Melania’s Creamy Chicken Tortilla Soup Adventure
Have you ever thought about how soup can sometimes be like a warm hug from your favorite aunt who always smells like cinnamon and has a knack for fixing everything with a simple “there, there”? No? Just me? Well, buckle up because today, we’re diving into the world of a soup that’s as comforting as your coziest blanket and as flavorful as your best friend’s gossip from last Friday night: Creamy Chicken Tortilla Soup.
Why You’ll Love This Recipe
So, why should you even bother with my Creamy Chicken Tortilla Soup? Well, let me spill the (black) beans:
- Comfort in a Bowl: This soup is like that loyal friend who always knows what to say. It’s creamy, spicy, and just hugs you from the inside out.
- Quick and Easy: No one has time to spend hours in the kitchen. This comes together faster than my mom can say, “Are you dating anyone?”
- Flexible with Ingredients: Got leftover rotisserie chicken? Great! Only have canned corn? Perfect! This soup is like your favorite pair of stretchy pants. It fits whatever you’ve got.
- A Crowd-Pleaser: Even Aunt Carol’s picky poodle, Sparky, would probably try to sneak a taste if he could.
- Cheese. Need I say more?
A Little Story Time: That Time I Made This Cake…
Okay, so once upon a time (a.k.a. last Tuesday), I decided to make this soup because, frankly, it was one of those days. You know the kind. My socks didn’t match, I spilled coffee on my new shirt, and my phone decided to update itself right when I needed directions. So, what better way to turn the day around than with a little kitchen therapy?
I had all my ingredients laid out, feeling like a culinary wizard, until I realized I didn’t have any chicken broth. Oops. Cue frantic search through my pantry. Found some bouillon cubes from 2018. Decided to live dangerously. And let me tell you, that soup turned out so good, even my neighbor, who usually only eats kale smoothies, asked for the recipe. True story.
What You’ll Need (And My Thoughts On…): Ingredients
- 2 Tablespoons butter: Because everything’s better with butter. Seriously.
- 1 small yellow onion, diced: If you’re crying while chopping, you’re doing it right.
- 1 jalapeno pepper, diced: Spice it up, but don’t touch your eyes. Trust me.
- 3 cloves garlic, diced: Vampires, beware.
- 1 Tablespoon tomato paste: The secret hero of soups.
- 1 15 oz. can corn, drained: Sweet and crunchy. Like a perfect first date.
- 1 10 oz. can Rotel diced tomatoes with green chilies, undrained: This is where magic happens.
- 1 15 oz. can black beans, drained and rinsed: Protein and fiber. Win-win.
- 5 cups chicken broth: Or, if you’re me, 2018 bouillon cubes.
- 2 small boneless skinless chicken breasts or 2 cups shredded chicken: Fresh, leftover, or rotisserie. Your call.
- 1 pinch Cayenne Pepper: Just a smidge to keep things interesting.
- 1 teaspoon cumin: Earthy goodness.
- 1-2 teaspoons hot sauce: Because why not?
- 1 oz. packet taco seasoning (about 3 Tbsp.): This is where the fiesta begins.
- 1 ½ cups cheddar cheese, shredded: The more cheese, the better, right?
- 1/3 cup cream cheese, softened: For that creamy, dreamy texture.
- For Topping: Corn or Flour Tortillas: For crunch and munch.
Let’s Bake Together: Making Your “Creamy Chicken Tortilla Soup”
Alright, grab your favorite pot. You know, the one that’s seen you through burnt pasta and that weird quinoa experiment.
- Butter Meltdown: Melt 2 tablespoons of butter over medium heat. Feel like Julia Child. Or, you know, just yourself but with butter.
- Sauté Party: Add diced onions and jalapenos. Let them mingle for about 4 minutes. Then, garlic joins the party for an additional minute.
- Everything In: Toss in all remaining ingredients except for the cheeses and toppings. Seriously. Just dump it all in. Maybe start with 2 tablespoons of taco seasoning and adjust later.
- Simmer Time: Let the soup bubble gently, partially covered. After about 20-25 minutes, pull out the chicken, shred it like you’re pulling apart a complicated relationship, and then toss it back in.
- Cheese, Please: Reduce heat to low. Gradually stir in the shredded cheddar and softened cream cheese. Watch it become smooth and creamy. It’s like magic.
- Serve It Up: Ladle into bowls. Top with your choice of diced avocado, sour cream, jalapenos, shredded cheese, and cilantro. And maybe a tortilla or two for good measure. Dive in!
Melania’s Little Secrets (Things I’ve Learned)
- Bouillon Cubes Are Friends: If you run out of chicken broth, don’t panic. Bouillon cubes are there for you, like a trusty sidekick.
- Taste as You Go: I once dumped the entire packet of taco seasoning. Rookie mistake. Always taste and adjust.
- Cream Cheese at Room Temp: This is non-negotiable. It blends smoother and saves you from lumps.
- Garlic, The More, The Merrier: I always add an extra clove or two. Keeps things exciting.
- Spice Level Control: Adjust the cayenne and hot sauce according to your mood. Feeling daring? Go wild.
Fancy Trying Something Different? Variations
- Vegetarian Delight: Skip the chicken, double up on beans, and use veggie broth. Still delicious.
- Seafood Twist: Swap chicken for shrimp. Add it in the last 5 minutes of cooking.
- Extra Veggie Love: Throw in some bell peppers or zucchini. The more, the merrier!
Serving it Up Nicely
Pair this soup with a side of warm, crusty bread. Or serve it with a simple green salad if you’re feeling healthy-ish. And if you really wanna impress, make some homemade tortilla strips by frying up some cut tortillas. Trust me, they’re worth it.
Keeping it Yummy: Storage Tips
Got leftovers? Store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stove. Or freeze for up to 2 months. Just remember to thaw in the fridge overnight.
Quick Q&A (Things You Might Wonder)
Can I make this in a Crock Pot?
Absolutely! Just throw everything except the cheese in there, cook on low for 6-8 hours, then stir in the cheese.
What if I don’t have Rotel?
Chop up some tomatoes and a small can of green chilies. Close enough.
Can I make this dairy-free?
You bet. Use a dairy-free cream cheese and skip the cheddar. Still creamy, still dreamy.
How spicy is this soup?
Mild to medium. Adjust the jalapeno, cayenne, and hot sauce to suit your spice tolerance.
Can I use canned chicken?
You can, but fresh or rotisserie tastes better. But hey, desperate times, right?
Wrapping Up Our Baking Chat (Conclusion)
So there you have it, my Creamy Chicken Tortilla Soup, better than a cozy pair of socks on a cold day. It’s easy, flexible, and oh-so-satisfying. Whether you’re dealing with a bad hair day or just want to impress your picky eaters, this soup’s got your back. So go ahead, give it a whirl, and let me know how it turns out. And remember, cooking is supposed to be fun, not perfect.
Final Thoughts From My Brain
As I wrap up this culinary chat, I’m reminded of that first spoonful of this soup I ever made. It was like a revelation. Who knew that a pot of bubbling goodness could turn a day around? It’s the little things, like finding joy in a homemade meal or the surprise text from an old friend, that make life sweet. So, next time you’re in the kitchen, embrace the chaos, the spills, and even the burnt bits. Because every cooking adventure, much like life, is a story worth telling. Now, go grab your yellow spatula (because why not?) and make some magic happen.
And hey, if you ever have a soup mishap, just remember, even Aunt Carol’s poodle Sparky had his off days. Keep stirring, keep tasting, and keep enjoying the ride. Cheers to cozy soups and kitchen chaos!
P.S. Don’t forget to check out more comforting soup recipes on dessertpedia.blog, and if you’re feeling adventurous, try making your own tortilla chips. Because nothing says “I’m a kitchen wizard” like homemade chips. Happy cooking!
Creamy Chicken Tortilla Soup
Equipment
- Large Pot
- Crock Pot optional
Ingredients
Soup Base
- 2 tablespoons butter
- 1 small yellow onion diced
- 1 jalapeno pepper diced
- 3 cloves garlic diced
- 1 tablespoon tomato paste
- 1 15 oz. can corn drained
- 1 10 oz. can Rotel diced tomatoes with green chilies undrained
- 1 15 oz. can black beans drained and rinsed
- 5 cups chicken broth
- 2 small boneless skinless chicken breasts or 2 cups shredded chicken
- 1 pinch Cayenne Pepper
- 1 teaspoon cumin
- 1-2 teaspoons hot sauce
- 1 oz. packet taco seasoning about 3 Tbsp.
Cheese
- 1 ½ cups cheddar cheese shredded
- 1/3 cup cream cheese softened
Toppings
- Corn or Flour Tortillas for topping
Instructions
- In a large pot, melt 2 tablespoons of butter over medium heat. Add diced onions and peppers, sauté for 4 minutes, then add garlic and cook for an additional minute.
- Add all remaining ingredients to the pot, except for the cheddar cheese, cream cheese, and garnish ingredients. Start with 2 tablespoons of taco seasoning, adding more to taste if desired.
- Allow the soup to gently bubble, partially covered, to prevent the chicken from becoming tough. After 20-25 minutes, remove the chicken, shred it using two forks, and return it to the soup.
- Reduce the heat to low and gradually stir in the shredded cheddar cheese and softened cream cheese until smooth and creamy. Adjust seasonings as needed.
- Serve the soup garnished with your choice of diced avocado, sour cream, jalapenos, shredded cheese, and cilantro. Enjoy!
