This creamy chicken tortilla soup is a cozy hug in a bowl! It’s made with tender chicken, zesty tomatoes, and topped with crunchy tortilla strips for extra fun.
On chilly days, this soup warms me right up. I love adding a dollop of sour cream on top for that creamy touch. Grab a comfy blanket and serve it with some tortilla chips! 🌶️
Key Ingredients & Substitutions
Olive Oil: Olive oil adds richness and flavor. You can swap it with vegetable oil or avocado oil if needed. For a buttery taste, consider using unsalted butter.
Onion: A medium onion provides a great base flavor. If you’re short on onions, shallots or green onions can work too!
Garlic: Fresh garlic is best for this recipe, but garlic powder can be used as a last resort. Use about 1/4 teaspoon of garlic powder for each minced clove.
Jalapeño: This ingredient adds heat. If you want less spice, use bell peppers or simply omit it. For more heat, try adding a serrano pepper.
Chicken Broth: Use low-sodium chicken broth for better control over the salt level. Vegetable broth is a good substitute for a vegetarian option!
Cream: Heavy cream makes the soup luxuriously creamy, but half-and-half, coconut milk, or even milk work in a pinch for a lighter texture.
How Do I Cook the Chicken Perfectly?
Cooking the chicken properly is key for tenderness. If using rotisserie chicken, just shred it and mix it in during the soup’s simmering stage. If cooking raw chicken:
- In your pot after sautéing the onions and spices, add cubed chicken with the broth.
- Cook it through for about 10-15 minutes, then shred before adding any cream.
- This method keeps the chicken juicy and flavorful!
What’s the Best Way to Prepare Tortilla Strips?
Crispy tortilla strips add a delightful crunch! Here’s how to make them at home:
- Cut corn tortillas into thin strips or triangles.
- Heat oil in a skillet over medium heat. Fry the strips in batches until golden brown, about 1-2 minutes per side.
- Drain on paper towels and sprinkle with a pinch of salt.
You can also bake them: toss the strips with a little oil and bake at 400°F (200°C) until crispy, about 10-15 minutes.
These tips will help you nail that creamy chicken tortilla soup! Enjoy your cooking!
How to Make Creamy Chicken Tortilla Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes with green chilies (such as Rotel)
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup heavy cream or half-and-half
- Salt and pepper, to taste
- Juice of 1 lime
For Toppings:
- Fresh cilantro, chopped
- Tortilla strips or chips
- Sour cream (optional, for serving)
- Shredded cheddar or Monterey Jack cheese (optional, for serving)
- Avocado slices (optional, for serving)
How Much Time Will You Need?
This recipe will take approximately 30 minutes to prepare and cook. It’s a quick and simple meal that’s perfect for busy weeknights!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté until it becomes soft and translucent, about 4-5 minutes. Stir occasionally to avoid burning.
2. Add Garlic and Jalapeño:
Next, add the minced garlic and jalapeño (if you’re using it) to the pot. Cook for another 1-2 minutes until the garlic is fragrant but not browned. Keep stirring!
3. Toast the Spices:
Stir in the ground cumin, chili powder, and smoked paprika. Cooking these spices for about 30 seconds helps to release their flavor, making your soup extra tasty.
4. Build the Soup Base:
Pour in the chicken broth and add the diced tomatoes with their juices. Mix everything together well, bringing it to a gentle boil.
5. Add Chicken and Corn:
Mix in the shredded chicken and corn kernels. Reduce the heat to low and let the soup simmer for 15-20 minutes. This allows all those delicious flavors to come together!
6. Stir in Cream:
After simmering, stir in the heavy cream (or half-and-half). Heat the soup through, but do not let it boil again. Season with salt and pepper according to your taste.
7. Finish with Lime Juice:
Remove the pot from the heat and squeeze in the juice of one lime. This gives your soup a bright and zesty flavor!
8. Serve and Enjoy:
Serve your soup hot, topped with crispy tortilla strips, fresh cilantro, and any optional toppings like sour cream, shredded cheese, or avocado slices. Enjoy every comforting bite!
Now you have a delicious Creamy Chicken Tortilla Soup ready to warm your heart and satisfy your taste buds!
FAQs for Creamy Chicken Tortilla Soup
Can I Use Store-Bought Rotisserie Chicken?
Absolutely! Using rotisserie chicken makes this recipe even quicker. Just shred the chicken and add it to the soup during the simmering step.
How Can I Make This Recipe Spicier?
If you enjoy a kick, consider keeping the seeds in the jalapeño or adding a pinch of crushed red pepper flakes. You can also top your soup with diced fresh jalapeños!
Can I Make This Soup Ahead of Time?
Yes, this soup can be made ahead! Prepare it and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
How Do I Store Leftovers?
Cool the soup to room temperature, then transfer it to an airtight container. It will keep well in the refrigerator for 3-4 days. You can also freeze it for up to 3 months; just be sure to leave out the cream until reheating for the best texture.
