Who's ready to indulge in a warm bowl of tortilla creamy soup? This soup recipe is like taking a flavorful journey for your taste buds.
This Mexican-inspired delight combines rich, creamy textures with a medley of spices, creating an experience that's both comforting and exciting.
Let's explore the magic of tortilla creamy soup and why it has become one of my favorite soups.
The Art of Crafting Creaminess:
I love a creamy soup, and I feel the heart of a soup is crafting a delicious creamy base that you & your guests will want to bathe in.
The velvety smooth base of the soup is often a luscious blend of tomatoes, onions, garlic, and a touch of heavy and sour creams. This combination not only gives the soup its signature silky texture but also creates a symphony of flavors that dance in the bowl.
Tortilla Strips: The Crunchy Crown:
What sets tortilla creamy soup apart is the addition of crispy tortilla strips. I like to make low-carb soups, so adding Tortilla Chips is better than crackers.
These golden-brown delights serve as the crowning glory, adding a satisfying crunch to every spoonful.
A Bowl of Comfort:
In a world that moves at a fast pace, a bowl of creamy tortilla soup offers a moment of comfort and tranquility. Its warmth embraces you like a familiar hug, making it an ideal companion on chilly evenings.
Conclusion:
Tortilla creamy soup is more than just a dish; it's a sensory experience that combines the richness of flavors, the comfort of warmth, and the joy of savoring every spoonful. Whether enjoyed alone or shared with loved ones, this Mexican-inspired masterpiece continues to captivate hearts and....
Remember, I Cook It, I Eat It, So I Know You'll Love It
Ingredients
1 1/4 pounds boneless, skinless chicken breasts
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 cups chicken broth
1 tablespoon canola or olive oil
1 medium yellow onion, chopped
1 jalapeño, seeded and chopped
3 garlic cloves, chopped
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1 (14.5-ounce) can tomatoes with diced green chiles, undrained
1/3 cup masa harina
1 1/3 cups milk
1 (15-ounce) can black beans, drained and rinsed
1 (16-ounce) can of pinto beans, drained and rinsed
1 cup fresh or frozen corn
2/3 cup heavy cream
1/3 cup sour cream
Garnishes: shredded cheese, sour cream, diced avocado, cilantro, lime wedges, corn tortilla chips, hot sauce
Directions
Preheat the oven to 350°F. Season the chicken with salt and pepper. Place in a greased 11- x 7-inch baking dish. Pour 1 cup of the broth over the top and cover. Bake for 45 minutes or until done. Remove the chicken, reserving the cooking liquid. Shred or chop the meat.
Heat the oil in a large Dutch oven over medium-high or Instant Pot at Saute. Add the onion and jalapeno; cook for 3 minutes. Add the garlic; cook for 30 seconds, stirring constantly. Add the remaining 3 cups broth, reserved cooking liquid, chili powder, cumin, paprika, and tomatoes.
Whisk together the masa and milk until blended. Stir into the soup. Cook over medium-high, stirring frequently, for 10 minutes or until the mixture boils and thickens slightly. If using an Instant Pot, blend masa & milk and then pour in and close pot; set Instant Pot to soup and let cook for 10 minutes.
Stir in the chicken, black beans, pinto beans, and corn. Reduce the heat to low, or for Instapot, set the pot to setting Slow Cooker. Stir in the cream and sour cream until warm! I leave it on low until I'm ready to serve!
Serve with the desired garnishes.
Bon appétit!
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