Description
There’s something magical about a bowl of soup that feels like a warm hug from the inside out. For me, that magic comes alive with every spoonful of this Velvety Chicken Tortilla Soup Delight. I first fell in love with this recipe on a chilly, rain-spattered evening when my family was craving something deeply comforting yet exciting enough to pull everyone to the table. This isn’t just another chicken soup—it’s a rich, creamy, and soul-soothing experience that wraps you in layers of flavor. Whether you’re new to cooking or a seasoned home chef, this recipe is designed to bring joy to your kitchen without demanding hours of your time. It’s the kind of meal that turns an ordinary weeknight into a cozy occasion, and I can’t wait for you to taste it.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced (optional for spice)
- 1 red bell pepper, diced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn
- 6 cups chicken broth, low-sodium preferred
- 1 cup heavy cream or half-and-half for a lighter option
- 2 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/4 cup chopped fresh cilantro
- Salt and black pepper to taste
- 2 tbsp olive oil or avocado oil
- Juice of 1 lime
- For serving: Crispy tortilla strips or crushed tortilla chips, Shredded Monterey Jack or cheddar cheese, Sliced avocado, Sour cream or Greek yogurt, Fresh cilantro and lime wedges
Instructions
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 4-5 minutes. Stir in the garlic, jalapeño (if using), and red bell pepper, cooking for another 2 minutes until fragrant.
- Build the Soup Base: Add the diced tomatoes, black beans, corn, cumin, chili powder, and smoked paprika to the pot. Pour in the chicken broth and bring everything to a gentle boil.
- Cook the Chicken: Reduce the heat to a simmer and add the chicken breasts or thighs to the pot. Cook for 15-20 minutes, or until the chicken is cooked through and tender enough to shred easily with a fork.
- Shred and Combine: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup base.
- Create the Velvety Texture: Stir in the heavy cream or half-and-half, then add the fresh cilantro and lime juice. Season with salt and pepper to taste. Let the soup simmer for another 5 minutes to allow the flavors to meld together beautifully.
Notes
This Velvety Chicken Tortilla Soup Delight stores beautifully, making it ideal for meal prep. Let the soup cool completely before transferring it to airtight containers. Refrigerate for up to 4 days. The flavors meld and deepen over time. Freeze for up to 3 months. For best results, freeze without dairy and add cream when reheating. Reheat gently on the stovetop over low heat, stirring occasionally. Store toppings separately to maintain texture—keep tortilla strips, cheese, and avocado fresh until serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Fat: 14g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 28g