This creamy chicken tortilla soup is a warm hug in a bowl! Packed with tender chicken, creamy goodness, and topped with crispy tortilla strips, it’s rich and filling.
I love how quick it is to whip up! Just toss everything in a pot, let it simmer, and you’re ready for a cozy meal. Perfect for chilly evenings or a fun family dinner! 🍲
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing because it adds flavor. If you want a higher smoke point, avocado oil is a good alternative. You could even use butter for a richer taste, though be mindful of the extra flavor it brings.
Onion: A medium yellow onion is perfect for this soup. If you’re short on time, shallots can work too, but may impart a milder taste.
Garlic: Fresh garlic is best for flavor. If you’re in a pinch, you can use garlic powder; about 1 teaspoon will suffice, but fresh garlic is unbeatable!
Chicken: Rotisserie chicken makes this recipe super easy! If you have leftover grilled or boiled chicken, that’s perfect too. For a vegetarian option, swap in black beans or chickpeas and vegetable broth.
Cream: I usually go for heavy cream for richness, but half-and-half is a lighter option. For dairy-free, coconut milk adds creaminess without much change in flavor.
How Do I Get The Best Flavor From My Soup?
The key to layering flavors in your creamy chicken tortilla soup is all in the cooking technique! Here’s how to do it right:
- Start by cooking the onions until they’re soft; this brings out their sweetness.
- Adding garlic and spices (like cumin and chili powder) creates a fragrant base. Stir them in quickly so they don’t burn.
- Let the broth and tomatoes simmer to meld flavors—this is when the soup starts to come alive.
- After adding corn and chicken, allow them to heat through, maintaining their texture.
- Finally, the cream should be mixed in off the heat to keep it from curdling. Add lime juice last for a fresh kick.
Serve it with your favorite toppings like crispy tortilla strips or avocado for that perfect finishing touch!
How to Make Creamy Chicken Tortilla Soup
Ingredients You’ll Need:
For the Soup:
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional for heat)
- 1 tsp ground cumin
- 1 tsp chili powder
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes with green chilies (e.g., Rotel)
- 2 cups cooked chicken, shredded (rotisserie or boiled)
- 1 cup frozen corn kernels
- 1 cup heavy cream or half-and-half
- Salt and pepper to taste
- Juice of 1 lime
For Garnish:
- Fresh cilantro, chopped
- Tortilla strips or crispy tortilla chips
- 1 cup shredded sharp cheddar or Monterey Jack cheese (optional)
- Sour cream (optional, for serving)
- Avocado slices (optional, for serving)
How Much Time Will You Need?
This delicious and comforting soup can be prepared in about 15 minutes, with an additional 20 minutes for cooking. So, in just about 35 minutes, you’ll have a warm bowl of creamy chicken tortilla soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add your diced onion and cook for about 4-5 minutes, stirring frequently, until the onion is softened and translucent. Next, add the minced garlic, jalapeño (if you like some heat), ground cumin, and chili powder. Cook this mixture for 1 minute until it becomes fragrant.
2. Add the Liquids:
Now, pour in the chicken broth along with the canned diced tomatoes (make sure to include the juice). Increase the heat to bring the mixture to a gentle boil. Once it’s boiling, reduce the heat to low and let it simmer for about 10 minutes so all those wonderful flavors come together.
3. Stir in Chicken and Corn:
After your soup has simmered, add the shredded chicken and frozen corn. Let the soup simmer for an additional 5 minutes. This will ensure everything is heated through nicely.
4. Make it Creamy:
Remove the pot from the heat and stir in the heavy cream (or half-and-half). Season with salt and pepper to your liking, and add the juice of 1 lime for a burst of freshness. Give it a good stir!
5. Serve and Enjoy:
Now it’s time to ladle that delicious soup into bowls. Top each serving with crispy tortilla strips, a sprinkle of shredded cheese, and garnish with fresh cilantro. If you like, you can also add a dollop of sour cream and some slices of avocado for an extra treat. Serve hot and enjoy your creamy, comforting chicken tortilla soup!
Frequently Asked Questions
Can I Use Rotisserie Chicken for This Recipe?
Absolutely! Rotisserie chicken is a fantastic time-saver and adds great flavor to your soup. Just shred the meat from the chicken and toss it in!
How Can I Make This Soup Spicier?
If you like heat, consider adding more jalapeños or a diced chipotle pepper in adobo sauce. You can also incorporate some red pepper flakes or a dash of hot sauce to amp up the spice level!
Is There a Vegetarian Version of This Soup?
Yes! You can easily make this soup vegetarian by substituting the chicken with black beans or chickpeas and using vegetable broth instead of chicken broth. The rest of the ingredients remain the same for flavorful results!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove over low heat, adding a splash of broth or cream if it thickens too much.
