This creamy chicken tortilla soup is warm, comforting, and packed with tasty flavors. You’ll love the tender chicken, fresh veggies, and crunchy tortilla strips that top it off!
Whenever I make this soup, the whole house smells amazing, and I can’t resist sneaking bites before it’s ready! It’s perfect for cozy nights in with family or friends.
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing as it adds a nice flavor. If you prefer, you can substitute with vegetable or canola oil, which have a neutral taste.
Chicken Broth: Use low-sodium chicken broth to control sodium levels. You can also replace it with vegetable broth for a lighter soup.
Jalapeño: If you’re not keen on heat, feel free to leave it out or substitute with a bell pepper for flavor without the spice.
Heavy Cream: For a lighter version, half-and-half or even coconut milk can be used. This will slightly change the flavor but still keep it creamy.
Corn: You can use canned corn instead of fresh or frozen. Just drain and rinse it before adding it to the soup. It’s a quick and easy swap!
How Do I Get the Perfect Creamy Texture?
Creating that creamy texture in your soup is essential for the right mouthfeel. Here are some pointers:
- Blend part of the soup: Using an immersion blender gives you control over how creamy you want it. If you don’t have one, carefully blend in a regular blender.
- Heat gently after adding cream: Be careful not to let the soup boil after adding the cream to prevent curdling.
- Stir well: Ensure that all ingredients are well-combined after blending. This helps achieve that smooth, rich texture.
These tips will help you create a deliciously creamy chicken tortilla soup that’s sure to impress!
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 finely chopped (optional for heat)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes with green chilies (e.g., Rotel)
- 1 cup frozen or fresh corn kernels
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 1/2 cup heavy cream or half-and-half
- Salt to taste
For Garnish:
- Tortilla strips (store-bought or homemade, crispy)
- 1 avocado, diced
- Fresh cilantro, chopped
- Shredded cheddar or Monterey Jack cheese
- Lime wedges
- Sour cream
How Much Time Will You Need?
This delightful creamy chicken tortilla soup takes about 15 minutes to prepare and around 30 minutes to cook, making for a total of about 45 minutes from start to finish! Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat. Once the oil is hot, add the diced onion and sauté for about 5 minutes, or until it’s translucent and soft. Next, stir in the minced garlic and jalapeño (if you like a bit of heat). Cook for another 1-2 minutes until everything is fragrant.
2. Spice It Up:
Now, add in the ground cumin, smoked paprika, chili powder, and black pepper. Stir the spices into the onion mixture and toast them for about 30 seconds to release their flavors.
3. Add the Broth and Tomatoes:
Pour in the chicken broth, along with the can of diced tomatoes (including the juices) and the corn. Give everything a good stir to combine all the ingredients.
4. Simmer and Cook:
Bring the soup to a nice boil then reduce the heat and let it simmer for about 10 minutes. This will help the flavors meld together beautifully!
5. Add Chicken:
After simmering, add the shredded cooked chicken to the pot. Let it simmer for an additional 5 minutes to warm through.
6. Blend for Creaminess:
Using an immersion blender, carefully blend about half of the soup until it’s creamy but still has some chunky bits. If you don’t have an immersion blender, you can transfer half of the soup to a blender, puree it, and then return it to the pot.
7. Stir in Cream:
Now, it’s time to make it creamy! Stir in the heavy cream or half-and-half. Season with salt to taste, and heat the soup through, but be careful to avoid boiling it again after adding the cream.
8. Serve and Garnish:
Ladle the delicious soup into bowls. Top with crispy tortilla strips, diced avocado, a sprinkling of fresh cilantro, shredded cheese, a dollop of sour cream, and a squeeze of lime juice to brighten it all up.
Enjoy this comforting creamy chicken tortilla soup with your favorite toppings! It’s perfect for sharing with friends and family.
FAQ
Can I Use Store-Bought Rotisserie Chicken?
Absolutely! Store-bought rotisserie chicken is a great shortcut for this recipe. Just shred the chicken from the bone and add it to the soup for an easy and delicious option that saves time!
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, half-and-half works well. You can also use coconut milk for a dairy-free alternative, which will add a hint of sweetness to the soup.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring occasionally. You might want to add a splash of broth or water if the soup thickens too much in the fridge.
Can I Make This Soup Spicier?
Absolutely! You can add more jalapeño or a pinch of cayenne pepper for extra heat. Additionally, consider serving the soup with hot sauce on the side so everyone can adjust the spiciness to their liking!
