Description

A hearty and comforting chowder that combines tender potatoes with savory sausage in a rich, creamy broth. Perfect for chilly nights, this soup is filling, flavorful, and sure to warm you up from the inside out.

Ingredients

Scale

For the Creamy Chicken Tortilla Soup:

1 lb (450g) boneless, skinless chicken breasts or thighs
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 can (4 oz) diced green chilies (optional, for extra heat)
4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon paprika
1 bay leaf
1 cup heavy cream (or half-and-half for a lighter version)
Salt and pepper, to taste
1 cup frozen corn kernels (optional)
1 cup shredded rotisserie chicken (optional for extra convenience)
1 tablespoon lime juice (optional for added freshness)

For the Toppings:

Crispy tortilla strips (or store-bought tortilla chips)
Shredded cheese (cheddar, Monterey Jack, or a blend)
Fresh cilantro, chopped
Avocado, diced (optional)
Sour cream (optional)
Lime wedges (optional)

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Instructions

1. Prepare the Chicken

Start by preparing your chicken. If you’re using raw chicken breasts or thighs, season them with salt and pepper. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chicken to the pot and cook for about 6-7 minutes per side, until browned and cooked through. Remove the chicken from the pot and set it aside to cool slightly.

Once the chicken is cool enough to handle, shred it using two forks or chop it into bite-sized pieces. Set the shredded chicken aside for later.

2. Sauté the Aromatics

In the same pot, add the diced onion and cook for 3-4 minutes, until softened and translucent. Add the minced garlic and cook for another 1-2 minutes, until fragrant. The aroma of the sautéed onion and garlic will set the base for the flavorful soup.

3. Add the Tomatoes and Spices

Add the diced tomatoes (with their juices) and the optional diced green chilies to the pot. Stir to combine. Then, sprinkle in the ground cumin, chili powder, and paprika. Stir again to evenly coat the vegetables in the spices and let them cook for an additional 1-2 minutes to bloom the flavors.

4. Add the Broth and Simmer

Pour in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Add the bay leaf, and season with salt and pepper to taste. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer for 15-20 minutes, allowing the flavors to meld together.

5. Add the Chicken and Corn

Once the soup has simmered and the flavors have developed, add the shredded chicken and frozen corn (if using) to the pot. Stir everything together, then let the soup continue to simmer for an additional 5-10 minutes. This allows the chicken to warm through and ensures that the corn is heated properly.

6. Make the Soup Creamy

Stir in the heavy cream (or half-and-half if you want a lighter soup) and lime juice (if using). The cream will give the soup a velvety texture and add richness. Taste the soup and adjust the seasoning, adding more salt, pepper, or lime juice if needed. Let the soup simmer for another 5 minutes to allow the flavors to incorporate fully.

7. Serve the Soup

Remove the bay leaf from the soup and discard it. Ladle the creamy chicken tortilla soup into bowls and top with crispy tortilla strips, shredded cheese, chopped cilantro, and any other toppings you desire, such as diced avocado, sour cream, or lime wedges. Serve hot and enjoy!

Prep Time: 15 minutes
Cook Time: 45 minutes

Nutrition

Calories: 350-400 kcal
Fat: 18-22g
Carbohydrates: 25-30g
Protein: 25g