Creamy Chicken Tortilla Albondigas Soup
This Creamy Chicken Tortilla Albondigas Soup is a hearty, flavorful dish packed with tender meatballs, vibrant veggies, and a creamy broth that’s just the right balance of comfort and spice. It’s easy to make and perfect for feeding a crowd or enjoying as leftovers. With a touch of lime and cilantro, this soup has all the cozy vibes, and the best part is you can adjust the spice level to suit your taste. Whether you’re looking for a weeknight dinner or a dish to impress guests, this soup will definitely hit the spot!
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.