This creamy chicken tortilla soup is a warm hug in a bowl! Loaded with tender chicken, beans, and topped with crispy tortilla strips, it’s perfect for any day.
I love how the creaminess blends with the spices to make it extra cozy. Plus, who doesn’t love crunchy toppings? It’s like a party for your taste buds! 🎉
Making this soup is super easy. Just throw everything in a pot, let it simmer, and in no time, you’ll have a delicious meal. Perfect for sharing or cozying up alone!
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing, but if you’re out, any neutral oil like vegetable or canola oil will work. I like using avocado oil for a richer flavor!
Onion: Medium onion adds depth to the soup. You can swap it for shallots or even leeks if you prefer a milder taste.
Garlic: Fresh garlic provides a robust flavor. If you don’t have fresh, you can use garlic powder as a quick substitute—about 1/2 teaspoon equals 1 clove.
Jalapeño: It adds a nice kick! You can skip it if you prefer milder flavors, or use a pinch of cayenne pepper instead.
Chicken Broth: Homemade is always best, but store-bought works fine. You could also use vegetable broth for a lighter base.
Cream: Heavy cream makes it super rich, but you can use half-and-half or even coconut milk for a lighter or dairy-free version.
Shredded Chicken: Rotisserie chicken is my go-to for ease. Feel free to use leftover chicken, or even tofu for a vegetarian option.
How Do I Make Sure My Soup Has the Best Flavor?
A few key techniques can elevate the flavor of your soup. First, properly sauté the onion and garlic; this builds a solid flavor foundation. Use medium heat, so they don’t burn.
- After adding spices, let them cook briefly to release their oils before adding liquids.
- Simmer the soup long enough for the flavors to meld—about 10-15 minutes is ideal.
- Always taste before finishing. A squeeze of lime at the end brightens everything up!
With these tips, your creamy chicken tortilla soup will be delicious every time! Enjoy!
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)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
Soup Ingredients:
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes with green chilies
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 2 cups cooked shredded chicken (great for using rotisserie)
- 1/2 cup heavy cream or half-and-half
Seasoning and Toppings:
- Salt and pepper, to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Tortilla strips or crushed tortilla chips (for topping)
- Shredded cheddar or Monterey Jack cheese (optional)
How Much Time Will You Need?
This delicious soup takes about 10 minutes to prepare and 25 minutes to cook. In about 35 minutes, you’ll have a hearty, creamy chicken tortilla soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Base:
Begin by heating the olive oil in a large pot over medium heat. Add the diced onion and cook until it’s softened and translucent, about 5 minutes. Stirring occasionally will help it cook evenly.
2. Add Spices and Garlic:
Next, stir in the minced garlic and jalapeño. Cook for another 1 to 2 minutes until everything smells wonderful and fragrant. Then, add the ground cumin, chili powder, and smoked paprika. Stir well to coat the onions and garlic with the spices.
3. Build the Soup:
Pour in the chicken broth, the can of diced tomatoes with green chilies, the drained black beans, and the corn kernels. Bring the mixture to a gentle simmer. This is where the flavors start to come together!
4. Add Chicken and Simmer:
Now it’s time to add the shredded chicken to the pot. Let the soup simmer for about 10 to 15 minutes so all the flavors meld beautifully.
5. Stir in Cream and Season:
Once everything is well combined, reduce the heat to low. Stir in the heavy cream, ensuring everything is mixed perfectly. Taste your soup and season with salt and pepper to your liking.
6. Finish with Lime Juice:
Remove the pot from the heat and stir in the fresh lime juice. This adds a lovely brightness to the soup!
7. Serve and Enjoy:
Ladle the warm soup into bowls and top with crunchy tortilla strips, a sprinkle of fresh cilantro, and shredded cheese if you’d like. Serve it up warm and enjoy your cozy, creamy chicken tortilla soup!
Frequently Asked Questions (FAQ)
Can I Use Fresh Chicken Instead of Cooked?
Absolutely! If you’re using fresh chicken, you can poach or sauté it beforehand. Cook it until fully done, then shred it before adding it to the soup. This will ensure the chicken is tender and flavorful!
How Can I Make This Soup Spicier?
If you want to kick up the heat, add more jalapeño or include some diced serrano peppers. You can also use cayenne pepper or hot sauce to reach your desired spice level!
Can I Freeze Leftover Soup?
Yes, you can freeze the soup! Store it in an airtight container, and it should last for up to 3 months. To reheat, allow it to thaw in the fridge overnight and then warm it on the stove or microwave, adding a splash of broth or cream if it’s too thick.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter option, half-and-half works well too. For dairy-free alternatives, coconut milk or cashew cream can add creaminess without the dairy!
