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Velvety Chicken Tortilla Soup Delight

Velvety chicken tortilla soup with cotija cheese and grilled tortillas.
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There is something deeply comforting about a bowl of soup that feels like a warm hug from the inside out. My quest for the perfect Velvety Chicken Tortilla Soup Delight began on a blustery autumn evening, when the wind howled and the only thing that sounded right was a pot of something simmering on the stove. I wanted more than just a standard broth; I craved a soup with a rich, creamy texture that would coat the spoon and soothe the soul. This recipe is the happy result of that cozy mission, a dish that has since become a weekly ritual in our home. It is the kind of meal that makes you feel like a kitchen hero with minimal effort, delivering a restaurant-quality experience from your own pot.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeds removed and finely diced
  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can fire-roasted diced tomatoes, undrained
  • 4 cups low-sodium chicken broth
  • 1/2 cup corn kernels (fresh, frozen, or canned)
  • 4 ounces cream cheese, softened and cubed
  • 1/2 cup heavy cream or half-and-half
  • Salt and freshly ground black pepper, to taste
  • For serving: shredded Monterey Jack cheese, diced avocado, fresh cilantro, lime wedges, tortilla strips

Instructions

  1. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 4-5 minutes until softened. Stir in the garlic and jalapeño, cooking for another minute until fragrant.
  2. Cook the Chicken and Spices: Add the chicken to the pot and sprinkle with the cumin, chili powder, and smoked paprika. Cook for 5-6 minutes, turning the chicken occasionally, until the outside is no longer pink. This toasts the spices and builds a deep flavor base.
  3. Simmer the Soup: Pour in the chicken broth, then add the black beans, diced tomatoes with their juices, and corn. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the chicken is cooked through and tender.
  4. Shred the Chicken: Remove the chicken from the pot and place it on a cutting board. Use two forks to shred it into bite-sized pieces, then return it to the pot.
  5. Create the Velvety Texture: Reduce the heat to the lowest setting. Add the cubed cream cheese and heavy cream, stirring continuously until the cream cheese has completely melted and the soup is smooth and creamy. This is the secret step that transforms a good soup into a Velvety Chicken Tortilla Soup Delight. Do not let the soup boil after adding the dairy, as it could curdle.
  6. Final Seasoning: Taste the soup and season generously with salt and pepper. The cream will mellow the spices, so you may need to add a bit more than you think.

Notes

This soup stores beautifully. Let it cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. To reheat, warm it gently on the stovetop over low heat, stirring occasionally. You can also freeze this soup for up to 3 months. For best results, freeze it before adding the dairy. When ready to eat, thaw it in the refrigerator overnight, reheat it, and then stir in the cream cheese and cream.

Nutrition

Find it online: https://harmonymeal.com/velvety-chicken-tortilla-soup-delight/