Description
A comforting and creamy soup filled with tender chicken, hearty veggies, and crispy tortilla strips, offering the perfect balance of flavors—spicy, creamy, and crunchy. Ideal for cozy dinners or meal prepping!
Ingredients
- Chicken breasts or thighs: 3 large breasts or 4 thighs (about 1 1/2 lbs / 680g)
- Yellow onion: 1 medium, diced
- Garlic: 3 cloves, minced
- Diced tomatoes: 1 can (14.5 oz / 411g)
- Chicken broth: 4 cups (960ml)
- Cream cheese or heavy cream: 4 oz (113g) cream cheese or 1 cup (240ml) heavy cream
- Tortillas: 4 small or medium tortillas (for homemade tortilla strips)
- Olive oil: 2 tablespoons (for sautéing veggies and frying tortilla strips)
- Cumin: 1 teaspoon
- Chili powder: 1 tablespoon
- Paprika: 1 teaspoon
- Salt: 1 teaspoon (or to taste)
- Pepper: 1/2 teaspoon (or to taste)
- Optional toppings:
- Shredded cheese (about 1 cup)
- Sour cream (1/4 cup per serving)
- Fresh cilantro (2 tablespoons, chopped)
- Lime wedges (optional, for serving)
Instructions
- Cook the Chicken: Boil or sauté chicken breasts or thighs until cooked through (about 15 minutes for boiling). Shred the chicken using two forks and set aside.
- Sauté the Veggies: Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until soft. Add garlic and cook for 1 minute until fragrant.
- Make the Soup Base: Add diced tomatoes and chicken broth to the pot. Stir in cumin, chili powder, and paprika. Let simmer for 10 minutes.
- Add the Creaminess: Stir in softened cream cheese or heavy cream. Allow the soup to simmer for 5-10 minutes until creamy.
- Combine the Chicken: Add shredded chicken to the soup and let it simmer for 5 minutes to heat through.
- Prepare the Tortilla Strips: Slice tortillas into strips and fry in a bit of oil for 2-3 minutes per batch until golden and crispy. Drain on paper towels.
- Serve and Garnish: Serve the soup topped with crispy tortilla strips and optional garnishes like shredded cheese, sour cream, cilantro, or a squeeze of lime.
Notes
- Spicy Version: Add diced jalapeños, chipotle powder, or a dash of hot sauce for extra heat.
- Vegetarian Option: Replace chicken with black beans, pinto beans, or extra vegetables.
- Dairy-Free Version: Use coconut milk or cashew cream in place of cream cheese for a rich, creamy texture.
- Soup Texture: Blend the soup for a smoother, velvety texture using an immersion blender or regular blender in batches.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg