Creamy Chicken Tortilla Soup

$- 2 tablespoons extra virgin olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 jalapeño pepper, seeded and diced - 1 red bell pepper, diced - 2 cups rotisserie chicken, shredded - 4 cups low-sodium chicken broth - 1 can (14 oz) diced tomatoes with green chilies - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and black pepper to taste - 1 cup corn kernels - 1 cup heavy whipping cream - Juice of 1 fresh lime - Tortilla strips, for garnish - Fresh cilantro leaves, for garnish - 1 ripe avocado, diced, for garnish Gathering the right ingredients makes all the difference. The extra virgin olive oil gives the soup a rich base. The onion adds sweetness, while garlic brings depth. The jalapeño and red bell pepper add a nice kick and color. Using rotisserie chicken saves time and adds flavor. The low-sodium chicken broth keeps the soup light but tasty. Diced tomatoes with green chilies add both texture and zest. Ground cumin and chili powder are key for that warm, earthy flavor. Adjust salt and pepper to your taste. Corn kernels bring a sweet crunch, while heavy whipping cream makes it creamy and dreamy. Fresh lime juice brightens every bite. Don’t forget the tortilla strips, cilantro, and avocado for a nice finish. They add texture and freshness to your soup. - Large heavy-bottomed pot - Measuring cups and spoons - Cutting board and knife Having the right tools makes cooking easier. A large pot helps hold all your wonderful ingredients. Measuring cups and spoons ensure you use just the right amounts. A cutting board and knife are a must for chopping veggies quickly and safely. With these ingredients and tools ready, you're on your way to making a delicious Creamy Chicken Tortilla Soup! - Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat. - Add 1 medium onion, finely chopped. Sauté for 3-4 minutes until soft. - Now, add 2 cloves of minced garlic, 1 diced jalapeño, and 1 diced red bell pepper. Cook for 2-3 minutes until fragrant. - Stir in 2 cups of shredded rotisserie chicken, 4 cups of low-sodium chicken broth, and 1 can of diced tomatoes with green chilies. - Season with 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and salt and black pepper to taste. Mix well. - Bring the soup to a boil, then reduce the heat to low. - Let it simmer uncovered for about 15 minutes to blend the flavors. - After that, stir in 1 cup of corn kernels and 1 cup of heavy whipping cream. Mix well and simmer for another 5 minutes. - Squeeze the juice of 1 fresh lime into the soup. Adjust the seasoning as needed before serving. To make this soup shine, you can adjust the seasoning. If you like more heat, add extra chili powder or some cayenne pepper. Fresh herbs can really lift the dish. Try adding chopped cilantro or parsley just before serving. Their bright flavors will make the soup pop. You can personalize your soup by adding beans or veggies. Black beans or kidney beans work well. You might also choose to add zucchini or bell peppers for extra crunch. If you want it spicier, toss in some diced serrano peppers. Adjust the spice to match your taste. Garnishing makes your soup look great and taste better. Top each bowl with crispy tortilla strips for crunch. Add diced avocado for creaminess and fresh cilantro for color. Serve in warm bowls to keep the soup hot. This will make each bite a joy! {{image_4}} To make a vegetarian version, simply substitute the chicken with plant-based protein. You can use soy crumbles, chickpeas, or lentils. These options add great texture. For the broth, use vegetable broth instead of chicken broth. For creaminess, switch to coconut cream or a plant-based cream. This keeps it rich without dairy. If you love heat, add spice elements to the soup. You can use more jalapeños or even serrano peppers. For a smoky flavor, try adding chipotle peppers in adobo sauce. You can also sprinkle in some cayenne pepper or red chili flakes. Adjust the amount based on your taste. Need a faster meal? Simplify your prep. Use pre-cooked rotisserie chicken or canned chicken. You can also use canned corn instead of fresh for less hassle. Skip roasting or sautéing steps by adding all ingredients at once. This way, you still enjoy tasty soup in no time. To store your leftover creamy chicken tortilla soup, cool it to room temp first. Then, transfer it to an airtight container. This keeps it fresh for up to three days. For best taste, eat it within two days. When reheating, add a splash of broth to keep it creamy. You can freeze this soup for later. First, let it cool completely. Then, pour it into freezer-safe bags or containers. Make sure to leave space at the top, as it will expand. It can last for about three months in the freezer. When you're ready to eat, thaw it in the fridge overnight. Reheat gently on the stove, stirring often, until hot. In the fridge, the soup stays good for about three to four days. If frozen, it’s best used within three months. Check for signs of spoilage before eating. If you see any mold or the soup smells off, it’s time to toss it out. Always prioritize your health and safety! You can add heat with a few simple steps. - Use more jalapeño or add diced serrano peppers. - Stir in cayenne pepper or crushed red pepper flakes. - Add a splash of hot sauce for an extra kick. These options let you control the spice level to fit your taste. Yes, you can prep this soup in advance. - Cook the soup and let it cool. - Store it in an airtight container in the fridge. - It will stay fresh for up to three days. When you are ready, just reheat on the stove. If you want a lighter version, use these alternatives: - Coconut milk gives a creamy texture and a hint of flavor. - Greek yogurt adds creaminess and protein. - Silken tofu blended until smooth is another great option. These swaps help meet dietary needs while keeping your soup rich. To thicken your soup, try these techniques: - Add more corn or pureed beans for a thicker base. - Mix in a slurry of cornstarch and water. - Simmer the soup longer to reduce it. These methods will help you reach the perfect consistency. This soup pairs well with several side dishes: - Warm, crusty bread or fresh tortillas are great choices. - A simple green salad adds freshness to the meal. - Top with cheese, sour cream, or avocado for extra flavor. These sides can enhance your dining experience. You can find the full recipe in the "Full Recipe" section above. It has detailed instructions to guide you through each step. This way, you will create a delicious, creamy chicken tortilla soup with ease. This blog explored making a rich and tasty Creamy Chicken Tortilla Soup. We covered ingredients, step-by-step cooking guides, storage tips, and variations. You can adjust flavors and spice levels to fit your taste. Experiment with toppings for added flair. Enjoy the warmth and comfort this soup brings. It's perfect for gatherings or just a cozy night. Remember to check the FAQs for extra tips. Your journey into cooking can be fun and rewarding. Dive in and make your own delicious soup!$

Discover the ultimate comfort food with this luscious creamy chicken tortilla soup recipe! Packed with flavor from rotisserie chicken, fresh veggies, and a rich, creamy base, this soup is perfect for a cozy night in. Ready in just 40 minutes, it's an easy meal that everyone will love.

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Ingredients

2 tablespoons extra virgin olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 jalapeño pepper, seeded and diced

1 red bell pepper, diced

2 cups rotisserie chicken, shredded (or cooked chicken of your choice)

4 cups low-sodium chicken broth

1 can (14 oz) diced tomatoes with green chilies

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and black pepper to taste

1 cup corn kernels (fresh, frozen, or canned)

1 cup heavy whipping cream

Juice of 1 fresh lime

Tortilla strips, for garnish

Fresh cilantro leaves, for garnish

1 ripe avocado, diced, for garnish

Instructions

In a large, heavy-bottomed pot, heat the extra virgin olive oil over medium heat. Once hot, add the finely chopped onion. Sauté for about 3-4 minutes until the onion is soft and translucent.

Add the minced garlic, diced jalapeño, and red bell pepper to the pot. Cook together for another 2-3 minutes until the peppers have softened and the mixture is aromatic.

Incorporate the shredded chicken into the vegetable mixture, followed by the chicken broth, diced tomatoes (with all their juices), ground cumin, chili powder, salt, and freshly cracked black pepper. Stir well and bring the mixture to a bubbling boil.

Once boiling, reduce the heat to low. Allow the soup to simmer uncovered for approximately 15 minutes so that the flavors can beautifully meld together.

After simmering, stir in the corn kernels and heavy whipping cream. Mix thoroughly and let it simmer for an additional 5 minutes, which will create a creamy texture.

Once the soup is ready, remove the pot from heat. Squeeze in the juice of the fresh lime for a burst of bright flavor and stir well to combine.

Before serving, taste the soup and adjust the seasoning as needed with more salt or pepper.

Presentation Tips: Serve the luscious soup in warm bowls, and generously top each portion with crispy tortilla strips, a sprinkle of fresh cilantro, and some colorful diced avocado for an appealing and textural experience.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6