– **Title**: 30-Minute Creamy Chicken Tortilla Soup
– **Ingredients**:
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 bell pepper (red or green), diced
– 1 pound cooked chicken, shredded (rotisserie chicken works well)
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 cup corn (fresh, frozen, or canned)
– 1 can (15 oz) black beans, drained and rinsed
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1/2 teaspoon paprika
– 1 cup heavy cream
– Salt and pepper to taste
– 1 cup tortilla chips, for garnish
– 1/4 cup fresh cilantro, chopped, for garnish
– 1 avocado, diced, for garnish
– Lime wedges, for serving
– **Instructions**:
1. Heat the olive oil in a large pot over medium heat. Add the diced onion and bell pepper, and sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
2. Stir in the shredded chicken, chicken broth, diced tomatoes (with their juices), corn, black beans, cumin, chili powder, and paprika. Bring the mixture to a simmer.
3. Reduce the heat and add the heavy cream. Stir well to combine and let it simmer for about 5 minutes until heated through. Season with salt and pepper to taste.
4. Serve the soup hot, garnished with tortilla chips, chopped cilantro, diced avocado, and a squeeze of lime juice. Enjoy!
Key Ingredients & Substitutions
Olive Oil: A great base for sautéing. You can use canola or avocado oil if you prefer a different flavor or want a higher smoke point.
Onion: I’ve found that yellow onions add sweetness, but white onions can be used for a sharper taste. If you’re looking to skip onions altogether, try using leeks or shallots.
Bell Pepper: Use any color bell pepper you like! Red tends to be sweeter, while green adds a slightly bitter crunch. If you’re avoiding nightshades, consider using diced cucumbers for a refreshing change.
Zucchini: This adds texture and a mild flavor. You could also substitute with yellow squash or even spinach for a different twist.
Chicken Broth: Homemade broth is fantastic, but store-bought is just fine too. If you need a vegetarian option, vegetable broth works beautifully here.
Heavy Cream: For a lighter version, you can use half-and-half, or even coconut milk for a dairy-free option that adds a nice flavor. I’ve also used Greek yogurt for a tangy touch, but add it off the heat to prevent curdling.
How Do I Get the Best Flavor While Cooking the Soup?
Getting great flavor in your soup starts with how you sauté those base veggies. The onions release moisture and sweetness, while garlic adds warmth. Here’s how to do it right:
- Start with medium heat to avoid burning the garlic; it cooks quickly!
- Be patient with the onions; letting them become translucent (not brown) brings out their natural sweetness.
- Don’t rush when adding other veggies. Allow them to soften slightly before adding liquids so they release their flavors.
Mix in the spices just before you pour in the broth. This helps bloom the spices and creates even more flavor.
30-Minute Creamy Chicken Tortilla Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper (red or green), diced
- 1 zucchini, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes (with juice)
- 4 cups chicken broth
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 cup corn (fresh, frozen, or canned)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup heavy cream or half-and-half
For Serving:
- Fresh cilantro, chopped (for garnish)
- Tortilla chips (for serving)
- Lime wedges (for serving)
How Much Time Will You Need?
This delightful soup takes about 10 minutes to prep and around 20 minutes to cook, making it perfect for a quick meal. In just 30 minutes, you’ll have a delicious and creamy chicken tortilla soup ready to enjoy!
Step-by-Step Instructions:
1. Sautéing the Vegetables:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes. This will add a nice flavor base for your soup.
2. Adding More Veggies:
Next, add the minced garlic, diced bell pepper, and zucchini to the pot. Cook these for another 3-4 minutes. You want them to start softening up—this is the key to a great soup!
3. Mixing in the Good Stuff:
Now it’s time to bring it all together! Stir in the black beans, diced tomatoes (with their juice), chicken broth, shredded chicken, corn, cumin, chili powder, salt, and pepper. Give everything a good stir and bring the mixture to a boil. Then, reduce the heat to let it simmer.
4. Letting the Flavors Combine:
Allow the soup to simmer for about 10 minutes. This helps all the flavors mix and meld together for a delicious taste!
5. Creamy Finish:
Now, stir in the heavy cream (or half-and-half) and heat everything through for another 2-3 minutes. Make sure to avoid bringing it back to a boil so the cream stays nice and smooth.
6. Final Touches and Serving:
Take a moment to taste your soup and adjust the seasoning if necessary. Then, serve it hot! Garnish with fresh cilantro on top, and make sure to have tortilla chips and lime wedges on the side for a little extra crunch and zest.
Enjoy your warm bowl of creamy chicken tortilla soup—it’s perfect for sharing or enjoying all by yourself!
Can I Use Different Types of Chicken?
Absolutely! While rotisserie chicken is a great time-saver, you can also use cooked chicken breast or thighs that you’ve shredded. If you prefer, you can cook raw chicken in the pot before adding the veggies—just dice it and sauté for about 5-7 minutes until cooked through, then proceed with the recipe!
Can I Make This Soup Dairy-Free?
Yes, you can easily make this soup dairy-free! Instead of heavy cream or half-and-half, use coconut milk or a dairy-free cream alternative. Just add it in the same step, and it will still give you a lovely creamy texture!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to freeze it, let the soup cool completely before portioning it into freezer-safe containers. It will keep well for about 3 months. Just thaw in the fridge overnight and reheat gently on the stove when you’re ready to enjoy it again!
Can I Add More Vegetables to This Recipe?
Definitely! This soup is very adaptable. You can add any favorite vegetables like carrots, spinach, or corn. Just make sure to chop them to a similar size as the other veggies and adjust the cooking time if necessary, cooking slightly longer if you add heartier vegetables.
