This creamy chicken tortilla soup is warm and comforting, perfect for cozy nights. Made with tender chicken, zesty spices, and topped with crunchy tortilla strips, it’s a bowl of happiness!
You’ll love how the creaminess balances the spiciness. I can’t resist adding extra toppings like avocado and cheese. Give it a whirl, and you might just find a new favorite! 😋
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing. If you’re looking for a lighter option, use avocado oil instead. Both give a nice flavor.
Chicken: Shredded rotisserie chicken makes this dish quick and easy. You can also use leftover chicken or even canned chicken, if in a pinch!
Heavy Cream: For a lighter version, you can swap this with half-and-half or even coconut milk for a dairy-free option.
Jalapeño: If you prefer less heat, omit it entirely or use a milder pepper like green bell pepper, or even a pinch of red pepper flakes for flavor without the spice.
Cilantro: If you’re not a fan of cilantro, parsley or green onions can be nice alternatives to freshen up the soup.
How Do I Make My Soup Creamy Without Overcooking It?
Creating a creamy texture is all about balance. When blending, don’t rush the process. Here are some tips:
- Use an immersion blender carefully. Blend only half the soup to keep some chicken and corn pieces for a hearty bite.
- If transferring to a blender, let the soup cool slightly, blend, then mix it back into the pot to avoid spillage.
- Stir in the cream at the end and reheat gently. This prevents the cream from curdling.
With these tips, you’ll achieve the perfect creamy texture while keeping the vibrant flavors intact!
Creamy Chicken Tortilla Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped (optional for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 4 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes with green chilies (e.g., Rotel)
- 2 cups cooked chicken, shredded (rotisserie or poached)
- 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 leaves, chopped (for garnish)
- Tortilla strips or chips, for garnish
- 1 avocado, diced (optional garnish)
- Shredded cheddar or Monterey Jack cheese (optional garnish)
- Sour cream (optional garnish)
How Much Time Will You Need?
This creamy chicken tortilla soup takes about 10-15 minutes of prep time and 30 minutes of cooking time. In total, you should set aside around 45 minutes to have this warm, delightful dish ready to serve!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it softens, which usually takes about 5 minutes. You’ll start to smell that delicious aroma!
2. Add Aromatics:
Next, add the minced garlic and chopped jalapeño (if you want a little kick!). Cook for another 1-2 minutes until everything is fragrant and the garlic is just golden.
3. Toast the Spices:
Now, stir in the ground cumin, chili powder, and smoked paprika. Cook this for about 30 seconds to toast the spices and release their flavors.
4. Get the Soup Going:
Pour in the chicken broth and diced tomatoes, including their juices. Bring everything to a gentle simmer.
5. Add Chicken and Corn:
Stir in the shredded chicken and frozen corn. Let this simmer for about 10-15 minutes, allowing all the flavors to blend beautifully.
6. Blend for Creaminess:
If you have an immersion blender, use it to blend about half the soup directly in the pot to create a creamy texture while keeping some chunks for heartiness. If not, carefully transfer half the soup to a blender, puree it, and return it back to the pot.
7. Add Creaminess:
Stir in the heavy cream or half-and-half to make the soup rich and creamy. Heat it through gently, but don’t let it boil!
8. Final Seasoning:
Season the soup with salt, black pepper, and fresh lime juice. Taste and adjust the seasoning as needed.
9. Serve and Enjoy:
Serve your soup hot, topped with crunchy tortilla strips, diced avocado, shredded cheese, a dollop of sour cream, and a sprinkle of fresh cilantro. Each bite will warm your soul!
Enjoy your cozy, creamy chicken tortilla soup!
FAQ about Creamy Chicken Tortilla Soup
Can I Use Store-Bought Rotisserie Chicken?
Absolutely! Using rotisserie chicken not only saves time but also adds great flavor. Just shred the chicken from the bones and it’s ready to go!
How Can I Make This Soup Spicier?
If you like more heat, you can add additional jalapeños or a pinch of cayenne pepper. You might also consider including a splash of hot sauce when serving for an extra kick!
Can I Make This Soup Ahead of Time?
Yes, you can! Prepare the soup and let it cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, adding a bit of extra cream to refresh the texture if needed.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. For longer storage, freeze the soup for up to 3 months. Just be sure to leave out the toppings until you’re ready to serve and enjoy!
