Description
This creamy chicken tortilla soup is a comforting and flavorful dish featuring tender shredded chicken simmered with beans, corn, diced tomatoes, and taco seasoning in a rich, creamy broth. Perfect for a hearty lunch or dinner, this soup combines a balance of savory spices and creamy textures to warm you up on any day.
Ingredients
Scale
Soup Base
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons butter
- 32 ounces chicken broth
- 1 packet taco seasoning
Chicken and Veggies
- 1 ½ pounds boneless, skinless chicken breast (or tenderloins)
- 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
Creamy Ingredients
- 1 ½ cups heavy cream
- â…“ cup sour cream
Instructions
- Sauté Onion and Garlic: Melt butter in a large stockpot over medium heat. Add finely chopped onion and cook until softened and translucent. Stir in minced garlic and cook for an additional minute until fragrant.
- Add Broth and Ingredients: Pour chicken broth into the pot, scraping the bottom to loosen any browned bits. Add the whole chicken breasts, taco seasoning, diced tomatoes with green chilies, black beans, pinto beans, and southwestern corn. Stir everything to combine well.
- Simmer: Bring the soup to a boil, then reduce the heat to low and let it simmer gently for 30 minutes, allowing the flavors to meld and the chicken to cook through.
- Shred Chicken: Carefully remove the cooked chicken breasts from the pot and shred them using two forks. Check that the chicken has reached an internal temperature of 165°F to ensure it is fully cooked.
- Add Cream: Return the shredded chicken to the pot. Stir in the heavy cream and sour cream until fully incorporated, creating a creamy texture.
- Thicken and Serve: Continue cooking the soup for an additional 10 minutes over low heat, stirring occasionally until the soup is heated through and has thickened slightly. Serve hot and enjoy.
Notes
- For extra flavor, garnish with crushed tortilla chips, shredded cheese, avocado slices, or fresh cilantro before serving.
- Adjust the spice level by using mild or hot taco seasoning according to your preference.
- If you prefer a thicker soup, you can add a slurry of cornstarch and water during the last cooking step.
- This soup can be made ahead and refrigerated for up to 3 days; reheat gently on the stove before serving.
- To reduce fat, substitute half-and-half for heavy cream or reduce the amount of sour cream.
