Description
This Creamy Chicken Tortilla Soup is a hearty and flavorful dish perfect for any meal. Tender shredded chicken simmers in a savory broth with beans, corn, and spices, then is enriched with creamy heavy cream and sour cream for a comforting texture and taste. It’s an easy-to-make soup that yields 6 generous servings, ideal for family dinners or meal prepping.
Ingredients
Scale
Main Ingredients
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 ½ pounds boneless, skinless chicken breast or tenderloins
- 2 tablespoons butter
- 32 ounces chicken broth
- 1 packet taco seasoning
- 14.5-ounce can diced tomatoes with green chilies
- 15-ounce can black beans, drained and rinsed
- 15-ounce can pinto beans, drained and rinsed
- 15-ounce can southwestern corn, drained
- 1 ½ cups heavy cream
- â…“ cup sour cream
Instructions
- Sauté Aromatics: Melt the butter in a large stockpot over medium heat. Add the finely chopped onion and cook until softened, about 3-5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Broth and Ingredients: Pour the chicken broth into the pot, scraping the bottom to loosen any browned bits. Add the chicken breasts or tenderloins, taco seasoning, diced tomatoes with green chilies, black beans, pinto beans, and drained corn. Stir everything together to combine.
- Simmer Soup: Increase the heat and bring the soup to a rolling boil. Once boiling, reduce the heat to low and let it simmer gently for 30 minutes to allow the flavors to meld and the chicken to cook through fully.
- Shred Chicken: Remove the chicken pieces from the pot and place them on a plate. Using two forks, shred the chicken finely. Check that the internal temperature of the chicken has reached 165°F for safe consumption.
- Combine and Enrich: Return the shredded chicken to the pot and stir in the heavy cream and sour cream, incorporating the creamy elements well into the soup.
- Final Cooking: Continue to cook the soup on low for another 10 minutes, stirring occasionally, until it is heated through and thickened slightly. Serve the soup hot, garnished as desired.
Notes
- Use fresh taco seasoning or homemade for better control over sodium and spice levels.
- For a thicker soup, simmer longer or add a cornstarch slurry towards the end of cooking.
- Swap heavy cream and sour cream for Greek yogurt to reduce fat content.
- Serve with tortilla chips, shredded cheese, avocado slices, or fresh cilantro for a complete meal.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
