Creamy Chicken Tortilla Soup
Creamy chicken tortilla soup is the spiced-up creamy bowl of goodness you've been looking for. A certified hearty, zesty, comfort food!
Servings 4 servings
Calories 1372kcal
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 1/2 tablespoons garlic, finely chopped
- 2 Poblano pepper, ribs removed, seeded and chopped
- 1 Jalapeno, ribs removed, seeded and chopped
- 3 teaspoons salt
- 3 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 2 tablespoons tomato paste
- 4 cups Caldo de Pollo or chicken stock
- 1/3 cup masa
- 4 boneless skinless chicken breast halves, cut into 1/2 cubes
- 1 1/2 cups heavy cream
Toppings:
- 1/2 cup cilantro, chopped
- 1 tablespoon fresh lime juice
- 2 cups crushed corn chips
- 2 avocados, sliced
- 2 cups jack cheese, shredded
- 1 cup sour cream
Instructions
- In a large, heavy-bottomed pot, heat oil and cook the onion, garlic, and peppers over medium heat for 5-7 minutes, or just until they begin to soften.
- Sprinkle the salt, cumin, and coriander over the onion mixture and continue to cook, stirring often so spices don't burn, for 1-2 minutes or until the spices become fragrant. Add the tomato paste and cook, stirring constantly, for 1 minute.
- Stir in the chicken broth and masa, bring to a gentle boil, and reduce heat immediately to simmer and cook for 20 minutes.
- Add chicken to the pot and continue to simmer for 10-12 minutes, or until chicken is cooked through. Reduce heat to low and stir in cream, cilantro, and lime juice.
- Ladle soup into individual bowls and top each bowl with avocado, cheese and tortilla chips as desired.
Nutrition
Serving: 1/4 of the recipe | Calories: 1372kcal | Carbohydrates: 66g | Protein: 54g | Fat: 102g | Saturated Fat: 44g | Cholesterol: 282mg | Sodium: 2919mg | Potassium: 1710mg | Fiber: 12g | Sugar: 11g | Vitamin A: 2840IU | Vitamin C: 72mg | Calcium: 687mg | Iron: 5mg