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Transform your weeknight dinner routine with this Mexican-inspired creamy chicken tortilla soup, where tender shredded chicken and bold spices come together in a perfectly thick broth that's neither too thin nor too rich.
My family discovered this soup on a chilly autumn evening, and it's become our comfort food staple. The way the cream blends with the spices creates a warmth that goes beyond just temperature.
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Essential Ingredients:
- Chicken thighs: More flavorful than breast meat, stays tender
- Quality chicken stock: Foundation of rich flavor, choose low-sodium
- Mexican spices: Cumin, chili powder, oregano for authenticity
- Heavy cream: Adds luxurious texture, add slowly to prevent curdling
- Fresh corn tortillas: For homemade strips with perfect crunch
Start Your Base
- Start Your Base
- Heat Dutch oven over medium heat
- Sauté onions until translucent
- Add garlic and spices, toast until fragrant
- Pour stock in slowly, scraping bottom
- Cook Chicken
- Submerge thighs in broth
- Simmer until tender, about 25 minutes
- Remove and shred with forks
- Return to pot
- Build Flavor
- Add fire-roasted tomatoes
- Stir in optional beans or corn
- Season and taste
- Let flavors meld
- Finish and Garnish
- Stream in cream slowly
- Top with crispy tortilla strips
- Add fresh garnishes
- Serve immediately
Making this soup reminds me of my grandmother's kitchen, where she'd always say "a good soup needs time to tell its story."
Perfect Pairings:
Fresh lime wedges and diced avocado complement the creamy broth perfectly. A sprinkle of queso fresco adds authentic flavor.
Storage Success:
Store soup base and cream separately. Reheat gently and combine just before serving for best results.
Topping Traditions:
Create a topping bar with fresh cilantro, diced onions, and shredded cheese. Let everyone customize their bowl.
Kitchen Wisdom:
Keep tortilla strips crispy by storing separately until serving.
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Chef's Tips:
- Toast spices before adding liquid
- Use chicken thighs for best flavor
- Add cream off heat, very slowly
After countless batches of this soup, I've learned that patience with the spices and careful attention to the cream addition creates the perfect balance of flavors and textures that makes this recipe truly special.
Frequently Asked Questions
- → Can I skip frying tortillas?
- Use store-bought strips or crushed tortilla chips instead.
- → How spicy is it?
- Mild-medium. Adjust heat with poblano and chili powder.
- → Can I use chicken breast?
- Yes, but thighs stay more tender.
- → What toppings work well?
- Avocado, cheese, sour cream, extra cilantro.
- → Can I freeze it?
- Freeze without cream. Add when reheating.