This creamy chicken tortilla soup is warm and comforting, loaded with tender chicken, flavorful spices, and topped with crispy tortilla strips. It’s like a cozy hug in a bowl!
When the weather gets chilly, this soup is my go-to! I love spooning it up with a sprinkle of cheese and a squeeze of lime. Honestly, it’s hard to resist! 😋
Key Ingredients & Substitutions
Olive Oil: This adds a nice flavor and helps cook the onions. You can use vegetable or canola oil if you want a milder taste. I find that a quality olive oil really enhances the dish!
Chicken: Rotisserie chicken is my favorite for its convenience. You can also use leftover cooked chicken or even diced turkey if that’s what you have. It’s a great way to use up leftovers!
Heavy Cream: This gives the soup its creamy texture. If you’re looking for a lighter option, half-and-half works well too. For a dairy-free alternative, try coconut milk or a plant-based cream.
Jalapeño: This adds a kick! If you prefer less heat, you can skip it or use a small amount of bell pepper instead. For extra spice, try adding cayenne pepper.
Cilantro: Fresh cilantro adds a lovely freshness. If you’re not a fan, replace it with parsley for a milder flavor.
How Do You Get a Creamy Texture in Soup?
A creamy texture in chicken tortilla soup comes from blending some of the soup. Here’s how you can easily achieve that:
- After simmering, use an immersion blender directly in the pot to puree half the soup. This keeps some chunks for heartiness.
- If you don’t have an immersion blender, carefully transfer part of the soup to a regular blender, blend until smooth, and mix it back into the pot.
- Just remember, don’t over-blend if you want some bite-sized pieces!
This technique creates that rich, creamy base while still keeping the comforting feel of a chunky soup. Enjoy your cooking!
How to Make Creamy Chicken Tortilla Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced (optional for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes with green chilies
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 cup frozen corn kernels
- 1 cup heavy cream or half-and-half
- Salt and pepper, to taste
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
For Topping:
- Tortilla strips (store-bought or homemade)
- 1 cup shredded cheddar or Mexican blend cheese
- Optional toppings: sliced avocado, sour cream, diced red onion
How Much Time Will You Need?
This delicious creamy chicken tortilla soup takes about 15 minutes to prep and 30 minutes to cook, making it ready in about 45 minutes! Perfect for a weeknight dinner or a cozy weekend meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it’s nice and translucent, which takes about 5 minutes. The smell will be heavenly!
2. Add Garlic and Jalapeño:
Next, toss in the minced garlic and jalapeño. Cook these together for another 1-2 minutes until everything is fragrant. The jalapeño adds a nice kick if you choose to include it!
3. Spice it Up:
Stir in the ground cumin and chili powder. Allow those spices to cook for about 30 seconds so that their aromas really come out. You’re creating a flavorful base for your soup!
4. Pour in the Liquids:
Now, pour in the chicken broth and the entire can of diced tomatoes (don’t forget to include the juices!). Bring this mixture to a gentle simmer, letting those flavors mingle.
5. Add Chicken and Corn:
Time to add the shredded chicken and the frozen corn to the soup. Let it all simmer together for about 10 minutes. Taste it and enjoy the comforting aroma filling your kitchen!
6. Create a Creamy Texture:
To make it creamy, use an immersion blender to puree about half of the soup in the pot, retaining some chunky pieces for texture. If you don’t have one, transfer half the soup to a blender, puree, and then mix it back into the pot.
7. Finish it Off:
Stir in the heavy cream (or half-and-half), the lime juice, and the chopped cilantro. Heat it through gently but avoid boiling. Season it with salt and pepper to taste. Your creamy base is ready!
8. Serve and Enjoy:
Ladle the soup into bowls and top with shredded cheese, crispy tortilla strips, and any additional toppings you like, such as sliced avocado or sour cream. Feel free to get creative with your toppings!
9. Garnish and Dig In:
Before serving, sprinkle a little extra cilantro on top for freshness. Serve immediately and enjoy this delicious, creamy, and zesty chicken tortilla soup that’s sure to warm your heart!
FAQ for Creamy Chicken Tortilla Soup
Can I Use Store-Bought Rotisserie Chicken?
Absolutely! Using a rotisserie chicken is a great shortcut and adds flavor. Just shred the chicken and add it to the soup for a quick and easy meal!
How Can I Make the Soup Spicier?
If you like some heat, consider keeping the seeds in the jalapeño, or add a pinch of cayenne pepper or a splash of hot sauce when simmering. Adjust the spice level to your taste!
Can I Prepare This Soup in Advance?
Yes! You can make the soup ahead of time and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove and add a splash of cream if needed to revive the texture.
What Are Some Good Toppings for This Soup?
In addition to tortilla strips and cheese, you can top with sliced avocado, sour cream, diced red onion, or extra cilantro. Feel free to get creative and use your favorites!
