This Easy Creamy Chicken Tortilla Soup is warm and comforting. It features tender chicken, flavorful veggies, and a creamy broth that brings everything together perfectly.
What’s great is the crispy tortilla strips on top. They add a nice crunch! I love making this soup on chilly evenings. It warms you up and makes your kitchen smell amazing!
Key Ingredients & Substitutions
Olive Oil: It’s great for sautéing! You could switch it out for vegetable oil or avocado oil, depending on what you have on hand.
Onion: I recommend yellow or white onions for their sweetness. If you’re in a pinch, shallots or even leeks can work well as alternatives.
Jalapeño: This adds a kick! If you’re not a fan of spice, skip it, or use a pinch of red pepper flakes instead. For more heat, leave the seeds in.
Chicken: Rotisserie chicken makes this dish quick and easy. If you want a healthier option, use grilled chicken breast or even cooked turkey.
Cream: Heavy cream gives it a luscious texture, but you can use half-and-half or even coconut milk for a dairy-free version. Just keep in mind the flavor may change a bit.
How Do I Make the Tortilla Strips Crisp?
Getting those tortilla strips crispy is key to a great Chicken Tortilla Soup! Here’s how:
- Heat oil in a skillet over medium-high heat. You want about 1/2 inch of oil for frying.
- Cut corn tortillas into strips. Make sure they are not too thick, or they won’t crisp up well.
- Fry the strips in batches to avoid overcrowding. This helps them cook evenly and get nice and crunchy.
- Once they’re golden brown, transfer them to a plate lined with paper towels to absorb extra oil.
Don’t hesitate to sprinkle a little salt on them right after frying for extra flavor!
Easy Creamy Chicken Tortilla Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 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 (like Ro-Tel)
- 1/2 cup corn kernels (fresh or frozen)
- 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 small corn tortillas, cut into strips
- Cooking oil for frying tortillas (vegetable or canola oil)
- Optional toppings: shredded cheese, sour cream, diced avocado
How Much Time Will You Need?
This soup takes about 15 minutes to prepare and 20-30 minutes to cook, so you can have a hearty meal ready in around 45 minutes. Perfect for a cozy night in!
Step-by-Step Instructions:
1. Start with the Base:
In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion, minced garlic, and jalapeño (if using). Cook them together for about 3-4 minutes until everything is soft and fragrant. This will create a flavorful base for your soup!
2. Add Spices:
Next, stir in the ground cumin and chili powder. Let this cook for another minute, stirring frequently, to release the wonderful aromas from the spices. This is when your kitchen will start smelling really good!
3. Pour in the Broth:
Now it’s time to add the chicken broth, diced tomatoes with green chilies, and corn kernels to the pot. Bring this mixture to a gentle simmer. This process will help all those flavors meld together beautifully.
4. Incorporate Chicken:
Add the cooked shredded chicken to your soup. Allow it to simmer for 10-15 minutes, giving everything time to come together and for the chicken to warm through. Stir occasionally to prevent any sticking.
5. Crispy Tortilla Strips:
While the soup is simmering, grab a small skillet and heat about 1/2 inch of oil over medium-high heat. Carefully fry the tortilla strips in batches, cooking until they’re crispy and golden brown. Once done, transfer them to a plate lined with paper towels to drain any excess oil.
6. Final Touches:
Lower the heat on your soup and slowly stir in the heavy cream. Taste and season with salt and pepper as needed. Finish by adding the fresh lime juice and give it a final stir to combine.
7. Serve it Up:
To serve, ladle the hot soup into bowls and top with those crispy tortilla strips. Garnish with chopped cilantro and any of the optional toppings you like, such as shredded cheese, sour cream, or diced avocado. Enjoy every warm, creamy spoonful!
Bon appétit! Your Easy Creamy Chicken Tortilla Soup is ready to bring comfort and flavor to your table!
Frequently Asked Questions (FAQ)
Can I Use Other Proteins Instead of Chicken?
Absolutely! This soup works well with shredded turkey or even cooked beans for a vegetarian version. Just ensure they are fully cooked before adding them to the soup.
How Can I Make This Soup Spicier?
If you enjoy a kick, you can add more jalapeños or even a dash of cayenne pepper. Alternatively, use hot salsa instead of regular diced tomatoes to amp up the heat!
Can I Make This Soup Ahead of Time?
Yes, you can! Prepare the soup up to the point of adding the cream, then cool it and store it in the refrigerator for up to 3 days. When you’re ready to serve, reheat gently and stir in the cream just before serving.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the soup (without the cream) for up to 3 months. Just thaw it in the fridge overnight before reheating and then stir in the cream.
