This Creamy Chicken Tortilla Soup is the perfect pick-me-up for chilly evenings. With tender chicken, hearty veggies, and a sprinkle of cheese, it’s warm and comforting!
It’s a fun dish to try—don’t forget the crispy tortilla strips on top! I love making extra just to enjoy leftovers. Who doesn’t love a cozy bowl more than once? 😊
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing, but if you’re out, any cooking oil like avocado or vegetable oil works just fine.
Onion: I like using yellow onions for their sweetness. If you’re in a pinch, shallots or even green onions could work—just adjust the cooking time!
Chicken: Rotisserie chicken is my go-to for convenience and flavor. However, you can use leftover cooked chicken or boiled chicken breast if you prefer to cook it yourself.
Corn: Fresh, frozen, or canned corn all work well! I often use frozen corn—it’s easy and tastes great when added to soup.
Heavy Cream: For a lighter option, you can substitute half-and-half or even coconut milk if you’re looking for dairy-free alternatives. Just note it’ll change the flavor a bit.
How Do I Get Crunchy Tortilla Strips?
Making crispy tortilla strips adds a nice texture to your soup. Here’s how to do it right:
- Use corn tortillas for the best flavor. Cut them into strips.
- Heat about 1/2 inch of oil in a skillet over medium-high heat.
- Once the oil is hot (test by dropping a piece of tortilla; it should sizzle), add strips in small batches.
- Fry until golden brown, about 1-2 minutes, turning as needed.
- Remove and drain on paper towels, seasoning lightly with salt.
You can also bake them for a healthier option! Just toss strips in a bit of oil and bake at 400°F for about 10-15 minutes, flipping halfway through.
How to Make Creamy Chicken Tortilla Soup
Ingredients You’ll Need:
Base Ingredients:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional, for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (4 oz) diced green chilies
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup heavy cream or half-and-half
- Salt and pepper to taste
- Juice of 1 lime
For The Tortilla Strips:
- 4-6 corn tortillas, sliced into strips
- Cooking oil for frying tortillas (vegetable or canola)
Optional Toppings:
- Shredded cheddar or Monterey Jack cheese
- Avocado slices
- Fresh cilantro, chopped
- Sour cream or Greek yogurt
- Sliced green onions
- Lime wedges
How Much Time Will You Need?
You’ll need about 15 minutes for prep and around 20 minutes for cooking, making it a quick meal that’s ready in about 35 minutes. Perfect for those cozy nights when you want something warm and comforting without spending hours in the kitchen!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Add the finely chopped onion and sauté until it’s softened and slightly translucent, which should take about 5 minutes. This builds a lovely base for your soup!
2. Add Garlic and Jalapeño:
Next, stir in the minced garlic and jalapeño (if you want some extra heat). Cook them together for another 1-2 minutes until the garlic becomes fragrant—watch it closely so it doesn’t burn!
3. Toast the Spices:
Now it’s time to add the ground cumin, chili powder, and smoked paprika. Give them a quick stir and let them cook for about a minute to really bring out their flavors.
4. Build the Soup Base:
Pour in the chicken broth, diced tomatoes with their juices, and the green chilies. Bring this mixture to a boil, then reduce the heat to let it simmer for about 10 minutes. This helps all those flavors meld together nicely!
5. Add Chicken and Corn:
Time to add the shredded chicken and corn. Continue simmering for an additional 5 minutes so everything gets heated through and the flavors combine.
6. Make it Creamy:
Stir in the heavy cream, and season it with salt and pepper to taste. Heat it gently, being careful not to let it boil.
7. Add Lime Juice:
To brighten the soup, squeeze in the juice of one lime and give it a good stir.
8. Prepare Tortilla Strips:
While your soup is finishing up, heat about 1/2 inch of cooking oil in a skillet over medium-high heat. Fry the tortilla strips in batches until they’re crispy and golden, about 1-2 minutes per batch. Drain them on paper towels and lightly sprinkle with salt.
9. Serve It Up:
When you’re ready to serve, ladle the creamy chicken tortilla soup into bowls. Top with those crispy tortilla strips and any optional toppings you love, like cheese, avocado, or cilantro.
10. Enjoy Your Cozy Meal:
Dig in and enjoy this delicious, comforting soup! It’s sure to warm you up on those chilly nights.
FAQ for Creamy Chicken Tortilla Soup
Can I Make This Soup Ahead of Time?
Absolutely! You can make the soup up to 2 days in advance. Just store it in an airtight container in the fridge. Reheat gently on the stove over low heat when you’re ready to enjoy it. If it thickens too much, simply add a splash of chicken broth or cream to loosen it up.
What Can I Use Instead of Heavy Cream?
If you want a lighter option, you can substitute heavy cream with half-and-half or coconut milk for a dairy-free alternative. Both will add a nice creaminess without overpowering the other flavors in the soup!
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm on the stove or in the microwave, stirring occasionally to ensure it heats evenly.
Can I Freeze This Soup?
Yes, you can freeze the soup for up to 3 months! However, it’s best to add the cream and toppings after thawing and reheating to maintain the best texture. Just let it cool completely before transferring to freezer-safe containers.
