Creamy Chicken Tortilla Soup is simmered in a creamy velvety broth that is out of this world and can be made on the stovetop or in the crockpot. Top with your favorite Tex-Mex toppings and enjoy this easy comforting one-pot meal any time of the year! What I love about this ground round chicken tortilla soup chicken tortilla soup is that I can put the ingredients in my slow cooker and come home to a meal that is ready to go. Then when you add the crispy homemade tortilla chips, it’s a meal made in heaven.
Peppers: Some diced onions, bell peppers, and jalapenos are excellent in this creamy soup. Garlic: You can crush or mince the garlic. Cilantro: The only way to go is to use fresh cilantro. Chicken broth: I enjoy the subtle flavor the chicken broth adds, but you could swap it with water if you’d rather. Chicken breasts: The heart of the soup is the juicy chicken. Fire-roasted tomatoes: You will get TONS of flavor from the tomatoes.
You can use diced or crushed tomatoes. Black beans: They add some lovely texture and flavor to the chicken tortilla soup. Corn: The corn is super versatile, and you can use fresh, canned, or frozen. Seasonings: Cumin, chili powder, and salt are all the seasonings you need.
Heavy cream: The soup gets its velvety, creamy texture from the heavy cream. Shredded cheese: Adding some shredded cheese is like the icing on the cake, the perfect finishing touch. Start off by sauteing the onion in a large pot with olive oil. Then after 3-4 minutes or when the onions are softened, add in the bell peppers, garlic, jalapenos, and cilantro.
Then pour in the chicken broth, chicken breasts, tomatoes, beans, corn, seasonings, heavy cream, and cheese. Let the ingredients simmer in the pot for 15 minutes on low-medium heat. After 15 minutes, remove the chicken from the soup and shred. Add it back to the soup and stir well.