Description
This creamy chicken tortilla soup is a comforting, velvety dish that blends tender shredded chicken with bold Southwestern aromatics. Perfect for busy weeknights, this recipe builds depth by searing the poultry and simmering it in a rich broth, finished with heavy cream and melted Monterey Jack cheese for a luxurious mouthfeel. It is a hearty, restaurant-quality meal that warms you from the inside out.
Ingredients
2 lbs boneless skinless chicken breast
2 tbsp extra virgin olive oil
4 cloves garlic, minced
1 large yellow onion, diced
1 medium bell pepper, diced
6 cups low sodium chicken broth
1 cup heavy cream
1 cup corn (frozen or canned)
1 tbsp chili powder
1 tsp ground cumin
1 cup shredded Monterey Jack cheese
1/4 cup fresh cilantro, chopped
Instructions
Heat olive oil in a large pot over medium-high heat.
Sear chicken breasts until golden brown on both sides, remove and set aside.
Sauté onions and bell peppers in the same pot until translucent.
Add garlic, chili powder, and cumin; cook for one minute until fragrant.
Pour in chicken broth and scrape up any browned bits from the bottom.
Return chicken to the pot, cover, and simmer for 20 minutes.
Remove chicken, shred with two forks, and return to the pot.
Stir in the heavy cream, corn, and cheese over low heat until melted and uniform.
Notes
Serve topped with crispy tortilla strips, extra cilantro, or a squeeze of fresh lime for added zest. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 35
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 115mg