A cozy soup with a spicy kick
Embrace the cozy vibes and tantalize your taste buds with our latest culinary creation – a delectable Creamy Chicken Tortilla Soup that’s bound to become your new favorite comfort food. This soul-warming recipe seamlessly marries tender chicken, vibrant vegetables, and a luscious creamy broth to create a symphony of flavors that will elevate your soup game to a whole new level.
As winter winds blow and the need for comforting, hearty meals arises, join us in the kitchen as we unravel the secrets to crafting this bowl of indulgence. Get ready to savor each spoonful of this rich and satisfying soup, perfect for cozy nights in or impressing guests with a flavorful fiesta. Let’s dive into the world of culinary delight and discover the magic behind our Creamy Chicken Tortilla Soup that promises to warm both hearts and palates alike.
Ingredients You’ll Need
yellow onion
poblano pepper
jalapeno pepper
taco seasoning
dry oregano
canned diced green chiles
shredded rotisserie chicken
salsa verde
enchilada sauce
chicken broth
cream cheese
heavy cream
lime juice
cilantro
rice
green onions, sour cream, avocado, tortilla chips (garnish)
Equipment you’ll need: cutting board and knife, soup pot, spoons (for cooking), ladle.
How to make this creamy chicken tortilla soup
🌮🥑 Let’s dive into the magic of making our Creamy Chicken Tortilla Soup! In a large soup pot, kick things off by warming up some olive oil over medium heat. Toss in a dance party of onions, poblano peppers, and jalapenos, seasoning the mix with a sprinkle of salt and black pepper. Let them mingle until soft and oh-so-fragrant. Time to spice things up – stir in some taco seasoning and oregano, ensuring every flavor gets a chance to groove. Next, bring in the canned green chiles, salsa verde, enchilada sauce, and chicken broth. Let the flavors unite and bring the pot to a lively boil before dialing it down to a simmer, allowing the magic to happen for about 10 minutes.
Now, let’s talk creamy dreams! Add in the cream cheese and whisk until it becomes one big happy family with the rest of the ingredients. Stir in the chicken and heavy cream, letting everything warm up for an additional 5 minutes. Give it a taste, sprinkle in more salt and pepper if needed, and add a zesty kick with lime juice and a sprinkle of fresh cilantro.
Ready to dish up the deliciousness? Grab a bowl, pop in half a cup of rice, and ladle that flavor-packed goodness right on top. It’s garnish time! Go crazy with green onions, dollops of sour cream, a sprinkle of cilantro, slices of creamy avocado, and a handful of crunchy chips. Now, sit back, relax, and savor the incredible flavors of your homemade Creamy Chicken Tortilla Soup. It’s a fiesta for your taste buds – enjoy! 🎉🥣🌶️
Storage and Reheating Instructions
This soup stores really well in the fridge. I recommend keeping the rice and soup separate. Rice can soak up liquid pretty easily. It’s not mandatory, but it may thicken the soup just a bit. Reheat within three days, and then add the rice.
You can also freeze this soup recipe really well. Again, don’t add the rice. Save it for when you thaw the soup. I like to use silicone Souper cubes for storing soup. Freeze for three months. Reheat straight from frozen, adding chicken broth to thin if needed. Add the rice when the soup is warm.
Creamy Chicken Tortilla Soup Full Recipe
🌟 Get ready to cozy up and satisfy your taste buds with our latest kitchen creation – the most amazing Creamy Chicken Tortilla Soup ever! 🍲🔥 Imagine tender chicken, vibrant veggies, and a lusciously creamy broth coming together for a flavor party that’ll make your taste buds do a happy dance. 🕺💃
As the chilly winds blow, let’s embark on a culinary adventure together and uncover the secrets to whipping up this bowl of pure comfort. Perfect for those snug nights in or for impressing your pals with a flavor-packed fiesta! 🎉 Join us on this delicious journey as we spill the beans on our Creamy Chicken Tortilla Soup – guaranteed to warm your heart and make your taste buds sing! 🌈✨
Creamy Chicken Tortilla Soup
Servings:
8 large bowls of soupNutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion diced
- 1 poblano pepper diced
- 1 jalapeno pepper chopped
- 2 teaspoons taco seasoning
- 1 teaspoon dry oregano
- 1 4 oz can diced green chiles
- 1 cup salsa verde
- 1/2 cup red enchilada sauce
- 4 cups chicken broth
- 8 oz cream cheese softened to room temperature
- 2 cups shredded rotisserie chicken
- 1 1/2 cups heavy cream
- 2 teaspoons lime juice
- 1/2 cup chopped cilantro
- 4 cups COOKED rice
- green onions, sour cream, avocado, tortilla chips (garnish) sour cream, avocado, tortilla chips (garnish)
Instructions
- In a large soup pot, warm the olive oil over medium heat. Add onion, poblano pepper, and jalapeno pepper. Season with salt and black pepper. Cook until softened and fragrant. Add the taco seasoning and oregano. Stir again to combine. Add the canned green chiles, salsa verde, enchilada sauce, and chicken broth. Bring to a boil and reduce to a simmer. Cook for about 10 minutes.
- Add the cream cheese and whisk until fully incorporated. Stir in the chicken and the heavy cream. Warm through for about 5 minutes. Adjust salt and pepper to taste and add the lime juice and cilantro.
- Serve the soup by placing a 1/2 cup of rice in a bowl. Spoon the soup on top, and top with your favorite garnishes. I used green onion, sour cream, cilantro, avocado, and chips. Enjoy!
