This creamy chicken tortilla soup is warm and comforting. With tender chicken, tasty spices, and crispy tortilla strips on top, it’s a real crowd-pleaser!
Honestly, there’s nothing like a bowl of this soup on a chilly evening. I love adding extra cheese and avocado to mine—because, why not? 🥑🧀
The best part? It’s super quick to make! Just throw everything together, let it simmer, and soon you’ll be enjoying a delicious homemade meal. Easy and yummy!
Key Ingredients & Substitutions
Olive Oil: This adds a nice flavor and helps cook the onions. You can replace it with vegetable oil or avocado oil if you prefer.
Onion and Garlic: Must-haves for a flavorful base. Yellow or white onions work well; if you don’t have fresh garlic, garlic powder can substitute, but use less.
Jalapeño: For a bit of heat! If you want no spice, skip it or use bell pepper instead for flavor without heat.
Ground Spices: Cumin and chili powder add depth to the soup. If you lack chili powder, taco seasoning can be a useful substitute, providing a mix of spices.
Chicken: Rotisserie chicken is my go-to for ease, but any cooked chicken works. You can also use leftover turkey!
Cream: Heavy cream makes the soup rich and smooth. Substitute with half-and-half, milk, or a dairy-free cream alternative if you want something lighter or dairy-free.
How Can You Achieve the Best Flavor in Your Tortilla Soup?
Maximize flavor by following these key cooking steps, especially in the beginning:
- Cook the onions in olive oil until soft, as they form the base of the flavor.
- Don’t rush adding the spices. Cooking them briefly with the onions releases their essential oils and boosts the overall flavor.
- Be patient while simmering. Let the soup cook for at least 15 minutes. This helps the ingredients blend together.
- When adding cream, keep the heat low to keep it from curdling. Gently heat, and it will stay creamy!
Follow these tips, and your tortilla soup will be fantastic every time! You can also adjust spices to your taste, adding more if you like it spicier. Enjoy your cooking!
Easy Creamy Chicken Tortilla Soup
Ingredients:
- 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 oz) can diced tomatoes with green chilies
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans, drained and rinsed
- 1 cup heavy cream or half-and-half
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Tortilla strips or crushed tortilla chips (for garnish)
- Shredded cheddar or Monterey Jack cheese (optional, for garnish)
- Avocado slices (optional, for garnish)
- Sour cream (optional, for garnish)
Time Needed:
You will need about 30 minutes for this recipe. This includes around 10 minutes for prep (chopping and measuring) and about 20 minutes to cook and simmer the soup. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Sauté Your Base:
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook it for about 5 minutes until it becomes soft and translucent. This step builds a wonderful flavor base!
2. Add Aromatics:
Add the minced garlic and jalapeño (if using) to the pot. Cook for another 1-2 minutes until everything is fragrant. Your kitchen will start smelling amazing!
3. Spice it Up:
Stir in the ground cumin, chili powder, and smoked paprika. Cook for 30 seconds to blend the spices well; you’ll want to wake them up before adding the liquids.
4. Combine Ingredients:
Pour in the chicken broth, the can of diced tomatoes (with their juices), the shredded chicken, corn, and black beans. Give it a good stir to combine everything nicely.
5. Simmer the Soup:
Bring the soup to a boil, then reduce the heat and let it simmer for about 15 minutes. This step helps all those flavors meld together perfectly!
6. Creamy Goodness:
Lower the heat and slowly stir in the heavy cream. Heat it through but be careful not to boil, as you don’t want the cream to curdle!
7. Season and Finish:
Taste the soup and add salt, pepper, and lime juice according to your preference. This will brighten up all the flavors!
8. Serve with Love:
Ladle the soup into bowls and garnish with crispy tortilla strips, chopped cilantro, shredded cheese, avocado slices, and a dollop of sour cream if you’d like. Each topping adds its own special touch.
9. Enjoy Your Meal!
Serve the soup hot and enjoy each warm, creamy spoonful. Perfect for cozy nights or gatherings!
FAQ for Easy Creamy Chicken Tortilla Soup
Can I Use Frozen Chicken in This Recipe?
Absolutely! If using frozen chicken, thaw it first in the fridge overnight or submerge it in cold water in a sealed bag for quicker thawing. Cook it fully before shredding to add to the soup.
How to Adjust the Spice Level?
If you prefer a milder soup, skip the jalapeño altogether or use just half. On the other hand, if you like it spicy, add extra jalapeño or consider including a pinch of cayenne pepper or some hot sauce while cooking!
How Can I Make This Recipe Ahead of Time?
You can prepare the soup base (excluding the cream) ahead of time and store it in the fridge for up to 3 days. When ready to serve, heat the soup, stir in the cream, and garnish as desired!
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave. If the soup thickens too much, add a splash of chicken broth or cream to loosen it up!
