This Creamy Chicken Tortilla Soup is a cozy bowl of goodness! With tender chicken, rich cream, and spicy seasonings, it warms you right up in no time.
I love topping mine with crunchy tortilla strips and fresh avocado. Trust me, it makes every bite even better. Perfect for chilly nights or when you’re feeling a little under the weather!
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing your vegetables, but feel free to use any cooking oil you have on hand, like canola or avocado oil. I often use olive oil for its rich flavor.
Onion: A medium onion adds a sweet base flavor. If you’re out of onions, shallots or even leeks can work as a substitute. Just use what you have!
Jalapeño: If you want to skip the heat, leave it out! You can also replace it with a bell pepper for a milder flavor. I sometimes use just a pinch of crushed red pepper if I want a touch of heat without the jalapeño.
Heavy Cream: For a lighter version, you can use half-and-half or even coconut milk. I prefer using heavy cream for that rich, creamy texture, but do what fits your diet!
Cilantro: This is a great fresh herb to brighten the soup. If you’re not a fan of cilantro, parsley works well too. I know some people who just love adding green onions in its place.
How Do I Achieve the Best Flavor in My Soup?
Getting great flavor starts right at the beginning with the aromatics. Sautéing onions and garlic not only softens them, but it brings out their natural sweetness. Make sure to cook them well!
- Heat your pot on medium before adding the oil, ensuring it’s hot enough to soften the onion quickly.
- Add the spices after the garlic and jalapeño to cook them slightly, which brings out their flavors and aroma.
Finally, don’t rush the simmering step. Letting the flavors meld for about 10 minutes makes a big difference in taste.
How to Make 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
- 1/2 teaspoon smoked paprika
- 4 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes with green chilies
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 cup frozen corn kernels
- 1 cup heavy cream or half-and-half
- Salt and pepper, to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- 1 avocado, diced (for garnish)
- Shredded cheddar or Monterey Jack cheese (for garnish)
- Tortilla strips or crushed tortilla chips (for garnish)
How Much Time Will You Need?
This delicious soup takes about 15 minutes of prep time and roughly 20 minutes of cooking time. So, in about 35 minutes, you’ll have a warm and comforting soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté Aromatics:
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until it’s softened and translucent, which should take about 5 minutes. This is the base of your soup’s flavor!
2. Add Garlic & Jalapeño:
Add the minced garlic and jalapeño (if you like some heat) to the pot. Cook for an additional 1-2 minutes, stirring frequently, until the garlic is fragrant and golden.
3. Toast the Spices:
Stir in the ground cumin, chili powder, and smoked paprika. Cook for 1 minute to let the spices toast, enhancing their flavor. Your kitchen should be smelling amazing by now!
4. Add Broth and Tomatoes:
Pour in the chicken broth and the can of diced tomatoes with green chilies. Bring this mixture to a boil, then reduce the heat to a gentle simmer.
5. Incorporate Chicken and Corn:
Add the shredded chicken and frozen corn to the simmering broth. Let it simmer for about 10 minutes to meld all those wonderful flavors together.
6. Stir in Cream:
Slowly stir in the heavy cream or half-and-half. Heat through gently to warm it up, but be careful not to let it boil! This will keep your soup creamy and smooth.
7. Season to Taste:
Season your soup with salt, pepper, and the juice of 1 lime. Give it a taste and adjust the seasonings as needed!
8. Serve and Garnish:
Ladle the soup into bowls and garnish with fresh cilantro, diced avocado, a sprinkle of shredded cheese, and a handful of tortilla strips or crushed tortilla chips for that perfect crunch.
9. Enjoy!
Serve your deliciously creamy chicken tortilla soup hot and enjoy every comforting spoonful!
This soup is hearty, flavorful, and perfect for a quick weeknight meal. It’s sure to become one of your favorites!
Can I Use Leftover Turkey Instead of Chicken?
Absolutely! Leftover turkey works wonderfully in this recipe. Just shred it and add it in place of the chicken for a delicious post-holiday twist!
Can I Make This Recipe Spicier?
Yes! If you like more heat, consider adding more jalapeños, or try adding cayenne pepper or red pepper flakes for an extra kick. You can adjust the spice levels to match your taste!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally. Add a splash of chicken broth to thin it out if it thickens too much!
Can I Freeze This Soup?
Yes, you can freeze the soup! Just let it cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw it overnight in the fridge before reheating!
