This Creamy Chicken Tortilla Soup is a warm hug in a bowl! Made with tender chicken, zesty tomatoes, and a rich creaminess that makes every sip comforting.
Plus, the crunchy tortilla strips on top add a fun twist. I love to load mine up with avocado and cheese because, honestly, who can resist that? 😋
Making this soup is super easy! Just toss everything in, let it simmer, and you’re ready to enjoy a cozy meal any day of the week!
Key Ingredients & Substitutions
Onion: A medium onion is perfect for flavor. If you’re not a fan of onions, shallots or leeks can be a milder substitute. I personally love the savory depth a good onion brings to this soup.
Jalapeño: This adds some heat, but don’t fret! If you want a milder soup, you can skip it or use a bell pepper instead. I often seed and chop a jalapeño for just a hint of spice without overwhelming the dish.
Chicken: Shredded rotisserie chicken is my go-to. It’s easy and full of flavor. If you’re feeling adventurous, you can also use pulled turkey or even chickpeas for a vegetarian version!
Heavy Cream: For a lighter option, substitute with half-and-half or coconut milk, which still gives a nice creaminess. I find that coconut milk adds a unique twist to the soup.
How Do You Get the Perfect Creamy Texture?
Creating that rich, creamy texture is super important in this recipe. Here’s how to nail it:
- Start by heating oil and cooking the onion until soft. This builds the flavor base.
- When adding the broth and other ingredients, bring it to a simmer for a good 15 minutes. This allows all flavors to meld together.
- For that creamy finish, use an immersion blender to puree about half of the soup. This thickens the base while keeping some chunkiness, which I find delightful!
Remember to mix in the heavy cream at the end to avoid boiling it away. Tasting for seasoning before serving is key too! Enjoy your soup!
How to Make Creamy Chicken Tortilla Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 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
- 1 (4 oz) can diced green chilies
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 cup frozen corn kernels
- 1 cup heavy cream
- Salt and pepper, to taste
- 1 tablespoon lime juice
For the Garnishes:
- Fresh cilantro, chopped
- 1 avocado, diced
- 1 cup shredded cheddar or Mexican blend cheese
- Tortilla strips or crushed tortilla chips
How Much Time Will You Need?
This delicious soup will take around 35-40 minutes to prepare and cook. With about 10-15 minutes of prep and 20-25 minutes of simmering, you’ll have a warm, creamy bowl of comfort ready in no time!
Step-by-Step Instructions:
1. Sautéing the Base:
In a large pot, heat the vegetable oil over medium heat. Once hot, add the diced onion and cook until it becomes soft and translucent, which should take about 5 minutes. This step is important because it builds the foundation of flavor for your soup!
2. Adding Flavor:
Next, stir in the minced garlic and jalapeño (if using). Cook for another 1-2 minutes until you start to smell their delicious aroma. Then add the cumin and chili powder, stirring them in to coat the onions and garlic — this really brings out the spices’ flavors!
3. Simmering the Soup:
Now it’s time to pour in the chicken broth, canned tomatoes with green chilies, diced green chilies, shredded chicken, and corn. Give everything a good stir to combine. Bring the mixture to a boil, then reduce the heat to let it simmer gently for about 15 minutes to help all the flavors meld beautifully together.
4. Creating the Creamy Texture:
After simmering, take an immersion blender and puree about half of the soup to achieve that creamy consistency, while still keeping some hearty chunks. If you don’t have an immersion blender, carefully blend half the soup in a regular blender and then return it to the pot.
5. Final Touches:
Stir in the heavy cream and lime juice for that rich, creamy flavor, and then taste your soup. Add salt and pepper as needed to make it just right. No one likes bland soup!
6. Serving It Up:
Serve your thick and creamy soup hot! Top each bowl with chopped cilantro, diced avocado, shredded cheese, and a handful of tortilla strips or crushed tortilla chips for that perfect crunch. Enjoy every bite of your delightful Creamy Chicken Tortilla Soup!
Happy cooking!
FAQ: Creamy Chicken Tortilla Soup
Can I Use Fresh Chicken Instead of Cooked?
Absolutely! If you prefer using fresh chicken, cook about 1 pound of chicken breasts or thighs in the soup for around 20 minutes before shredding. Just be sure to add the chicken broth and other ingredients after it’s fully cooked to ensure it flavors the soup nicely!
Can I Make This Soup Ahead of Time?
Yes, you can prepare the soup ahead of time. Just skip adding the heavy cream until you’re ready to serve. You can refrigerate it for up to 3 days. When ready to enjoy, simply reheat on the stove and stir in the heavy cream right before serving for that creamy finish.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months, but be aware that the texture of the cream may change slightly upon reheating. To reheat, warm on the stove or in the microwave, stirring occasionally for even heating.
What Are Some Other Garnish Ideas?
Feel free to get creative with garnishes! Besides cilantro, avocado, and cheese, you could also add sour cream, sliced radishes, or even jalapeño slices for added heat. Squeeze extra lime over the top for a fresh brightness!
