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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.

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

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

Find it online: https://thefamilycooking.com/creamy-chicken-tortilla-soup/