Craving a comforting, flavorful, and healthy meal that’s ready in under 30 minutes? Look no further! This creamy tortilla soup recipe is the perfect solution for busy weeknights. Packed with fresh vegetables, tender chicken, and a luscious, creamy broth, it's a delicious and satisfying dish the whole family will adore. This easy recipe is perfect for homemade cooking enthusiasts of all levels, offering a fantastic way to enjoy a healthy and delicious meal without spending hours in the kitchen. It's one of those best recipes that's both quick dinner ideas and a perfect example of healthy meals.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 4 cups chicken broth
- 1 cup cooked chicken, shredded (rotisserie chicken works great!)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 cup heavy cream or full-fat coconut milk (for a vegan option)
- Salt and pepper to taste
- Tortilla chips, for serving
- Avocado, diced, for serving
- Shredded cheese, for serving
- Fresh cilantro, chopped, for serving
- Lime wedges, for serving
Instructions:
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Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and bell pepper and cook for another 3-5 minutes, until slightly tender.
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Build the flavor base: Add the diced tomatoes (undrained), chicken broth, shredded chicken, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Bring to a simmer and cook for 10 minutes, allowing the flavors to meld beautifully.
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Creamy perfection: Stir in the Rotel (undrained) and heavy cream (or coconut milk). Simmer for another 5 minutes, allowing the soup to thicken slightly. Season with salt and pepper to taste.
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Serve it up: Ladle the soup into bowls and top with your favorite toppings: tortilla chips, avocado, shredded cheese, fresh cilantro, and a squeeze of lime.
Tips and Variations:
- Spice it up: Adjust the amount of cayenne pepper to your liking. For a milder soup, omit it entirely. For extra heat, add a pinch of chipotle powder.
- Make it vegetarian: Omit the chicken and add 1 (15 ounce) can of black beans or chickpeas for extra protein.
- Add some beans: A can of drained and rinsed black beans or pinto beans adds both texture and nutrition.
- Slow cooker option: Combine all ingredients (except the cream) in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream during the last 30 minutes of cooking.
- Meal prep friendly: This soup tastes even better the next day! Make a big batch and enjoy leftovers throughout the week.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400 (depending on toppings and cream choice)
- Protein: 25-30g
- Fat: 15-20g
- Carbohydrates: 20-25g
This creamy tortilla soup recipe is a fantastic example of delicious dishes that are quick, easy, and satisfying. It's perfect for a weeknight dinner, a casual lunch, or even a weekend gathering. Enjoy!