This creamy chicken tortilla soup is a warm hug in a bowl! Made with tender chicken, cozy spices, and a rich, creamy broth, it’s perfect for chilly days.
The best part? Topping it with crispy tortilla strips and fresh avocado really makes it shine. I love sitting down with a big bowl and a spoon, ready for pure comfort! 🥄
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing because it adds flavor. You can substitute with vegetable oil or avocado oil if you prefer a different taste or have dietary needs.
Chicken: I like using rotisserie chicken for its convenience and flavor. If you’re vegetarian, you could use tofu or chickpeas for protein in your soup.
Jalapeño: Include it for a little heat! If you want less spice, use a green bell pepper or skip it altogether. You can also use powdered cayenne pepper for a controlled heat level.
Cream: Heavy cream gives a rich texture, but for a lighter version, half-and-half works wonderfully too. For dairy-free options, try coconut cream or a plant-based cream substitute.
How Do You Perfectly Fry Tortilla Strips?
Fried tortilla strips add a nice crunch to your soup, but frying them right is key! Here’s how to do it in a few steps:
- Heat vegetable oil in a deep skillet over medium-high heat. The oil should be hot but not smoking (about 350°F).
- Add the tortilla strips in small batches, ensuring not to overcrowd the pan.
- Fry for about 1-2 minutes until golden brown and crispy, flipping halfway through.
- Remove them with a slotted spoon and place on paper towels to absorb excess oil. Sprinkle with salt immediately!
Perfectly fried tortilla strips give your soup fantastic texture and taste!
How to Make Creamy Chicken Tortilla Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 jalapeño, 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 (such as Rotel)
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans, rinsed and drained (optional)
- 1 cup heavy cream or half-and-half
- Salt and pepper, to taste
- Juice of 1 lime
- Fresh cilantro, chopped, for garnish
For the Tortilla Strips:
- 4-6 corn tortillas, cut into thin strips
- Vegetable oil, for frying tortilla strips
For Toppings:
- 1 avocado, diced
- Shredded cheddar or Monterey Jack cheese, for topping (optional)
- Sour cream, for topping (optional)
How Much Time Will You Need?
This creamy chicken tortilla soup will take about 15 minutes of prep time and around 30 minutes of cooking time. In total, you’ll need about 45 minutes to have this delicious soup simmering on your stove!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté it until it becomes softened and translucent, which should take about 4-5 minutes. It will smell wonderful!
2. Add Garlic and Spices:
Next, stir in the minced garlic and jalapeño if you’re using it. Cook for another 1-2 minutes until everything is fragrant. Then, sprinkle in the ground cumin and chili powder, stirring constantly for about 1 minute to toast the spices.
3. Combine Broth and Tomatoes:
Pour in the chicken broth and the can of diced tomatoes with green chilies. Stir everything together until well combined. Bring the soup to a boil, then reduce the heat and let it simmer for about 10 minutes to develop those beautiful flavors.
4. Add Chicken, Corn, and Beans:
Now, it’s time to add the shredded chicken, corn, and black beans if you want extra protein. Let it simmer for another 5 minutes until everything is heated through. Yum!
5. Make it Creamy:
Stir in the heavy cream or half-and-half, warming it through without boiling the soup. Season with salt, pepper, and freshly squeezed lime juice to taste. This is where things get super creamy!
6. Prepare the Tortilla Strips:
While the soup is simmering, heat vegetable oil in a small skillet over medium-high heat. Fry the tortilla strips in batches until they turn golden and crispy. This usually takes about 1-2 minutes per batch. Once done, remove them and place on paper towels to drain, seasoning lightly with salt.
7. Serve and Garnish:
Now it’s time to serve! Ladle the soup into bowls and top with those crispy tortilla strips, diced avocado, fresh cilantro, shredded cheese, and a dollop of sour cream if you feel fancy!
8. Enjoy:
Serve immediately and enjoy your creamy chicken tortilla soup with a smile, knowing you made something delicious!
Can I Use Fresh Chicken Instead of Rotisserie Chicken?
Absolutely! If you’re using fresh chicken, just cook and shred about 2 cups of it before adding it to the soup. You can poach it in the broth first for extra flavor, then shred it before continuing with the recipe.
Can This Soup Be Made Ahead of Time?
Yes, you can make the soup ahead of time! Just prepare it up to the point of adding the cream, let it cool, and store it in the fridge for up to 3 days. When ready to serve, reheat gently and stir in the cream just before serving.
Can I Freeze Leftover Soup?
Yes, this soup freezes well! Allow it to cool completely, then transfer to an airtight container and freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stove over low heat, adding a splash of broth if needed.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter option, half-and-half works great! For a dairy-free alternative, try using coconut cream or cashew cream for a rich and creamy texture without the dairy.
