Description
This creamy chicken tortilla soup is a comforting and flavorful dish featuring tender shredded chicken, a medley of beans, corn, and diced tomatoes with green chilies, all simmered in a rich and creamy broth. Perfect for a cozy meal, this recipe combines zesty taco seasoning with smooth heavy cream and sour cream for a delicious Tex-Mex inspired soup.
Ingredients
Scale
Main Ingredients
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 ½ pounds boneless, skinless chicken breast or tenderloins
- 2 tablespoons butter
- 32 ounces chicken broth
- 1 packet taco seasoning (about 1 ounce)
- 14.5-ounce can diced tomatoes with green chilies
- 15-ounce can black beans, drained and rinsed
- 15-ounce can pinto beans, drained and rinsed
- 15-ounce can southwestern corn, drained
- 1 ½ cups heavy cream
- ⅓ cup sour cream
Instructions
- Sauté Onion and Garlic: Melt butter in a large stockpot over medium heat. Add the finely chopped onion and cook until softened, about 4-5 minutes. Stir in minced garlic and cook for an additional 1 minute until fragrant.
- Add Broth and Ingredients: Pour chicken broth into the pot, scraping the bottom to loosen any browned bits for extra flavor. Add the chicken breasts, taco seasoning, diced tomatoes with green chilies, black beans, pinto beans, and southwestern corn. Stir well to combine all ingredients.
- Simmer: Bring the soup to a boil, then reduce the heat to low to maintain a gentle simmer. Cover and cook for 30 minutes to allow the flavors to meld and the chicken to cook through.
- Shred Chicken: Remove the chicken breasts from the pot and shred them finely using two forks. Confirm that the chicken has reached an internal temperature of 165°F for safe consumption.
- Add Cream: Return the shredded chicken to the pot. Stir in the heavy cream and sour cream, blending them fully into the soup for a rich and creamy texture.
- Thicken and Serve: Continue cooking the soup over low heat for an additional 10 minutes, stirring occasionally, until the soup is heated through and has thickened slightly. Serve hot, optionally garnished with tortilla strips, shredded cheese, or fresh cilantro.
Notes
- For a spicier soup, add diced jalapeños or hot sauce to taste.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- Use chicken thighs instead of breasts for a juicier texture.
- If you prefer a thicker soup, mash some of the beans before adding cream.
- Serve with tortilla chips, avocado slices, or lime wedges for added flavor.
