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Spice up your weekday meals with this Mexican-style creamy chicken tortilla soup, featuring juicy shredded chicken and punchy seasonings in a perfectly balanced broth – not too watery, not too heavy.
We stumbled upon this soup recipe during a cold fall night, and it's now our go-to comfort dish. The blend of cream with spices brings a warmth that's about more than just the temperature.
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Key Ingredients:
- Chicken thighs: They're juicier than breasts and won't dry out
- Good chicken stock: The backbone of taste, pick one with less salt
- Mexican spices: Get that true taste with cumin, chili powder and oregano
- Heavy cream: Creates that smooth, fancy feel, but add it bit by bit
- Fresh corn tortillas: Cut and cook these for the best crunchy topping
Begin With Basics
- Begin With Basics
- Warm up your Dutch oven to medium
- Cook onions till see-through
- Throw in garlic and spices, cook till they smell amazing
- Add stock bit by bit, scraping the pot bottom
- Cook Chicken
- Put thighs fully in the broth
- Let them cook about 25 minutes
- Take them out and pull apart
- Put back in the pot
- Build Flavor
- Throw in fire-roasted tomatoes
- Mix in beans or corn if you want
- Add salt and pepper to taste
- Let everything mix well
- Finish and Garnish
- Pour cream in slowly
- Add crunchy tortilla bits on top
- Sprinkle fresh toppings
- Serve while hot
When I make this soup, I can't help but think of my grandma's kitchen, where she always told me "a good soup needs time to share its story."
Great Partners:
Fresh lime and chunky avocado make the creamy soup pop. A bit of crumbled queso fresco brings that real Mexican touch.
Smart Storage:
Keep your soup base and cream apart. Warm up gently and mix them just when you're ready to eat for the best taste.
Topping Ideas:
Set up different bowls with fresh cilantro, chopped onions, and cheese. Everyone can fix their bowl just how they like it.
Smart Thinking:
Store your tortilla strips away from the soup until you're ready to eat so they stay crunchy.
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Pro Moves:
- Heat those spices before adding any liquid
- Go with thighs instead of breast meat
- Turn off the heat and add cream super slowly
I've made this soup tons of times now, and I've learned that taking your time with the spices and being careful when adding the cream makes all the difference in getting that perfect mix of flavors that makes this soup so special.
Frequently Asked Questions
- → Can I skip frying the strips?
- Use pre-made ones or crumble tortilla chips instead.
- → Is it spicy?
- It’s mild, but you can spice it up with more chili powder or poblano.
- → What about chicken breasts?
- Breasts work too, but thighs keep softer.
- → What toppings should I add?
- Try sour cream, avocado, cilantro, or cheese on top.
- → Can I freeze leftovers?
- Freeze before adding the cream. Mix it in when reheating.