Recipe 19: Creamy Chicken Tortilla Soup + Side Salad

🍲 Creamy Chicken Tortilla Soup + Side Salad

Serves: 4 (plus 1 leftover bowl)

Total Time: ~45 minutes

A hearty, flavor-packed twist on classic chicken tortilla soup — loaded with veggies, tender chicken, and a creamy finish. Top with crunchy chips or scoop it up with a warm tortilla!

🧂 Ingredients

🍗 For the Soup

• 1 tbsp olive oil

• 1 onion, diced

• 1 green bell pepper, diced

• 1 jalapeño, finely diced (remove seeds for mild heat)

• 2 garlic cloves, minced

• 1 medium carrot, diced

• ½ cup frozen peas

• 1 lb shredded cooked chicken (use rotisserie or leftover)

• 1 can corn, drained

• 1 can black beans, rinsed and drained

• 1 can (14 oz) fire-roasted tomatoes

• 4 cups chicken broth

• 2 tsp ground cumin

• 1 tsp chili powder

• ½ tsp paprika

• Salt & pepper to taste

• ½ cup sour cream (stirred in at the end to make it creamy)

🍚 Optional Toppings & Sides

• Crushed tortilla chips or warm flour tortillas for serving

• Shredded cheese (cheddar or Mexican blend)

• Avocado slices

• Cilantro for garnish

🥗 Side Salad

• 4 cups mixed greens (romaine, spinach, or spring mix)

• 1 tbsp olive oil

• 1 tbsp lime juice

• ½ tsp honey

• Pinch of salt & pepper

👩‍🍳 Step-by-Step Directions

🔹 1. Sauté the Veggies

1. In a large pot, heat 1 tbsp olive oil over medium heat.

2. Add onion, green bell pepper, jalapeño, carrot, and garlic.

3. Sauté for 5–6 minutes, stirring occasionally, until vegetables soften and smell amazing.

🔹 2. Build the Soup Base

1. Add shredded chicken, corn, black beans, fire-roasted tomatoes, and chicken broth.

2. Stir in cumin, chili powder, paprika, salt, and pepper.

3. Bring to a gentle boil, then reduce heat to low and simmer 20–25 minutes.

   • Add frozen peas during the last 5 minutes of simmering.

🔹 3. Make It Creamy

1. Turn off the heat and let the soup cool for 1–2 minutes.

2. Stir in ½ cup sour cream until smooth and creamy.

   • Don’t boil once sour cream is added — it’ll keep the texture silky.

🔹 4. Serve It Up

1. Ladle soup into bowls.

2. Top with shredded cheese, crushed tortilla chips, avocado slices, and fresh cilantro.

3. Serve with a warm flour tortilla or extra chips on the side for dipping.

🔹 5. Make the Side Salad

1. In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper.

2. Toss dressing with mixed greens just before serving.

🔹 6. Enjoy

Cozy, creamy, and packed with flavor — this one hits every note: smoky, spicy, and comforting.

Perfect for a cool night or a quick midweek dinner!

🛒 Shopping List (for 4 + leftovers)

Protein

• 1 lb shredded cooked chicken (rotisserie or leftovers)

Produce

• 1 onion

• 1 green bell pepper

• 1 jalapeño

• 2 garlic cloves

• 1 medium carrot

• ½ cup frozen peas

• 1 avocado (for topping)

• 1 lime

• 4 cups mixed salad greens

• Cilantro (optional garnish)

Dairy

• ½ cup sour cream

• Shredded cheese (for topping)

Canned & Pantry

• 1 can corn

• 1 can black beans

• 1 can fire-roasted tomatoes

• 4 cups chicken broth

• Olive oil

• Honey

• Chili powder

• Cumin

• Paprika

• Salt & pepper

• Tortilla chips or flour tortillas

  
  

⭐ Pro Tip:

Use rotisserie chicken to cut prep time in half — this soup goes from start to table in under 30 minutes!