Creamy Chicken Tortilla Soup Recipe - The Cookie Rookie® (2024)

FAQs

What makes thick creamy soups? ›

Traditional cream soups derive their smooth texture from liberal amounts of milk or cream, thickened with flour or cornstarch. Now when we make soups that are creamy, chances are they contain no cream at all: They're likely thickened with purees made from starchy vegetables.

You can add a creamy substance, either ordinary cream, milk, or coconut milk, but which works best will depend on the flavors already on the soup. If you've made your souo with beans, potatoes, or rice, blending part of it and returning it to the pot will make everything creamier.

Sometimes all your soup needs is a little more time on the stove. Allow your chicken tortilla soup to simmer uncovered for an extended period. The heat will help evaporate some of the liquid, naturally thickening the soup. Remember to stir occasionally to prevent the soup from sticking or burning.

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.

Soup Thickening Method: Cornstarch Slurry

About this method: One of the most common ways to thicken sauces and soups is with a starch-based slurry, and cornstarch is a popular choice. Cornstarch is flavorless, easy to mix up, and versatile, which makes it a go-to pantry ingredient.

Yes, you can definitely add cream to your soup. Whether you use a few tablespoons or a few cups, cream gives soup a silky mouthfeel and rich flavor. You can definitely add milk or other dairy as well, though it will taste gradually less creamy as you go down in percent.

Yogurt, Sour Cream, and Crème Fraîche – Dairy like yogurt, sour cream, and crème fraîche can add a creamy acidity to soups, but can curdle and be unpleasant if cooked over heat for too long, so swirl these in last.

Chicken tortilla soup actually is an authentic Mexican dish. The traditional soup is made with chicken broth, tomatoes, garlic, onion, chiles, and fried tortilla strips. There are also variations of the soup, like ones that include beans.

Why does my chicken tortilla soup taste bland? ›

Spices. For this soup, you will need paprika, chili powder, cumin, and salt. These spices give the soup depth and flavor. Without them, the soup would be bland and taste nothing like the traditional chicken tortilla soup you remember.

The Chicken Tortilla Soup is a hearty, seasonal Chick-fil-A^® favorite that features shredded chicken breast and beans in a creamy base with a blend of vegetables and spices, served with Seasoned Tortilla Strips.

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

Add Some Starches

The easiest way to tone down a spicy dish is to serve a smaller portion with plenty of rice, bread, potatoes, pasta, or plain starch to counter the heat. For soups and stews, raw and starchy vegetables like potatoes or carrots work well.

Chunkier soups, like black bean or lentil, tend to lean thick—and, it must be said, gloopy. To thin them out (and dial down the intense salinity), add more water or low-sodium stock while they're heating. (If you overdo it, don't stress: Continue simmering until the liquid has reduced to your desired consistency.)

Bisque and chowder are two types of thick soup with origins in French fishing villages. Learn about the differences between these two creamy soups.