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.

Incorporate Cornstarch

Mix cornstarch with a small amount of water to create a slurry. Slowly pour the slurry into your soup while stirring continuously. Allow the soup to simmer for a few minutes to activate the thickening properties of the cornstarch. Remember to whisk the soup well to avoid any lumps.

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.

Use what you love! Cream: Half and half, heavy cream, light cream or thickened cream all yield similar results, however heavy cream adds richness. Flour: We need flour to create that delicious, creamy texture mushroom soup is loved for.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute.

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.

Flour or Cornstarch: Flour (or cornstarch) thickens the liquid, taking this soup from brothy to creamy. See recipe Note for that substitution.

Perhaps you consider adding yogurt, one of the many easy ways to thicken your soup. Alas, you've run out of yogurt, but you do have mayonnaise on hand. After stirring a dollop of mayo into the soup, you find that it adds just the perfect amount of body and bite, with a hint of creaminess. It's almost too easy!

Another option for thickening soup is by using dairy like sour cream or yogurt. Start with a small dollop and stir before checking the consistency and adding more. We recommend using plain yogurt so you don't alter the taste of the soup. You can also use cream if you prefer.

Why does my cream soup taste sour? ›

A soup can taste sour due to a variety of reasons, including the use of sour ingredients such as vinegar or lemon juice, overripe vegetables, or the addition of fermented products like yogurt or sour cream.

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.

Tortilla Soup was born in the state of Tlaxcala near Mexico City. In fact, Tlaxcala in Nahuatl means “the land of the corn” or “ the place where tortillas abound.” Tlaxcala was one of the first places where the Spaniards settled.

You can enjoy tortilla soup with many things, like tacos, burritos, and quesadillas. Mexican rice, chips with guacamole, roasted corn, black beans, and Mexican cornbread are also good choices.

Butter + Flour.

This creates the roux that thickens the chicken soup to velvety, luscious goodness. Make sure to cook the flour for about 1 minute to rid of the raw flour flavor.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

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