Description
Creamy Chicken Tortilla Soup is the ultimate comfort food, perfect for chilly evenings or lively gatherings. This rich and hearty soup features tender chicken, fresh vegetables, and a creamy broth that will warm your soul. Topped with crunchy tortilla chips and creamy avocado slices, each bowl is a delightful experience that combines flavor and texture. Quick and easy to prepare, this recipe will soon become a family favorite.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 pounds)
- 4 cups low-sodium chicken broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 bell peppers (red and green), chopped
- 8 oz cream cheese, softened
- 1 cup heavy cream
- Salt and pepper to taste
- Tortilla chips for topping
- 1 avocado, sliced
Instructions
- In a large pot over medium heat, heat olive oil. Sauté diced onions and minced garlic until translucent.
- Add chicken breasts and chopped bell peppers to the pot. Season with salt, pepper, and taco seasoning.
- Pour in chicken broth to cover the ingredients. Bring to a boil then reduce heat to simmer for about 20 minutes.
- Remove chicken from the pot and shred using two forks. Return shredded chicken to the pot along with cream cheese and heavy cream. Stir until smooth.
- Taste and adjust seasoning if necessary. Serve hot, topped with tortilla chips and avocado slices.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 450
- Sugar: 3g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg
Keywords: Customize by adding corn or beans for extra texture. For a spicier kick, include jalapeños or hot sauce. Leftovers can be stored in an airtight container in the refrigerator for up to three days.