This Creamy Chicken Tortilla Soup is a cozy bowl of goodness. With tender chicken, rich cream, and a breeze of spices, it’s like a warm hug in a mug!
I love how the crunchy tortilla strips on top add a fun texture! Plus, it’s super easy to make—perfect for those busy weeknights when you want something tasty and comforting.
Key Ingredients & Substitutions
Olive Oil: Great for sautéing, but you can use any cooking oil you prefer, like vegetable or canola oil. Some people even use butter for a richer flavor!
Onion: A must for flavor! If you’re not a fan of onions, you can try leeks or shallots. They’ll add a different twist to your soup.
Garlic: Fresh garlic gives the best flavor, but garlic powder is a quick substitute in a pinch. A little goes a long way!
Jalapeño: This adds a lovely heat! If you want it milder, skip it or use a milder pepper like a green bell pepper. For spice lovers, use serrano pepper instead.
Chicken: I love using rotisserie chicken for the ease, but any cooked chicken will work. Leftover turkey is a great alternative too!
Cream: Heavy cream makes it rich, but you can use half-and-half for a lighter version. For a dairy-free option, try coconut milk!
How Do You Achieve Flavorful Soups with Spices?
The spices are key to making your soup taste amazing! Here’s how to get the most out of them:
- Always toast your spices in oil for about 30 seconds before adding liquids. This enhances their flavor.
- Use fresh spices whenever possible; they have a stronger flavor than old ones.
- Season in layers! Add salt and pepper during cooking, and taste as you go!
These steps will help your soup taste incredible and make every bowl enjoyable!
How to Make Creamy Chicken Tortilla Soup
Ingredients You’ll Need:
Base Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional, for heat)
Spices and Seasoning:
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
Main Ingredients:
- 6 cups chicken broth
- 1 (14.5 oz) can diced tomatoes with green chilies (like Rotel)
- 2 cups cooked shredded chicken (rotisserie or poached)
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans, drained and rinsed
For Creaminess:
- 1/2 cup heavy cream or half-and-half
Seasoning:
- Salt and pepper to taste
- Juice of 1 lime
For Topping:
- Fresh cilantro, chopped (for garnish)
- 4-6 small corn tortillas, cut into strips
- Cooking oil (for frying tortilla strips)
- Shredded cheese (cheddar or Monterey Jack), sour cream, and avocado slices (optional toppings)
How Much Time Will You Need?
This delicious Creamy Chicken Tortilla Soup takes about 15 minutes to prep and around 30 minutes to cook. In total, you’ll need about 45 minutes to create this comforting meal that serves about 4-6 people. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Base Ingredients:
In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onions and cook for about 5 minutes until they soften and become translucent. This builds the foundation of flavor for your soup.
2. Add Garlic and Jalapeño:
Next, add the minced garlic and optional jalapeño. Sauté them for an additional minute until they become fragrant. This will really wake up the aroma in your kitchen!
3. Toast the Spices:
Mix in the cumin, chili powder, and smoked paprika. Cook for about 30 seconds, just enough time to toast the spices and enhance their flavors.
4. Pour in Broth and Tomatoes:
Now it’s time to add the chicken broth and the can of diced tomatoes with their juices. Bring everything to a gentle simmer; this is where the magic happens!
5. Add Chicken, Corn, and Beans:
Stir in the shredded chicken, corn, and black beans. Allow the soup to simmer gently for 10-15 minutes. This allows all the flavors to meld together beautifully.
6. Prepare the Tortilla Strips:
While the soup is simmering, heat a bit of oil in a small skillet over medium-high heat. Fry the tortilla strips in batches until they are crispy and golden brown. Drain them on paper towels and set aside.
7. Incorporate the Cream:
Reduce the heat to low and stir in the heavy cream. Season the soup with salt, pepper, and lime juice to taste. Adjust the seasoning as needed; it should taste vibrant and inviting!
8. Serve and Enjoy:
It’s time to serve! Ladle the hot soup into bowls, and top each bowl with crispy tortilla strips, fresh cilantro, and a sprinkle of shredded cheese. You can also add a dollop of sour cream and avocado slices for an extra special touch.
Enjoy your comforting, creamy chicken tortilla soup! Perfect for sharing with friends and family!
FAQ for Creamy Chicken Tortilla Soup
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover rotisserie chicken, poached chicken, or even turkey work wonderfully. Just make sure it’s shredded for easy incorporation into the soup.
How Can I Make This Soup Spicier?
If you love heat, consider leaving the seeds in the jalapeño, or adding additional spices like cayenne pepper or even a dash of hot sauce to the soup. Just remember to adjust to your heat preference!
Can I Freeze Leftover Soup?
Yes, you can freeze the soup! Let it cool completely before transferring it to airtight containers. It will keep well in the freezer for up to 3 months. To reheat, thaw in the fridge overnight and reheat gently on the stove.
What are Some Good Substitutions for Cream?
If you’re looking for lighter options, you can use half-and-half or even evaporated milk. For a dairy-free version, coconut milk or unsweetened almond milk works great—though it may alter the flavor slightly!
