Chef Evan 
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![Cooking a great creamy chicken tortilla soup starts with the right ingredients. Here’s what you need: - 2 cups cooked chicken, shredded - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper, diced (your choice of color) - 1 can (14.5 oz) diced tomatoes, including juices - 4 cups chicken broth - 1 cup corn kernels (use fresh or frozen) - 1 can (4 oz) diced green chilies - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - 1 cup heavy cream - Salt and black pepper, to taste - Tortilla strips, for garnish - Fresh cilantro leaves, for garnish - Lime wedges, for serving Using fresh and high-quality ingredients makes a big difference in flavor. I love using rotisserie chicken for its ease and taste. The olive oil adds a rich base, while the onion, garlic, and bell pepper create a wonderful aroma. The spices bring warmth and depth. The heavy cream gives the soup its creamy texture. You can adjust the seasoning to fit your taste. Don't forget to garnish with crispy tortilla strips and fresh cilantro. A squeeze of lime adds a bright touch. This simple mix of ingredients makes a comforting meal that warms my heart! For more details, check the Full Recipe. Start by heating a large pot over medium heat. Add one tablespoon of olive oil. Once the oil is warm, toss in one diced onion and one diced bell pepper. Sauté these for about 3 to 4 minutes. You want them to soften and turn a bit clear. Next, add two minced garlic cloves to the pot. Stir and cook for one more minute. The garlic should smell lovely but not turn brown. Now, it’s time to add the main ingredients. Pour in one can of diced tomatoes, with their juices, and four cups of chicken broth. Then, add one cup of corn kernels and one can of diced green chilies. To make it flavorful, mix in one teaspoon of ground cumin, one teaspoon of chili powder, and half a teaspoon of smoked paprika. Stir everything together and bring this mix to a gentle simmer. Keep stirring it every now and then. Once your soup simmers, it’s time for the chicken. Add two cups of shredded chicken and season the soup with salt and black pepper to taste. Let it cook for about 10 minutes. This helps all the flavors blend nicely. After 10 minutes, lower the heat and slowly stir in one cup of heavy cream. Be careful not to let the soup boil as you heat it. Finally, taste the soup and adjust the seasoning if needed. You can find the full recipe [here]. To make your creamy chicken tortilla soup even better, consider adjusting the spice level. If you like heat, add more chili powder or diced jalapeños. For a mild soup, cut back on the spices. Fresh herbs like cilantro add a pop of flavor. Chop some and stir them in right before you serve. You can cook this soup on the stovetop or in a slow cooker. The stovetop method is fast and takes about 30 minutes. If you use a slow cooker, let it cook on low for 4–6 hours. This makes it easy to prep in the morning and enjoy later. For quick-cooking times, use pre-cooked chicken. Garnishing your soup makes it look great. Crispy tortilla strips add crunch. You can also use avocado slices or crumbled queso fresco for a twist. Fresh lime juice brightens up the flavors. For a unique touch, try adding diced radishes or pickled onions. They give your soup a fun kick! {{image_4}} You can switch up the meat in this soup. Turkey works well instead of chicken. If you're looking for a plant-based option, try using lentils or chickpeas. These give a nice texture and soak up the soup's great flavors. If you want to save time, grab a rotisserie chicken from the store. Just shred it and toss it in the soup. It saves time and still tastes great. If you need to make this soup gluten-free, use gluten-free tortillas for the garnish. For a dairy-free version, swap the heavy cream with coconut milk or almond milk. These keep the soup creamy without dairy. If you're watching carbs, skip the corn and use zucchini instead. This keeps the soup light but still tasty. You can change the flavor with spices. Try adding taco seasoning for a twist. A pinch of cayenne pepper gives a nice kick too. Don’t forget the veggies! Add some spinach or carrots for more nutrition. These not only add color but also boost the health factor. Enjoy making it your own! For the full recipe, check the Creamy Chicken Tortilla Soup section. To keep your creamy chicken tortilla soup fresh, store it properly. Once you finish your meal, let the soup cool down. Transfer it to an airtight container. This helps keep out air and moisture. You can store the soup in the fridge for up to three days. If you want to save it longer, freezing is a great option. Pour the cooled soup into freezer-safe containers. Leave some space at the top for expansion. Seal the containers tightly to prevent freezer burn. When you want to enjoy your soup again, reheating is easy. The best way is to use the stovetop. Pour the soup into a pot and heat it over low to medium heat. Stir often to avoid sticking. If you use a microwave, place the soup in a microwave-safe bowl. Heat it in short bursts, stirring in between. To keep the creaminess, add a splash of heavy cream while reheating. This helps restore the soup's rich texture. Knowing how long your soup lasts is vital. In the fridge, your creamy chicken tortilla soup stays good for three days. If frozen, it can last up to three months. Always check for signs of spoilage. If the soup smells off or has a strange color, it’s best to throw it away. When in doubt, trust your senses. Enjoy your delicious soup safely! Store the soup in an airtight container. Let it cool first. Place it in the fridge. It will stay fresh for about three to four days. For best taste, reheat it gently on the stove. Stir often to keep it creamy. Yes, you can make this soup ahead of time. It tastes even better after the flavors meld. Just store it in the fridge for up to three days. Reheat gently before serving. This makes meal prep easy and fun! To thicken the soup, you have a few options. You can add more heavy cream. Another way is to stir in some cornstarch mixed with water. Let it simmer a bit longer. This helps create a nice, thick texture. If you need a substitute for heavy cream, try using half-and-half. You can also use coconut milk for a dairy-free option. Another choice is a mix of milk and butter. This gives you a creamy feel without heavy cream. Yes, this recipe is freezer-friendly! Cool the soup completely before freezing. Use a freezer-safe container to store it. It can last for up to three months in the freezer. Just thaw overnight in the fridge before reheating. Enjoy this comforting meal anytime! This blog post covered how to make creamy chicken tortilla soup with simple steps and fresh ingredients. You learned about the key ingredients, tips for cooking, and ways to customize the recipe to fit your needs. Remember, using fresh herbs and spices can truly elevate your dish. Whether you cook on the stove or use a slow cooker, this soup is flexible and delicious. Enjoy making it, sharing it, and experimenting with flavors. Your kitchen is now full of tasty possibilities!](https://tossedflavors.com/wp-content/uploads/2025/07/500288b7-1976-456e-b1a1-1ad00e70b5aa.webp)
Craving a warm, comforting meal? Look no further than this Creamy Chicken Tortilla Soup. Packed with flavor and easy to make, it’s perfect for any night. You’ll love how simple …
. To make your Cozy Autumn Wild Rice Soup even tastier, try adding more herbs. Fresh thyme or rosemary can add a lovely touch. You can also sprinkle in some smoked paprika for a hint of warmth. If you like a little heat, a pinch of crushed red pepper flakes can elevate the flavor. Cooking wild rice takes a bit of care. I recommend rinsing it well under cold water before cooking. This removes any debris and helps it cook better. Use a 3:1 ratio of liquid to rice for the best texture. For your veggies, chop them evenly. This helps them cook at the same rate. You want them tender but not mushy. Serve your soup in rustic bowls for a cozy feel. I love using wide, deep bowls that allow for easy ladling. To make it extra special, add a drizzle of coconut milk on top before serving. Pair your soup with warm, crusty bread. This creates a nice contrast and makes for a comforting meal. For a pop of color, sprinkle fresh parsley over the top before serving. For the full recipe, check out the Cozy Autumn Wild Rice Soup section. {{image_4}} You can easily make this soup vegetarian or vegan. Simply replace the vegetable broth with a homemade or store-bought version that is vegan. To add protein, consider using lentils or chickpeas. These options add texture and keep your soup hearty. You might also try adding tofu for a protein boost. Just make sure it's cubed and sautéed before adding it to the soup. Fall offers a bounty of vegetables. You can swap out butternut squash for sweet potatoes or parsnips. Both add a sweet flavor that pairs well with wild rice. If you like, toss in some mushrooms for a rich earthiness. Don't be shy with spices! You can add a pinch of nutmeg or cinnamon for warmth. Adjust the spice levels to match your taste. If you want to save time, use a slow cooker or Instant Pot. For the slow cooker, cook on low for 6-8 hours. For an Instant Pot, set it for 25 minutes on high pressure. Both methods yield a deeply flavored soup. Keep in mind that cooking time changes the texture of the rice. The wild rice may be softer in these methods, but it will still taste great. For the full recipe, check the earlier sections. After you enjoy your Cozy Autumn Wild Rice Soup, store the leftovers in the fridge. Use an airtight container to keep it fresh. Make sure it cools down before sealing. This helps avoid condensation, which can make the soup watery. For longer storage, consider freezing. Portion the soup into freezer-safe bags. Flatten them for easy stacking. Label them with the date to keep track. When you're ready to enjoy the soup again, choose the best reheating method. I recommend using a pot on the stove. Heat it over medium-low heat, stirring often. This helps maintain the flavor. You can also use the microwave, but be careful. Heat in short bursts and stir in between. After reheating, check the seasoning. You may need to add a pinch of salt or pepper. In the fridge, your soup lasts about 3 to 4 days. In the freezer, it can stay good for up to 3 months. Always check for signs of spoilage. If you see any off smells or mold, it’s best to toss the soup. Trust your senses; they are your best guide. Enjoy your Cozy Autumn Wild Rice Soup to the last drop! To make Cozy Autumn Wild Rice Soup, follow these steps: 1. Heat olive oil in a large pot over medium heat. 2. Add diced onion and cook for 3-4 minutes until it’s soft. 3. Stir in minced garlic, diced carrots, and celery. Cook for 5 minutes. 4. Add diced butternut squash, thyme, and sage. Cook for 2 more minutes. 5. Pour in vegetable broth and add rinsed wild rice. Bring to a boil. 6. Lower heat, cover the pot, and simmer for 40-45 minutes. 7. Once the rice is tender, stir in chopped kale and coconut milk. 8. Simmer for another 10 minutes and season with salt and pepper. 9. Serve hot, garnished with fresh parsley. You can find the full recipe in the previous sections. Yes, you can use brown rice, but it changes the flavor and texture. Brown rice is nuttier and chewier than wild rice. It also cooks faster. If you choose brown rice, adjust the cooking time. Brown rice takes about 30-35 minutes to cook. Wild rice has a unique taste and a delightful chewy texture. I recommend sticking with wild rice for the best flavor. Yes, this soup is gluten-free. However, always check labels for safety. Some vegetable broths may include gluten. Look for brands that state “gluten-free” clearly. The rest of the ingredients, like wild rice and vegetables, are naturally gluten-free. This makes the soup a safe choice for those with gluten sensitivities. You have many options for adding protein. Here are some ideas: - Chicken: Shredded cooked chicken adds a nice flavor. - Turkey: Diced turkey works well, especially after holidays. - Beans: Cannellini or chickpeas boost protein and fiber. - Tofu: Firm tofu can add plant-based protein. - Lentils: Red or green lentils blend nicely with the soup. Each addition changes the soup's taste and texture. Choose one that you enjoy! In this blog post, we explored how to make a hearty Cozy Autumn Wild Rice Soup. We discussed essential ingredients like wild rice, fresh veggies, and flavorful herbs. I provided step-by-step instructions to help you sauté, simmer, and serve this delicious dish. You also learned handy tips for enhancing flavors and variations to fit your needs. Whether you prefer vegan options or want to adapt the recipe, you have choices. Now, enjoy making this comforting meal to warm your autumn days. It’s time to gather your ingredients and create something special!](https://tossedflavors.com/wp-content/uploads/2025/07/389ef5ed-a19b-4c54-8fef-e11e1abcf0b0.webp)
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