Imagine a pot bubbling gently on the stove, filling your kitchen with the warm, inviting aroma of spices and cheesy goodness.
Cheesy Chicken Tortilla Soup is a deliciously simple and cozy dish that’s perfect for any night.
With each ingredient adding its own magic, this soup transforms into a creamy, flavorful delight.
Let’s bring this comforting favorite to life and savor every spoonful together!
Kitchen Tools Required
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 Measuring cup
- 1 Cheese grater
- 1 Ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and chopped
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn
- 4 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 6 corn tortillas, sliced into strips
Cook & Prep Time
To efficiently manage your time while preparing and cooking Cheesy Chicken Tortilla Soup, here’s a timeline that includes prep and cook times, along with additional time needed for reading and understanding the recipe:
Timeline for Cheesy Chicken Tortilla Soup
- Reading and Understanding the Recipe: 5 minutes
- Begin by reading through the entire recipe to familiarize yourself with the steps and ingredients.
- Prep Work: 20 minutes
- 0-5 minutes: Gather all equipment and ingredients.
- 5-10 minutes: Dice the onion, mince the garlic, and chop the jalapeño.
- 10-15 minutes: Cut the chicken breasts into bite-sized pieces.
- 15-20 minutes: Measure out the spices and prepare the chicken broth, diced tomatoes, black beans, and corn. Slice the tortillas into strips.
- Cooking: 30 minutes
- 0-5 minutes: Heat olive oil in the pot and sauté the onion, garlic, and jalapeño.
- 5-10 minutes: Add the chicken pieces and cook until browned.
- 10-15 minutes: Stir in the spices (cumin, chili powder, paprika, salt, and pepper).
- 15-20 minutes: Pour in chicken broth and diced tomatoes, bring to a simmer.
- 20-25 minutes: Add black beans and corn, continue to simmer.
- 25-30 minutes: Stir in cream cheese and cheddar cheese until melted and smooth.
- Resting Time: 5 minutes
- 0-5 minutes: Remove from heat, stir in cilantro and lime juice, and allow the soup to thicken slightly.
- Serving: Immediate
- Serve hot, garnished with tortilla strips.
Adjust the steps as necessary, especially if you need more time for certain tasks.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion, garlic, and jalapeño, and sauté until softened.
Add chicken pieces and cook until browned on all sides.
Stir in cumin, chili powder, paprika, salt, and pepper.
Pour in chicken broth and diced tomatoes, bringing to a simmer.
Add black beans and corn, and continue to simmer for 15 minutes.
Stir in cream cheese and cheddar cheese until melted and smooth.
Remove from heat and stir in cilantro and lime juice.
Let the soup rest for 5 minutes to thicken slightly.
Serve hot, garnished with tortilla strips.
Serving Tips
- Avocado Slices: Add fresh avocado slices on top for a creamy and rich texture.
- Sour Cream: A dollop of sour cream can add a tangy contrast to the spicy soup.
- Chopped Green Onions: Sprinkle chopped green onions for a fresh and mild onion flavor.
- Crumbled Queso Fresco: Add crumbled queso fresco for a mild, creamy cheese addition.
- Extra Lime Wedges: Serve with extra lime wedges for those who like an extra citrusy kick.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze the soup for up to 3 months.
Thaw and reheat before serving.
Freezing
To freeze Cheesy Chicken Tortilla Soup, let it cool completely.
Then, transfer to airtight containers. Exclude tortilla strips, and add fresh cilantro and lime juice when reheating.
Reheating
To reheat Cheesy Chicken Tortilla Soup, use a stovetop over medium heat.
Stir frequently until hot.
Alternatively, microwave in a microwave-safe bowl.
Stir every minute until evenly heated.
Final Thoughts
Cheesy Chicken Tortilla Soup is a flavorful and comforting dish.
It’s perfect for a quick weeknight meal or a cozy weekend dinner.
The combination of spices, tender chicken, and creamy cheese makes it a crowd-pleaser.
For added texture, top it with crispy tortilla strips. Enjoy this delicious soup with your family and friends.
Frequently Asked Questions
Can I Use Leftover Cooked Chicken Instead of Raw Chicken Breasts?
You can substitute leftover cooked chicken for raw chicken breasts. Add 2 cups of shredded chicken after sautéing the onion, garlic, and jalapeño. Skip the browning step, and proceed with the recipe as directed.
How Can I Make This Soup Vegetarian-Friendly?
Replace chicken with 1 pound of firm tofu, cubed. Use vegetable broth instead of chicken broth. Omit cream cheese or substitute with a plant-based alternative. Make certain cheddar is plant-based. Follow the same cooking instructions for consistency.
What Are Some Good Substitutes for Cilantro?
You can substitute cilantro with 1/4 cup finely chopped parsley for a milder flavor, or try 1/4 cup fresh basil for a sweet, aromatic twist. Adjust the quantity based on personal preference to maintain balance.
Can I Make This Soup in a Slow Cooker?
Yes, you can make this soup in a slow cooker. Sauté onion, garlic, and jalapeño first. Add all ingredients except cheeses, cilantro, and lime. Cook on low for 6-8 hours. Stir in cheeses, cilantro, lime before serving.
Is It Possible to Make This Soup Dairy-Free?
You can make it dairy-free by substituting 4 ounces softened cream cheese with 1 cup coconut cream and 1 cup shredded cheddar cheese with 1 cup nutritional yeast. Guarantee smooth consistency by whisking thoroughly until incorporated. Adjust seasoning as needed.
Cheesy Chicken Tortilla Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 measuring cup
- 1 cheese grater
- 1 Ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 jalapeño seeded and chopped
- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) black beans drained and rinsed
- 1 cup frozen corn
- 4 ounces cream cheese softened
- 1 cup shredded cheddar cheese
- 1/4 cup fresh cilantro chopped
- 1 lime juiced
- 6 corn tortillas sliced into strips
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion, garlic, and jalapeño, and sauté until softened.
- Add chicken pieces and cook until browned on all sides.
- Stir in cumin, chili powder, paprika, salt, and pepper.
- Pour in chicken broth and diced tomatoes, bringing to a simmer.
- Add black beans and corn, and continue to simmer for 15 minutes.
- Stir in cream cheese and cheddar cheese until melted and smooth.
- Remove from heat and stir in cilantro and lime juice.
- Let the soup rest for 5 minutes to thicken slightly.
- Serve hot, garnished with tortilla strips.
Notes
