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Creamy Chicken Tortilla Soup Recipe for Cozy Fall Nights

Indulgent Creamy Chicken Tortilla Soup Recipe for Cozy Fall Nights

This Creamy Chicken Tortilla Soup is a comforting dish made with Mexican-American flavors, perfect for cozy fall nights.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Chicken
Cuisine: Mexican-American
Keyword: comfort food, cozy meals, Creamy Chicken Tortilla Soup, easy soup, fall recipes, Quick Dinner
Servings: 4 servings
Calories: 350kcal

Equipment

  • large pot

Ingredients

For the Base

  • 2 tablespoons Olive Oil Can substitute with vegetable oil for a lighter option.
  • 1 medium Onion Sweat until caramelized.
  • 28 ounces Crushed Tomatoes Forms the soup's rich base.
  • 10 ounces Rotel (diced tomatoes with green chilies) Offers a zesty kick.
  • 4 cups Chicken Broth Can switch to vegetable broth for a vegetarian twist.
  • 1 teaspoon Garlic Powder Fresh garlic works just as well.
  • 1 teaspoon Smoked Paprika Adds smokiness and color.
  • 1 teaspoon Chili Powder Adjust to your heat preference.

For the Extras

  • 1 cup Sweet Corn Use frozen or canned varieties.
  • 15 ounces Black Beans Can easily replace with pinto beans or kidney beans.
  • 2 cups Cooked Chicken Using rotisserie chicken saves time.
  • 1 cup Heavy Cream For a lighter option, use half-and-half or coconut milk.
  • to taste Salt & Pepper Essential for flavor adjustments.

For Toppings

  • Crispy Tortilla Strips Add delightful crunch and texture.
  • Avocado Creamy freshness that complements the soup.
  • Sour Cream A tangy finish that balances the richness.
  • Cheese Cheddar or Mexican blend for more flavor.
  • Cilantro Fresh herb to bring everything together.

Instructions

Steps to Make Soup

  • Drizzle olive oil into a large pot over medium-high heat. Sauté chopped onion until lightly browned, about 5-7 minutes.
  • Stir in crushed tomatoes, Rotel, chicken broth, garlic powder, smoked paprika, and chili powder. Mix and bring to a boil.
  • Once boiling, reduce heat and cover partially. Simmer for about 5 minutes.
  • Chop toppings: crispy tortilla strips, avocado, sour cream, cheese, and cilantro.
  • Gently stir in heavy cream and cooked chicken, warming through for 3-5 minutes, then season with salt and pepper.
  • Ladle soup into bowls and top with your selection of garnishes.

Notes

Optional: Add a squeeze of lime for a zesty finish. For better flavor, store leftovers overnight in the fridge.

Nutrition

Serving: 1bowl | Calories: 350kcal | Carbohydrates: 32g | Protein: 25g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 70mg | Sodium: 900mg | Potassium: 800mg | Fiber: 8g | Sugar: 5g | Vitamin A: 900IU | Vitamin C: 20mg | Calcium: 200mg | Iron: 3mg
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