This creamy chicken tortilla soup is a warm hug in a bowl! With tender chicken, fresh veggies, and a splash of cream, it’s perfect for cozy nights.
Plus, crispy tortilla strips on top make it fun to eat! I could sprinkle them on everything. 🥳 Making this soup is easy too—just mix, simmer, and enjoy!
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing, but you can use vegetable or canola oil if you prefer. They have a neutral flavor and work just as well.
Onion: I love using yellow onions for their sweetness and depth. If you’re in a rush, shallots or even green onions are fine alternatives!
Chicken: Rotisserie chicken is my go-to! It saves time, but leftover grilled or baked chicken works too. For a healthier option, you can use shredded turkey.
Heavy Cream: If you want a lighter version, go for half-and-half or even coconut milk for a dairy-free twist. The creaminess is key, so don’t skip it!
Jalapeño: This ingredient adds a kick! If you like it mild, skip it entirely, or replace with a pinch of cayenne pepper.
Tortillas: Corn tortillas are classic, but flour tortillas can be used or even tortilla chips if you want a shortcut to crispy toppings!
How Do I Get the Tortilla Strips Extra Crispy?
Making crunchy tortilla strips adds a delightful texture to your soup! Here’s how to do it:
- Heat vegetable oil in a skillet over medium-high heat—ensure the oil is hot enough before adding the strips.
- Fry strips in small batches. This helps them cook evenly and get crispy!
- Cook them for about 1-2 minutes, turning halfway until golden. They can burn quickly, so watch closely!
- Remove and drain them on paper towels to absorb excess oil, then sprinkle with a little salt for flavor.
With these tips, your tortilla strips will be the star of the dish! Enjoy your creamy chicken tortilla 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, for heat)
- 1 red bell pepper, diced
- 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, shredded chicken (rotisserie chicken works well)
- 1 cup frozen corn kernels
- 1/2 cup heavy cream or half-and-half
- Salt and black pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
For the Tortilla Strips:
- 4-6 corn tortillas, cut into strips
- Vegetable oil for frying tortilla strips
- Shredded cheese (cheddar or Monterey Jack) for garnish (optional)
- Sliced avocado for garnish (optional)
How Much Time Will You Need?
This delicious creamy chicken tortilla soup takes about 15 minutes to prep and 30 minutes to cook! You’ll have a warm, hearty meal ready in about 45 minutes, perfect for a cozy dinner!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it softens. Then, stir in the minced garlic, jalapeño (if using), and diced red bell pepper, cooking for another 2-3 minutes until everything is fragrant.
2. Toast the Spices:
Add the cumin and chili powder to the pot, stirring for about 30 seconds. This toasts the spices and brings out their flavors. Your kitchen should smell amazing!
3. Add the Liquids:
Pour in the chicken broth and the can of diced tomatoes with green chilies. Bring everything to a boil, then reduce the heat and let it simmer for 10 minutes. This allows all the flavors to meld together.
4. Mix in the Chicken and Corn:
Add the shredded chicken and frozen corn to the pot, simmering for another 5 minutes to ensure everything is heated through and combined nicely.
5. Prepare the Tortilla Strips:
While the soup is simmering, prepare the tortilla strips. Heat vegetable oil in a skillet over medium-high heat. Fry the tortilla strips in batches until they are crispy and golden, which should take about 1-2 minutes. Once done, remove them and drain on paper towels, then sprinkle with a little salt.
6. Finish the Soup:
Now, stir in the heavy cream into the soup, heating it gently. Do not let it boil. Taste and adjust the salt and pepper as needed.
7. Serve and Enjoy:
Just before serving, stir in the fresh lime juice. Ladle the soup into bowls and top it with the crispy tortilla strips, a sprinkle of chopped cilantro, shredded cheese, and slices of avocado if you like. Serve hot and enjoy your delicious creamy chicken tortilla soup!
FAQ for Creamy Chicken Tortilla Soup
Can I Use Canned Chicken Instead of Fresh Chicken?
Absolutely! Canned chicken is a convenient substitute; just drain and shred it before adding it to the soup. Keep in mind this may alter the flavor slightly, but it will still be delicious.
What If I Don’t Have Heavy Cream?
No problem! You can use half-and-half or even evaporated milk for a lighter version. For a dairy-free option, try coconut milk or any non-dairy cream alternative that you enjoy.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, just warm it gently on the stove or in the microwave, adding a splash of chicken broth or water if it thickens too much.
Can I Make This Soup Vegetarian?
Yes! Simply replace the chicken with beans (like black beans or chickpeas) and use vegetable broth instead of chicken broth. You can also add more vegetables for extra nutrition and flavor!
