How to Make Creamy Chicken Tortilla Soup in Under 30 Minutes

Making a delicious and creamy chicken tortilla soup in under 30 minutes is possible with the right ingredients and a few simple steps.

First, gather the necessary ingredients. You will need one tablespoon of olive oil, one diced onion, two cloves of minced garlic, one teaspoon of ground cumin, one teaspoon of chili powder, one teaspoon of dried oregano, one can of diced tomatoes, one can of black beans, one can of corn, two cups of chicken broth, one cup of heavy cream, one cooked chicken breast, and one cup of crushed tortilla chips.

Next, heat the olive oil in a large pot over medium heat. Add the diced onion and garlic and cook until the onion is softened, about five minutes. Add the cumin, chili powder, and oregano and cook for an additional minute.

Add the diced tomatoes, black beans, corn, chicken broth, and cooked chicken brast. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.

Finally, stir in the heavy cream and crushed tortilla chips. Simmer for an additional five minutes, or until the soup is heated through.

Your creamy chicken tortilla soup is now ready to serve. Enjoy!

5 Delicious Toppings to Add to Your Creamy Chicken Tortilla Soup

1. Avocado: Avocado adds a creamy texture and a subtle nutty flavor to the soup. It also provides a healthy dose of healthy fats and vitamins.

2. Cheese: Cheese adds a salty, savory flavor to the soup and helps to thicken it. Popular choices include cheddar, Monterey Jack, and queso fresco.

3. Sour Cream: Sour cream adds a tangy flavor and a creamy texture to the soup. It also helps to balance out the flavors of the other ingredients.

4. Cilantro: Cilantro adds a bright, fresh flavor to the soup and helps to cut through the richness of the other ingredients.

5. Tortilla Strips: Tortilla strips add a crunchy texture to the soup and help to tie all of the flavors together. They also provide a nice contrast to the creamy texture of the soup.

The Best Way to Reheat Leftover Creamy Chicken Tortilla Soup

Reheating leftover creamy chicken tortilla soup is a simple process that can be done in a few easy steps.

First, place the soup in a pot on the stove over medium heat. Stir the soup occasionally to ensure that it heats evenly. If the soup is too thick, add a small amount of water or broth to thin it out.

Once the soup is hot, reduce the heat to low and let it simmer for a few minutes. This will help to ensure that the soup is heated through and that all of the flavors are blended together.

When the soup is hot, it is ready to be served. Enjoy!

Creative Ways to Use Leftover Creamy Chicken Tortilla Soup

1. Creamy Chicken Tortilla Soup Quesadillas: Heat a large skillet over medium heat and spray with cooking spray. Place two large flour tortillas in the skillet and top each with a layer of shredded cheese. Add a generous scoop of leftover Creamy Chicken Tortilla Soup to each quesadilla and top with another layer of cheese. Cook for 3-4 minutes until the cheese is melted and the tortillas are golden brown. Flip and cook for an additional 3-4 minutes. Cut into wedges and serve with sour cream and salsa.

2. Creamy Chicken Tortilla Soup Enchiladas: Preheat oven to 350°F. Grease a 9×13 inch baking dish. Spread a thin layer of enchilada sauce in the bottom of the dish. Place a large flour tortilla in the dish and top with a generous scoop of leftover Creamy Chicken Tortilla Soup. Roll up the tortilla and place seam side down in the dish. Repeat with remaining tortillas. Top with remaining enchilada sauce and shredded cheese. Bake for 20-25 minutes until cheese is melted and bubbly. Serve with sour cream and diced tomatoes.

3. Creamy Chicken Tortilla Soup Burritos: Heat a large skillet over medium heat and spray with cooking spray. Place a large flour tortilla in the skillet and top with a generous scoop of leftover Creamy Chicken Tortilla Soup. Top with shredded cheese and diced tomatoes. Fold the sides of the tortilla in and roll up. Cook for 3-4 minutes until the cheese is melted and the tortilla is golden brown. Flip and cook for an additional 3-4 minutes. Serve with sour cream and salsa.

4. Creamy Chicken Tortilla Soup Nachos: Preheat oven to 350°F. Spread a layer of tortilla chips on a baking sheet. Top with a generous scoop of leftover Creamy Chicken Tortilla Soup. Sprinkle with shredded cheese and diced tomatoes. Bake for 10-15 minutes until cheese is melted and bubbly. Serve with sour cream and salsa.

Creamy Chicken Tortilla Soup