Description
Warm up your evenings with this Creamy Chicken Tortilla Soup Recipe, a delightful combination of creamy texture and zesty Tex-Mex flavors. Perfect for cozy fall nights or busy weeknights, this hearty soup is not only easy to make but also customizable to suit your taste.
Ingredients
Scale
- 3 boneless, skinless chicken breasts
- 6 cups low-sodium chicken broth
- 29 oz fire-roasted diced tomatoes and green chilies
- 1 cup heavy cream
- 2 jalapeño peppers
- Corn tortilla chips (for serving)
- Shredded Mexican blend cheese (for topping)
Instructions
- Sauté diced onion, jalapeños, and minced garlic in vegetable oil until translucent.
- Add chicken broth, diced tomatoes, corn, black beans, and spices; bring to a boil.
- Add chicken breasts; reduce heat and simmer for about 20 minutes until cooked.
- Remove chicken, shred it, and return to the pot.
- Stir in heavy cream and lime juice; season to taste.
- Serve hot with desired toppings like cheese, tortilla chips, sour cream, cilantro, and avocado.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 420
- Sugar: 5g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 95mg