A rich and flavorful chicken tortilla soup with a creamy twist, perfect for a cozy meal.
Heat a large pot over medium heat and add a drizzle of oil.
Using a heavy-bottomed pot ensures even cooking and prevents sticking.
Add the diced carrots, celery, and onion to the pot and sauté until softened.
Stir frequently to avoid browning the vegetables too much.
Stir in the garlic powder, minced garlic, salt, and pepper, cooking for another minute.
Adding the seasonings at this stage enhances their aroma.
Pour in the chicken broth and bring to a boil.
Use warm broth to speed up the boiling process.
Add the diced tomatoes, corn, and shredded chicken to the pot.
Ensure the chicken is evenly distributed in the soup.
Cut the tortillas into strips and add them to the soup.
Stir occasionally to prevent the tortilla strips from clumping.
Simmer the soup for 30 minutes, stirring occasionally.
Keep the heat low to avoid over-reducing the soup.
Stir in the heavy cream and sour cream, then simmer for another 10 minutes.
Mix well to ensure the cream is fully incorporated.
Sprinkle in the shredded cheese and stir until melted.
Adding the cheese gradually prevents clumping.
Serve the soup hot, garnished with additional cheese and tortilla strips if desired.
Serve with a side of lime wedges for added zest.
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