Craving a comforting, flavorful, and healthy meal that’s ready in under 30 minutes? Look no further! This creamy chicken tortilla soup is the perfect quick dinner idea, brimming with deliciousness and packed with nutrients. It's a fantastic example of homemade cooking at its finest, and easily adaptable to your taste preferences. Get ready to experience one of the best recipes for a satisfying and easy weeknight meal!
Ingredients:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts, cubed
- 4 cups chicken broth
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (10-ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 (15-ounce) can corn, drained
- 1 cup heavy cream or coconut milk (for a dairy-free option)
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp oregano
- Salt and pepper to taste
- Avocado, shredded cheese, tortilla strips, cilantro for garnish (optional)
Instructions:
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Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Cook Chicken: Add the cubed chicken breasts to the pot and cook until browned on all sides. This step adds depth of flavor to your soup.
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Simmer Soup: Pour in the chicken broth, diced tomatoes (both cans), corn, chili powder, cumin, and oregano. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes, or until the chicken is cooked through.
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Blend (Optional): For a creamier soup, use an immersion blender to partially blend the soup until it reaches your desired consistency. Alternatively, carefully transfer portions of the soup to a regular blender and blend before returning it to the pot.
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Stir in Cream: Gently stir in the heavy cream or coconut milk. Season with salt and pepper to taste. Heat through for a few minutes, ensuring the cream is well incorporated but not boiling.
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Serve & Garnish: Ladle the soup into bowls and garnish with your favorite toppings such as avocado slices, shredded cheese, crispy tortilla strips, and fresh cilantro.
Tips for the Best Creamy Chicken Tortilla Soup:
- Spice it up: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce for extra heat.
- Roast the chicken: For a deeper, richer flavor, roast the chicken beforehand and shred it before adding it to the soup.
- Make it ahead: This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Use different beans: Black beans, pinto beans, or kidney beans would be delicious additions to this soup.
Variations:
- Vegetarian/Vegan: Omit the chicken and use vegetable broth instead of chicken broth. Add extra vegetables like bell peppers or zucchini for added substance and flavor. Coconut milk is a great dairy-free alternative for creaminess.
- Spicy: Add a diced jalapeño pepper along with the onions and garlic for an extra kick.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and will vary depending on the specific ingredients used.
- Calories: Approximately 350-400
- Protein: Approximately 25-30g
- Fat: Approximately 15-20g
- Carbohydrates: Approximately 20-25g
This creamy chicken tortilla soup is a delicious and satisfying meal perfect for a busy weeknight. It’s a healthy and flavorful option that's easily customizable to your preferences. Enjoy this easy recipe, and don't hesitate to share your creations!