This creamy chicken tortilla soup is a warm hug in a bowl! Packed with tender chicken, zesty spices, and lovely creaminess, it’s perfect for chilly nights.
Don’t forget the crispy tortilla strips on top! They add a fun crunch that makes every spoonful delicious. I love enjoying mine with some avocado slices—yum!
Key Ingredients & Substitutions
Olive oil: This adds a rich flavor to your soup. If you’re out, you can use vegetable oil or even butter for a different taste.
Chicken broth: Homemade broth is fantastic, but store-bought works well for convenience. You can use vegetable broth for a lighter version or to make it vegetarian.
Cooked chicken: Rotisserie chicken is great for saving time! If you prefer, use leftover turkey or even cooked beans as a vegetarian option.
Heavy cream: For a lighter soup, half-and-half or even coconut milk can be good substitutes. Use full-fat dairy for the richest flavor.
Jalapeño: This adds heat, but if you’re sensitive to spice, feel free to leave it out or swap it with a mild pepper like a bell pepper.
How Can I Perfect My Tortilla Strips?
Crispy tortilla strips are key for adding texture! To achieve them, first, cut the tortillas into thin strips. Next, use enough oil in a skillet to ensure they bubble when added—all sides should touch the oil.
- Heat the oil to medium-high before adding the strips. This helps them crisp up quickly.
- Fry in small batches to avoid overcrowding, which can cause sogginess.
- Fry until golden brown on each side. Drain on paper towels and sprinkle salt immediately for extra flavor.
How to Make 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
- 1 cup corn kernels (fresh or frozen)
- 2 cups cooked chicken breast, shredded
- 1/2 cup heavy cream or half-and-half
- Salt and black pepper, to taste
- Juice of 1 lime
For the Tortilla Strips:
- 6 corn tortillas, cut into thin strips
- Vegetable oil, for frying tortilla strips
For Optional Toppings:
- Shredded cheddar or Monterey Jack cheese
- Sliced avocado
- Chopped cilantro
- Sour cream
- Sliced green onions
How Much Time Will You Need?
This delicious soup takes about 15-20 minutes to prepare and another 20 minutes to cook. So, in total, you’re looking at around 40 minutes to make this creamy chicken tortilla soup that’s sure to warm you up!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until it becomes translucent, which takes about 4-5 minutes. This step will help build the base flavors of your soup.
2. Add Garlic and Spice It Up:
Next, stir in the minced garlic and jalapeño, cooking for about 1 minute until fragrant. Then add the cumin, chili powder, and smoked paprika. Stir everything together to coat the onion mixture and toast the spices for about a minute—this brings out their full flavor!
3. Combine the Ingredients:
Pour in the chicken broth, diced tomatoes with green chilies, and corn. Bring it to a boil, then cover and reduce the heat to let it simmer for 10 minutes. This allows all the flavors to meld together.
4. Add the Chicken:
Now, add the shredded cooked chicken to the pot. Let it cook until heated through, which should take about 5 minutes.
5. Fry the Tortilla Strips:
While the soup is simmering, heat vegetable oil in a skillet over medium-high heat. Fry the tortilla strips in small batches until they are crispy and golden brown, then place them on paper towels to drain excess oil. Lightly salt them while they’re hot!
6. Make It Creamy:
Lower the heat of your soup and stir in the heavy cream (or half-and-half) to give the soup a delightful creaminess. Season with salt and pepper to taste, then stir in the lime juice for a refreshing twist.
7. Serve and Enjoy:
Ladle the warm soup into bowls and garnish with your crispy tortilla strips. Add your favorite toppings like shredded cheese, avocado slices, sour cream, cilantro, or green onions. Serve hot and enjoy your comforting creamy chicken tortilla soup!
FAQ for Creamy Chicken Tortilla Soup
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw it before cooking. To thaw quickly, place the chicken in a sealed plastic bag and submerge it in cold water for about 30 minutes. Then, cook it until it’s fully heated through and shredded before adding it to the soup.
How Can I Make This Soup Vegetarian?
To adapt this soup for a vegetarian diet, simply substitute the chicken with cooked beans (like black or pinto beans) and use vegetable broth instead of chicken broth. You can also add extra vegetables such as bell peppers or zucchini for added flavor and texture!
Can I Make This Soup Ahead of Time?
Absolutely! You can make the entire soup ahead of time. Store it in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat until warmed through. However, it’s best to fry the tortilla strips fresh right before serving so they maintain their crunch!
What’s the Best Way to Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. If possible, keep the tortilla strips separate to maintain their crispiness. You can freeze the soup for longer storage; just make sure to leave some space in the container for expansion! To reheat, thaw overnight in the fridge and warm gently on the stove.
