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Creamy Chicken Tortilla Soup

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A comforting and creamy twist on classic tortilla soup featuring tender shredded chicken, smoky chipotle, and a luscious cream cheese base. Perfect for cozy weeknight dinners.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1–2 chipotle peppers in adobo sauce, finely chopped (adjust for heat preference)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 4 cups low-sodium chicken broth
  • 2 large chicken breasts, boneless and skinless
  • 4 ounces cream cheese, softened
  • ½ cup sour cream
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup diced tomatoes (canned fire-roasted preferred)
  • 1 small jalapeño, seeded and finely chopped (optional)
  • Juice of 1 lime
  • ½ cup fresh cilantro, chopped
  • Salt and black pepper to taste
  • Tortilla chips or strips for serving
  • Shredded cheddar or Monterey Jack cheese (optional)
  • Avocado slices (optional)

Instructions

  1. Place chicken breasts in a large pot and cover with 4 cups chicken broth. Bring to a gentle simmer over medium heat and poach for 15-18 minutes until cooked through (internal temp 165°F). Remove chicken with slotted spoon and set aside to cool. Retain broth.
  2. In the same pot, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
  3. Stir in minced garlic, chipotle peppers, cumin, and smoked paprika. Cook 1-2 minutes until fragrant, being careful not to burn garlic.
  4. Pour reserved chicken broth back into pot. Add diced tomatoes and corn kernels. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
  5. Shred cooled chicken breasts with two forks into bite-sized pieces.
  6. Lower heat to medium-low. Add softened cream cheese and sour cream to the pot. Stir gently until fully melted and incorporated. Use immersion blender briefly if lumps appear.
  7. Stir shredded chicken back into the soup. Add lime juice, chopped cilantro, salt, and pepper to taste. Simmer an additional 5 minutes.
  8. Ladle soup into bowls and top with tortilla strips, shredded cheese, and avocado slices if desired. Garnish with extra lime or cilantro.

Notes

Poaching chicken in broth keeps it moist and flavorful. Use room temperature cream cheese to avoid lumps. Adjust chipotle peppers for desired heat. For gluten-free, ensure broth and tortilla chips are certified gluten-free. Leftovers store well refrigerated for 3 days or frozen for up to 3 months. Reheat gently to avoid curdling.

Nutrition

Keywords: creamy chicken tortilla soup, easy tortilla soup, comfort food, chicken soup, creamy soup, chipotle soup, weeknight dinner

Find it online: https://emmastirs.com/creamy-chicken-tortilla-soup-recipe-easy-warm-comfort-meal/