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Creamy Chicken Tortilla Soup: A hearty and flavorful soup featuring tender chicken, crisp tortilla strips, and a creamy broth.

Creamy Chicken Tortilla Soup Ultimate

The ultimate guide to making a perfectly balanced and creamy chicken tortilla soup, with a deep understanding of the key ingredients and their interactions to achieve the perfect texture and flavor profile.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • Tortilla chips, for serving
  • Shredded cheese, for serving optional

Equipment

  • Large pot or Dutch oven
  • Forks
  • Sauté pan
  • Stirring utensil

Method
 

  1. In a large pot or Dutch oven, place the chicken breasts and cover with chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the chicken is cooked through.
  2. Remove the chicken from the broth and shred it using two forks.
  3. In the same pot, sauté the onion and garlic in a bit of olive oil until softened, about 5 minutes.
  4. Add the shredded chicken, diced tomatoes, cumin, chili powder, and oregano. Stir to combine.
  5. Slowly pour in the heavy cream, stirring constantly to prevent curdling.
  6. Simmer the soup for 10-15 minutes, allowing the flavors to meld and the soup to thicken slightly.
  7. Season with salt and pepper to taste.
  8. Serve the Creamy Chicken Tortilla Soup hot, topped with crushed tortilla chips and shredded cheese, if desired.

Notes

For best results, use high-quality chicken broth and adjust the spices to your personal taste. The shredded chicken creates a wonderfully creamy and chunky base that pairs perfectly with the crispy tortilla chips. This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.