Description
Indulge in a bowl of Creamy Chicken Tortilla Soup, the ultimate comfort food for chilly days. This hearty dish features tender chicken simmered in a rich, creamy broth with vibrant vegetables and topped with crispy tortilla strips. Perfect for family dinners or casual gatherings, each spoonful bursts with flavor and warmth, ensuring everyone will come back for seconds.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup tortilla chips (for topping)
- 1 teaspoon cumin
- 2 teaspoons chili powder (adjust to taste)
Instructions
- Heat olive oil in a large pot over medium heat. Season chicken breasts with salt and pepper, then sear each side until golden brown (about 6 minutes per side). Remove from pot and set aside.
- In the same pot, add diced onions and sauté for about 3 minutes until translucent. Add minced garlic and bell peppers; cook for an additional 5 minutes until softened.
- Pour in chicken broth, then add cumin and chili powder. Bring to a simmer, scraping any browned bits from the bottom of the pot.
- Return the seared chicken to the pot and let it simmer for about 10 minutes until cooked through. Remove chicken again and shred using two forks.
- Lower heat slightly, stir in heavy cream, then add shredded chicken back into the mixture. Adjust seasoning with more salt if needed.
- Serve hot in bowls topped with crispy tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 2g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 95mg