Description
A kid-friendly, creamy chicken tortilla soup that turns dinner prep into a bonding activity. It’s warm, comforting, and customizable for picky eaters and spicy lovers alike.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 large boneless chicken breasts, chopped into bite-sized pieces
- 4 cups chicken broth (low-sodium)
- 2 cans (14.5 oz each) diced tomatoes with green chiles
- 1 cup corn (frozen or canned)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1 cup heavy cream (or half-and-half)
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup sharp cheddar cheese, shredded
- 1 bag plain corn tortilla chips, crushed
- 1 medium avocado, diced
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
Instructions
- Prep ingredients: Dice onion, mince garlic, and chop chicken into bite-sized pieces.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for 1 more minute.
- Add chopped chicken to the pot and stir to coat in oil and onions. Sprinkle in cumin, chili powder, and oregano; stir to toast spices.
- Pour in chicken broth, diced tomatoes with green chiles, and corn. Stir to combine.
- Bring soup to a boil, then reduce heat to low. Cover partially and simmer for 15-20 minutes until chicken is cooked through.
- Remove pot from heat. Stir in heavy cream.
- Gradually add shredded Monterey Jack and cheddar cheese, stirring until melted and smooth.
- Crush tortilla chips by hand into small chunks.
- Ladle soup into bowls and serve with toppings: crushed tortilla chips, diced avocado, sour cream, and fresh cilantro.
Notes
Do not overcook the chicken to avoid dryness. Crush chips by hand for better texture than using a blender. If the soup is too watery, let it simmer longer to reduce. For a lighter version, use half-and-half and reduce cheese. This soup does not freeze well due to the dairy content.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl with toppings
- Calories: 380
- Sodium: 850
- Fat: 18
- Carbohydrates: 25
- Fiber: 3
- Protein: 28
Keywords: chicken tortilla soup, creamy soup, kid-friendly recipes, family dinner, one pot meal, comfort food, Mexican soup