This creamy chicken tortilla soup is a warm hug in a bowl! It features tender chicken, tasty veggies, and a rich, creamy broth that’s just so comforting.
Serve it with crispy tortilla strips on top, and you’re all set. Who knew soup could be so cheerful? I like to add a little sprinkle of cheese for that extra yum!
Key Ingredients & Substitutions
Chicken: Using rotisserie chicken saves time and adds great flavor. If you have leftover chicken or even turkey, feel free to use it instead. For a vegetarian version, try using chickpeas or white beans.
Spices: Ground cumin and chili powder bring warmth to the soup. If you want to switch things up, you can use taco seasoning or try smoked paprika for a unique twist.
Cream: I love using heavy cream for its richness, but half-and-half or even coconut milk works well too. If you’re looking for a lighter option, skip the cream altogether.
Veggies: Red bell peppers add sweetness. You can use green bell peppers or even zucchini. Feel free to throw in any veggies you have on hand like carrots or celery!
How Do I Get the Right Flavor in My Soup?
Developing flavor is key in this soup, and you can do this through a few essential techniques. Start by sautéing the onions, garlic, and peppers to create a flavor base. This will help bring out their natural sweetness.
- Cook the onions until they’re soft and slightly caramelized. This deepens the flavor!
- Toast the spices – adding them after the garlic gives the soup a punch of flavor, so let them cook briefly before adding liquids.
- Simmering allows all the ingredients to meld beautifully. Don’t rush this part; it’s what makes your soup delicious!
How to Make Creamy Chicken Tortilla Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional for heat)
- 1 red bell pepper, diced
Spices & Broth:
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes with green chilies
Other Ingredients:
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 cup corn kernels (fresh, frozen, or canned drained)
- 1/2 cup heavy cream or half-and-half
- Salt and black pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- 1 cup shredded cheddar or Monterey Jack cheese (optional)
- Tortilla strips or crushed tortilla chips, for topping
- Sour cream, for garnish (optional)
- Avocado slices, for garnish (optional)
How Much Time Will You Need?
This creamy chicken tortilla soup is quick and easy to make! You’ll need about 10 minutes for prep and 20 minutes for cooking. Overall, plan for about 30 minutes from start to finish!
Step-by-Step Instructions:
1. Sautéing the Base:
In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion, red bell pepper, and jalapeño (if you’re using it). Sauté everything for about 5 minutes, or until the vegetables are softened and the onion becomes translucent.
2. Adding Aromatics and Spices:
Next, add the minced garlic, ground cumin, and chili powder to the pot. Cook for another 1-2 minutes, stirring frequently, until the mixture is fragrant. This is where the magic starts!
3. Building the Soup:
Pour in the chicken broth and the can of diced tomatoes with their juices. Give everything a good stir and bring the mixture to a gentle simmer.
4. Combining the Chicken and Corn:
Add the shredded chicken and corn to the pot. Let the soup simmer for about 10 minutes so the flavors can meld together nicely. It will smell wonderful!
5. Creamy Finish:
Stir in the heavy cream or half-and-half, making sure it is well mixed. Heat the soup gently without boiling it. Taste and season with salt and black pepper to your preference.
6. A Touch of Freshness:
Remove the pot from heat and squeeze in the lime juice. This adds a lovely brightness to the soup, so stir it well to combine.
7. Serve and Enjoy:
When you’re ready to eat, ladle the hot soup into bowls and top with tortilla strips or crushed tortilla chips, shredded cheese, fresh cilantro, sour cream, and avocado slices if desired. You just made a delightful and creamy chicken tortilla soup!
Enjoy your cozy bowl of creamy chicken tortilla soup!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken before using it. You can thaw it overnight in the refrigerator or use the quick method by sealing it in a plastic bag and submerging it in cold water until thawed.
Can I Make This Soup Vegetarian?
Absolutely! Simply replace the chicken with beans such as black beans or chickpeas, and use vegetable broth instead of chicken broth. You can also add extra vegetables for added nutrition and flavor!
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 on the stove over medium heat or in the microwave, stirring occasionally for even heating.
Can I Freeze This Soup?
Yes, you can freeze the soup! Let it cool completely, then transfer to a freezer-safe container. It will keep well for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove.
