Creamy Chicken Tortilla Soup

Introduction

Celebrate Valentine’s Day with a heartwarming bowl of Creamy Chicken Tortilla Soup. This comforting dish is perfect for cozying up with your loved ones on a chilly February day. With its rich, creamy base and a delightful mix of spices, it’s a meal that expresses love with every spoonful.

Detailed Ingredients with measures

500g boneless, skinless chicken breasts or thighs
30ml olive oil
1 onion, chopped (approx. 150g)
3 garlic cloves, minced (approx. 15g)
1 red bell pepper, chopped (approx. 120g)
1 green bell pepper, chopped (approx. 120g)
340ml chicken broth
240ml heavy cream
400g canned diced tomatoes (do not drain)
150g frozen corn kernels
100ml red enchilada sauce
1 tsp ground cumin (approx. 3g)
1 tsp chili powder (approx. 3g)
1/2 tsp paprika (approx. 1.5g)
Salt and black pepper to taste
100g tortilla chips, crushed
150g shredded cheddar cheese
2 tbsp chopped cilantro (approx. 8g)
1 lime, cut into wedges for serving

Prep Time

15 minutes

Cook Time, Total Time, Yield

Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings

In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent, about 3-4 minutes. Add the red and green bell peppers, cooking for another 5 minutes until they soften. Push the vegetables to the sides and add the chicken to the pot. Cook until the chicken is browned on all sides, approximately 6-8 minutes. Pour in the chicken broth, heavy cream, diced tomatoes, corn, and enchilada sauce. Stir well to combine. Mix in the ground cumin, chili powder, paprika, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low. Allow the soup to simmer for 25-30 minutes, stirring occasionally, until the chicken is cooked through and the flavors meld together. Remove the chicken from the pot, shred it using two forks, and return it to the pot. Stir in the shredded cheese until fully melted and incorporated. Serve hot, garnished with crushed tortilla chips, chopped cilantro, and lime wedges on the side.

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Detailed Directions and Instructions

Step 1

In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent, about 3-4 minutes.

Step 2

Add the red and green bell peppers, cooking for another 5 minutes until they soften.

Step 3

Push the vegetables to the sides and add the chicken to the pot. Cook until the chicken is browned on all sides, approximately 6-8 minutes.

Step 4

Pour in the chicken broth, heavy cream, diced tomatoes, corn, and enchilada sauce. Stir well to combine.

Step 5

Mix in the ground cumin, chili powder, paprika, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low.

Step 6

Allow the soup to simmer for 25-30 minutes, stirring occasionally, until the chicken is cooked through and the flavors meld together.

Step 7

Remove the chicken from the pot, shred it using two forks, and return it to the pot. Stir in the shredded cheese until fully melted and incorporated.

Step 8

Serve hot, garnished with crushed tortilla chips, chopped cilantro, and lime wedges on the side.

Notes

Serving Suggestions

Pair with additional lime wedges for a zesty kick and serve with avocado slices or sour cream for added creaminess.

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat.

Customization Tips

Feel free to add black beans, jalapeños, or any other favorite vegetables to personalize your soup.

Spice Adjustments

Adjust the levels of chili powder and cumin according to your spice preference for a milder or spicier flavor.

Storage Instructions

Leftover Creamy Chicken Tortilla Soup can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing the soup. Once cooled, transfer it to a freezer-safe container, leaving some space for expansion, and it can be stored for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stove over low heat, stirring occasionally. If the soup is too thick after thawing, you can add a little chicken broth or cream to reach your desired consistency.

Serving Suggestions

Serve the soup hot, garnished with crushed tortilla chips for added crunch, fresh chopped cilantro for a burst of flavor, and lime wedges to squeeze on top for a tangy kick. You can also pair the soup with warm, crusty bread or a side salad for a complete meal. For an extra indulgent touch, top each bowl with additional shredded cheddar cheese or a dollop of sour cream.

Nutritional Information

Per serving, this Creamy Chicken Tortilla Soup (based on 4 servings) contains approximately:
– Calories: 520
– Protein: 30g
– Total Fat: 30g
– Saturated Fat: 15g
– Carbohydrates: 30g
– Dietary Fiber: 4g
– Sugars: 5g
– Sodium: 870mg
Please note that values may vary based on specific ingredient brands and quantities used.

Ingredient Substitutions

If you need alternatives for any ingredients, consider the following substitutions:
– Chicken: Use cooked rotisserie chicken or turkey for a quicker option.
– Olive Oil: Can be replaced with avocado oil or vegetable oil.
– Heavy Cream: Substitute with half-and-half or coconut milk for a lighter version.
– Canned Diced Tomatoes: Fresh tomatoes can be chopped and used instead, or substitute with tomato sauce.
– Frozen Corn: Fresh corn on the cob or canned corn (drained) work well too.
– Red Enchilada Sauce: Make your own spicy tomato sauce or use salsa as an alternative.
– Cheddar Cheese: Substitute with Monterey Jack, Pepper Jack, or a dairy-free cheese for a different flavor or dietary need.

Cook Techniques

Sautéing

Sautéing involves cooking food quickly in a small amount of oil over medium-high heat. This technique develops flavors by lightly browning the ingredients, such as the onion and garlic in the soup, enhancing the overall taste.

Simmering

Simmering is the process of cooking food gently in liquid at a temperature slightly below boiling. In this recipe, it allows the flavors to meld together while ensuring that the chicken cooks thoroughly and remains tender.

Shredding

Shredding involves tearing cooked chicken into bite-sized pieces, which helps to distribute the chicken evenly throughout the soup, making each spoonful flavorful and fulfilling.

Melting

Melting cheese in the soup creates a creamy texture and adds richness to the dish. Stirring it in just before serving ensures that it melts evenly into the soup, enhancing the overall flavor.

Garnishing

Garnishing is the final touch to enhance the presentation and flavor of a dish. In this soup, crushed tortilla chips, cilantro, and lime wedges lend freshness and an inviting appearance.

FAQ

Can I use pre-cooked chicken for this recipe?

Yes, you can use pre-cooked or rotisserie chicken. Simply add it during the last 10 minutes of simmering to heat through.

Is it possible to make this soup dairy-free?

Yes, you can substitute the heavy cream with coconut milk or a dairy-free cream alternative to make the soup dairy-free.

How can I adjust the spice level of the soup?

You can reduce the amount of chili powder and omit the paprika for a milder flavor. Alternatively, you can add a pinch of cayenne pepper or sliced jalapeños for extra heat.

Can I make this soup in a slow cooker?

Yes, you can adapt this recipe for a slow cooker by adding all the ingredients except the cream and cheese. Cook on low for 6-8 hours, then stir in the cream and cheese just before serving.

How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat thoroughly before serving.

Conclusion

Enjoy a delightful bowl of Creamy Chicken Tortilla Soup this Valentine’s Day, sharing warmth and love with your special someone. Every ingredient combines harmoniously to create a rich, comforting meal that is sure to fill your home with wonderful aromas and create cherished memories together.

More recipes suggestions and combination

Spicy Chicken Pozole

Elevate your soup game with this traditional Mexican dish, featuring hominy and a spicy broth, perfect for those who love a bit of heat.

Vegetable Tortilla Soup

Opt for a vegetarian version by adding a mix of seasonal vegetables like zucchini, carrots, and spinach, along with vegetable broth for a lighter yet satisfying dish.

Chicken and Quinoa Soup

Substitute some of the chicken with quinoa for added protein and a nutty flavor, making the soup even heartier and nutritious.

Cheesy Broccoli and Chicken Soup

Combine the creamy base with broccoli florets and extra cheddar cheese for a deliciously cheesy twist that kids will love.

Chunky Tomato Basil Soup

Serve a side of this fresh tomato basil soup, offering a vibrant contrast to the creamy chicken tortilla soup for an appetizer option.

Mango Guacamole

Pair your soup with a refreshing mango guacamole served with tortilla chips as an appetizer to enhance the experience with tropical flavors.

Cilantro Lime Rice

Add a zesty side of cilantro lime rice, which complements the flavors of the soup wonderfully and adds a delightful freshness to your meal.