This Creamy Chicken Tortilla Soup is a warm hug in a bowl! Filled with tender chicken, colorful veggies, and a creamy broth, it’s comfort food at its best.
Top it with crispy tortilla strips, and you’ve got a tasty crunch that makes each spoonful fun! I love to pair mine with some avocado on top—yum!
Key Ingredients & Substitutions
Olive Oil: This oil gives a nice richness to the soup. If you don’t have any, you can use vegetable or canola oil. I sometimes use avocado oil for its health benefits and flavor.
Chicken: Cooked chicken breasts are quick and easy. You can also use rotisserie chicken or leftover chicken. For a lighter version, try shredded turkey instead.
Heavy Cream: This makes the soup creamy and rich. If you want a lighter soup, consider using half-and-half or even coconut milk for a dairy-free option!
Spices: Cumin, chili powder, and smoked paprika add depth. If you’re missing any, taco seasoning works well too! Adjust based on your heat preference; omit the jalapeño or reduce the chili powder for a milder soup.
How Do You Achieve a Rich Flavor in Soup?
Building layered flavors is essential for delicious soup. Start by sautéing onions and garlic, which create a flavorful base.
- Cook onions until soft and sweet, then add garlic for aroma.
- Toast spices in the oils to release their flavors before adding liquids.
- Allow time for simmering to blend all the ingredients together and enhance the overall taste.
Add cream last to keep it smooth and avoid curdling. Just heat through gently!
How to Make Creamy Chicken Tortilla Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional, for heat)
- 1 red bell pepper, diced
- 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
- 1 cup frozen or fresh corn kernels
- 2 cooked chicken breasts, shredded (about 2 cups)
- 1 cup heavy cream or half-and-half
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped, for garnish
- Tortilla strips or crushed tortilla chips, for topping
- Avocado slices (optional), for garnish
- Shredded cheddar or Monterey Jack cheese (optional), for garnish
How Much Time Will You Need?
This recipe will take about 30 minutes from start to finish. You’ll spend about 10 minutes prepping the ingredients and 20 minutes cooking the soup. It’s a quick and easy dish that’s perfect for a weeknight meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes until it becomes translucent. This will give your soup a lovely base flavor!
2. Add More Fresh Ingredients:
Next, stir in the minced garlic, jalapeño (if using), and diced red bell pepper. Sauté these for an additional 3-4 minutes until everything is softened and aromatic.
3. Toast the Spices:
Now it’s time to add flavor! Sprinkle in the cumin, chili powder, and smoked paprika. Cook for about a minute, stirring constantly. This will toast the spices and enhance their flavor, making your soup even more delicious.
4. Add the Broth and Tomatoes:
Carefully pour in the chicken broth along with the can of diced tomatoes (including all the liquid) and corn. Bring the mixture to a gentle simmer, letting the flavors blend together.
5. Mix in the Chicken:
Add the shredded chicken to the pot and allow the soup to simmer for 10-15 minutes. This step is key for letting all those flavors meld together!
6. Make it Creamy:
Lower the heat and stir in the heavy cream or half-and-half. Heat it gently until it’s warmed through, but be careful not to boil it, as you don’t want the cream to curdle.
7. Final Seasoning:
Season your soup with salt and pepper to taste. Squeeze in the juice of one lime for a bright kick, and stir well to combine everything.
8. Serve and Garnish:
Ladle the soup into bowls and top with crispy tortilla strips, chopped cilantro, and if you’d like, add some avocado slices and shredded cheese for extra deliciousness!
Enjoy your creamy, flavorful Chicken Tortilla Soup! It’s perfect for warming up and sharing with family and friends!
Frequently Asked Questions (FAQ)
Can I Use Leftover Rotisserie Chicken?
Absolutely! Using leftover rotisserie chicken is a fantastic shortcut. Just shred the chicken and add it in during the simmering step, reducing your prep time significantly!
How Can I Make This Soup Spicier?
If you love heat, try adding more jalapeño, or incorporate some sliced green chilies. You can also include a dash of cayenne pepper or a few dashes of hot sauce to kick up the spice level!
Can This Soup Be Made Ahead of Time?
Yes, you can! The soup can be made and stored in the refrigerator for up to 3 days. Just be sure to add the cream when you heat it up again to keep it smooth and creamy.
What is the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, or in the microwave, stirring occasionally. If you find it too thick when reheating, add a splash of chicken broth to reach your desired consistency.
