If you're looking for a comforting and flavorful one-pot meal, look no further than creamy chicken tortilla soup! This soup is packed with protein and vegetables, and the creamy broth and crispy tortilla strips make it a satisfying and filling meal. Plus, it's easy to make and perfect for a cozy dinner at home or for meal prep for the week.
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| Creamy Chicken Tortilla Soup Recipe |
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeño pepper, seeded and minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 4 cups chicken broth
- 1 (14-ounce) can diced tomatoes
- 1 (14-ounce) can black beans, drained and rinsed
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 cup frozen corn
- 1/2 cup heavy cream
- Salt and pepper, to taste
- 4 corn tortillas, cut into strips and baked until crispy
Instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, red bell pepper, and jalapeño pepper, and cook for an additional 2-3 minutes.
3. Add the chili powder, cumin, and smoked paprika, and cook for 1 minute, stirring constantly.
4. Add the chicken broth, diced tomatoes, black beans, cooked chicken, and frozen corn. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
5. Use an immersion blender to puree the soup until smooth. (Alternatively, transfer the soup to a blender and blend in batches, then return to the pot.)
6. Stir in the heavy cream and season with salt and pepper to taste.
7. Serve the soup hot, topped with crispy tortilla strips.
Precautions:
- Be careful when blending hot soup, as it can splatter and cause burns.
- Make sure to wear oven mitts or use tongs when handling the hot tortilla strips.
Nutritional Value:
This recipe makes about 6 servings. Each serving has approximately:
- 360 calories
- 17g fat
- 26g protein
- 27g carbohydrates
- 6g fiber
FAQs:
Q: Can I use canned chicken instead of cooking and shredding my own?
A: Yes, you can use canned chicken in this recipe. However, it may not have the same texture as freshly cooked and shredded chicken.
Q: Can I use a different type of bean instead of black beans?
A: Yes, you can use any type of bean you like in this recipe. Kidney beans or pinto beans would work well.
Q: Can I make this soup in a slow cooker?
A: Yes, you can make this soup in a slow cooker. Simply add all the ingredients (except the tortilla strips and heavy cream) to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Then, puree the soup with an immersion blender or in a blender and stir in the heavy cream. Top with crispy tortilla strips before serving.
In conclusion, creamy chicken tortilla soup is a delicious and comforting meal that's easy to make and perfect for any occasion. With simple ingredients and instructions, it's a great recipe to add to your meal rotation. Enjoy!