Warm up with a bowl of this creamy chicken tortilla soup, perfect for a quick dinner idea and made easily in one pot.
This recipe is designed for busy weeknights when you crave something comforting and flavorful without spending hours in the kitchen. Using a Dutch oven makes cleanup a breeze, leaving you more time to enjoy your meal with family and friends.
This delicious soup brings together tender chicken, savory spices, and a rich, creamy broth, all topped with your favorite tortilla soup fixings. It’s a versatile dish that can be customized to your family’s preferences, making it a guaranteed hit for even the pickiest eaters. Discover the details on how to whip up this satisfying meal in no time.
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
Creamy Chicken Tortilla Soup
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
Warm up with a bowl of this creamy chicken tortilla soup, perfect for a quick dinner idea and made easily in one pot. This recipe is designed for busy weeknights when you crave something comforting and flavorful without spending hours in the kitchen. Using a Dutch oven makes cleanup a breeze, leaving you more time to enjoy your meal with family and friends. This delicious soup brings together tender chicken, savory spices, and a rich, creamy broth, all topped with your favorite tortilla soup fixings. It’s a versatile dish that can be customized to your family’s preferences, making it a guaranteed hit for even the pickiest eaters. Discover the details on how to whip up this satisfying meal in no time.
Ingredients
Instructions
1. Heat the olive oil in a large Dutch oven over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes, stirring occasionally. Stir in the minced garlic and cook for another minute until fragrant. Add the cubed chicken breasts to the Dutch oven and cook until lightly browned on all sides, about 5-7 minutes. The chicken doesn’t need to be cooked through at this stage, as it will finish cooking in the soup.
2. Stir in the undrained diced tomatoes, rinsed and drained black beans, drained corn, and undrained chopped green chilies. Mix everything well to combine with the chicken and aromatics.
3. Pour in the condensed cream of chicken soup, condensed cheddar cheese soup, and chicken broth. Stir thoroughly until all the condensed soups are fully incorporated into the liquid.
4. Add the chili powder, cumin, and smoked paprika. Stir well to distribute the spices evenly throughout the soup. Season with salt and black pepper to taste. Remember, you can always add more seasoning later, so start with a moderate amount.
5. Bring the soup to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the Dutch oven, and let it cook for at least 10-15 minutes. This allows the flavors to meld together and ensures the chicken is cooked through and tender. Stir occasionally to prevent sticking.
6. Remove the Dutch oven from the heat. Stir in the heavy cream until fully combined, giving the soup its signature creamy texture. Taste and adjust seasonings as needed.
7. Ladle the warm soup into bowls. Offer a variety of optional toppings like shredded cheddar cheese, crushed tortilla chips, a dollop of sour cream, fresh cilantro, or avocado slices for everyone to customize their bowl.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: main dish
- Method: simmering
- Cuisine: mexican
Nutrition
- Serving Size: 1 bowl
Keywords: chicken, tortilla, soup, creamy, one pot, weeknight, easy, comfort food, dutch oven, mexican inspired
What You’ll Love About This Quick And Easy Recipe
This creamy chicken tortilla soup is a true weeknight hero, perfect for anyone looking for a hearty, flavorful meal without a lot of fuss. It’s ideal for busy parents, individuals seeking simple yet delicious dinners, or anyone who appreciates the convenience of a one-pot meal. The Dutch oven does most of the work, simmering all the ingredients together to create a deeply satisfying flavor profile. You’ll love how quickly it comes together, making it a fantastic option after a long day at work or school. Serve it as a comforting family dinner, a casual meal with friends, or even as a make-ahead lunch option for the week. Its creamy texture and vibrant flavors are sure to please everyone at the table, offering a cozy warmth that’s especially inviting on cooler evenings.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients for this creamy chicken tortilla soup is straightforward, and you likely have many of these staples in your pantry already. The beauty of this recipe lies in its simplicity and the readily available nature of the components.
INGREDIENTS:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (4 ounce) can chopped green chilies, undrained
- 1 (10 ounce) can condensed cream of chicken soup
- 1 (10 ounce) can condensed cheddar cheese soup
- 2 cups chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/2 cup heavy cream
- Optional toppings: shredded cheddar cheese, crushed tortilla chips, sour cream, fresh cilantro, avocado slices
For the chicken, boneless, skinless chicken thighs can be used interchangeably with breasts if you prefer a slightly richer flavor. If you’re short on time, pre-cooked rotisserie chicken can be shredded and added towards the end of the cooking process, reducing the initial sautéing time. When it comes to canned goods, feel free to use low-sodium versions for the diced tomatoes, black beans, corn, and chicken broth if you’re watching your sodium intake. You can always adjust the seasoning later. For a little extra kick, a pinch of cayenne pepper can be added alongside the chili powder and cumin, or you can opt for fire-roasted diced tomatoes for a smoky depth.
Time Needed From Start To Finish
This recipe is designed for speed and efficiency, making it perfect for those busy weeknights.
- Preparation Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
These times are estimates and can vary slightly depending on your chopping speed and stove-top efficiency. The goal is to get a delicious, comforting meal on the table quickly, and this recipe delivers on that promise.
How To Make It Step By Step With Visual Cues
Making this creamy chicken tortilla soup in your Dutch oven is a straightforward process. Follow these steps for a delicious meal.
- Sauté the Aromatics and Chicken: Heat the olive oil in a large Dutch oven over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes, stirring occasionally. Stir in the minced garlic and cook for another minute until fragrant. Add the cubed chicken breasts to the Dutch oven and cook until lightly browned on all sides, about 5-7 minutes. The chicken doesn’t need to be cooked through at this stage, as it will finish cooking in the soup.
- Combine the Canned Ingredients: Stir in the undrained diced tomatoes, rinsed and drained black beans, drained corn, and undrained chopped green chilies. Mix everything well to combine with the chicken and aromatics.
- Add the Soups and Broth: Pour in the condensed cream of chicken soup, condensed cheddar cheese soup, and chicken broth. Stir thoroughly until all the condensed soups are fully incorporated into the liquid.
- Season the Soup: Add the chili powder, cumin, and smoked paprika. Stir well to distribute the spices evenly throughout the soup. Season with salt and black pepper to taste. Remember, you can always add more seasoning later, so start with a moderate amount.
- Simmer to Perfection: Bring the soup to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the Dutch oven, and let it cook for at least 10-15 minutes. This allows the flavors to meld together and ensures the chicken is cooked through and tender. Stir occasionally to prevent sticking.
- Add the Cream and Finish: Remove the Dutch oven from the heat. Stir in the heavy cream until fully combined, giving the soup its signature creamy texture. Taste and adjust seasonings as needed.
- Serve with Toppings: Ladle the warm soup into bowls. Offer a variety of optional toppings like shredded cheddar cheese, crushed tortilla chips, a dollop of sour cream, fresh cilantro, or avocado slices for everyone to customize their bowl.
Easy Variations And Serving Ideas That Fit Real Life
This creamy chicken tortilla soup is incredibly versatile and can be adapted to suit various tastes and occasions. For a spicier kick, you can add a pinch of cayenne pepper or a dash of your favorite hot sauce directly into the pot, or offer it on the side for individual customization. If you prefer a vegetarian option, simply omit the chicken and use vegetable broth, adding extra beans or bell peppers for substance. For a different protein, cooked ground turkey or beef can be used instead of chicken, just be sure to drain any excess fat after browning.
When serving, consider setting up a “topping bar” for a fun and interactive meal, especially if you have picky eaters or are hosting a casual gathering. Beyond the classic shredded cheese, crushed tortilla chips, sour cream, cilantro, and avocado, you could also include sliced jalapeños, a squeeze of fresh lime juice, or even a sprinkle of crumbled cotija cheese. This soup pairs wonderfully with a side of warm cornbread or a simple green salad for a complete meal. For a heartier dish, serve it over a bed of rice or with warm flour tortillas for dipping. It’s a fantastic option for a cozy family dinner, a potluck, or a casual get-together with friends.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have common pitfalls, but knowing them ahead of time can help you avoid any issues. One frequent mistake is overcooking the chicken. Since the chicken will continue to cook in the simmering soup, it’s okay if it’s just lightly browned in the initial step. Overcooking it at the beginning can lead to dry, tough chicken in the final dish. Aim for just a light sear to lock in flavor.
Another common slip-up is not seasoning adequately throughout the process. While you add spices initially, it’s crucial to taste the soup after it has simmered and again after adding the heavy cream. Flavors can mellow or change, so a final adjustment of salt and pepper can make a big difference in the overall taste. Don’t be afraid to add a little more chili powder or cumin if you feel it needs more depth.
Finally, skipping the rinse and drain step for the black beans and corn can impact the flavor and texture. Rinsing canned beans removes excess sodium and some of the starchy liquid, leading to a cleaner taste. Draining corn prevents the soup from becoming too watery. Taking these small extra steps ensures the best possible outcome for your creamy chicken tortilla soup.
How To Store It And Make It Ahead Without Ruining Texture
This creamy chicken tortilla soup is excellent for making ahead and storing, making your weeknights even easier. Once the soup has cooled completely, transfer it to airtight containers. It will keep well in the refrigerator for up to 3-4 days. For best results, store any toppings separately and add them just before serving.
When reheating, gently warm the soup on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also microwave individual portions. If the soup seems a bit thick after refrigeration, you can add a splash of chicken broth or water to reach your desired consistency.
For longer storage, this soup freezes surprisingly well, despite the cream. Freeze cooled soup in freezer-safe containers or heavy-duty freezer bags for up to 2-3 months. Thaw overnight in the refrigerator before reheating. You
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
