Creamy Chicken Tortilla Soup for Cozy Winter Comfort

Name: Creamy Chicken Tortilla Soup for Cozy Winter Comfort
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 tbsp olive oil (or avocado oil for a different flavor); 1 large yellow onion, diced (adds sweetness and depth); 2 cloves garlic, minced (fresh garlic is best for flavor); 1 bell pepper, diced (any color works, but red adds sweetness); 1 lb boneless, skinless chicken breasts (can substitute with rotisserie chicken); 4 cups chicken broth (low-sodium is a healthier option); 1 can diced tomatoes (14.5 oz, fire-roasted adds a smoky flavor); 1 can black beans, drained and rinsed (15 oz, or use kidney beans for a different taste); 1 cup corn (frozen or canned, adds sweetness and texture); 1 tbsp chili powder (adjust to taste for spice); 1 tsp cumin (for a warm, earthy flavor); 1 cup heavy cream (for creaminess; can substitute with coconut milk); to taste Salt and pepper (always taste and adjust); as needed Tortilla strips (for serving; store-bought or homemade); as needed Chopped cilantro (for garnish; adds freshness)

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When winter rolls around, there's nothing quite like a warm bowl of creamy chicken tortilla soup to bring the family together. I remember one snowy evening when my son, Jake, declared this soup his new favorite, and I couldn't help but smile. This creamy chicken tortilla soup is perfect for cozy nights, and it's so easy to whip up, you'll want to make it again and again.

Why You’ll Love It

It’s creamy and comforting, perfect for chilly days.
You can customize it with your favorite toppings.
It’s a one-pot meal, making cleanup a breeze.
It’s great for meal prep and leftovers!

Pure Comfort

This creamy chicken tortilla soup is packed with flavor and warmth, making it a go-to for family dinners. The rich broth, tender chicken, and crispy tortilla strips create a delightful combination that warms you from the inside out.

What You Need

2 tbsp 2 tbsp olive oil – or avocado oil for a different flavor
1 1 large yellow onion, diced – adds sweetness and depth
2 cloves 2 cloves garlic, minced – fresh garlic is best for flavor
1 1 bell pepper, diced – any color works, but red adds sweetness
1 lb 1 lb boneless, skinless chicken breasts – can substitute with rotisserie chicken
4 cups 4 cups chicken broth – low-sodium is a healthier option
1 can 1 can diced tomatoes (14.5 oz) – fire-roasted adds a smoky flavor
1 can 1 can black beans (15 oz), drained and rinsed – or use kidney beans for a different taste
1 cup 1 cup corn (frozen or canned) – adds sweetness and texture
1 tbsp 1 tbsp chili powder – adjust to taste for spice
1 tsp 1 tsp cumin – for a warm, earthy flavor
1 cup 1 cup heavy cream – for creaminess; can substitute with coconut milk
to taste Salt and pepper to taste – always taste and adjust
as needed Tortilla strips for serving – store-bought or homemade
as needed Chopped cilantro for garnish – adds freshness

Time to Cook

Prep: 10 minutes | Cook: 30 minutes | Total: 40 minutes | Difficulty: Easy | Make-Ahead: Yes, it can be made ahead and reheated.

Steps to Make It

Heat the olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté until it becomes translucent, about 5 minutes. The aroma of the onion will start to fill your kitchen, making it feel cozy.
Add the minced garlic and diced bell pepper to the pot. Cook for another 2-3 minutes until the bell pepper softens. You want the garlic to be fragrant but not browned.
Next, add the chicken breasts to the pot along with the chicken broth, diced tomatoes, black beans, and corn. Stir in the chili powder and cumin. Bring the mixture to a simmer, and let it cook for about 15 minutes. The chicken should be cooked through and tender.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot. This will add a lovely texture to your soup.
Stir in the heavy cream and let the soup simmer for another 5 minutes. The soup should become creamy and inviting. Taste and season with salt and pepper as needed.
Serve the soup hot, topped with crispy tortilla strips and chopped cilantro. The crunch of the tortilla strips will contrast beautifully with the creamy soup.

Make It Perfect

For a spicier kick, add diced jalapeños when sautéing the onions.
If you want to lighten it up, use half-and-half instead of heavy cream.
This soup tastes even better the next day, so make a big batch!

Mix It Up

Add more veggies like zucchini or spinach for extra nutrition.
Swap chicken for turkey or make it vegetarian by omitting the meat.
Top with avocado slices for a creamy addition.

Perfect Partners

Serve with a side of cornbread for a complete meal.
Pair it with a fresh green salad for a refreshing contrast.

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FAQs

Can I make this soup ahead of time?

Yes, you can prepare it in advance and reheat it when you’re ready to serve.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days.

Can I freeze this soup?

Yes, it freezes well. Just leave out the cream and add it when reheating.

What can I substitute for chicken?

You can use shredded rotisserie chicken or tofu for a vegetarian option.

How can I make it spicier?

Add more chili powder or diced jalapeños to the pot.

Conclusion

This creamy chicken tortilla soup is sure to become a family favorite, just like it did for Jake. It’s comforting, easy to make, and perfect for those chilly winter nights. Give it a try, and enjoy the cozy vibes!