This creamy chicken tortilla soup is a warm hug in a bowl! With tender chicken, zesty tomatoes, and a splash of cream, it’s perfect for cozy nights.
I love topping mine with crispy tortilla strips and a sprinkle of cheese. It’s so comforting that sometimes I pretend it’s a magical potion! 🥣✨
Making this soup is super easy—just toss everything in the pot, let it simmer, and enjoy! You’ll have a tasty meal in no time!
Key Ingredients & Substitutions
Olive Oil: This adds a nice flavor, but you can use vegetable or canola oil if you prefer. I’ve used butter in a pinch, and it adds a lovely richness to the soup!
Jalapeño: If you’re not a fan of heat, feel free to skip this or replace it with a bell pepper for flavor without the spiciness. Alternatively, you can add a pinch of red pepper flakes for a milder kick.
Chicken Broth: Homemade broth is great if you have it, but store-bought works just as well. You can also use vegetable broth for a lighter vegetarian version. Just make sure it’s low-sodium to control the salt level.
Heavy Cream: If you’re looking for a healthier option, you can use Greek yogurt or coconut milk instead. Both will give a creamy texture without the extra calories!
How Do You Get the Perfect Balance of Flavors?
Building flavors is key in this creamy chicken tortilla soup. Start by sautéing the onion and garlic until they are fragrant. This step enhances their natural sweetness and adds depth to the soup.
- Add spices like cumin and chili powder and cook them briefly. This releases their oils, improving their flavor.
- Blend a cup of the soup to create a creamy texture that blends well with the chunky ingredients.
- Taste as you go! Adjust seasonings with salt, pepper, and lime juice to find that perfect flavor balance.
How to Make Creamy Chicken Tortilla Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 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 juices)
- 1 (4 ounce) can diced green chilies
- 1 pound cooked chicken breast, shredded or diced
- 1 cup frozen corn kernels
- 1/2 cup heavy cream or half-and-half
- Salt and black pepper to taste
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
For Garnish:
- Crispy tortilla strips or crushed tortilla chips
- Shredded cheddar or Monterey Jack cheese
- Sliced avocado
- Sour cream
- Fresh cilantro leaves
- Lime wedges
How Much Time Will You Need?
This creamy chicken tortilla soup takes about 10 minutes to prepare and around 30 minutes to cook, with a total time of approximately 40 minutes. You’ll enjoy rich flavors and creamy goodness in less than an hour!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the olive oil in a large pot over medium heat. Once the oil is hot, add the diced onion. Sauté for about 3-5 minutes until the onions are translucent and fragrant. This is where the delicious base of the soup starts!
2. Add the Flavors:
Next, stir in the minced garlic and jalapeño. Cook for another minute to unleash those wonderful aromas. Then, it’s time to add the spices—cumin, chili powder, and smoked paprika. Cook these spices for about 30 seconds, allowing them to toast and bring out their flavors fully.
3. Bring in the Broth:
Pour in the chicken broth, diced tomatoes (along with their juices), and the can of diced green chilies. Give everything a good stir to combine all the flavors.
4. Add Chicken and Corn:
Add the shredded cooked chicken and frozen corn to the pot. Increase the heat and bring the soup to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 15 minutes. This simmering time allows the flavors to meld beautifully!
5. Blend for Creaminess:
To create a lovely creamy texture, carefully remove about a cup of the soup broth and blend it until smooth. You can use an immersion blender right in the pot or transfer it to a blender. Return the blended mixture back to the pot for that incredible creaminess.
6. Finish It Up:
Stir in the heavy cream, lime juice, and chopped cilantro. Season with salt and black pepper to taste. Warm it through gently, but don’t let it boil.
7. Serve and Garnish:
Ladle the steaming soup into bowls and top each serving with crispy tortilla strips, shredded cheese, avocado slices, a dollop of sour cream, and a sprinkle of fresh cilantro. Add a lime wedge on the side for an extra zesty kick!
8. Enjoy Your Meal!
Serve warm and enjoy this delightful creamy chicken tortilla soup that’s comforting and packed with flavor. It’s sure to be a hit with family and friends!
This soup combines the zestiness of Mexican spices with a rich creamy texture and crunchy tortilla toppings to create a delicious and easy meal.
Frequently Asked Questions (FAQ)
Can I Use Leftover Chicken for This Soup?
Absolutely! Leftover rotisserie chicken or any cooked chicken works great. Just shred or dice it, and add it to the soup for convenience and flavor.
How Can I Make This Soup Spicier?
If you like more heat, consider adding more jalapeño, or include a pinch of cayenne pepper or crushed red pepper flakes. You can also use a spicier variety of canned tomatoes or hot sauce!
Can I Prepare This Soup in Advance?
Yes, you can prepare the soup in advance! Just store it in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop; if it’s too thick, add a splash of broth or water to thin it out.
Are There Any Vegetarian Substitutions?
Definitely! Substitute the chicken with canned chickpeas or black beans for protein. Use vegetable broth instead of chicken broth, and you can omit the cream or replace it with coconut milk for a creamy texture.
