This creamy chicken tortilla soup is like a cozy hug in a bowl! With tender chicken, crunchy tortillas, and a rich, creamy sauce, it warms you right up on a chilly day.
I love topping it with extra cheese and avocado for a delicious finish. It’s so easy to make that I often whip it up for a quick weeknight dinner—comfort food made simple!
Key Ingredients & Substitutions
Olive Oil: This helps to sauté the onions and garlic. If you don’t have it, you could use vegetable oil or canola oil instead. Both will work well and still give a great flavor.
Onion: A medium onion adds sweetness to the soup as it cooks down. Yellow onions are ideal, but white onions or even shallots can be a good substitute if you have them on hand.
Garlic: Fresh garlic is a must for depth of flavor. If you’re in a pinch, garlic powder can work, but use less as it’s more concentrated—about 1/4 teaspoon should suffice.
Jalapeño: This gives a nice kick! If you’re not into the heat, you can skip it or use a green bell pepper instead for flavor without spice.
Cooked Shredded Chicken: I love using rotisserie chicken; it’s quick and tasty. If you don’t have that, you can poach chicken breasts or thighs. Canned chicken works in a bind too!
Heavy Cream: This makes the soup creamy and rich. If you’re looking for a lighter option, half-and-half or even coconut milk can work—just expect a slightly different flavor with the coconut milk.
How Do I Get Perfectly Crispy Tortilla Strips?
Crispy tortilla strips add a delightful crunch to your soup. Here’s how to achieve that perfect fry:
- Heat oil in a skillet over medium-high heat—ensure it’s hot enough to fry but not smoking.
- Add the tortilla strips in a single layer; don’t overcrowd the pan.
- Fry for about 1-2 minutes on each side until golden brown. Keep an eye on them; they cook quickly!
- Use a slotted spoon to transfer to a paper towel-lined plate to drain excess oil.
Let them cool for a minute to maintain their crispiness. Enjoy your soup topped with these crunchy strips!
How to Make Creamy Chicken Tortilla Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped (optional)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes with green chilies (such as Rotel)
- 2 cups cooked shredded chicken (rotisserie or poached)
- 1 cup frozen corn kernels
- 1/2 cup heavy cream or half-and-half
- Salt and black pepper to taste
- Juice of 1 lime
For Tortilla Strips:
- 8 small corn tortillas, cut into strips
- 1 tablespoon vegetable oil (for frying tortilla strips)
Optional Toppings:
- Shredded cheese (cheddar or Monterey Jack)
- Sliced avocado
- Fresh cilantro leaves
- Sour cream
- Lime wedges
How Much Time Will You Need?
This delicious creamy chicken tortilla soup takes about 15 minutes for prep and an additional 20 minutes for cooking. In total, you’ll need about 35 minutes to have a warm, comforting soup ready to serve.
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until it’s softened, about 4-5 minutes. This is where the flavor begins!
2. Add Flavor Elements:
Stir in the minced garlic and chopped jalapeño (if using). Cook these together for 1 minute until everything is fragrant.
3. Season the Mix:
Sprinkle in the ground cumin, chili powder, and smoked paprika. Stir to coat the onions and garlic. These spices will add a lovely kick to your soup!
4. Add Liquids:
Pour in the chicken broth and the can of diced tomatoes with green chilies. Bring the mixture to a gentle simmer, making sure all those flavors blend nicely!
5. Combine Chicken and Corn:
Add shredded chicken and frozen corn to the pot. Let it cook for about 10 minutes so everything melds together.
6. Prepare Tortilla Strips:
While the soup is cooking, heat the vegetable oil in a skillet over medium-high heat. Carefully fry the tortilla strips until they are crispy and golden. Drain them on paper towels once done. This will give the soup a fantastic crunch!
7. Blend for Creaminess:
Using an immersion blender, blend about half of the soup until it’s slightly smooth but still has some chunks. If you don’t have an immersion blender, carefully transfer half of the soup to a blender, puree it, and then return it to the pot.
8. Stir in Cream and Season:
Add the heavy cream and the lime juice to the pot, stirring well. Season with salt and pepper to your taste. This is where the soup gets its creamy richness!
9. Final Warm-up:
Let the soup heat through for another 2-3 minutes, but make sure not to let it boil.
10. Serve and Enjoy:
Serve the soup hot in bowls and top each one with crispy tortilla strips and any optional toppings you like, such as shredded cheese, avocado slices, fresh cilantro, and a dollop of sour cream. Squeeze an extra lime wedge for brightness!
Enjoy every comforting spoonful of your creamy chicken tortilla soup!
FAQ for Creamy Chicken Tortilla Soup
Can I Use Leftover Cooked Chicken?
Absolutely! Leftover roasted or grilled chicken is perfect for this recipe. Just shred it into bite-sized pieces, and you’ll have a quick way to make this soup even easier.
How Can I Make This Soup Spicier?
If you’re looking to amp up the heat, consider adding more jalapeño or even a diced habanero. You can also toss in a pinch of cayenne pepper or a few dashes of hot sauce when adding the broth.
Can I Freeze Leftover Soup?
Yes, you can freeze the soup! Let it cool completely, then transfer it to an airtight container or freezer bag. It will last in the freezer for up to 3 months. Just reheat on the stove when you’re ready to enjoy it again!
What Should I Serve with This Soup?
This soup is delicious on its own, but it pairs wonderfully with a side of cornbread or a simple green salad. You can also serve it with more tortilla chips for extra crunch!
