This Creamy Chicken Tortilla Soup is warm and comforting with tender chicken, tasty spices, and a rich, creamy broth. Top it off with crunchy tortilla strips for extra yum!
It’s like a cozy hug in a bowl. I usually make it when I need a pick-me-up or have friends over. Nothing beats a bowl of this soup on a chilly day! 🥣
Key Ingredients & Substitutions
Olive Oil: It’s great for sautéing, but you can also use vegetable oil or avocado oil if that’s what you have on hand.
Onion: Regular yellow onions work well here for their sweetness. If you don’t have onions, shallots could be a nice substitute.
Garlic: Fresh garlic is best for flavor! If you’re in a pinch, garlic powder can be used, but use much less (about 1/8 teaspoon per clove).
Jalapeño: If you prefer less heat, you can skip this or substitute with a bell pepper for a milder flavor.
Chicken: Rotisserie chicken is my go-to for ease, but you can use any cooked chicken. For a plant-based option, try shredded jackfruit or tofu.
Heavy Cream: For a lighter version, you can use half-and-half or even coconut milk for a dairy-free option, though it will change the flavor slightly.
How Do I Make Sure My Tortilla Strips are Perfectly Crispy?
Making crispy tortilla strips is easy but needs attention! Here are the steps:
- Cut corn tortillas into strips or wedges.
- Heat vegetable oil in a skillet over medium-high heat. You want enough oil to cover the bottom.
- Once the oil is hot (test with a small piece of tortilla), add strips a few at a time, careful not to overcrowd. Fry until golden brown and crisp.
- Remove with a slotted spoon and drain on paper towels. Salt them lightly right after removing from the oil for flavor.
Enjoy your homemade tortilla strips—they add a fantastic crunch to the soup!
Delicious Creamy Chicken Tortilla Soup Recipe
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
- 1/2 teaspoon smoked paprika
- 4 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes with green chilies
- 1 cup frozen or fresh corn kernels
- 2 cups cooked shredded chicken (rotisserie or boiled chicken breasts)
- 1 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 corn tortillas, cut into strips
- Vegetable oil for frying tortilla strips
Optional Toppings:
- Sliced avocado
- Shredded cheddar or Monterey Jack cheese
- Sour cream
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and roughly 30 minutes for cooking. You’ll have a delicious, comforting meal ready in about 45 minutes!
Step-by-Step Instructions:
1. Start with the Base:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add in the chopped onion and sauté until it becomes translucent, which should take about 4-5 minutes.
2. Add Aromatics:
Next, stir in the minced garlic and jalapeño (if you want some heat). Sauté for an additional 1-2 minutes until everything smells wonderful and fragrant!
3. Spice Things Up:
Now, add the ground cumin, chili powder, and smoked paprika to the pot. Stir and cook for about 1 minute to toast the spices. This step really brings out the flavors!
4. Combine Ingredients:
Pour in the chicken broth, diced tomatoes (with juice), and corn. Stir everything together and let it cook.
5. Simmer the Soup:
Let the soup come to a boil, then reduce the heat to a simmer. Let it cook for about 10 minutes so all the flavors can mingle perfectly!
6. Add the Chicken:
Now, stir in the shredded chicken and let it simmer for another 5 minutes until it’s warmed through.
7. Creamy Finish:
Reduce the heat to low and stir in the heavy cream (or half-and-half). Gently heat through but avoid boiling at this stage. It should be creamy and delicious!
8. Season to Taste:
Don’t forget to season with salt, black pepper, and freshly squeezed lime juice to brighten everything up!
9. Prepare the Tortilla Strips:
In a skillet, heat vegetable oil over medium-high heat. Fry the tortilla strips in batches until they are crispy and golden, about 1-2 minutes. Drain on paper towels and sprinkle with a bit of salt.
10. Serve and Enjoy!
Now, serve your hot soup topped with crispy tortilla strips, chopped cilantro, and any optional toppings you choose, like avocado or cheese. Enjoy your comforting bowl of Creamy Chicken Tortilla Soup!
FAQ for Creamy Chicken Tortilla Soup
Can I Use Fresh Chicken Instead of Cooked Shredded Chicken?
Absolutely! If you prefer fresh chicken, cook chicken breasts or thighs by boiling or roasting them first, then shred them once they are cooked. Just ensure they’re fully cooked through before adding them to the soup.
How Do I Make This Soup Spicy?
If you love heat, you can add more jalapeño or even a pinch of cayenne pepper to the spices. You could also add a dash of hot sauce when serving! Adjust according to your spice preference.
Can I Make This Soup Ahead of Time?
Yes, you can prepare the soup ahead of time! Store it in an airtight container in the fridge for up to 3 days. Just reheat on the stove over low heat, and add the cream just before serving to keep it nice and fresh!
What’s the Best Way to Store Leftover Soup?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For freezer storage, let the soup cool completely before placing it in a freezer-safe container, where it can last for up to 3 months. Thaw in the fridge overnight before reheating.
