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To make creamy chicken tortilla soup, gather these ingredients: - 2 tablespoons olive oil - 1 onion, chopped - 2 cloves garlic, minced - 1 jalapeño, seeded and diced - 1 red bell pepper, diced - 2 cups cooked chicken, shredded - 4 cups chicken broth - 1 can (14 oz) diced tomatoes with green chilies - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - 1 cup corn kernels (fresh or frozen) - 1 cup heavy cream - Juice of 1 lime - Tortilla strips, for garnish - Fresh cilantro, for garnish - Avocado, diced, for garnish If you don’t have some ingredients, don’t worry. You can swap them out: - Use vegetable oil instead of olive oil. - Any onion type works, but yellow onion is best. - Swap jalapeño for a milder pepper, like a bell pepper. - Canned chicken works if you lack fresh cooked chicken. - Use vegetable broth for a vegetarian option. - Coconut cream can replace heavy cream for a dairy-free soup. Fresh ingredients make the soup taste better. Here’s how to choose: - Look for onions that feel firm and have no soft spots. - Garlic should be plump and not sprouting. - Pick bell peppers that are shiny and have a smooth skin. - Choose corn that is bright and has a sweet smell. - For cilantro, select leaves that are vibrant green and fresh. - Avocados should be slightly soft but not mushy. Using the best ingredients enhances flavor and texture. Enjoy your cooking! Start by gathering your ingredients. You need olive oil, onion, garlic, jalapeño, red bell pepper, cooked chicken, chicken broth, diced tomatoes, cumin, chili powder, salt, pepper, corn, heavy cream, lime, and garnishes like tortilla strips, cilantro, and avocado. 1. Heat two tablespoons of olive oil in a large pot over medium heat. 2. Add one chopped onion and cook until it turns clear, about three to four minutes. 3. Next, add two minced garlic cloves, one diced jalapeño (make sure to remove the seeds), and one diced red bell pepper. Cook for another two to three minutes. You want the veggies soft. Now, it’s time to build flavor. 1. Stir in two cups of shredded chicken, four cups of chicken broth, one can of diced tomatoes, one teaspoon of ground cumin, and one teaspoon of chili powder. 2. Add salt and pepper to taste. Bring the mix to a boil. 3. Once it boils, reduce the heat to low. Let it simmer without a lid for about 15 minutes. This step helps the flavors mix well. After simmering, it’s nearly time to serve. 1. Add one cup of corn kernels and one cup of heavy cream to the pot. Stir well. 2. Let it simmer for another five minutes. 3. Remove the pot from the heat. Squeeze in the juice of one lime for a fresh taste. 4. Taste the soup and adjust seasoning if needed. When serving, ladle the soup into bowls. Top each bowl with crispy tortilla strips, fresh cilantro, and diced avocado. Enjoy the beautiful colors and flavors of your creamy chicken tortilla soup! To get a smooth, creamy soup, use heavy cream. It adds richness without making it too thick. When you stir in the cream, do it slowly. This helps mix it well without curdling. Always taste your soup after adding the cream. You may want to add more spices or salt to balance the flavors. One common mistake is cooking the cream too long. If you let it boil, it can split. Always add cream at the end and keep the heat low. Another mistake is not seasoning enough. A little salt and pepper go a long way. Taste often as you cook to get it just right. This soup pairs well with tortilla chips or fresh bread. You can also serve it with a side salad for a complete meal. For garnish, use crispy tortilla strips, fresh cilantro, and diced avocado. These toppings add color and extra texture to your bowl. Consider a squeeze of lime for extra zing. Enjoy your meal! {{image_2}} You can easily make this soup vegetarian or vegan. Start by swapping chicken for beans. Black beans or chickpeas add protein and texture. Use vegetable broth instead of chicken broth. For a creamy base, replace heavy cream with coconut milk or cashew cream. These options make it rich and tasty without dairy. If you love heat, kick up the spice! Add more jalapeños or use a hotter pepper. Chipotle peppers in adobo sauce bring a smoky flavor. You can also sprinkle in some cayenne pepper for an extra kick. Adjust the heat to your taste. Toppings bring fun and flavor to your soup. Try crispy tortilla strips for crunch. Fresh cilantro adds brightness. Diced avocado gives creaminess and richness. You might also add cheese or sour cream for a tangy touch. Lime wedges on the side add a fresh zing. Mix and match toppings based on your mood! To keep your creamy chicken tortilla soup fresh, store it in an airtight container. Let the soup cool to room temperature before sealing. This helps prevent bacteria growth. You can store it in the fridge for up to 4 days. Make sure to label the container with the date. This way, you’ll know when to use it. When you're ready to enjoy your leftovers, pour the soup into a pot. Heat it over medium heat on the stove. Stir often to help it warm evenly. If the soup is too thick, add a splash of chicken broth or water. This will help bring back its creamy texture. You can also reheat it in the microwave. Use a microwave-safe bowl and heat it in 1-minute bursts. Stir between each burst until it's hot. If you want to save the soup for later, freezing is a great option. Let the soup cool completely first. Then, pour it into freezer-safe bags or containers. Press out as much air as possible before sealing. Label the bags with the date. You can freeze it for up to 3 months. When you're ready to eat, thaw it in the fridge overnight. Reheat it as mentioned before for a warm, comforting meal. You can use half-and-half or whole milk. For a lighter option, try Greek yogurt. These swaps will change the texture a bit, but they will still taste great. To add heat, include more jalapeño or add diced serrano peppers. You can also sprinkle in some cayenne pepper. If you want a kick, use a hot sauce to taste. Yes, rotisserie chicken works perfectly. Just shred the chicken and add it to the soup. This saves time and adds great flavor. The soup lasts about three to four days in the fridge. To keep it fresh, store it in an airtight container. Reheat on the stove or in the microwave. This blog post covered the key ingredients for a tasty soup, from fresh choices to substitutions. I shared clear steps for preparation and cooking, plus tips for a smooth texture. We looked at fun variations, ways to store leftovers, and answered common questions. Now you have the tools to make this soup your own. Get creative and enjoy every bowl!

Creamy Chicken Tortilla Soup

Warm up with this delicious Creamy Chicken Tortilla Soup that’s perfect for any day! This easy recipe combines tender chicken, vibrant vegetables, and spices, all simmered to creamy perfection. Top it off with crispy tortilla strips and fresh avocado for a delightful finishing touch. Ready in just 40 minutes, it’s a comforting meal you can’t resist.
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Ingredients
  

2 tablespoons olive oil

1 onion, chopped

2 cloves garlic, minced

1 jalapeño, seeded and diced

1 red bell pepper, diced

2 cups cooked chicken, shredded

4 cups chicken broth

1 can (14 oz) diced tomatoes with green chilies

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper to taste

1 cup corn kernels (fresh or frozen)

1 cup heavy cream

Juice of 1 lime

Tortilla strips, for garnish

Fresh cilantro, for garnish

Avocado, diced, for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion, and sauté until translucent (about 3-4 minutes).

    Add the minced garlic, jalapeño, and diced red bell pepper. Cook for an additional 2-3 minutes, until the vegetables are softened.

      Stir in the shredded chicken, chicken broth, diced tomatoes, ground cumin, chili powder, salt, and pepper. Bring the mixture to a boil.

        Reduce the heat to low and simmer uncovered for about 15 minutes to allow the flavors to meld.

          Add the corn kernels and heavy cream to the soup. Stir well and continue to simmer for another 5 minutes.

            Remove the pot from heat. Stir in the lime juice for a burst of freshness.

              Taste and adjust the seasoning if necessary.

                - Presentation Tips: Serve the soup in bowls, topped with crispy tortilla strips, fresh cilantro, and diced avocado for a pop of color and texture.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6