Creamy Chicken Tortilla Soup: A Cozy & Flavorful Delight

Creamy Chicken Tortilla Soup is a comforting and flavorful dish perfect for a chilly evening or any time you crave a hearty and satisfying meal. This recipe combines the best of both worlds: the rich, creamy texture of a classic cream soup with the vibrant, zesty flavors of a traditional tortilla soup. Tender chicken, hearty vegetables, and a blend of spices come together in a creamy broth, topped with crispy tortilla strips and your favorite toppings. Get ready to warm up with this irresistible soup!

## Why You’ll Love This Recipe

* **Comforting and Creamy:** The creamy broth creates a luxurious and comforting texture that will leave you feeling satisfied.
* **Flavorful and Zesty:** A blend of spices, including chili powder, cumin, and oregano, provides a warm and zesty flavor that complements the creamy broth perfectly.
* **Customizable:** Easily adapt this recipe to your liking by adding or substituting vegetables, adjusting the spice level, or using different toppings.
* **Easy to Make:** With simple ingredients and straightforward instructions, this recipe is easy to make, even on a busy weeknight.
* **Great for Leftovers:** This soup tastes even better the next day, as the flavors meld together over time.

## Ingredients You’ll Need

* **Chicken:** 1.5 pounds boneless, skinless chicken breasts or thighs
* **Olive Oil:** 2 tablespoons
* **Onion:** 1 large, chopped
* **Garlic:** 4 cloves, minced
* **Bell Pepper:** 1 red or yellow, chopped
* **Jalapeño:** 1, seeded and minced (optional, for heat)
* **Chicken Broth:** 8 cups
* **Diced Tomatoes:** 1 (14.5 ounce) can, undrained
* **Black Beans:** 1 (15 ounce) can, rinsed and drained
* **Corn:** 1 cup frozen or canned, drained
* **Chili Powder:** 2 tablespoons
* **Cumin:** 1 tablespoon
* **Oregano:** 1 teaspoon
* **Salt and Pepper:** To taste
* **Cream Cheese:** 4 ounces, softened
* **Lime Juice:** 2 tablespoons
* **Cilantro:** Fresh, chopped, for garnish
* **Tortilla Strips:** For garnish
* **Optional Toppings:** Avocado, sour cream, shredded cheese

## Equipment

* Large pot or Dutch oven
* Cutting board
* Knife
* Measuring cups and spoons
* Ladle

## Step-by-Step Instructions

### 1. Cook the Chicken

There are several ways to cook the chicken for this soup. Here are a few options:

* **Poaching:** Place the chicken breasts or thighs in a large pot and cover with water or chicken broth. Bring to a simmer and cook for 15-20 minutes, or until the chicken is cooked through and no longer pink inside. Remove the chicken from the pot and let it cool slightly before shredding it with two forks.
* **Sautéing:** Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken with salt and pepper. Add the chicken to the pot and cook for 5-7 minutes per side, or until cooked through. Remove the chicken from the pot and let it cool slightly before shredding it with two forks.
* **Slow Cooker:** Place the chicken breasts or thighs in a slow cooker. Pour in 4 cups of chicken broth and cook on low for 6-8 hours, or on high for 3-4 hours. Shred the chicken with two forks before adding it to the soup.
* **Instant Pot:** Place the chicken breasts or thighs in the Instant Pot. Pour in 1 cup of chicken broth. Seal the lid and cook on high pressure for 8-10 minutes, followed by a 10-minute natural pressure release. Shred the chicken with two forks before adding it to the soup.

### 2. Sauté the Vegetables

Heat the remaining 1 tablespoon of olive oil in the same pot or Dutch oven over medium heat. Add the chopped onion, bell pepper, and jalapeño (if using) and cook for 5-7 minutes, or until the vegetables are softened.
Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.

### 3. Add the Remaining Ingredients

Pour in the chicken broth and add the diced tomatoes (undrained), black beans (rinsed and drained), and corn. Stir in the chili powder, cumin, oregano, salt, and pepper.
Bring the soup to a simmer and cook for 15-20 minutes, allowing the flavors to meld together.

### 4. Add the Shredded Chicken

Add the shredded chicken to the soup and stir to combine. Cook for another 5 minutes to heat the chicken through.

### 5. Make it Creamy

Reduce the heat to low. Add the softened cream cheese to the soup and stir until it is completely melted and the soup is creamy. Be sure to stir constantly to prevent the cream cheese from clumping.
Stir in the lime juice.

### 6. Serve and Garnish

Ladle the soup into bowls and garnish with fresh cilantro, tortilla strips, and any other desired toppings, such as avocado, sour cream, or shredded cheese.

## Tips for the Best Creamy Chicken Tortilla Soup

* **Use high-quality chicken broth:** The flavor of the chicken broth will significantly impact the overall taste of the soup. Use a high-quality broth for the best results.
* **Don’t skip the spices:** The blend of chili powder, cumin, and oregano is essential for the authentic flavor of tortilla soup. Adjust the amounts to your liking, but don’t omit them entirely.
* **Soften the cream cheese:** Softening the cream cheese before adding it to the soup will help it melt more easily and prevent clumping.
* **Adjust the spice level:** If you prefer a spicier soup, add more jalapeño or a pinch of cayenne pepper.
* **Use fresh ingredients:** Fresh cilantro and lime juice will add a bright and zesty flavor to the soup.
* **Toast your tortilla strips:** For extra flavor and crunch, toast the tortilla strips in the oven before adding them to the soup. Simply spread the tortilla strips on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden brown and crispy.

## Variations and Substitutions

* **Vegetarian Creamy Tortilla Soup:** Omit the chicken and use vegetable broth instead of chicken broth. Add extra vegetables like zucchini, carrots, or potatoes to make it heartier.
* **Spicy Creamy Tortilla Soup:** Add more jalapeño, a pinch of cayenne pepper, or a dash of hot sauce to increase the spice level.
* **Dairy-Free Creamy Tortilla Soup:** Use coconut cream or cashew cream instead of cream cheese for a dairy-free version.
* **Different Protein:** Substitute the chicken with shredded turkey, ground beef, or black beans for a different protein option.
* **Add More Vegetables:** Feel free to add other vegetables you enjoy, such as zucchini, corn, or spinach.
* **Smoked Paprika:** Add a teaspoon of smoked paprika for a smoky flavor.

## Serving Suggestions

* **Serve as a starter:** This soup is a great way to start a Mexican-themed meal.
* **Serve as a main course:** For a complete meal, serve the soup with a side salad or crusty bread.
* **Serve with toppings:** Offer a variety of toppings, such as avocado, sour cream, shredded cheese, tortilla strips, and fresh cilantro, so everyone can customize their bowl.

## Make-Ahead and Storage Instructions

* **Make-Ahead:** You can make the soup ahead of time and store it in the refrigerator for up to 3 days. The flavors will meld together and the soup will taste even better the next day.
* **Storage:** Store leftover soup in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.
* **Freezing:** You can freeze the soup for up to 2 months. Allow the soup to cool completely before transferring it to a freezer-safe container. When ready to eat, thaw the soup in the refrigerator overnight and reheat on the stovetop or in the microwave.

## Nutritional Information (Approximate)

* Calories: 350-450 per serving (depending on toppings)
* Protein: 30-40 grams
* Fat: 20-30 grams
* Carbohydrates: 20-30 grams

*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*

## Creamy Chicken Tortilla Soup Recipe Card

**Yields:** 6-8 servings
**Prep time:** 20 minutes
**Cook time:** 45 minutes

### Ingredients:

* 1.5 pounds boneless, skinless chicken breasts or thighs
* 2 tablespoons olive oil
* 1 large onion, chopped
* 4 cloves garlic, minced
* 1 red or yellow bell pepper, chopped
* 1 jalapeño, seeded and minced (optional)
* 8 cups chicken broth
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1 (15 ounce) can black beans, rinsed and drained
* 1 cup frozen or canned corn, drained
* 2 tablespoons chili powder
* 1 tablespoon cumin
* 1 teaspoon oregano
* Salt and pepper to taste
* 4 ounces cream cheese, softened
* 2 tablespoons lime juice
* Fresh cilantro, chopped, for garnish
* Tortilla strips, for garnish
* Optional toppings: avocado, sour cream, shredded cheese

### Instructions:

1. **Cook the Chicken:** Poach, sauté, slow cook, or use an Instant Pot to cook the chicken. Shred and set aside.
2. **Sauté the Vegetables:** Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, bell pepper, and jalapeño (if using). Cook until softened, about 5-7 minutes. Add garlic and cook until fragrant, about 1 minute.
3. **Add Remaining Ingredients:** Pour in chicken broth, diced tomatoes, black beans, and corn. Stir in chili powder, cumin, oregano, salt, and pepper. Bring to a simmer and cook for 15-20 minutes.
4. **Add Chicken:** Add shredded chicken to the soup and cook for 5 minutes.
5. **Make it Creamy:** Reduce heat to low. Add softened cream cheese and stir until melted and creamy. Stir in lime juice.
6. **Serve and Garnish:** Ladle into bowls and garnish with cilantro, tortilla strips, and optional toppings.

Enjoy your delicious and creamy chicken tortilla soup!