Description
Creamy Chicken Tortilla Soup brings warmth and flavor to your dinner table. This easy recipe, packed with tender chicken and rich broth, is pure comfort.
Ingredients
Scale
- Main Ingredients:
- 2 boneless, skinless chicken breasts
- 6 corn tortillas, plus more for topping
- 1 tbsp olive oil, plus more for frying
- 2 poblano peppers
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 4 cups low-sodium chicken broth
- ½ cup heavy cream
- Salt and freshly ground black pepper, to taste
- Flavor Boosters & Spices:
- 1 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp dried oregano
- 1 lime, juiced
- Garnish & Toppings:
- Fresh cilantro, chopped
- 1 avocado, diced
- Sour cream or Greek yogurt
- Optional Swirls:
- Cotija cheese, crumbled
- 1 (15 oz) can black beans, rinsed and drained
- ½ tsp chipotle in adobo sauce (for extra heat)
Instructions
- Prep the Chicken & Toast the Tortillas: First things first, get those chicken breasts ready. Season them lightly with salt and pepper. While they’re chilling, slice up some corn tortillas into thin strips. Heat a little oil in a large pot or Dutch oven over medium-high heat. Fry those tortilla strips until they’re golden and crispy, then scoop them out and set them aside. This is where I always forget to salt the strips after frying, so learn from my mistakes! A pinch of salt right when they come out makes all the difference. You’re building layers of texture for your creamy chicken tortilla soup, and these crispy bits are essential.
- Roast Peppers & Sauté Aromatics: Now, for those poblano peppers. Give them a quick char under the broiler or over an open flame until the skin is blistered. Pop them in a bowl, cover it, and let them steam for a few minutes—makes peeling easier, honestly. While they’re cooling, add a bit more oil to your pot and sauté your chopped onion until it’s soft and translucent, about 5-7 minutes. Then toss in your minced garlic and cook for another minute until fragrant. This base will infuse our creamy chicken tortilla soup with so much flavor, don’t rush it!
- Build the Flavorful Sauce Base: Once the poblanos are cool enough, peel, seed, and chop them. Add them to the pot with the onions and garlic. Stir in your diced tomatoes (undrained, please!), chili powder, cumin, smoked paprika, and oregano. Let this mixture simmer for about 5-7 minutes, letting all those spices really bloom and become fragrant. Oh, the smell at this stage is just incredible; it fills the whole kitchen! This concentrated flavor is what makes this creamy chicken tortilla soup so special, so let it hang out and get happy.
- Simmer the Chicken & Blend the Sauce: Pour in your chicken broth and add the chicken breasts to the pot. Bring it to a gentle simmer, then reduce the heat, cover, and cook for about 15-20 minutes, or until the chicken is cooked through and shreds easily. Carefully remove the chicken and set it aside to cool slightly. Now, here’s the fun part (and where I had my blender explosion): use an immersion blender to blend the soup base until it’s smooth, or carefully transfer it to a regular blender. Be cautious with hot liquids, please! This smooth, rich sauce is the heart of your creamy chicken tortilla soup.
- Shred Chicken & Add Creaminess: Once the chicken is cool enough to handle, shred it using two forks. Honestly, sometimes I just use my stand mixer with the paddle attachment for this; it’s a game-changer! Return the shredded chicken to the pot with the blended soup base. Now, stir in the heavy cream. Let it warm through gently for about 5 minutes, but don’t bring it to a rolling boil after adding the cream, or it might curdle—oops! Just a nice, gentle simmer. This step truly transforms it into creamy chicken tortilla soup perfection.
- Finish & Serve Your Creamy Chicken Tortilla Soup: Taste your creamy chicken tortilla soup and adjust seasonings. It might need a little more salt or a squeeze of lime juice to brighten things up. Ladle the hot soup into bowls. Top generously with those crispy tortilla strips, a dollop of sour cream (or Greek yogurt for a lighter touch), fresh cilantro, and creamy avocado slices. Sometimes I add a sprinkle of cotija cheese, too. It should look vibrant, smell absolutely incredible, and taste like pure comfort. Enjoy your homemade creamy chicken tortilla soup!