This creamy chicken tortilla soup is warm and comforting with a smooth texture. It’s packed with tender chicken, vegetables, and topped with crunchy tortilla strips—yum!
I love making this soup on chilly days. It warms me right up! Plus, it’s super easy—just cook, combine, and serve. You might find yourself going back for seconds! 😉
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing. You could replace it with vegetable or canola oil. I sometimes use butter for a richer flavor!
Onion: A good base flavor. Yellow onions are best, but white or even shallots work too. If you’re in a pinch, some folks use onion powder, though fresh is better.
Garlic: Fresh garlic really packs a punch. If you’re short on time, you can use pre-minced garlic or garlic powder, but fresh is always more flavorful!
Jalapeño: This adds a lovely heat. If you want it milder, omit the seeds. For a spicier kick, try serrano peppers instead!
Heavy Cream: It gives the soup creaminess. If you want to keep it lighter, half-and-half or whole milk can be used. For a non-dairy option, coconut milk works well too.
Chicken: Rotisserie chicken saves time, but any leftover cooked chicken works. For a vegetarian version, use beans or lentils as a substitute.
How Do I Properly Sauté Onions and Garlic?
Getting this step right is crucial for flavor! Here’s how to do it effectively:
- Start with medium heat. A hot pan will burn the garlic and onions.
- Add your diced onions first. Stir often until they’re soft and translucent (about 5 minutes).
- Add garlic later to avoid burning. Cook it for just 1-2 minutes until aromatic.
- If you notice browning, reduce the heat to prevent bitterness.
Following these tips will set a solid base for your soup!
Creamy Chicken Tortilla Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 can (15 oz) corn kernels, drained
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 cup heavy cream or half-and-half
- Salt and black pepper, to taste
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- Tortilla strips or crushed tortilla chips for garnish
- Optional toppings: shredded cheese, sour cream, avocado slices
How Much Time Will You Need?
This delicious soup takes about 15 minutes to prepare and an additional 20 minutes to cook, making it a perfect choice for a quick yet comforting meal. The total time is around 35 minutes, and you’ll have a flavorful soup ready to enjoy in no time!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 5 minutes, or until the onion is soft and translucent. This is the base of your flavor!
2. Add Garlic and Jalapeño:
Add the minced garlic and jalapeño (if using) to the pot. Cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic, as it can turn bitter.
3. Season the Base:
Stir in the ground cumin and chili powder. Cook for about 30 seconds, allowing the spices to open up their flavors and aromas.
4. Build the Soup:
Pour in the chicken broth, diced tomatoes with green chilies, and drained corn. Stir everything together and bring it to a boil. Once boiling, reduce the heat and let it simmer for about 10 minutes.
5. Add Chicken:
Stir in the cooked shredded chicken and let it simmer for an additional 5 minutes, ensuring the chicken is heated through.
6. Make It Creamy:
Lower the heat to low and slowly stir in the heavy cream or half-and-half. Remember not to let it boil after adding the cream for the best texture.
7. Final Seasoning:
Season the soup with salt, black pepper, and freshly squeezed lime juice to taste. This adds a lovely brightness to the dish!
8. Finish with Freshness:
Remove the pot from heat and gently stir in the chopped cilantro. It gives a fresh touch to the rich soup!
9. Serve and Garnish:
Serve your creamy chicken tortilla soup hot. Top it with crunchy tortilla strips or crushed tortilla chips, and don’t hesitate to add some shredded cheese, sour cream, or slices of avocado for extra flavor and fun!
Enjoy your creamy, comforting chicken tortilla soup! It’s perfect for sharing or keeping all to yourself! 😊
FAQ for Creamy Chicken Tortilla Soup
Can I Use Rotisserie Chicken for This Recipe?
Absolutely! Rotisserie chicken is a great time-saver and adds delicious flavor to the soup. Just shred the cooked chicken and toss it in!
How Long Can I Store Leftovers?
You can store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stove over low heat or in the microwave until heated through, stirring occasionally.
Can I Make This Soup Vegetarian?
Yes! Simply substitute the chicken with beans (like black beans or pinto beans) and use vegetable broth instead of chicken broth. You can also add more vegetables for extra texture and nutrients!
How Can I Adjust the Spice Level?
If you prefer a milder soup, omit the jalapeño or use less chili powder. For more heat, you can add more jalapeños or even toss in some crushed red pepper flakes or hot sauce to taste!
