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

FAQs

How can I thicken my tortilla soup? ›

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.

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.

Once opened, you should transfer any unused portions to a tightly sealed container and refrigerate. It should last for three to five days. As for the freezer, you can extend the soup's life by freezing it for four to six months.

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.

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.

For soups, chili and stews, mix sour cream with some all purpose flour or cornstarch (1/2 cup sour cream to 2 tbsp. flour/cornstarch), then slowly add some of meal's liquid to the sour cream (should not be boiling hot or you may get it curdled). Then mix well to combine and add to warm meal (not hot, again).

To replace 1 cup (237 mL) of heavy cream in your recipe, add 2 tablespoons (19 grams) of cornstarch to 1 cup (237 mL) of milk and stir, allowing the mixture to thicken. You can use whole milk or opt for skim milk to help slash the calories and fat content of your recipe.

Cream cheese is an excellent addition to soups that you want to be exceedingly thick (thicker than what a glug of heavy cream or half-and-half will get you). Just be careful to add it in the proper way with a good whirl in the blender.

A bowl of our Cream of Chicken Soup served with fresh baked bread is hearty enough to serve on its own, or you can beef it up with whatever's fresh in your kitchen. Condensed soups are also the perfect base for casseroles and starters for sauces, so your imagination is the limit.

Can cream of chicken soup go bad? ›

Creamy soups like Campbell's Condensed Cream of Tomato Soup will generally last three to four days in the fridge. Similarly, soups with meat content such as Campbell's Condensed Cream of Chicken Soup will also last in the fridge for up to four days.

Campbell's® Condensed Cream of Chicken Soup is a flavorful and versatile cooking ingredient for dinnertime. Use our creamy soup as a cooking shortcut to impart rich flavor in any recipe that calls for a roux, sauce or béchamel.

What do you eat tortilla soup with? 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.

Yes, you can use flour to thicken chicken tortilla soup. To do so, create a slurry by combining equal parts flour and cold water. Whisk the slurry into the soup gradually, allowing it to simmer for a few minutes until the desired thickness is achieved.

Although the exact origin of tortilla soup is unknown, it is known that it comes from the Mexico City area in Mexico. Traditional tortilla soup is made with chicken broth combined with roasted tomatoes, onion, garlic, chiles and tortillas, cut into strips and fried.

Keep Simmering

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.

Add Cornstarch or Flour

If you want to thicken up your taco soup quickly, cornstarch or flour could be your best friends. Mix one tablespoon of cornstarch or flour with equal parts water in a small bowl until smooth.

Foods like rice, bread, potatoes and beans are naturally high in starches, which, when broken down, act as a thickening agent. With rice, the grains will break down into the soup as it's simmered and stirred, releasing the starches and thickening the soup.