Creamy Chicken Tortilla Soup
A comforting and creamy chicken tortilla soup swirled with rich flavors, topped with crispy tortilla strips. Perfect for chilly nights and casual gatherings.
Ingredients
For the Soup
- 2 cups cooked chicken, shredded Use rotisserie chicken for added flavor.
- 1 can corn, drained
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth Use gluten-free broth for a gluten-free option.
- 1 cup heavy cream Can substitute with coconut milk for a lighter alternative.
- 1 tsp ground cumin
- 1 tsp chili powder Adjust to taste.
- Salt and pepper to taste
Instructions
Preparation
- In a large pot over medium-high heat, sauté the chopped onion and minced garlic until the onion becomes soft and translucent, about 5-7 minutes.
- Add in the shredded chicken, drained corn, chicken broth, ground cumin, chili powder, salt, and pepper. Stir to combine and bring to a gentle boil.
- Once boiling, reduce the heat to low and let it simmer for about 10 minutes, stirring occasionally.
- Stir in the heavy cream and heat through for 2-3 minutes, ensuring the soup does not reach a boil.
- Serve hot, garnished with crispy tortilla strips and fresh cilantro.
Notes
For the best experience, serve this soup piping hot. It pairs well with crusty bread or a refreshing salad. Consider a vintage wooden tray for a cozy presentation. You can also freeze leftovers for up to 3 months.