This Creamy Chicken Tortilla Soup is a warm hug in a bowl! Packed with tender chicken, zesty tomatoes, and a splash of cream, it’s super comforting and tasty!
Don’t forget the tortilla strips on top—they add a fun crunch! I love to whip this up on chilly nights; it warms both the belly and the soul. 😊
Key Ingredients & Substitutions
Chicken: Shredded rotisserie chicken is my go-to for this soup. It’s quick and adds a deeper flavor. If you don’t have rotisserie, poach or bake chicken breasts and shred them. Leftover chicken works perfectly too!
Onion and Garlic: These create a great base for flavor. You can use shallots instead of onion for a sweeter note or garlic powder if you’re out of fresh garlic. Both choices keep the charm!
Jalapeño: It adds some heat, but if you prefer a milder soup, simply skip it or use a green bell pepper instead. You could also add a dash of hot sauce later for spice control!
Heavy Cream: For a lighter version, swap in half-and-half or whole milk. Coconut milk can also be used for a dairy-free option, plus it gives a nice flavor twist!
How Do I Make Sure My Soup Has Great Flavor?
The key to a bursting flavor in your chicken tortilla soup is in how you layer your ingredients. Start by cooking the onions until they’re soft; this enhances their sweetness. Toasting the spices like cumin and chili powder before adding liquids helps release their oils, which enriches the entire pot.
- Cook onions slowly in olive oil to bring out their sweetness.
- Adding spices early in the process allows them to bloom, making the soup more flavorful.
- Allow the soup to simmer so the ingredients can meld. Don’t rush this part—it makes a difference!
Happy cooking! Enjoy every warm, creamy bite of your soup. 🌟
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)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes with green chilies
- 1 cup frozen or fresh corn kernels
- 2 cups cooked shredded chicken (rotisserie or poached)
- 1 cup heavy cream or half-and-half
- Salt and pepper to taste
- Juice of 1 lime
For Garnishing:
- Fresh cilantro, chopped
- Tortilla strips or crushed tortilla chips
- Shredded cheddar or Monterey Jack cheese (optional)
- Sliced avocado (optional)
How Much Time Will You Need?
This creamy chicken tortilla soup takes about 10 minutes to prep and around 30 minutes to cook! It’s a quick and delicious meal perfect for a cozy evening.
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion. Cook it for about 5 minutes or until it becomes soft and translucent. This adds a lovely flavor base to your soup.
2. Add Garlic and Spices:
Next, stir in the minced garlic and, if you’re using it, the jalapeño. Cook for another minute until everything is fragrant. Then, sprinkle in the cumin and chili powder and stir for 30 seconds to toast them a bit.
3. Pour in the Liquids:
Now it’s time for the savory part! Pour in the chicken broth and the can of diced tomatoes (with all its juices). Turn up the heat and bring the mixture to a gentle simmer.
4. Add Chicken and Corn:
Stir in the corn and the shredded chicken. Lower the heat slightly and let it all simmer together for about 10-15 minutes. This is when the flavors blend beautifully!
5. Cream It Up:
Reduce the heat and slowly mix in the heavy cream. Warm the soup through, but be careful not to let it boil. Add salt and pepper to taste for seasoning.
6. Finish and Serve:
Take the soup off the heat and stir in the lime juice for a zesty kick. Ladle the soup into bowls and top it with tortilla strips, chopped cilantro, cheese, and avocado if you like. Serve warm and enjoy every comforting bite!
Enjoy the rich and comforting flavors of this classic creamy chicken tortilla soup! 🍲✨
FAQs About Creamy Chicken Tortilla Soup
Can I Use Leftover Rotisserie Chicken?
Absolutely! Leftover rotisserie chicken is perfect for this recipe. Just shred what you need and add it directly to the soup. It adds great flavor and saves you time!
Can I Make This Soup Spicy?
Yes! If you want more heat, consider leaving the seeds in the jalapeño or adding a pinch of cayenne pepper. You can also serve it with hot sauce on the side for those who like it spicy!
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of broth or cream if it thickens too much.
Can I Freeze This Soup?
You can freeze the soup, but it’s best to leave out the cream until you reheat it. Store it in an airtight container for up to 3 months. When you’re ready to enjoy it again, thaw in the fridge overnight and then reheat with the cream added back in!
