This creamy chicken tortilla soup is perfect for those chilly nights when you want something warm and comforting. With tender chicken, creamy broth, and crispy tortilla strips, it’s a hug in a bowl!
There’s something about that crunch from the tortilla strips that makes this soup extra special. I usually add some avocado and cheese on top because, let’s be real, cheese makes everything better! 🧀
Key Ingredients & Substitutions
Olive Oil: A must for sautéing. You can use vegetable or canola oil if you need a neutral flavor or want a budget-friendly option. I find extra virgin olive oil adds a nice depth.
Onion: Yellow onions are ideal for their sweetness. If you’re in a pinch, shallots or even scallions can work, though they may alter the flavor slightly.
Chicken: Rotisserie chicken saves time and effort. If you prefer to cook your own, grilled or poached chicken breasts are great too. Turkey is a good substitute if you’re looking for something leaner.
Cream: Heavy cream gives the soup its creaminess, but half-and-half or whole milk can also work. For a lighter alternative, coconut milk brings a unique twist while keeping it dairy-free.
Corn: Frozen corn is convenient, but fresh corn off the cob or canned corn can be used if you prefer. Just adjust the quantity based on your taste.
How Do You Get the Tortilla Strips Just Right?
Frying your own tortilla strips gives that perfect crunch and freshness. Here’s a simple way:
- Heat vegetable oil in a skillet to about 350°F (medium-high heat).
- Use tongs to gently add the tortilla strips in small batches.
- Fry for about 1-2 minutes, stirring occasionally until they turn golden brown.
- Remove with a slotted spoon and drain on paper towels. Season with salt while still warm.
Careful not to overcrowd the pan; this helps them fry evenly. Using fresh tortillas also makes them crispier!
How to Make Creamy Chicken Tortilla Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional, for mild 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 (e.g., Rotel)
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 cup frozen corn kernels
- 1/2 cup heavy cream or half-and-half
- Salt and black pepper, to taste
- Juice of 1 lime
For the Tortilla Strips:
- 6 corn tortillas, cut into thin strips
- Vegetable oil, for frying tortilla strips
Optional Toppings:
- Sliced avocado
- Shredded cheddar or Monterey Jack cheese
- Fresh cilantro, chopped
- Sour cream
- Extra lime wedges
How Much Time Will You Need?
This delicious creamy chicken tortilla soup takes about 15 minutes to prep and about 20 minutes to cook. In just 35 minutes, you’ll have a warm and hearty soup ready to enjoy!
Step-by-Step Instructions:
1. Start with the Base:
In a large pot over medium heat, heat up the olive oil. Add the chopped onion and cook until it becomes soft and translucent, about 4-5 minutes. The aromas will start to fill your kitchen!
2. Add the Flavor:
Stir in the minced garlic and jalapeño (if you’re using it) and cook for another minute. This will bring out all the wonderful flavors. Add the ground cumin, chili powder, and smoked paprika. Stir everything together and cook for an additional minute to release the spices’ full fragrance.
3. Build the Soup:
Pour in the chicken broth and the can of diced tomatoes with all their juices. Bring the mixture to a gentle simmer. This is where the magic begins!
4. Add Chicken and Corn:
Now, add the shredded chicken and frozen corn to the pot. Let it simmer for about 10 minutes, so all the flavors can meld together into a cozy, comforting soup.
5. Creamy Finish:
Stir in the heavy cream (or half-and-half) and season with salt and black pepper to taste. Give it a good stir, then remove the pot from heat and add the fresh lime juice for a hint of zesty brightness!
6. Prepare the Tortilla Strips:
While the soup is simmering, heat about 1/2 inch of vegetable oil in a skillet over medium-high heat. Fry the tortilla strips in small batches until they’re golden and crispy—this should take about 2 minutes. Drain them on paper towels and sprinkle a little salt on top while they’re still hot.
7. Serve and Enjoy:
Ladle the warm soup into bowls and top each serving with the crispy tortilla strips. Feel free to add your choice of optional toppings like sliced avocado, shredded cheese, fresh cilantro, and a dollop of sour cream. Enjoy every comforting spoonful of your creamy chicken tortilla soup!
Can I Use Leftover Chicken for This Soup?
Absolutely! Leftover rotisserie chicken or any cooked chicken works perfectly. Just shred it into bite-sized pieces and add it to the soup. It’s a great way to save time and reduce waste!
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter alternative, half-and-half or whole milk will work fine. For a dairy-free option, try using coconut milk or cashew cream, which will add a nice richness to the soup.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stovetop over low heat until heated through. You might need to add a splash of broth or cream to restore creaminess.
Can I Make This Soup Vegetarian?
Yes! You can easily make this soup vegetarian by omitting the chicken and using vegetable broth instead. Add extra beans or diced veggies like zucchini or bell peppers for added protein and texture.
