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To make Creamy Chicken Tortilla Soup, gather the following ingredients: - 2 cups cooked chicken, shredded - 1 tablespoon olive oil - 1 onion, diced - 2 cloves garlic, minced - 1 bell pepper, diced - 1 can (14.5 oz) diced tomatoes, with juices - 4 cups chicken broth - 1 cup corn kernels - 1 can (4 oz) green chilies, diced - 1 teaspoon cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - 1 cup heavy cream - Salt and pepper to taste - Tortilla strips, for garnish - Fresh cilantro, for garnish - Lime wedges, for serving These ingredients create a rich, warm flavor. The chicken adds protein and heartiness. The spices, like cumin and chili powder, give it a nice kick. The cream makes the soup smooth and creamy. Each bite is comforting, filling, and delicious. For the full recipe, you will want to combine these ingredients in the right steps to enjoy this tasty dish. - Heat 1 tablespoon of olive oil in a large pot over medium heat. - Add 1 diced onion and 1 diced bell pepper. Sauté them for 3 to 4 minutes until they soften. - Stir in 2 cloves of minced garlic, 1 can of diced tomatoes with juices, and 4 cups of chicken broth. - Add 1 cup of corn kernels, 1 can of diced green chilies, 1 teaspoon cumin, 1 teaspoon chili powder, and ½ teaspoon smoked paprika. Bring this mixture to a simmer. - Once simmering, introduce 2 cups of shredded chicken. Season with salt and pepper to taste. Let it cook for 10 minutes to meld the flavors. - Reduce the heat to low and stir in 1 cup of heavy cream until warmed through. - Taste and adjust seasoning as needed before serving. For a delightful finish, ladle the soup into bowls. Top with crispy tortilla strips, fresh cilantro, and serve with lime wedges for squeezing. You can find the Full Recipe for more details. To enhance your creamy chicken tortilla soup, I suggest adjusting the seasonings. If you like more depth, add a pinch of oregano or a dash of cayenne. These small changes can make a big difference. If you want to spice things up, include more chili powder or fresh jalapeños. You can also use spicy diced tomatoes for extra heat. Garnishing your soup makes it more appealing. Use crispy tortilla strips for crunch. Fresh cilantro adds a vibrant touch, and lime wedges bring a nice tang. Serve your soup with a side of cornbread or a simple green salad. These sides complement the soup's rich flavors. Simmering is key to developing flavor. It allows the ingredients to meld and gives a rich taste. When you shred the chicken, use two forks for a quick and easy method. This helps to create even pieces that mix well in the soup. For the best texture, shred the chicken while it's still warm. Be sure to check out the Full Recipe for a detailed guide on making this delightful dish! {{image_2}} You can swap heavy cream for several alternatives. Use coconut milk for a dairy-free option. Sour cream adds a tangy flavor. Greek yogurt also works well but mix it in slowly to avoid curdling. For chicken, rotisserie chicken saves time and adds flavor. You can also use turkey or even canned chicken. If you prefer a lighter option, shredded poached chicken is great too. To give your soup a Southwest flair, add black beans or avocado. Fresh lime juice brightens the taste. You can also include fresh corn for a sweet crunch. If you want low-carb or keto-friendly options, skip the corn and use cauliflower rice instead. This keeps the soup hearty without the carbs. You can also add zucchini for extra veggies and flavor. For a vegan version, replace the chicken with chickpeas or jackfruit. Both options provide great texture. Use cashew cream or coconut cream instead of heavy cream. This will keep your soup rich and delicious without dairy. To store leftovers, let the soup cool first. Use an airtight container to keep it fresh. This soup lasts up to three days in the fridge. It’s best to enjoy it within this time for the best taste. When reheating, use a pot on medium heat. Stir often to prevent burning. You can also use the microwave. Heat in short bursts, stirring between each. If you want to freeze the soup, cool it completely first. Pour it into freezer-safe bags or containers. It can last up to three months in the freezer. After storing, the soup might need a little boost. Add a splash of cream to revive its richness. You can also stir in fresh cilantro or lime juice for extra flavor. Before serving, taste and adjust the seasoning as needed. This way, you keep the soup tasty and fresh! Creamy Chicken Tortilla Soup has many tasty ingredients. You need shredded chicken, diced tomatoes, and chicken broth. The soup also includes corn, green chilies, and spices like cumin and chili powder. Heavy cream makes it rich and smooth. You’ll top it with crispy tortilla strips, cilantro, and lime for extra flavor. Yes, you can easily make this soup ahead. First, cook the soup as normal. Let it cool, then store it in the fridge. It will stay fresh for about three days. When you are ready to eat, just reheat it on the stove. Add the heavy cream before serving for the best taste. To thicken your soup, there are a few options. You can simmer it longer to reduce the liquid. Another way is to add a bit of cornstarch mixed with water. Stir this into the soup and heat until thickened. You can also use more heavy cream for a creamier texture. Yes, this soup is very customizable! You can change the protein by using turkey or beans. For a spicier kick, add jalapeños or hot sauce. If you want a lighter version, swap the heavy cream for coconut milk. Feel free to add veggies like zucchini or spinach for more nutrition. This blog post guides you through making creamy chicken tortilla soup. You start with fresh ingredients and step-by-step instructions. We explored tips and tricks to enhance flavor and serving ideas. I shared variations for different diets and how to store leftovers properly. In summary, you now have the tools to create a delicious, creamy soup any day. Enjoy experimenting with flavors and making it your own!

Creamy Chicken Tortilla Soup

Warm up with a bowl of creamy chicken tortilla soup that’s bursting with flavor and perfect for any occasion! Made with tender chicken, fresh vegetables, and a rich, creamy broth, this dish is sure to be a family favorite. Packed with spices and topped with crispy tortilla strips and cilantro, it’s a comforting meal in just 30 minutes. Click through to explore this delicious recipe and elevate your soup game today!
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Ingredients
  

2 cups cooked chicken, shredded

1 tablespoon olive oil

1 onion, diced

2 cloves garlic, minced

1 bell pepper, diced (any color)

1 can (14.5 oz) diced tomatoes, with juices

4 cups chicken broth

1 cup corn kernels (fresh or frozen)

1 can (4 oz) green chilies, diced

1 teaspoon cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

1 cup heavy cream

Salt and pepper to taste

Tortilla strips, for garnish

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

In a large pot, heat olive oil over medium heat. Add the diced onion and bell pepper; sauté until they begin to soften, about 3-4 minutes.

    Add the minced garlic and sauté for an additional 1 minute until fragrant.

      Stir in the diced tomatoes (with juices), chicken broth, corn, green chilies, cumin, chili powder, and smoked paprika. Bring the mixture to a simmer.

        Once the soup is simmering, add the shredded chicken and season with salt and pepper to taste. Let the soup cook for about 10 minutes to allow the flavors to meld.

          Reduce the heat to low and stir in the heavy cream. Heat gently, stirring, until the soup is warmed through but not boiling.

            Taste and adjust seasoning if needed.

              - Presentation Tips: Ladle the soup into bowls and top with crispy tortilla strips, a sprinkle of fresh cilantro, and a lime wedge on the side for squeezing.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings