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Jazz up your dinner lineup with this Mexican-style creamy chicken tortilla soup, combining juicy pulled chicken and zesty seasonings in a hearty broth that strikes the perfect balance between light and indulgent.
We stumbled upon this soup during a brisk fall night, and it's now our go-to comfort dish. I love how the cream mingles with the spices to bring a warmth that's about more than just the temperature.
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Key Components:
- Chicken thighs: Juicier than breasts and won't dry out
- Flavorful chicken stock: The soup's backbone, grab low-sodium if possible
- Mexican seasonings: Cumin, chili powder, oregano for genuine taste
- Heavy cream: Creates silky smoothness, pour gradually to avoid separation
- Corn tortillas: Cut and fry for authentic crunchy toppers
Begin With Basics
- Begin With Basics
- Warm Dutch oven to medium
- Cook onions till see-through
- Toss in garlic and spices until they smell amazing
- Add stock bit by bit, scraping pot bottom
- Prepare Chicken
- Cover thighs completely with liquid
- Cook gently for 25 minutes until soft
- Pull out and tear apart
- Mix back into soup
- Enhance Taste
- Mix in fire-roasted tomatoes
- Add beans or corn if you want
- Adjust salt and pepper
- Let everything get friendly
- Last Touches
- Gently pour cream while stirring
- Sprinkle with homemade tortilla crisps
- Add your fresh toppings
- Enjoy right away
Whenever I make this soup, I think about my grandma's kitchen, where she always told me "soup needs to simmer so its flavors can talk to each other."
Tasty Companions:
Squeeze some lime and toss in diced avocado to balance the creamy soup. A handful of crumbly queso fresco brings that special Mexican touch.
Smart Storage:
Keep the soup base and cream apart in the fridge. Warm up slowly and mix together just before you eat for the best taste.
Topping Ideas:
Set out bowls of fresh cilantro, diced onions, and shredded cheese. Everyone can dress up their own serving.
Soup Smarts:
Store your tortilla strips away from the soup until you're ready to eat to keep them super crunchy.
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Pro Pointers:
- Brown your spices before adding any liquids
- Stick with thighs for richer taste
- Pour in cream very gradually after turning off heat
I've made this soup countless times, and I've found that taking your time with the spices and carefully adding the cream makes all the difference in getting that magical mix of flavors and textures that makes this soup so special.
Common Recipe Questions
- → Is frying the tortillas necessary?
- Nope, grab pre-made tortilla strips or use crushed chips.
- → How hot is the soup?
- It’s mild-to-medium. Poblano and chili powder give it heat you can adjust.
- → Can chicken breast replace thighs?
- Sure, but thighs hold up softer and juicier.
- → What are the best toppings?
- Avocado slices, sour cream, shredded cheese, or a sprinkle of cilantro.
- → Can I freeze this dish?
- Yes, but leave the cream out. Add it later while reheating.