I make chicken tortilla soup when the day runs long and the kitchen calls for calm. Warm broth lifts steam. Tender chicken rests in it. Corn pops sweet. Beans feel hearty. Spices wake up fast. I taste and nod. We are good. This bowl sits in that sweet spot for an easy chicken tortilla soup recipe. I use one pot. I stir and smell and smile. The base turns rich and soft like a creamy chicken soup. Each bite lands simple and sure. Tortilla strips give a crisp snap. Lime adds a bright hush. The whole pot eats like dinner and hugs like lunch. I learned this trick from a weeknight rush. I had stock. I had chicken. I wanted comfort without fuss. I kept the steps close and short. The plan worked. Friends now ask for this on repeat. We laugh. We refill. We go back for more. If you love tortilla recipes, this fits your list. If you want easy creamy chicken recipes, this checks that box. And if a creamy chicken pot pie recipe lives in your head, this soup scratches that same cozy itch.
Table of Contents
- 1) Key Takeaways
- 2) Easy Chicken Tortilla Soup Recipe
- 3) Ingredients for Chicken Tortilla Soup
- 4) How to Make Chicken Tortilla Soup
- 5) Tips for Making Chicken Tortilla Soup
- 6) Making Chicken Tortilla Soup Ahead of Time
- 7) Storing Leftover Chicken Tortilla Soup
- 8) Try these soup recipes next
- 9) Chicken Tortilla Soup
- 10) Nutrition
1) Key Takeaways
Camila here from Camila Cooks. I keep the pot simple. I keep the flavor bold. I keep the time short. The method uses one pot and steady heat. The bowl tastes creamy and bright. The finish stays light and warm. The texture feels smooth and cozy.
The broth holds tender chicken and corn. Black beans add body. Tomatoes add lift. Lime gives a clean edge. Tortilla strips bring crunch. Each spoon feels balanced. Each sip brings calm. Kids eat it. Grown ups ask for seconds.
Shop once. Chop once. Stir often. Eat soon. The plan travels well from stove to table. Leftovers work for lunch. The steps stay clear so you can cook without stress. You get comfort without a wait.
2) Easy Chicken Tortilla Soup Recipe
I reach for chicken tortilla soup on tired nights. Chicken tortilla soup sits ready in my head and on my stove. I whisper one pot and I smile. The steam rises. The kitchen softens. The spoon rests well in my hand.
The base leans creamy and kind which gives that creamy chicken soup vibe. I keep the spice warm not hot. The corn pops sweet. The beans feel sturdy. This easy chicken tortilla soup recipe clicks fast and fits real life.
Camila writes the steps. You follow the steps. Dinner shows up. The pot cleans fast. The table gets quiet for a minute. Then the chatter starts again. On a scale from fuss to joy this lands near joy.
3) Ingredients for Chicken Tortilla Soup
Boneless skinless chicken breast cut small tender pieces cook fast and stay juicy in the broth so the spoon lifts a bit of meat in every bite
Olive oil a small pour helps the chicken sear and gives the onions a soft start which builds a deep base without heavy effort
Onion and garlic the pair turns sweet in the pot and sets the house mood with that good dinner smell that makes people wander into the kitchen
Chili powder cumin and smoked paprika warm spice wakes the soup and adds color so the bowl looks alive not flat or dull
Diced tomatoes with green chiles a can adds acid and a soft kick which keeps each spoon bright and balanced
Black beans they hold shape and make the soup feel complete so one bowl can be dinner
Corn sweet kernels tuck into the broth and play well with lime and cilantro
Low sodium chicken broth the gentle base lets the spices speak and keeps the salt in check
Cream cheese or heavy cream this brings the creamy finish that people love in a creamy chicken pot pie recipe so the spoon glides
Lime juice fresh squeeze wakes the whole pot at the end and sharpens the edges
Salt and black pepper season as you go so the flavors stay bright not blunt
Tortilla strips cheddar avocado cilantro the toppers add crunch cream and color so the bowl looks and tastes complete and fits tortilla recipes fans
4) How to Make Chicken Tortilla Soup
Step one heat oil and sear chicken pieces turn pale gold and lose the raw look then rest on a plate so they stay tender in the final simmer
Step two soften onion and garlic stir until the onion turns clear then add garlic for one short minute which keeps the flavor sweet not sharp
Step three bloom spices shake in chili powder cumin and smoked paprika then stir until the scent turns toasty
Step four build the pot pour in tomatoes beans corn and broth then slide the chicken back in and bring the pot to a gentle simmer
Step five simmer to marry flavors give it fifteen to twenty minutes so the broth rounds and the chicken rests tender for creamy chicken tortilla soup bliss
Step six make it creamy stir in cream cheese until smooth or add heavy cream then finish with lime juice and a calm taste for salt
Step seven serve with toppers ladle the soup add tortilla strips cheddar avocado and cilantro then take a quiet first spoon
5) Tips for Making Chicken Tortilla Soup
Keep cuts small so the chicken cooks fast and stays tender. Warm the spices in the pot so the flavor deepens. Hold the simmer gentle not wild to protect texture and keep the broth clear and smooth.
Use cream cheese for a thicker feel or heavy cream for a silk feel. Squeeze lime at the end so the fresh note stays bright. For heat add a pinch more chili powder or a chopped jalapeño if you like kick.
For easy creamy chicken recipes success prep the toppers during the simmer. Crunch waits in a bowl. Cheese gets shredded. Cilantro gets chopped. Serving turns quick and fun when the pot hits ready.
6) Making Chicken Tortilla Soup Ahead of Time
Cook the base then cool the pot. Keep the cream part out until you reheat. The broth holds well in the fridge for two to three days. When you warm it add the cream and lime so the finish tastes fresh.
Keep tortilla strips in a bag on the counter. Chop cilantro on the day you serve. Shred cheese ahead and store it sealed. This plan keeps crunch crisp and herbs lively for easy chicken tortilla soup happiness.
For a creamy chicken soup feel that stays smooth let the pot rest a minute after reheating. Stir slow. Taste. Adjust salt. The bowl lands steady and kind.
7) Storing Leftover Chicken Tortilla Soup
Spoon leftovers into a tight container. Chill within an hour. The soup keeps well up to three days. Warm on the stove over medium heat. Add a splash of broth if the pot looks thick.
Freeze for a month if you leave the cream part out at first. Thaw in the fridge. Reheat and stir in cream then finish with lime. The texture comes back and the flavor stays bright.
Pack toppings apart so crunch stays crisp. Store tortilla strips dry. Keep avocado fresh by cutting right before you eat. This small step keeps each bowl neat and lively.
8) Try these soup recipes next
9) Chicken Tortilla Soup
Creamy Chicken Tortilla Soup One Pot Comfort
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts cut in bite size pieces
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 can 10 ounces diced tomatoes with green chiles
- 1 can 15 ounces black beans rinsed and drained
- 1 cup canned corn kernels drained
- 4 cups low sodium chicken broth
- 4 ounces cream cheese softened and cubed or 1 cup heavy cream
- 1 lime juiced
- Salt and black pepper to taste
- To serve tortilla strips shredded cheddar avocado cilantro
Instructions
- Heat a large pot over medium. Add oil. Add chicken. Cook until the pieces turn pale gold and no longer look raw. Scoop to a plate.
- Add onion to the pot. Stir until soft. Add garlic. Stir for one minute.
- Sprinkle in chili powder cumin and smoked paprika. Stir until the pot smells toasty.
- Pour in tomatoes with green chiles black beans corn and chicken broth. Return the chicken to the pot. Bring to a gentle simmer.
- Lower the heat. Cook for 15 to 20 minutes so the flavors come together and the chicken turns tender.
- Stir in cream cheese until smooth or pour in heavy cream. Add lime juice. Taste. Add salt and pepper as you like.
- Ladle into bowls. Top with tortilla strips cheddar avocado and cilantro. Serve hot.
10) Nutrition
Serving size one bowl. Calories about three hundred fifty. Sugar about five grams. Sodium about seven hundred eighty milligrams. Fat about eighteen grams. Saturated fat about eight grams. Carbohydrates about twenty five grams. Fiber about six grams. Protein about twenty four grams. These numbers help you plan your day and keep your plate in balance.
Written by Camila for Camila Cooks where calm cooking meets weeknight life. Visit us at Camila Cooks for fresh ideas and simple plans.
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