This creamy chicken tortilla soup is like a warm hug in a bowl! It’s packed with tender chicken, delicious veggies, and creamy goodness, topped with crunchy tortilla strips.
I love adding a dollop of sour cream and some fresh cilantro for extra flavor. Perfect for chilly days when you just want to cozy up with something tasty! 🥣
Key Ingredients & Substitutions
Olive Oil: Great for sautéing, but feel free to substitute with vegetable oil or avocado oil. Both work well and can stand up to higher heat if needed.
Onion: A medium onion adds sweetness and depth. You can swap it out for shallots or even leeks for a different flavor twist.
Garlic: Fresh garlic enhances the overall taste. If you’re short on time, garlic powder can stand in, but I’d recommend fresh for the best flavor.
Jalapeño: This adds heat, but it’s completely optional. If you like it mild, skip it or use bell pepper instead. For more kick, consider serrano peppers.
Chicken Broth: Homemade broth is lovely, but store-bought works well too. Use low-sodium broth to control the saltiness, or vegetable broth for a vegetarian option.
Heavy Cream: For creaminess, heavy cream is delightful. You can substitute with half-and-half, whole milk, or even coconut milk for a dairy-free option.
Cilantro: Fresh cilantro provides bright flavor. If you’re not a fan, you can skip it or substitute with parsley for freshness.
How Do I Get a Creamy Texture in My Soup?
For that satisfying creaminess, you can use an immersion blender. Here’s how:
- Once the soup has simmered, gently blend it in the pot until smooth, leaving some chunks for texture.
- If you don’t have an immersion blender, transfer half the soup to a blender, blend until creamy, then mix it back into the pot.
- Be careful with hot liquids in a blender—work in batches and vent the lid slightly to let steam escape.
After blending, stir in the cream or half-and-half for that luxurious finish. Just warm it through without boiling to keep everything rich!
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 minced (optional for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes with green chilies
- 1 cup frozen or canned corn kernels
- 2 cups cooked chicken breast, shredded
- 1 cup heavy cream or half-and-half
- Salt and black pepper, to taste
- 1 tablespoon fresh lime juice
- 1/4 cup fresh cilantro, chopped
For the Tortilla Strips Topping:
- 4 corn tortillas, cut into thin strips
- 2 tablespoons vegetable oil
- Salt, to taste
Optional Toppings:
- Shredded cheddar or Monterey Jack cheese
- Sour cream
- Sliced avocado
- Additional fresh cilantro
- Lime wedges
How Much Time Will You Need?
This recipe requires about 15 minutes of preparation and 25 minutes of cooking, so in total, you’ll need around 40 minutes. It’s a quick and easy recipe that’s perfect for busy days when you want a delicious and comforting meal!
Step-by-Step Instructions:
1. Cook the Aromatics:
Start by heating olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes soft and translucent. Then, stir in the minced garlic and jalapeño, cooking for another 1-2 minutes until fragrant.
2. Add Seasonings:
Next, sprinkle in the ground cumin and chili powder, stirring for about 30 seconds to release the wonderful aromas.
3. Create the Soup Base:
Pour in the chicken broth, along with the can of diced tomatoes (including all the juices) and the corn. Stir everything together and bring the mixture to a gentle simmer.
4. Incorporate the Chicken:
Add the shredded cooked chicken to the pot and let it simmer for about 10 minutes. This is the time for the flavors to meld beautifully!
5. Blend for Creaminess:
To achieve a creamy texture, use an immersion blender to partially blend the soup (leaving some chunks for texture) or transfer half of the soup to a blender, blend until smooth, and then return it to the pot.
6. Add Creaminess:
Stir in the heavy cream or half-and-half and warm the soup through. Make sure not to boil at this stage to keep everything creamy!
7. Season and Finish:
Season the soup with salt and black pepper to taste. Then, add the fresh lime juice and chopped cilantro for that zesty kick.
8. Prepare the Tortilla Strips:
In a skillet, heat the vegetable oil over medium heat. Fry the tortilla strips until they turn golden and crispy, about 2-3 minutes. Once done, drain them on paper towels and sprinkle with a bit of salt.
9. Serve and Enjoy:
Now it’s time to serve! Ladle the hot soup into bowls and top with the crispy tortilla strips. Feel free to add any optional toppings you’d like—cheese, sour cream, avocado, extra cilantro, and lime wedges are all great choices!
Enjoy your cozy bowl of creamy chicken tortilla soup!
FAQ – Creamy Chicken Tortilla Soup
Can I Use Leftover Rotisserie Chicken?
Absolutely! Rotisserie chicken works perfectly for this recipe. Just shred the meat off the bones and add it directly to the soup. It adds great flavor without any extra cooking time!
How Do I Make This Soup Lighter or Healthier?
If you’re looking for a lighter version, you can substitute the heavy cream with half-and-half or even coconut milk for a dairy-free option. You can also use shredded turkey or omit the meat altogether for a vegetarian version!
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stove over medium heat until heated through. You may need to add a splash of broth or water to loosen it up if it thickens.
Can I Freeze This Soup?
Yes, you can freeze the soup! Allow it to cool completely, then transfer it to freezer-safe containers. It will last for up to 3 months. When ready to eat, thaw it in the fridge overnight and reheat on the stove. For best texture, consider adding the cream after thawing if you choose to freeze it.
