Creamy Chicken Tortilla Soup {GF}

03.30.2014

Since it’s starting to warm up a little I decided I better get my last good soup days in. Don’t get me wrong, I still eat soup all summer long, not quite as frequently, but it is much more enjoyable on a cold snowy day or a cloudy rainy day than it is on a hot, sunny summer day.

Creamy Chicken Tortilla Soup {GF} | Cooking Classy

I think of this soup as a hybrid of two southwestern soups that I love, this Slow Cooker Chicken Tortilla Soup and this Chicken Enchilada Soup. But, this one has something neither of those do – the creaminess. Aren’t creamy soups the best? Especially when they are smothered with a generous helping of cheese.

I made this recipe to be practically a 30 minute meal. It is made all in one pot, no cooking chicken separately or making a roux in a separate pot. This is a soup that is perfect for a weeknight meal, and it’s one that your whole family can enjoy (if you don’t like heat, reduce the amount of jalapeño, and if you love heat leave the seeds).  You will love this filling and deliciously satisfying Creamy Chicken Tortilla Soup! It’s loaded with a whole lot of goodness. Enjoy!

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Creamy Chicken Tortilla Soup {GF} | Cooking Classy

Creamy Chicken Tortilla Soup | Cooking Classy

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Creamy Chicken Tortilla Soup (GF)

4.89 from 9 votes

Yield: About 6 servings

Total Time: 35 minutes

Ingredients

  • 1 Tbsp canola oil
  • 1 1/2 cup chopped yellow onion (1 medium)
  • 1 Tbsp finely minced garlic (3 cloves)
  • 1 jalapeño , seeded and chopped (1/4 cup)
  • 1 (32 oz) carton low-sodium chicken broth
  • 1 tsp of each chili powder , cumin, and paprika
  • Salt and freshly ground black pepper , to taste
  • 1 1/4 lbs boneless skinless chicken breasts*
  • 1 (15 oz) can diced tomatoes with green chilies
  • 1 1/3 cups milk
  • 1/3 cup masa harina**
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 1 cup frozen corn
  • 2/3 cup heavy cream
  • 1/4 cup sour cream

For serving:

  • Shredded cheese (I used a blend of cheddar and monterey jack), sour cream, diced avocados, cilantro, lime wedges (optional), corn tortilla chips

Instructions

  1. Heat canola oil in a large pot over medium heat. Once hot, add onion and jalapeño and saute 3 minutes, adding garlic during last 30 seconds of sauteing. Add chicken broth, chili powder, cumin, paprika and season with salt and pepper to taste. Add chicken breasts and bring mixture to a boil, then reduce heat to medium, cover pot with lid and gently boil until chicken has cooked through, about 15 minutes.
  2. Remove chicken and allow to rest 5 minutes. Meanwhile, add diced tomatoes with green chilies to pot. Then, in the 2-cup liquid measuring cup used to measure milk (or a bowl), whisk together milk and masa harina until well blended. Pour mixture into pot and cook, stirring frequently, until mixture boils and thickens slightly (it won't thicken much). Dice chicken and add to pot, then add black beans, pinto beans and corn. Then stir in cream and sour cream and cook until heated through.
  3. Serve warm topped with cheese, sour cream, avocados, cilantro, limes and tortilla chips.
  4. *If chicken breasts are fairly thick, slices them horizontally through the thickness to create two portions. They will cook faster this way and be more tender as they'll cook more evenly.
  5. **If looking to make this gluten free, be sure the masa harina you're using is labeled as gluten-free, same with the tortilla chips. Masa harina can be found in the Latin section of the grocery store.
  6. Recipe Source: Cooking Classy

163 comments

  • Chung-Ah | Damn Delicious: This is just what I need on a cold, rainy SF day! April 1, 2014 at 12:59am Reply

  • Liz@Virtually Homemade: I could seriously eat that whole bowl of soup right now. Chicken tortilla is my favorite. March 31, 2014 at 2:49pm Reply

  • pat simon: This looks just wonderful, but I can answer your question about a world without cheese-
    not boring, deprived! I am lactose intolerant. Is there a variant on this without all the dairy? March 31, 2014 at 1:56pm Reply

    • Jaclyn: I’m really sorry I said that, I hope I didn’t offend you – it’s one of those things were I say it without thinking and you’d think I’d be more aware of allergies right now because I’m on a gluten free diet for a while. But you should be able to use a vegan substitute (ie vegan cheese. I’d recommend this link: http://en.wikibooks.org/wiki/Cookbook:Vegan_Substitutions) for this recipe. Hope that helps! April 4, 2014 at 10:20pm Reply

    • Stephen Alan Bixby: Did you know that cheeses aged more than 6 mos. are lactose free? Try using Cabot cheddar. My husband has the same problem and after 20 yrs. we discovered this truth :) What a change. December 26, 2017 at 7:53pm Reply

  • Kristy @ Sweet Treats & More: The way this Utah weather’s been, we might have a few more cold, snowy/rainy soup days ahead of us! This looks great! March 31, 2014 at 12:58pm Reply

  • Jessica @ A Kitchen Addiction: Love this creamy variation of chicken tortilla soup! March 31, 2014 at 9:54am Reply

  • whatjessicabakednext: This looks amazing and I’m loving all the colours! March 31, 2014 at 8:57am Reply

  • ashley – baker by nature: Creamy, dreamy, soup perfection! I need this. March 31, 2014 at 6:00am Reply

  • Laura (Tutti Dolci): I love chicken tortilla soup but I’ve never tried a creamy version, this looks wonderful! March 30, 2014 at 11:13pm Reply

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