Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4–6
Ingredients
-2 cups cooked, shredded chicken
-1 tablespoon olive oil
-1 small onion, diced
-2 cloves garlic, minced
-1 can (10 oz) diced tomatoes with green chiles
-4 cups chicken broth
-1 cup corn kernels
-1 can (15 oz) black beans, drained and rinsed
-1 teaspoon ground cumin
-1 teaspoon chili powder
-4 oz cream cheese, softened
-½ cup heavy cream
-Salt and pepper to taste
Preparation
1-Sauté the vegetables. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened. Stir in the garlic and cook for another 30 seconds.
2-Prepare the broth. Add the diced tomatoes with green chiles, chicken broth, corn, black beans, cumin, and chili powder. Bring the mixture to a gentle simmer.
3-Add the chicken. Stir in the shredded chicken and simmer for approximately 15 minutes, allowing the flavors to blend.
4-Make it creamy. Reduce the heat and stir in the softened cream cheese until completely incorporated. Add the heavy cream and mix until smooth. Season with salt and pepper to taste, avoiding a boil after adding the dairy.
5-Serve and garnish. Ladle the soup into bowls and top with crispy tortilla strips, shredded cheese, avocado, cilantro, sour cream, or a squeeze of fresh lime.
Un toque Tex-Mex: la cremosa sopa de tortilla con pollo reconforta la mesa.
Tiempo de preparación: 15 minutos
Tiempo de cocción: 25 minutos
Porciones: 4 a 6
Ingredientes
-2 tazas de pollo cocido y desmenuzado
-1 cucharada de aceite de oliva
-1 cebolla pequeña, picada
-2 dientes de ajo, picados
-1 lata (10 oz) de tomates en cubos con chiles verdes
-4 tazas de caldo de pollo
-1 taza de granos de maíz
-1 lata (15 oz) de frijoles negros, escurridos y enjuagados
-1 cucharadita de comino molido
-1 cucharadita de chile en polvo
-4 oz de queso crema, ablandado
-½ taza de crema de leche
Sal y pimienta a gusto
Preparación
1-Saltear las verduras. Calentar el aceite de oliva en una olla grande a fuego medio. Agregar la cebolla picada y cocinar hasta que esté tierna. Incorporar el ajo y cocinar durante 30 segundos más.
2-Preparar el caldo. Añadir los tomates con chiles verdes, el caldo de pollo, el maíz, los frijoles negros, el comino y el chile en polvo. Llevar la mezcla a fuego lento hasta que comience a hervir suavemente.
3-Incorporar el pollo. Agregar el pollo desmenuzado y cocinar a fuego lento durante aproximadamente 15 minutos para que los sabores se integren.
4-Darle una textura cremosa. Bajar el fuego e incorporar el queso crema ablandado, revolviendo hasta que se integre por completo. Añadir la crema de leche y mezclar hasta obtener una consistencia suave. Condimentar con sal y pimienta a gusto, evitando que la sopa hierva después de agregar los lácteos.
5-Servir y decorar. Distribuir la sopa en tazones y agregar las tiras de tortilla crujientes, el queso rallado, el aguacate, el cilantro, la crema agria o unas gotas de lima, según la preferencia de cada comensal.
Discover Tex-Mex Flavors at Frida’s Cafe
For those who would rather leave the cooking to someone else, local dining offers another way to explore these flavors. Frida’s Cafe in Victoria, Texas, is a destination worth considering for anyone who appreciates Mexican and Tex-Mex cuisine.
With a menu featuring familiar favorites and comforting dishes, Frida’s offers an opportunity to enjoy the flavors that inspire recipes like Creamy Chicken Tortilla Soup. The restaurant also lists tortilla soup on its menu, making it a particularly fitting recommendation for readers looking to enjoy a bowl of soup without preparing it at home.
Whether enjoyed around the family dinner table or discovered at a local restaurant, Tex-Mex cuisine continues to bring people together through its generous flavors and comforting dishes. This creamy chicken tortilla soup is a reminder that sometimes the simplest meals are the ones that leave the most lasting impression.
Explore the menu at Frida’s Cafe: https://fridascafe-tx.com/food-menu