This creamy chicken tortilla soup is warm, tasty, and super easy to make! Packed with chicken, veggies, and a creamy broth, it’s a hug in a bowl.
Perfect for those chilly nights! I love adding crispy tortilla strips on top—they add the best crunch. You’ll find yourself coming back for seconds, trust me! 😊
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing. If you’re out, vegetable oil or canola oil can work just as well. I find olive oil adds a nice flavor, though.
Onion: A medium onion gives the soup a sweet base. If you prefer, shallots or even green onions can be used instead. Each adds a slightly different flavor.
Jalapeño: For those who enjoy heat, this adds a nice kick! If you want less spice, you can skip it or replace it with a bell pepper for flavor without the heat.
Heavy Cream: This makes the soup creamy and rich. If you’re looking for a lighter option, use half-and-half, or even coconut milk for a dairy-free version!
Chicken: Rotisserie chicken is super convenient and adds great flavor. If you don’t have it, any cooked chicken or even canned chicken works well here.
Cheese: I love adding cheddar or Monterey Jack for extra creaminess. If you’re dairy-free, consider nutritional yeast for a cheesy flavor.
How Do You Make Crispy Tortilla Strips?
Getting those perfect crispy tortilla strips adds a fantastic crunch to your soup! Here’s how to do it easily:
- Start by cutting your corn tortillas into strips; about 1/2 inch wide works well.
- Heat a bit of vegetable oil in a skillet over medium heat. Make sure the oil is hot but not smoking.
- Fry the strips in batches, making sure not to overcrowd the pan. This allows them to crisp up nicely.
- Fry for about 2-3 minutes, flipping occasionally, until they’re golden brown.
- Use a slotted spoon to transfer the strips to a paper towel-lined plate to drain excess oil. Sprinkle with a pinch of salt immediately for flavor.
These strips not only add texture but are a fun addition to your creamy soup!
How to Make Easy Creamy Chicken Tortilla Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced (optional, adjust for spice level)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes with green chilies (e.g., Rotel)
- 1 cup frozen corn kernels
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1/2 cup heavy cream or half-and-half
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- 4-6 corn tortillas, cut into strips
- Vegetable oil (for frying tortilla strips)
- 1 cup shredded cheddar or Monterey Jack cheese (optional)
- Sour cream (for serving, optional)
- Avocado slices (for serving, optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and around 20 minutes to cook. You can serve it right away or let it simmer a bit longer for more flavor. In total, plan for about 35 minutes to have a delicious bowl of soup ready!
Step-by-Step Instructions:
1. Prepare the Base:
Heat the olive oil in a large pot over medium heat. Once it’s hot, add the diced onion. Sauté it for about 3-4 minutes until the onion becomes soft and translucent. This builds a great flavor base!
2. Add Garlic and Spices:
Next, toss in the minced garlic and jalapeño pepper (if you’re using it). Cook for an additional minute, stirring occasionally until the garlic is fragrant. Then, stir in the ground cumin, chili powder, and smoked paprika. Toast these spices for about 30 seconds to bring out their flavors.
3. Build the Soup:
Pour in the chicken broth, diced tomatoes with green chilies, and frozen corn. Stir everything together and bring it to a gentle simmer. This is where your kitchen starts to smell amazing!
4. Add the Chicken:
Once simmering, add the shredded chicken into the pot. Let the soup gently simmer for about 10 minutes, allowing all the flavors to mingle nicely.
5. Make the Tortilla Strips:
While the soup is simmering, prepare your tortilla strips. Heat vegetable oil in a small skillet over medium heat. Fry the tortilla strips in small batches until they turn crispy and golden brown. This usually takes about 2-3 minutes. Once done, drain them on paper towels and sprinkle a pinch of salt over them.
6. Finish the Soup:
After the soup simmers for 10 minutes, turn off the heat. Stir in the heavy cream and lime juice. Give it a taste and season with salt and pepper as needed. It should be creamy, flavorful, and slightly tangy!
7. Serve and Enjoy:
Ladle the soup into bowls and finish with your crispy tortilla strips on top. Sprinkle with chopped cilantro, add shredded cheese, avocado slices, and a dollop of sour cream if you like. Enjoy your comforting, creamy chicken tortilla soup!
Frequently Asked Questions
Can I Use Store-Bought Rotisserie Chicken?
Absolutely! Using rotisserie chicken is a time-saver and it adds great flavor. Just shred the meat off the bones and toss it into the soup as directed. You can also use leftover cooked chicken if you have it!
Can I Make This Soup Spicy?
Yes! To increase the heat, leave the seeds in the jalapeño or add more jalapeños or even a hotter pepper like serrano. You can also add a dash of hot sauce or cayenne pepper to taste for an extra kick!
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option or a dairy-free substitute, you can use half-and-half, coconut milk, or almond milk. Just keep in mind that these alternatives might change the flavor slightly!
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stove or in the microwave. If it thickens in the fridge, you can add a splash of chicken broth or water while reheating to reach your desired consistency.
