Creamy Chicken Tortilla Soup

Why You’ll Love This Recipe

This creamy chicken tortilla soup is a winning combination of creamy texture and savory flavor. The velvety broth, loaded with chicken, vegetables, and spices, creates a balanced and satisfying dish. Crispy tortilla strips add a delightful crunch, while toppings like avocado, sour cream, and cheese bring an extra layer of richness and freshness. It’s simple to make, and the ingredients come together quickly, making it the perfect weeknight dinner. Plus, it can easily be customized with your favorite toppings and garnishes!

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 jalapeño pepper, deseeded and chopped (optional, for heat)
• 1 1/2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 4 cups chicken broth
• 2 cups cooked, shredded chicken (rotisserie chicken works well)
• 1 can (15 oz) diced tomatoes with green chilies
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup heavy cream
• Salt and pepper, to taste
• 1 tablespoon lime juice
• 1 cup tortilla strips (store-bought or homemade)

Toppings (optional):

• Sliced avocado
• Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• Sour cream
• Chopped cilantro
• Lime wedges

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté the Vegetables:
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and chopped jalapeño (if using), and cook for another minute until fragrant.
2. Add Spices:
   Stir in the ground cumin, chili powder, and smoked paprika. Let the spices cook for another 1-2 minutes to bring out their flavors.
3. Build the Soup Base:
   Pour in the chicken broth, diced tomatoes with green chilies (including their juice), and corn. Bring the soup to a simmer and cook for 10 minutes to allow the flavors to combine.
4. Add Chicken and Cream:
   Stir in the shredded chicken and heavy cream. Season the soup with salt and pepper to taste. Let the soup simmer for an additional 5 minutes, allowing the chicken to warm through and the cream to thicken the broth slightly.
5. Finish and Serve:
   Stir in the lime juice for a fresh burst of flavor. Ladle the soup into bowls and top with crispy tortilla strips, avocado slices, shredded cheese, sour cream, and cilantro, if desired.

Servings and Timing

• Servings: 4-6 servings
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Spicy Version: Add more jalapeños or a few dashes of hot sauce for a spicier kick. You can also use a spicy salsa or chipotle peppers in adobo sauce for an extra smoky heat.
• Vegetarian Option: Skip the chicken and add black beans or pinto beans for a filling, vegetarian version of the soup.
• Dairy-Free Version: Use coconut milk or a dairy-free cream alternative in place of the heavy cream for a dairy-free version of the soup. Ensure the broth is also free from dairy ingredients.
• Add Vegetables: Feel free to add other vegetables like diced zucchini, bell peppers, or spinach to the soup for more color and texture.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the soup on the stove over low heat, stirring occasionally. You may need to add a little extra broth or water if the soup thickens as it sits. For longer storage, the soup can be frozen for up to 3 months. Let the soup cool completely before transferring it to a freezer-safe container. To reheat frozen soup, thaw it in the refrigerator overnight and heat it on the stove.

FAQs

Can I make this soup ahead of time?

Yes! This soup stores well and actually tastes even better the next day as the flavors continue to meld. You can make it up to 3 days ahead and store it in the fridge.

Can I use store-bought rotisserie chicken?

Yes! Rotisserie chicken is a great time-saver and adds extra flavor to the soup. Simply shred the chicken and add it to the soup when instructed.

Can I make this soup spicier?

Absolutely! To increase the heat, you can add more jalapeños, chili powder, or even a splash of hot sauce to the soup. Adjust the spice level to your preference.

What if I don’t have tortilla strips?

If you don’t have tortilla strips, you can easily make your own by cutting tortillas into thin strips and frying or baking them until crispy. Alternatively, you can use tortilla chips, broken into pieces.

Can I use frozen corn?

Yes, frozen corn works perfectly in this recipe. Just add it to the soup along with the other ingredients and let it cook through.

Can I make this soup vegetarian?

Yes! You can make a vegetarian version by omitting the chicken and replacing it with black beans, pinto beans, or even grilled vegetables like zucchini or bell peppers.

Can I add beans to the soup?

Yes, you can add beans to this soup for extra texture and protein. Black beans, pinto beans, or white beans are great options.

How can I thicken the soup?

If you prefer a thicker soup, you can blend a portion of the soup (before adding the chicken and cream) using an immersion blender or regular blender. This will create a creamier texture. You can also add more corn or even a little masa harina to thicken it further.

Can I use a slow cooker for this soup?

Yes, you can make this soup in a slow cooker. Sauté the vegetables and spices first, then transfer everything to the slow cooker. Cook on low for 4-6 hours, adding the chicken and cream in the last 30 minutes of cooking.

Can I freeze the soup?

Yes, this soup freezes well! Let it cool completely before storing it in a freezer-safe container. When ready to eat, defrost it overnight in the fridge and reheat on the stovetop.

Conclusion

Creamy chicken tortilla soup is a cozy and flavorful dish that’s sure to become a family favorite. Its rich, creamy broth, combined with tender chicken, spices, and crispy tortilla strips, creates a meal that’s both comforting and satisfying. Whether you’re serving it as a weeknight dinner or as part of a festive gathering, this soup is sure to impress. With endless possibilities for customization, it’s a dish that can be made your own. Give it a try, and let it become a staple in your kitchen!

Creamy Chicken Tortilla Soup

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Creamy chicken tortilla soup is a hearty and flavorful dish combining tender chicken, vegetables, and crispy tortilla strips in a rich, creamy broth with a zesty Mexican-inspired spice blend.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4-6 servings
• Category: Soup
• Method: Sautéing, Simmering
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

1. 2 tablespoons olive oil
   
   1 medium onion, chopped
   
   3 garlic cloves, minced
   
   1 jalapeño pepper, deseeded and chopped (optional, for heat)
   
   1 1/2 teaspoons ground cumin
   
   1 teaspoon chili powder
   
   1/2 teaspoon smoked paprika
   
   4 cups chicken broth
   
   2 cups cooked, shredded chicken (rotisserie chicken works well)
   
   1 can (15 oz) diced tomatoes with green chilies
   
   1 cup corn kernels (fresh, frozen, or canned)
   
   1/2 cup heavy cream
   
   Salt and pepper, to taste
   
   1 tablespoon lime juice
   
   1 cup tortilla strips (store-bought or homemade)
   
   Toppings (optional):
   Sliced avocado
   
   Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
   
   Sour cream
   
   Chopped cilantro
   
   Lime wedges

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Instructions

Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and chopped jalapeño (if using), and cook for another minute until fragrant.

1. Add Spices: Stir in the ground cumin, chili powder, and smoked paprika. Let the spices cook for another 1-2 minutes to bring out their flavors.
2. Build the Soup Base: Pour in the chicken broth, diced tomatoes with green chilies (including their juice), and corn. Bring the soup to a simmer and cook for 10 minutes to allow the flavors to combine.
3. Add Chicken and Cream: Stir in the shredded chicken and heavy cream. Season the soup with salt and pepper to taste. Let the soup simmer for an additional 5 minutes, allowing the chicken to warm through and the cream to thicken the broth slightly.
4. Finish and Serve: Stir in the lime juice for a fresh burst of flavor. Ladle the soup into bowls and top with crispy tortilla strips, avocado slices, shredded cheese, sour cream, and cilantro, if desired.

Notes

• This soup can be made ahead and stored in the fridge for up to 3 days. The flavors continue to meld and improve the next day.
• For a spicier version, add more jalapeños or hot sauce to the soup.
• Make your own tortilla strips by cutting tortillas into thin strips and baking or frying until crispy.
• If you prefer a vegetarian version, omit the chicken and add black or pinto beans for protein.
• This soup can also be made dairy-free by using coconut milk or a dairy-free cream alternative in place of the heavy cream.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 6g
• Sodium: 900mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 55mg