
Creamy Chicken Tortilla Soup starts with sautéed onion and garlic, thickened by a roux made from masa harina and flour. The blending of chicken broth and evaporated milk gives the soup a smooth and creamy base. Shredded chicken, salsa, corn, and black beans enrich the soup with hearty components, while cumin and ancho chili powder add a gentle smoky depth. The soup is simmered to meld flavors and finished by stirring in cheddar cheese, sour cream, and fresh cilantro for richness and brightness. When served, the crumbled tortilla chips add a crisp topping that contrasts with the creamy soup, enhancing the eating experience.
This soup pairs well with simple sides or can be served as a filling main dish on cooler days. The variety of textures from the creamy broth to the crunchy tortilla garnish makes it satisfying and layered in flavor.
Leftover soup thickens upon standing and reheating; thin it out with extra chicken broth or milk to achieve the preferred consistency. The recipe uses a homemade broth made from the chicken breast, maximizing flavor extraction and resource use.
Ingredients
- chicken breast 1-1 1/2 pounds, shredded, from 1 large breast
- 2 tablespoons butter
- 1 yellow onion chopped, small
- 1 clove garlic ,minced
- 2 tablespoons masa harina
- 2 tablespoons all-purpose flour
- 2 cups chicken broth see pictured instructions in blog post for making homemade chicken broth out of the chicken breast - since you're cooking the chicken anyway, make some excellent broth out of it!, good quality
- 1 evaporated milk 12 oz can
- 1 1/4 cup salsa
- 1 whole kernel corn 15 oz can
- 1 black beans 15 oz can, drained and rinsed to prevent soup discoloration
- 1 teaspoon cumin
- 1 1/2 teaspoons ancho chili powder
- chili powder recommended, or best homemade
- 1 1/2 teaspoon salt
- 1/4 black pepper freshly ground
- 1 1/2 cups cheddar cheese shredded
- 1/2 cup sour cream
- 1/4 cup cilantro chopped, fresh
- sour cream shredded cheddar cheese, fresh cilantro, for serving
- cheddar cheese
- Coriander
- tortilla chips
Instructions
- Heat the butter in a Dutch oven over medium-high heat and saute the onion until tender, about 7 minutes. Add the garlic and saute for another minute.
- Add the masa harina and flour and stir to combine. Cook for 1 minute. Gradually add the broth, whisking constantly to prevent clumping. Add the evaporated milk and simmer until slightly thickened.
- Add the shredded chicken, salsa, corn, beans, and all the spices. Stir to combine, bring to a boil, reduce the heat to low, cover and simmer for 15 minutes, stirring frequently. Add the shredded cheese, sour cream, and cilantro, stir to combine and warm through for another minute. Add salt and pepper to taste.
- Serve hot topped with sour cream, shredded cheddar cheese, chopped fresh cilantro and crumbled tortilla chips.
- Note: Leftovers will be thicker when reheated. Add some extra chicken broth or milk accordingly.
User Reviews
Overall Rating
5
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