This creamy chicken tortilla soup is a warm hug in a bowl! It’s packed with tender chicken, zesty tomatoes, and yummy spices that make each spoonful comforting.
I love how the crispy tortilla strips on top add a nice crunch. It’s perfect for cozy nights when you just want to snuggle up and enjoy something delicious! 🌮❤️
Key Ingredients & Substitutions
Olive Oil: This oil is great for sautéing due to its flavor and health benefits. If you don’t have it, canola or vegetable oil works too!
Onion & Garlic: These are essential for building flavor. Yellow onion is preferred for its sweetness, but white or red onion can work as substitutes. Green onions can be used for a milder flavor.
Jalapeño: This adds heat, but you can leave it out if you prefer a milder soup. Bell peppers are a sweet alternative if you want some crunch without the spice!
Chicken Broth: Homemade broth is fantastic, but store-bought works fine. For a lighter option, you can use vegetable broth. If you’re vegan, consider using a plant-based cream instead of heavy cream.
Heavy Cream: This gives the soup its creamy texture. You can substitute with half-and-half or even coconut milk for a dairy-free version!
Tortilla Strips: Instead of frying, bake the tortilla strips for a healthier option. You can also use store-bought tortilla chips as a quick alternative.
What’s the Best Way to Ensure My Soup Has Great Flavor?
Building flavor in this soup is crucial. Start with a solid base by sautéing the onion and garlic until they’re soft. Adding spices like cumin, chili powder, and smoked paprika helps deepen the flavor. Take a moment to toast the spices—just 30 seconds can zing up their taste!
- Always taste as you go! Add salt, pepper, and lime juice at the end to brighten the flavors.
- For extra flavor, consider letting the soup simmer for a bit longer after adding chicken and corn.
- Fresh cilantro and toppings like avocado or cheese can also add fresh layers to the soup!
How to Make Creamy Chicken Tortilla Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 jalapeño, seeded and chopped (optional, for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes with green chilies (e.g. Rotel)
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 1 cup frozen corn kernels
- 1/2 cup heavy cream or half-and-half
- Salt and freshly ground black pepper, to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
For the Tortilla Strips:
- 4-6 small corn tortillas, cut into strips
- Cooking oil (vegetable or canola) for frying
Optional Toppings:
- Shredded Cheddar or Monterey Jack cheese
- Sliced avocado
- Sour cream
How Much Time Will You Need?
This delicious soup takes about 15 minutes of prep time and around 25 minutes of cooking time. In total, you’ll spend about 40 minutes from start to finish, making it a perfect meal for a cozy night in!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes soft and translucent. This is the base of your flavor!
2. Add Garlic and Jalapeño:
Add the minced garlic and chopped jalapeño to the pot. Cook for another 1-2 minutes, stirring frequently, until they are fragrant and your kitchen smells amazing!
3. Spice It Up:
Next, sprinkle in the ground cumin, chili powder, and smoked paprika. Stir them together and cook for an additional 30 seconds to toast the spices. This extra step enhances the flavors brilliantly!
4. Pour in the Broth:
Carefully pour in the chicken broth and add the diced tomatoes with their juices. Raise the heat and bring the mixture to a boil. Feel free to peek and serve your patience!
5. Simmer the Soup:
Once boiling, reduce the heat to low and stir in the shredded chicken and frozen corn. Let everything simmer for about 10 minutes. This helps all the flavors come together beautifully.
6. Make Crispy Tortilla Strips:
While the soup is simmering, you can prepare the tortilla strips. Heat about 1/2 inch of cooking oil in a skillet over medium-high heat. Fry the tortilla strips in batches for about 1-2 minutes, or until they are golden brown and crispy. Remove them from the skillet using a slotted spoon and drain on paper towels. Season lightly with salt.
7. Add Cream and Season:
Gently stir the heavy cream into the soup and heat it without bringing it to a boil. Season with salt and freshly ground black pepper to taste. Give it a little taste to check that flavor!
8. Finish with Lime Juice:
Once everything is combined, remove the soup from heat and squeeze in the juice of one lime. This little touch brightens everything!
9. Serve and Enjoy:
Ladle the soup into bowls and top with crispy tortilla strips, fresh cilantro, shredded cheese, sliced avocado, and a dollop of sour cream as desired. Dig in and enjoy your hearty, creamy chicken tortilla soup!
Perfect for warming up on a chilly day, this soup is sure to become a favorite! Enjoy!
FAQ for Creamy Chicken Tortilla Soup
Can I Use Fresh Chicken Instead of Cooked?
Yes, you can use fresh chicken! Just cook it in the pot before adding in the onions and other ingredients. Sauté until cooked through, then shred it and continue with the recipe as directed. This will slightly increase your cooking time, so plan for about 15-20 extra minutes!
How Can I Make This Recipe Spicy?
If you like it spicy, consider adding more jalapeño or using a spicier variety of peppers, such as serrano or poblano. You can also add a pinch of cayenne pepper or a few dashes of hot sauce to kick it up a notch!
Can I Make This Soup Ahead of Time?
Absolutely! This soup can be made ahead and stored in the fridge for up to 3 days. Just reheat on the stove over low heat before serving. For the best texture, add the crispy tortilla strips just before serving.
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. If you’d like to keep it longer, you can freeze it for up to 3 months. When reheating from frozen, thaw it in the fridge overnight before warming it up on the stove.
