This Creamy Chicken Tortilla Soup is a warm hug in a bowl! It features tender chicken, creamy goodness, and crunchy tortilla strips that add a delightful twist.
I love how this soup is easy to make and perfect for chilly days. Just grab your favorite toppings like cheese and avocado, and you’re ready to enjoy a tasty meal!
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing, but if you prefer a different flavor, vegetable oil, or avocado oil can work too. I like olive oil for its health benefits and slight flavor.
Onion: Use yellow onions for their sweetness. If you don’t have onions, shallots can be a nice alternative, or even leeks for a milder flavor.
Garlic: Fresh garlic is best, but you can use garlic powder in a pinch. Just add about 1/4 teaspoon of garlic powder per clove.
Jalapeño: If you want a milder soup, leave this out. You can also use a milder pepper like a green bell pepper, or for some heat, consider using a serrano pepper.
Chicken Broth: Homemade is great, but store-bought works perfectly. You can also use vegetable broth for a lighter version.
Cream: Heavy cream provides richness, but if you want lighter options, half-and-half or whole milk can work too. Coconut milk is a great dairy-free option!
How Do You Get the Soup Just Right?
The key to a perfect creamy chicken tortilla soup lies in the cooking technique. Start by sautéing the onions and garlic to build flavor. This initializes the base of your soup!
- After sautéing, don’t rush adding the liquids. Let them simmer together to allow the flavors to meld beautifully.
- The blending step is where you can control the creaminess; a quick blend leaves some chunks for texture, which I personally love!
- Be sure to taste and adjust the seasoning at the end! A bit of lime juice brightens it up and balances the richness.
With these tips, you’ll make a deliciously creamy chicken tortilla soup that warms up any day!
How to Make Creamy Chicken Tortilla Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional, for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 (10-ounce) can diced tomatoes with green chilies (like Rotel)
- 1 cup frozen corn kernels
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 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:
- Tortilla strips or crushed tortilla chips
- 1/2 cup shredded cheddar or Monterey Jack cheese
- 1 avocado, diced
- Sour cream, for serving (optional)
How Much Time Will You Need?
This scrumptious soup takes about 15 minutes to prep and around 30 minutes to cook. Altogether, you’re looking at 45 minutes before you can dig in!
Step-by-Step Instructions:
1. Sauté the Veggies:
Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, which should take about 5 minutes. Next, stir in the minced garlic and jalapeño (if you like it spicy!) and cook for an additional 1-2 minutes until fragrant.
2. Add Spices:
Now it’s time to add flavor! Sprinkle in the cumin and chili powder, stirring them in for about 30 seconds. This helps release all those delicious spice aromas—trust me, your kitchen will smell amazing!
3. Pour in the Liquids:
Pour in the chicken broth, followed by the can of diced tomatoes with green chilies and the frozen corn. Bring everything to a simmer, letting it bubble away gently.
4. Introduce the Chicken:
Next, add the shredded cooked chicken to the pot. Allow the soup to simmer for about 10-15 minutes. This gives the flavors time to meld together wonderfully!
5. Blend for Creaminess:
If you have an immersion blender, this is the fun part! Carefully blend the soup until it reaches your desired creamy texture—don’t worry, it’s great if some chunks remain for bite. If you don’t have an immersion blender, transfer half the soup to a regular blender, blend until smooth, and then stir it back into the pot.
6. Finish with Cream and Seasoning:
Stir in the heavy cream and the juice of one lime. Taste the soup and add salt and pepper as needed. The lime really brightens up the whole dish!
7. Garnish and Serve:
Remove the pot from heat and stir in the chopped cilantro. Ladle the hot soup into bowls and finish with tortilla strips, a sprinkle of cheese, diced avocado, and a dollop of sour cream if you like.
Enjoy your cozy and creamy chicken tortilla soup that’s perfect for any day!
Frequently Asked Questions (FAQ)
Can I Use Raw Chicken in This Recipe?
Yes, you can! If you prefer using raw chicken, simply sauté it in the pot after the onions and garlic have softened. Cook it until browned, then add the broth, tomatoes, and corn. Continue simmering for 20-25 minutes, or until the chicken is cooked through, before shredding it to return to the soup.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter alternative, you can use half-and-half or even whole milk. For a dairy-free option, try coconut milk or cashew cream, which will add a rich flavor without the dairy.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, adding a splash of broth or water to loosen it up if needed.
Can I Make This Soup Vegetarian?
Absolutely! To make a vegetarian version, simply replace the chicken with your choice of beans (like black beans or pinto beans) or use extra veggies. Switch the chicken broth for vegetable broth, and you’re all set!
