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Homemade soups are a delightful way to warm up during the colder months, offering comfort and satisfaction in every spoonful. Among the myriad of soup options, Creamy Chicken Tortilla Soup stands out as a flavorful choice that combines rich textures with vibrant spices.

Creamy Chicken Tortilla Soup in a Pot

Warm up your evenings with this Creamy Chicken Tortilla Soup, a cozy weeknight dinner that combines tender chicken, zesty spices, and rich cream for the ultimate comfort. Ready in just one hour, its the perfect way to gather around the table and enjoy a delicious meal with loved ones. The crunchy tortilla strips add a delightful finish! Save this recipe for later and try it tonight for a heartwarming family favorite.
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (red or green), diced

1-2 jalapeños, diced (adjust according to desired heat level)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon dried oregano

Salt and freshly ground black pepper, to taste

1 pound boneless, skinless chicken breasts

4 cups chicken broth

1 (15 oz) can of fire-roasted diced tomatoes

1 (15 oz) can of black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 cup heavy cream

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Tortilla strips (for topping)

Sliced avocado (optional)

Instructions
 

Heat the Olive Oil: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 4-5 minutes, or until the onion becomes translucent.

    Add Garlic and Peppers: Incorporate the minced garlic, diced bell pepper, and diced jalapeños into the pot. Cook for an additional 3-4 minutes, stirring occasionally, until the vegetables soften.

      Season the Base: Sprinkle in the ground cumin, smoked paprika, dried oregano, and a pinch of salt and pepper. Stir thoroughly and cook for another minute, allowing the spices to release their fragrant aromas.

        Cook the Chicken: Carefully nestle the chicken breasts into the vegetable mixture. Pour in the chicken broth, making sure the chicken is fully submerged. Add the fire-roasted diced tomatoes, rinsed black beans, and corn. Increase the heat to bring the soup to a boil, then reduce the heat to a gentle simmer.

          Simmer: Cover the pot and let the soup simmer for 20-25 minutes, or until the chicken is thoroughly cooked and easily shreddable.

            Shred the Chicken: Using tongs, remove the chicken from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces.

              Make it Creamy: Return the shredded chicken back to the pot. Stir in the heavy cream and squeeze in the lime juice. Taste and adjust seasoning with more salt, pepper, or lime juice, if desired. Allow the soup to simmer for an additional 5 minutes to enhance the flavors.

                Serve: Ladle the soup into bowls, generously topping each serving with crispy tortilla strips, chopped cilantro, and sliced avocado if you like. Dive in and enjoy every spoonful!

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6-8

                    - Presentation Tips: For an attractive presentation, serve the soup in rustic bowls and sprinkle additional cilantro on top. Use colorful tortilla strips for an eye-catching contrast!