Get ready to transform your dinner routine with a soup that's about to become your new obsession! This isn't just another chicken soup - it's a flavor-packed, creamy Mexican-inspired masterpiece that will have your family begging for seconds. Imagine tender shredded chicken, perfectly cooked egg noodles, and a rich, creamy broth that combines the warmth of taco seasoning with the comfort of a classic soup. Whether you're looking for a quick weeknight meal or a soul-warming dish to chase away the chills, this Creamy Chicken Tortilla Soup is your ultimate culinary solution.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 can diced tomatoes
- 1 onion, chopped
- 1 cup corn
- 1 cup egg noodles
- 1 cup cream or dairy-free alternative
- 1 tablespoon taco seasoning
- Salt and pepper to taste
- Cilantro for garnish
Instructions
- Begin by gathering all your ingredients on a clean workspace. Ensure that your cooked chicken is shredded and ready to use. You can use rotisserie chicken for convenience.
- In a large pot, heat a tablespoon of oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.
- Add the can of diced tomatoes (with juices) to the pot and stir to combine with the onions. Allow it to cook for another 2-3 minutes, letting the flavors meld together.
- Pour in the 4 cups of chicken broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer.
- Stir in the shredded chicken, corn, taco seasoning, and season with salt and pepper to taste. Allow the soup to simmer for about 10 minutes, stirring occasionally.
- After 10 minutes, add the egg noodles to the pot. Cook for an additional 8-10 minutes, or until the noodles are tender and cooked through.
- Once the noodles are cooked, reduce the heat to low and stir in the 1 cup of cream or dairy-free alternative. Mix until well combined and heated through, but do not let it boil.
- Taste the soup and adjust the seasoning with more salt, pepper, or taco seasoning if needed.
- Serve the soup hot in bowls, garnishing each serving with fresh cilantro for an added burst of flavor.
- Enjoy your creamy chicken tortilla soup with egg noodles, perfect for a comforting meal!
Tips
- Use rotisserie chicken for maximum convenience and flavor - it's a time-saving hack that doesn't compromise taste.
- For a dairy-free version, substitute the cream with coconut milk or a plant-based alternative.
- Toast your taco seasoning in the pot with the onions before adding liquid to enhance its depth of flavor.
- Don't overcook the egg noodles - they should be tender but not mushy. Add them towards the end of cooking.
- Fresh cilantro is key! It adds a bright, fresh note that elevates the entire dish.
- For extra richness, consider adding a splash of lime juice just before serving to brighten the flavors.
- This soup freezes beautifully - make a double batch and save some for later.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 28g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 95mg
