This Creamy Chicken Tortilla Soup is a warm hug in a bowl! Packed with tender chicken, creamy goodness, and delicious spices, it’s perfect for a cozy evening.
I love topping mine with crispy tortilla strips and a sprinkle of cheese—it’s the best part! This soup is so easy to make; you’ll find yourself whipping it up all the time!
Key Ingredients & Substitutions
Olive Oil: This adds healthy fats to the soup. If you’re out of olive oil, vegetable or avocado oil works just as well.
Onion & Garlic: These are classic base flavors. Yellow or white onions are best for sweetness. If you prefer a milder flavor, use shallots instead.
Bell Pepper: You can use either green or red for sweetness. If you want to skip bell peppers, celery works in a pinch for a different taste.
Cooked Chicken: Shredded rotisserie chicken makes this super easy, but any cooked chicken or turkey leftovers are just fine. You can also use canned chicken if you’re in a hurry.
Diced Tomatoes with Green Chilies: This adds flavor and spice. If you want it milder, use plain diced tomatoes and add a pinch of cayenne pepper instead.
Corn: Fresh corn is fantastic, but frozen or canned corn is convenient and equally tasty. Just make sure to drain canned corn.
Heavy Cream: This gives the soup its creamy texture. If you’re looking for a lighter option, half-and-half or coconut milk can work, but they might change the flavor a bit.
Cheddar Cheese: Shredded cheddar is a favorite for its sharp taste. Monterey Jack or Mexican blend cheese are great substitutes for a different flavor.
How Do I Get the Best Flavor from My Soup?
The key to a flavorful soup starts with sautéing the onions and garlic first. This step releases their natural flavors, creating a solid base. Here’s how to do it right:
- In a large pot, heat olive oil over medium heat.
- Add diced onions and sauté until they’re translucent, about 3-5 minutes.
- Then add minced garlic, stirring for an additional minute—just until fragrant.
This technique builds layers of flavor, making your soup taste even better. Don’t rush it; the longer you sauté, the richer the flavors! Afterward, add other ingredients gradually as instructed for even cooking.
How to Make Martina McBride’s Creamy Chicken Tortilla Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper (green or red), diced
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 can (14.5 ounces) diced tomatoes with green chilies
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/4 cup fresh cilantro, chopped (for garnish)
For Serving:
- Tortilla chips
- Lime wedges
How Much Time Will You Need?
This creamy chicken tortilla soup takes about 10 minutes to prep and 20 minutes to cook, so you’ll have a delicious meal ready in just 30 minutes! Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion and minced garlic. Sauté these until the onion becomes translucent, which usually takes about 3-4 minutes. This will create a lovely base for your soup!
2. Add the Bell Pepper:
Next, stir in the diced bell pepper. Let it cook for an additional 3-4 minutes, stirring occasionally, until the bell pepper has softened. Your kitchen should be smelling fantastic by now!
3. Combine the Main Ingredients:
Now it’s time to add the shredded chicken, diced tomatoes (with their juices), black beans, corn, chicken broth, cumin, chili powder, salt, and black pepper into the pot. Stir everything well and bring the mixture to a gentle simmer. This will blend all those wonderful flavors together!
4. Mix in the Cream:
Once simmering, reduce the heat to low and carefully stir in the heavy cream. Let it warm through for a few minutes. Don’t let it boil—just let it get cozy!
5. Add the Cheddar Cheese:
Gradually sprinkle in the shredded cheddar cheese, stirring until it’s melted and the soup is smooth. This will give your soup that creamy, cheesy goodness everyone loves!
6. Final Taste Test:
Taste your soup and adjust the seasonings if needed—maybe a bit more salt or pepper? Make it just right for you!
7. Serve Deliciously:
Ladle the hot soup into bowls and garnish with fresh cilantro. Pair it with tortilla chips and squeeze a lime wedge over the top for that extra zing. Enjoy your comforting and creamy chicken tortilla soup!
Can I Use Different Types of Chicken for This Soup?
Absolutely! You can use any cooked chicken you have on hand, like grilled, baked, or rotisserie chicken. If you’re starting with raw chicken, simply sauté it with the onions at the beginning until it’s cooked through, then shred it for the soup.
What Can I Substitute for Heavy Cream?
If you need a lighter option, you can replace heavy cream with half-and-half or whole milk. Just keep in mind that the soup will be less creamy. For a dairy-free version, try using coconut milk or a non-dairy cream alternative, but be aware that this may alter the flavor slightly.
How to Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove over medium heat, stirring occasionally. If it thickens too much, add a splash of chicken broth or water to loosen it up.
Can I Add Other Vegetables to This Recipe?
Definitely! Feel free to add other veggies like zucchini, carrots, or even spinach. Just chop them up and add them to the pot when you add the bell pepper, allowing them to cook until softened before proceeding with the recipe.
