Description
A rich and flavorful creamy tortilla soup featuring seared chicken thighs, fire-roasted tomatoes, black beans, corn, and a blend of spices, finished with sharp cheddar and cream cheese. Served with optional homemade crispy tortilla strips and fresh garnishes for a comforting and satisfying meal.
Ingredients
Scale
Soup Ingredients
- 2 tablespoons olive oil
- 2 tablespoons Danish Creamery Premium Butter
- 1 pound boneless skinless chicken thighs OR 2 ½ cups rotisserie chicken
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 onion, diced
- 1 poblano pepper, chopped (may substitute 1 green bell pepper)
- 1 red bell pepper, chopped
- 4–6 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons granulated chicken bouillon, base, or crushed cubes
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper (pinch to ¼ teaspoon)
- 1 15 oz. can fire-roasted tomatoes, not drained
- 1 15 oz. can black beans, rinsed and drained
- 1 15 oz. can sweet corn, rinsed and drained
- 1 15 oz. can mild enchilada sauce
- 1 4 oz. can mild diced green chilies
- 5 cups low sodium chicken broth (or 4 cups broth plus 1 cup heavy cream for extra creaminess)
- 2 ½ tablespoons cornstarch
Add Later
- 1 ½ cups freshly shredded sharp cheddar cheese
- 4 ounces block cream cheese, cubed and softened (full fat)
- 2 tablespoons lime juice
- 3 tablespoons minced cilantro
Homemade Tortilla Strips (Optional)
- 8 6-inch corn tortillas
- 1 ½ tablespoons vegetable oil
- freshly cracked salt
Garnish (optional)
- tortilla strips or crushed tortilla chips
- sour cream
- avocados
- tomatoes
- lime juice
- jalapenos
- hot sauce
Instructions
- Prepare the Chicken: Season the chicken thighs with ½ teaspoon salt and ½ teaspoon pepper. Heat 2 tablespoons olive oil in a large Dutch oven or soup pot over medium-high heat. Once hot, add the chicken and sear until golden, about 2 minutes per side. Remove chicken to a plate and keep the drippings in the pot.
- Sauté Vegetables: Melt 2 tablespoons Danish butter in the chicken drippings over medium-high heat. Add diced onion, chopped poblano, and red bell pepper and sauté until onions are softened, about 5-7 minutes. Add minced garlic and cook for 30 seconds, stirring frequently.
- Add Soup Ingredients: Return the chicken to the pot. Add chili powder, granulated chicken bouillon, cumin, smoked paprika, dried oregano, 1 teaspoon salt, cayenne pepper, fire-roasted tomatoes with liquid, black beans, corn, enchilada sauce, diced green chilies, and most of the chicken broth, reserving a small amount to dissolve cornstarch.
- Thicken the Soup: In a small cup or bowl, whisk 2 ½ tablespoons cornstarch with a portion of reserved chicken broth until dissolved. Pour the mixture into the soup pot and stir to combine with remaining broth.
- Simmer the Soup: Partially cover the soup with a lid leaving a 1-inch gap. Bring to a vigorous simmer over high heat, then reduce heat to a gentle simmer over medium-low or low. Cook until the chicken shreds easily with two forks, about 15-20 minutes. While simmering, you may prepare the tortilla strips.
- Shred the Chicken: Remove the cooked chicken from the soup and let rest for 5 minutes. Then shred the chicken into bite-sized pieces with two forks.
- Finish the Soup: Reduce heat to low. Whisk in the softened cream cheese until fully melted, then add shredded sharp cheddar cheese, stirring until melted and incorporated. Stir in lime juice, minced cilantro, and the shredded chicken. Taste and adjust seasoning with more salt, lime juice, or cayenne pepper as desired. If you prefer a thinner soup, add additional chicken broth and stir well.
- Prepare Tortilla Strips (Optional): Preheat oven to 425 degrees Fahrenheit. Lightly spray a large baking sheet with cooking spray. Stack and cut 8 corn tortillas into ½-inch strips. Toss strips with 1 ½ tablespoons vegetable oil, spread in a single layer on the baking sheet, and season lightly with freshly cracked salt. Bake for 12-16 minutes until golden brown and crispy.
- Serve: Ladle soup into bowls and garnish with tortilla strips or crushed chips and your choice of sour cream, avocado, tomatoes, lime juice, jalapenos, and hot sauce.
Notes
- Rotisserie Chicken Option: Use 2 ½ cups shredded rotisserie chicken if preferred. Add it at the end with cilantro and heat through without simmering.
- Chicken Breast Alternative: Chicken breasts can be used but may be less juicy. Cook for 20-25 minutes until tender.
- Poblano Pepper Substitute: Mild and slightly smoky poblano peppers can be swapped with green bell pepper for less heat.
- Chicken Bouillon: Enhances flavor with savory complexity. Use granulated, crushed cubes, or bouillon base directly in the soup.
- Meal Prep: Chop vegetables and shred cheeses ahead. Store separately refrigerated. Tortilla strips can be baked in advance and stored airtight at room temperature up to 7 days.
- Storage: Cool soup to room temperature, refrigerate covered for up to 5 days.
- Slow Cooker Adaptation: Omit olive oil and butter. Add chicken and other ingredients except cheeses, cilantro, and lime juice. Cook on low 5-7 hours or high 2-3 hours. After shredding chicken, stir in cheeses, cilantro, and lime.
