Amazingly Creamy Chicken Tortilla Soup Recipe
Get ready to fall in love with your new go-to comfort food: our creamy chicken tortilla soup recipe! Bursting with rich flavors, this delightful chicken soup recipe is packed with wholesome chicken and all the goodness you crave. Perfect for cozy evenings or anytime you need a warm bowl of happiness! You’re going to adore this recipe
Servings 8 servings
Ingredients
- 1 Tablespoon oil vegetable or canola
- 1 1/2 cups yellow onion chopped
- 1 Tablespoon minced garlic 4 cloves
- 1-2 jalapeno seeded and chopped
- 32 oz chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 1/2 teaspoons smoked paprika
- salt and pepper to taste
- 1 lb boneless chicken breast or cooked, pulled rotisserie chicken meat
- 15 oz diced tomatoes with green chiles
- 1 1/3 cup milk
- 1/3 cup masa harina adds flavor and helps thicken
- 15 oz black beans can drained and rinsed
- 15 oz pinto beans can drained and rinsed
- 1 cup corn thawed or drained
- 2/3 cup heavy cream
- 1/4 up sour cream
Toppings: shredded cheese, sour cream, diced avocados, cilantro, lime wedges, corn tortilla chips
Instructions
- Heat up some canola oil in a large pot over medium heat! Once it’s nice and hot, toss in chopped onion and jalapeño. Sauté for about 3 minutes, and don’t forget to add minced garlic during the last 30 seconds
- Next, pour in the chicken broth and sprinkle in the chili powder, cumin, and paprika. Don’t forget to season with salt and pepper to your liking
- Add the chicken breasts to the pot and bring the mixture to a boil. Once boiling, reduce the heat to medium, cover with a lid, and let it gently simmer until the chicken is fully cooked, about 15 minutes. Afterward, remove the chicken from the pot and let it rest 5 minutes before dicing. Set aside.Hint: You can skip this step if you add in pulled Rotisserie meat – we get ours from Costco
- Next, toss in some diced tomatoes with green chilies into the pot. In a 2-cup liquid measuring cup (or a bowl), mix together the milk and masa harina until they’re fully combined. Pour this mixture into the pot and cook over medium heat, stirring constantly, until it starts to boil and thickens a bit (though it won’t get too thick)
- Add diced chicken to the pot, then add black beans, pinto beans and corn
- Next, mix in some heavy cream and sour cream into your taco soup, and let it simmer until everything is nice and heated through
- Serve the soup warm with delightful toppings of melted cheese, creamy sour cream, fresh avocados, zesty cilantro, a squeeze of lime, and crunchy tortilla chips