Breads & Bakingcarlsbadcravings5.0
Creamy Tortilla Soup Recipe
This Creamy Chicken Tortilla Soup is everything you love about traditional Tortilla Soup with its satisfying symphony of Tex-Mex flavors and textures BUT in tantalizing CREAMY form! This easy recipe is loaded with juicy, tender shredded chicken, hearty black beans, sweet corn, fire roasted tomatoes, tangy green chiles, zesty cilantro, earthy enchilada sauce, and fiesta seasonings made creamy with cream cheese and cheddar then topped with crispy, salty homemade BAKED tortilla strips! This Creamy Chicken Tortilla Soup is easy to make, extremely versatile and pantry friendly, reheats beautifully and is great for entertaining. Serve it alongside Sweet Cornbread, Mexican Salad and Tres Leches Cake to complete the feast!
👥 8 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pot
- dutch oven
- whisk
- measuring cup
- stove
- baking sheet
📝 Preparation Steps
1
If making tortilla strips, preheat oven to 425 degrees F.
2
Season chicken with ½ teaspoon salt and ½ teaspoon pepper. Heat 2 tablespoons oil over medium-high heat in a large Dutch oven/soup pot. Once hot, add the chicken and sear until golden, about ⏱️ 2 minutes per side. Remove chicken to a plate but leave the drippings.
3
Melt 2 tablespoons butter in the chicken drippings over medium-high heat. Add chopped onion, bell pepper and poblano pepper and sauté until the onions are softened, about ⏱️ 5-7 minutes. Add garlic and sauté ⏱️ 30 seconds.
onion, (diced)1poblano pepper, (chopped (may sub 1 green bell pepper))1
4
Add the chicken back to the pot followed by all of the remaining soup ingredients up to the cornstarch. Whisk the cornstarch with part of the chicken broth to dissolve (I use a liquid measuring cup), then add to the pot along with the remaining chicken broth.
5
Partially cover the soup with a 1-inch gap and bring to a simmer over high heat, then reduce to a gentle simmer over medium-low or low if your stove runs hot. Simmer until the chicken shreds easily with two forks, about ⏱️ 15-20 minutes. You can make the Tortilla Strips (instructions below) while the soup simmers. Remove the chicken and let rest ⏱️ 5 minutes before shredding. Meanwhile...
6
Reduce heat to low and whisk in the cream cheese until melted, followed by the cheese until melted. Stir in the lime juice, cilantro and shredded chicken. Taste and season with additional salt/lime juice/cayenne to taste. Stir in additional chicken broth if you would like a less chunky soup.
lime juiceminced cilantro3 tablespoons
7
Serve with tortilla chips and desired toppings.
8
TORTILLA STRIPS (optional)
9
Light spray a large baking sheet (21x15) with cooking spray or use two half sheets.
10
Cut tortillas into 1/2-inch strips. (I stack them and use my pizza cutter.)
11
Add tortilla strips to baking sheet(s) and toss with 1 1/2 tablespoon vegetable oil. Arrange strips in a single layer then lightly season with freshly cracked salt.
freshly cracked salt
12
Bake at 425 degrees F for ⏱️ 12-16 minutes or until lightly golden brown and crispy.
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