Creamy Chicken Tortilla Abondagus Soup
Hey there, let’s talk about comfort food today. You know those days when you just want something warm, creamy, and packed with flavor?
That’s exactly why I love this Creamy Chicken Tortilla Soup.
I have to tell you, this recipe is a game-changer. It’s not just another soup you’ve made before, it’s a full-on experience.
We’re talking tender chicken, juicy albondigas (Mexican-style meatballs), and that creamy, slightly spicy broth that makes you want to grab a second bowl before you even finish the first. And the best part of it? It’s surprisingly easy to make.
If you’re anything like me, you love meals that feel fancy but don’t require hours in the kitchen. That’s exactly what this one is.
I’ll walk you through every step, and by the time we’re done, you’ll have a soup so good, you might just lick the bowl. No judgment—I’ve done it too.
So grab your favorite pot, and let’s make something delicious together tonight.
Ingredients
For the Albondigas (Meatballs):
- 1 lb ground chicken (or swap for ground turkey or beef)
- 1/2 cup breadcrumbs (or crushed tortilla chips for extra flavor)
- 1 egg
- 1/4 cup chopped cilantro
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Soup Base:
- 2 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder (adjust for spice level)
- 4 cups chicken broth (or vegetable broth)
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 can (10 oz) mild diced tomatoes with green chilies (Rotel works great!)
- 1 cup heavy cream (or use half-and-half for a lighter option)
- 1 1/2 cups cooked shredded chicken (rotisserie works great)
- 1/2 cup corn (fresh, frozen, or canned)
- 1/2 cup black beans, drained and rinsed (optional)
- Salt and pepper to taste
For Serving:
- Tortilla strips or crushed tortilla chips
- Fresh cilantro, chopped
- Shredded cheese (cheddar, Monterey Jack, or queso fresco)
- Avocado slices
- Lime wedges
- Sour cream or Mexican crema
How to Cook Creamy Chicken Tortilla Albondigas Soup
Follow these simple steps, and in less than an hour, you’ll have a pot of rich, creamy, flavor-packed soup that’ll make everyone think you’re a pro in the kitchen.
Step 1: Make the Meatballs (Albondigas)
- In a bowl, mix ground chicken, breadcrumbs, egg, cilantro, and spices. Use your hands—it’s messy, but that’s part of the fun!
- Roll into small meatballs, about 1-inch in size. If they’re not perfectly round, no one cares. They’ll still taste amazing.
- Place them on a plate and set aside while you start the soup.
Step 2: Build the Flavor
- Heat olive oil in a large pot over medium heat. Toss in the onion and cook for 2-3 minutes until soft.
- Add garlic, cumin, paprika, and chili powder. Stir for about 30 seconds—just until your kitchen smells incredible.
Step 3: Simmer the Soup
- Pour in the chicken broth, fire-roasted tomatoes, and diced tomatoes with chilies. Give it a good stir.
- Carefully drop in the meatballs. They’ll cook right in the broth, soaking up all that delicious flavor.
- Let it simmer on medium-low for 20 minutes, stirring occasionally so the meatballs don’t feel neglected.
Step 4: Make It Creamy
- Stir in the heavy cream, shredded chicken, corn, and black beans.
- Let it simmer for another 10 minutes until everything is heated through. Taste and add salt and pepper as needed.
Step 5: Serve Like a Boss
- Ladle the soup into bowls and pile on the toppings—tortilla strips, cheese, cilantro, avocado, lime, and a dollop of sour cream.
- Grab a spoon and dig in! Oh, and don’t forget to take a picture before you devour it.
There you go—an easy, ridiculously delicious soup that’ll have everyone asking for seconds. Enjoy!
Common Mistakes to Avoid
We all make mistakes in the kitchen (hey, even I’ve burned toast more times than I care to admit), but here are some common slip-ups to watch out for with this soup, along with tips to make sure yours turns out perfectly.
1. Overmixing the Meatball Mixture
- What happens: If you mix the meatball ingredients too much, the meatballs can turn out dense and tough.
- How to avoid it: Gently mix everything until just combined. Think of it like mixing a dough—you don’t need to go crazy with it. Keep it light!
2. Skipping the Browning Step for the Onion & Garlic
- What happens: If you toss the onion and garlic straight into the pot without sautéing them first, your soup might lack depth of flavor.
- How to avoid it: Make sure to cook the onion until it’s soft and the garlic until it’s fragrant. This will really make the base of the soup pop!
3. Overcrowding the Pot with Meatballs
- What happens: If you drop all the meatballs in at once, they might stick together and won’t cook evenly.
- How to avoid it: Drop them in batches. It’s a little extra work, but trust me, it’s worth it. You want each meatball to cook up nice and perfect!
4. Not Letting the Soup Simmer Long Enough
- What happens: If you rush the simmering step, the meatballs won’t have time to absorb the flavors of the broth.
- How to avoid it: Give it a good 20 minutes of simmer time. The meatballs need to soak in that deliciousness, and so do your taste buds.
5. Not Tasting and Adjusting the Seasoning
- What happens: Sometimes, the soup might need a little more salt, pepper, or spice.
- How to avoid it: Taste it! Add more salt, pepper, or chili powder as needed to balance the flavors. Your mouth will thank you.
6. Skimping on Toppings
- What happens: You make this amazing soup, but then you forget to load it up with all the delicious toppings.
- How to avoid it: Go big or go home with the toppings! Don’t hold back on the cheese, sour cream, avocado, and tortilla strips. These make the soup 10x better!
Variations & Customizations
Want to get creative with your soup? Here are a few fun twists you can try to make this recipe fit your mood or dietary needs.
1. Keto-Friendly Version
- What’s different: Skip the breadcrumbs in the meatballs and use almond flour or crushed pork rinds instead. For the soup base, swap out the corn and beans with zucchini noodles or cauliflower rice for a low-carb option.
- Why you’ll love it: You still get that comforting, creamy soup without the carbs. Plus, the flavor’s just as rich and satisfying.
2. Spicy Kick
- What’s different: Add diced jalapeños (seeds and all if you’re brave!) to the soup base, or throw in some chipotle peppers in adobo sauce for a smoky heat. You can also sprinkle in cayenne pepper or a dash of hot sauce.
- Why you’ll love it: If you like things hot, this variation will seriously take your taste buds to the next level. A little spice never hurt anyone—unless you’re my grandma, who thinks black pepper is too spicy!
3. Vegetarian/Plant-Based Swap
- What’s different: Skip the meatballs and use plant-based ground meat (like Beyond Meat or lentils) for the “meat” part of the soup. You can also use coconut milk or cashew cream instead of the heavy cream for a dairy-free option.
- Why you’ll love it: This version is perfect for vegetarians or anyone looking to cut back on meat. It’s still creamy, flavorful, and packed with veggies. Your friends won’t even notice the difference!
Feel free to experiment with these variations or create your own! The beauty of this recipe is that it’s totally customizable to your tastes and needs. Enjoy making it your own!
Serving & Presentation Tips
Let’s be real—food tastes even better when it looks amazing. Here’s how to serve your Creamy Chicken Tortilla Albondigas Soup like a pro, so everyone thinks you’re a total kitchen rockstar.
Step 1: Choose the Right Bowl
- Use large, deep bowls—you want enough room to load up with soup and toppings. A shallow bowl won’t give you that cozy, hearty feel.
- For a little extra touch, go with a stoneware or rustic bowl to give it a homemade, inviting vibe. If you’re feeling fancy, white bowls make the toppings pop!
Step 2: Ladle the Soup
- Scoop that creamy goodness into each bowl, making sure each one gets a generous helping of those tender meatballs, beans, and corn.
- Don’t skimp on the broth—it’s the star of the dish! Make sure it fills the bowl nicely.
Step 3: Add the Toppings
Now for the fun part—toppings! These make the soup extra special. Here’s how to layer them:
- Tortilla strips: Gently sprinkle them on top for that crispy crunch. Don’t bury them too deep in the soup—let them shine!
- Cheese: A generous handful of shredded cheddar or Monterey Jack adds that creamy melt that everyone loves.
- Sour cream: A dollop of sour cream on top makes it extra rich and smooth.
- Cilantro: Toss on some fresh cilantro for a pop of color and freshness.
- Avocado: Slice up a few avocado wedges and place them right on top for that creamy, smooth texture.
- Lime: Serve with a wedge of lime on the side. A quick squeeze before eating brightens up the whole dish!
Step 4: Garnish Like a Pro
- For that extra “wow” factor, sprinkle on a bit of chili powder or crushed tortilla chips around the edges. A little color always goes a long way!
Step 5: Serve with a Side
- For a complete meal, pair your soup with warm, crusty bread or garlic toast. Or, if you’re feeling fancy, serve it alongside a simple salad with a light vinaigrette to balance out the creaminess.
Step 6: Enjoy
- Set the table with a smile, gather your favorite people, and dig in! Your soup will be the talk of the table.
Best Tips for the Recipe
To make sure your Creamy Chicken Tortilla Albondigas Soup turns out absolutely perfect, here are some tried-and-true tips:
1. Don’t Overcook the Meatballs
- Tip: When you add the meatballs to the soup, make sure not to overcook them. They only need to simmer for about 15 minutes to cook through. Overcooking can make them dry. You want them tender and juicy!
2. Use Fresh Ingredients
- Tip: Fresh herbs, like cilantro, will make a big difference in flavor. If possible, try to use fresh lime juice instead of bottled—it really brightens up the soup!
3. Adjust the Spice to Your Taste
- Tip: If you’re not sure about the heat level, start with a little chili powder or jalapeño and taste test as you go. It’s easier to add more spice than to take it out.
4. Make It Ahead
- Tip: This soup tastes even better the next day, as the flavors have more time to meld together. Make it ahead of time, refrigerate, and reheat for an even richer taste.
5. Keep the Broth Rich and Creamy
- Tip: If the soup thickens too much while cooking, just add a little more chicken broth or water to bring it back to your desired consistency. You want it to be creamy but still pourable!
6. Get Creative with Toppings
- Tip: Experiment with different toppings like crispy bacon, jalapeño slices, or a sprinkle of crushed tortilla chips. The toppings are a great way to add texture and personalize the flavor.
7. Make Extra for Leftovers
- Tip: This soup freezes beautifully, so make a double batch and store the extra in an airtight container. Just thaw and reheat whenever you need a cozy meal!
Storage and Freezing
Storing Leftovers in the Fridge
- Step 1: Let the soup cool down to room temperature before storing.
- Step 2: Transfer the soup to an airtight container. Make sure to leave a little space at the top for expansion if you’re storing it in a larger container.
- Step 3: Store in the fridge for up to 3-4 days. Just give it a quick stir when you’re ready to reheat, and you’re good to go!
Freezing the Soup
- Step 1: Let the soup cool completely.
- Step 2: Portion it into freezer-safe containers or zip-top bags (I like to use bags because they save space in the freezer).
- Step 3: If using bags, lay them flat in the freezer to freeze, so they’re easy to stack.
- Step 4: Label with the date, and freeze for up to 3 months.
- Tip: To prevent the soup from getting too thick when reheating, you can add a little extra broth or water as it warms up.
Reheating
- Fridge: Just reheat in a pot over medium heat, stirring occasionally.
- Freezer: Thaw in the fridge overnight or reheat from frozen over low heat, adding a bit of extra liquid if needed.
Frequently Asked Questions (FAQs)
1. Can I make this soup ahead of time?
Yes! In fact, this soup tastes even better the next day as the flavors have time to meld. You can make it ahead and store it in the fridge for 3-4 days. Just reheat when you’re ready to serve!
2. Can I make this soup in a slow cooker?
Absolutely! To make it in a slow cooker, brown the chicken and make the meatballs first, then add them to the slow cooker along with the broth, veggies, and spices. Cook on low for about 4-6 hours or high for 2-3 hours. Add the cream at the end and let it heat through before serving.
3. Can I freeze this soup?
Yes, this soup freezes very well! Just cool it completely before placing it in freezer-safe containers or bags. It’ll stay fresh for up to 3 months in the freezer. When you’re ready to eat it, thaw it overnight in the fridge and reheat it on the stove.
4. What can I use as a substitute for the chicken?
If you want to switch things up, you can use shredded beef, ground turkey, or even tofu for a vegetarian option. Just make sure to adjust the cooking time as needed based on what protein you choose.
5. Can I make this recipe spicy?
Definitely! You can add more jalapeños, chili powder, or even a dash of hot sauce to kick up the heat. Adjust the spice to your taste—no judgment here if you want it fiery!
6. How can I make this recipe dairy-free?
To make it dairy-free, simply replace the cream with coconut milk or a dairy-free cream substitute. You can also skip the cheese and sour cream toppings, or use dairy-free versions of those.
7. Can I skip the meatballs and just use chicken breast?
Yes, you can. If you want to skip the meatballs, just add cubed chicken breast or shredded rotisserie chicken to the soup. It’ll still be delicious, but with a slightly different texture.
These questions should cover most of what you might be wondering about, but don’t hesitate to ask if you have any more! Enjoy your creamy, comforting soup!
Conclusion
And there you have it! Your creamy, comforting Chicken Tortilla Albondigas Soup is ready to steal the show.
You might never want to go back to store-bought again—why would you when this homemade goodness is so much better?
Trust me, once you make it, you’ll be hooked. And hey, if you get creative with your own version, I’d love to hear about it! Share your twist and let’s swap tips.
Now you may want to try
Creamy Chicken Tortilla Albondigas Soup
Ingredients
Ingredients
For the Albondigas (Meatballs):
- 1 lb ground chicken or swap for ground turkey or beef
- 1/2 cup breadcrumbs or crushed tortilla chips for extra flavor
- 1 egg
- 1/4 cup chopped cilantro
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the Soup Base:
- 2 tbsp olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder adjust for spice level
- 4 cups chicken broth or vegetable broth
- 1 can 14.5 oz fire-roasted diced tomatoes
- 1 can 10 oz mild diced tomatoes with green chilies (Rotel works great!)
- 1 cup heavy cream or use half-and-half for a lighter option
- 1 1/2 cups cooked shredded chicken rotisserie works great
- 1/2 cup corn fresh, frozen, or canned
- 1/2 cup black beans drained and rinsed (optional)
- Salt and pepper to taste
For Serving:
- Tortilla strips or crushed tortilla chips
- Fresh cilantro chopped
- Shredded cheese cheddar, Monterey Jack, or queso fresco
- Avocado slices
- Lime wedges
- Sour cream or Mexican crema
Instructions
How to Cook Creamy Chicken Tortilla Albondigas Soup
- Follow these simple steps, and in less than an hour, you’ll have a pot of rich, creamy, flavor-packed soup that’ll make everyone think you’re a pro in the kitchen.
Step 1: Make the Meatballs (Albondigas)
- In a bowl, mix ground chicken, breadcrumbs, egg, cilantro, and spices. Use your hands—it’s messy, but that’s part of the fun!
- Roll into small meatballs, about 1-inch in size. If they’re not perfectly round, no one cares. They’ll still taste amazing.
- Place them on a plate and set aside while you start the soup.
Step 2: Build the Flavor
- Heat olive oil in a large pot over medium heat. Toss in the onion and cook for 2-3 minutes until soft.
- Add garlic, cumin, paprika, and chili powder. Stir for about 30 seconds—just until your kitchen smells incredible.
Step 3: Simmer the Soup
- Pour in the chicken broth, fire-roasted tomatoes, and diced tomatoes with chilies. Give it a good stir.
- Carefully drop in the meatballs. They’ll cook right in the broth, soaking up all that delicious flavor.
- Let it simmer on medium-low for 20 minutes, stirring occasionally so the meatballs don’t feel neglected.
Step 4: Make It Creamy
- Stir in the heavy cream, shredded chicken, corn, and black beans.
- Let it simmer for another 10 minutes until everything is heated through. Taste and add salt and pepper as needed.
Step 5: Serve Like a Boss
- Ladle the soup into bowls and pile on the toppings—tortilla strips, cheese, cilantro, avocado, lime, and a dollop of sour cream.
- Grab a spoon and dig in! Oh, and don’t forget to take a picture before you devour it.
- There you go—an easy, ridiculously delicious soup that’ll have everyone asking for seconds. Enjoy!
Notes
- You can make this soup ahead of time—it's even better the next day!
- For a richer flavor, top with freshly made tortilla strips or a sprinkle of cheese.
- Adjust the spiciness to your liking by adding more chili or jalapeños.
