(Narrated by Jake, Ryan, Matt, and Chris – four dudes who love soup but refuse to make a massive pot that lasts a week.)
Jake (The “Idea Guy”)
“Alright, guys. We’re making Mini Creamy Chicken Tortilla Soup today because we want something warm, cheesy, and comforting but don’t want to commit to eating the same thing for five days. This recipe is scaled down for a tiny pot (or even a mini slow cooker), perfect for 1-2 servings—because not all of us have roommates who can finish a gallon of soup (cough Ryan). Let’s do this!”
🛒 Mini-Sized Ingredients for Mini-Sized Soup
(Makes about 2 small servings—double it if you’ve got a bigger appetite or if Ryan invites himself over.)
For the Soup:
- 1 teaspoon olive oil
- ½ small onion, finely diced
- 1 clove garlic, minced
- ½ cup cooked, shredded chicken (rotisserie or leftover works great)
- 1 cup low-sodium chicken broth
- ½ cup canned diced tomatoes with green chilies (like Rotel)
- ¼ cup black beans, drained and rinsed
- ¼ cup corn kernels (fresh, canned, or frozen)
- ½ teaspoon chili powder
- ¼ teaspoon cumin
- ¼ teaspoon smoked paprika
- Salt & black pepper to taste
- ¼ cup heavy cream or half & half (for the creamy magic)
- ¼ cup shredded cheddar or Monterey Jack cheese
For the Toppings (a.k.a. The Fun Part):
- 1 small corn tortilla, cut into strips
- 1 teaspoon butter or oil (for crispy tortilla strips)
- 1 tablespoon sour cream
- 1 tablespoon chopped fresh cilantro
- A squeeze of fresh lime juice
- A few jalapeño slices (optional, for spice)
🔥 Step-By-Step Instructions
Ryan (The “Why Are We Making Soup?” Guy)
“Wait, soup can actually be filling? I thought it was just liquid?”
Step 1: Cook the Aromatics
- Heat 1 teaspoon olive oil in a small saucepan over medium heat.
- Add the diced onion and sauté for 2-3 minutes until soft.
- Stir in the garlic and cook for 30 seconds until fragrant.
Step 2: Build the Soup Base
- Add the chicken broth, diced tomatoes, black beans, corn, chili powder, cumin, smoked paprika, salt, and pepper.
- Stir and let it simmer for 5-7 minutes so the flavors mix.
Step 3: Make It Creamy
- Lower the heat and stir in heavy cream and shredded cheese.
- Keep stirring until the cheese melts into the soup like a dream.
Step 4: Add the Chicken
- Toss in the shredded chicken and let it warm up for another 2 minutes.
🔥 Crispy Tortilla Strip Topping (Do Not Skip This!)
Matt (The “Crispy or Nothing” Guy)
“If we’re making tortilla soup, it better have crunchy tortilla strips or I’m out.”
- Heat 1 teaspoon butter or oil in a small pan over medium heat.
- Add the tortilla strips and cook for 1-2 minutes per side until golden brown and crispy.
- Remove from heat and sprinkle with a pinch of salt.
🍽 Time to Serve & Top It Like a Boss
Chris (The “Overthinker”)
“So we just… eat it? What about plating aesthetics?”
- Pour the soup into two small bowls (or one big one if you’re feeling extra).
- Top with crispy tortilla strips, a dollop of sour cream, fresh cilantro, a squeeze of lime, and some jalapeños if you want heat.
- Dig in like the soup-loving legend you are.
👨🍳 Pro Tips from the Guys
Jake (The “Efficiency King”)
“Can I just throw everything in a slow cooker?”
- Yep! Toss everything (except the cream and cheese) in a mini slow cooker and cook on low for 3-4 hours. Stir in the cream and cheese at the end.
Ryan (The “Shortcut Guy”)
“What if I don’t have cooked chicken?”
- Use raw chicken and let it cook in the broth. Just shred it before adding the cream.
Matt (The “Flavor Booster” Guy)
“What if I want it spicier?”
- Add ½ teaspoon cayenne pepper or use hot diced green chilies instead of mild.
Chris (The “Can I Make It Fancier?” Guy)
“Can I make this even creamier?”
- Blend half the soup before adding the chicken for an extra thick and creamy texture.
🥡 How to Store & Reheat Like a Pro
Storage:
- Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheating:
- Microwave: Heat in 30-second intervals, stirring each time.
- Stovetop: Warm over low heat, adding a splash of broth if it’s too thick.
🔄 Recipe Variations
1. Low-Carb Version
- Skip the black beans and corn, and add extra chicken & cheese.
2. Vegetarian Version
- Swap chicken for extra beans or tofu and use veggie broth.
3. Extra Protein Boost
- Stir in ½ scoop of unflavored protein powder (sounds weird, but it works).
4. Cheesy Overload
- Add cream cheese or extra shredded cheese for an even richer texture.
🔥 Final Thoughts from the Guys
Jake: “Bro, this actually is better than takeout.”
Ryan: “I still can’t believe soup is this filling.”
Matt: “The crispy tortilla strips are mandatory. Don’t skip them.”
Chris: “Next time, we’re doubling this recipe. Just saying.”
And that’s it—Mini Creamy Chicken Tortilla Soup that’s quick, easy, and so good you’ll want to make another batch immediately. Try it out and let us know if you ever go back to canned soup (spoiler: you won’t).
Need more cozy meal ideas? Check out this collection of amazing soup recipes for more inspiration! 🍲🔥