This creamy chicken tortilla soup is a warm hug in a bowl! It features tender chicken, rich cream, and zesty spices, all topped with crunchy tortilla strips for that perfect bite.
I love how it’s comforting yet super easy to make. Just throw everything in the pot, and in no time, you’ll have a delicious meal that makes your taste buds dance! 🕺
Key Ingredients & Substitutions
Olive Oil: Great for sautéing! You can swap it for canola or avocado oil if you prefer a different flavor or have a dietary restriction.
Onion: A medium yellow onion works best for sweetness. If you’re out, feel free to use shallots or green onions for a similar effect.
Jalapeño: This adds spice! If you want less heat, skip it or use a mild pepper like a green bell pepper. You can also use a pinch of cayenne for warmth.
Chicken Broth: I love using homemade broth for extra flavor, but store-bought works just fine. For a lighter option, consider vegetable broth.
Heavy Cream: If you’re looking for a lighter version, half-and-half or even coconut milk can be substitutes. Just keep in mind that coconut might alter the flavor slightly.
How Do I Get the Right Creamy Texture in My Soup?
Getting that perfect creamy texture can be tricky! Here’s how to achieve it smoothly:
- Start by sautéing your onions and garlic well; this builds flavor at the base.
- When adding liquids, don’t skip the blending step. Whether you use an immersion blender or regular blender, this step ensures the soup is creamy while retaining some texture.
- After adding the cream, remember to heat it gently. Boiling can cause cream to curdle, changing your nice texture.
Enjoy your creamy tortilla soup, packed with great flavor and great texture!
Best 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 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 (like Rotel)
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 1 cup frozen corn kernels
- 1/2 cup chopped fresh cilantro
- 1 cup heavy cream or half-and-half
- Salt and freshly ground black pepper to taste
- Juice of 1 lime
For Serving:
- Tortilla strips or crushed tortilla chips
- Shredded cheddar or Monterey Jack cheese
- Sliced avocado
- Sour cream
- Extra chopped cilantro
- Lime wedges
How Much Time Will You Need?
This delicious creamy chicken tortilla soup will take about 10 minutes to prep and around 30 minutes to cook. So, you’ll have a warm and hearty meal ready in about 40 minutes!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating olive oil in a large pot over medium heat. Toss in the diced onion and sauté until it becomes translucent, which should take about 4-5 minutes. This step builds a flavorful base!
2. Add Garlic and Jalapeño:
Add in the minced garlic and jalapeño (if using). Cook everything together for another minute until it’s nice and fragrant.
3. Season It Up:
Stir in the ground cumin, chili powder, and smoked paprika. Let them toast for about 30 seconds to bring out the flavors, stirring frequently.
4. Add the Liquids:
Pour in the chicken broth and the can of diced tomatoes along with their juices. Bring this mixture to a gentle boil—you want those great flavors to meld together.
5. Add Chicken and Corn:
Now it’s time to add in the shredded chicken and frozen corn. Reduce the heat to low and let it simmer for 10-15 minutes so all the flavors blend beautifully.
6. Blend for Creaminess:
For that creamy texture, use an immersion blender to partially blend the soup while still leaving some chunks for texture. If you don’t have an immersion blender, carefully transfer half the soup to a regular blender, blend it, and then return it to the pot.
7. Stir in Cream and Cilantro:
Add in the heavy cream and chopped cilantro. Season with salt, pepper, and lime juice to taste. Make sure to heat it through gently, but don’t let it boil!
8. Serve and Enjoy:
Serve your hot soup in bowls and top with tortilla strips, shredded cheese, slices of avocado, a dollop of sour cream, extra cilantro, and lime wedges for a fresh pop! Enjoy every delicious spoonful!
I hope you love this warm, creamy chicken tortilla soup filled with tons of flavor and texture! Happy cooking!
FAQ for Creamy Chicken Tortilla Soup
Can I Use Store-Bought Rotisserie Chicken?
Absolutely! Using rotisserie chicken is a fantastic time-saver and adds great flavor. Just shred the chicken and toss it into the soup when instructed to add cooked chicken.
What If I Don’t Have Heavy Cream?
No worries! You can substitute heavy cream with half-and-half for a lighter option, or use coconut milk for a dairy-free alternative. Just remember that different substitutes might slightly alter the flavor.
Can I Make This Soup Vegetarian?
Yes! Simply swap the chicken for more vegetables or canned beans, like black beans, and use vegetable broth instead of chicken broth. You’ll still enjoy a deliciously hearty soup!
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove or in the microwave, adding a splash of broth or water if the soup thickens too much.
Feel free to ask any more questions about the recipe! Enjoy your cooking!
