This Easy Creamy Chicken Tortilla Soup is a warm hug in a bowl! Packed with chicken, veggies, and a creamy broth, it’s comforting and oh-so-tasty.
Top it with crispy tortilla strips and cheese, and you’ve got a winner! I love making this soup on chilly evenings—it warms me right up! 🌶️
Ingredients & Substitutions
Olive Oil: This adds healthy fat and flavor. You can swap it with vegetable oil or butter if that’s what you have on hand.
Onion: I prefer yellow onions for their sweetness. If you’re in a pinch, shallots or green onions can work as substitutes.
Bell Pepper: Any color works! I like using red for sweetness, but green can provide a nice crunch. Feel free to leave it out if you’re not a fan.
Jalapeño: For a bit of heat, but if you want it mild, just skip it or substitute with a pinch of crushed red pepper.
Chicken: Rotisserie chicken is my go-to for convenience. If you don’t have any, cooking chicken breast or thighs ahead of time will also work great.
Cream: Heavy cream makes it rich, but half-and-half or even coconut milk can lighten it up. If you want it dairy-free, go for coconut milk.
How Do I Make Sure My Soup is Full of Flavor?
Getting maximum flavor from your soup starts with properly sautéing your veggies. Take the time to cook the onions and peppers until they’re soft—this is where the magic begins!
- Heat olive oil in your pot until shimmering.
- Add onions and peppers, sautéing about 5 minutes until softened. Add jalapeños here if you’re using them.
- Cook in the garlic, cumin, and chili powder for just a minute; don’t skip this step as it brings out the spices’ flavors.
These steps ensure your soup has a strong flavor base. After that, simmering allows the ingredients to meld, creating a deliciously creamy tortilla soup!
Easy Creamy Chicken Tortilla Soup
Ingredients You’ll Need:
- For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 jalapeño, seeded and minced (optional, for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 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)
- 1/2 cup heavy cream or half-and-half
- Salt and pepper, to taste
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped (plus more for garnish)
- For Garnish:
- Tortilla strips or chips
- Shredded cheese (cheddar or Monterey Jack)
- Sour cream (optional)
- Sliced avocado (optional)
How Much Time Will You Need?
This delicious creamy chicken tortilla soup can be prepared in about 15 minutes, with an additional 15 minutes for simmering, making the total time roughly 30 minutes. It’s a quick and cozy meal perfect for any night of the week!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the diced onion, bell pepper, and jalapeño (if using). Sauté until the vegetables are soft and fragrant, about 5 minutes. This step builds a flavorful base for your soup!
2. Add Spices:
Add the minced garlic, ground cumin, and chili powder to the pot. Stir well and cook for another minute until fragrant. The aroma will be amazing!
3. Add Broth and Tomatoes:
Pour in the chicken broth and the can of diced tomatoes with their juices. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes. This helps blend all the flavors together.
4. Incorporate Chicken and Corn:
Add the shredded chicken and corn to the pot. Stir and let it simmer for an additional 5 minutes to heat everything through. Your kitchen will smell delicious!
5. Make it Creamy:
Stir in the heavy cream and lime juice. Taste the soup and season with salt and pepper as needed to make sure it’s just right.
6. Add Fresh Herbs:
Remove the pot from heat and gently stir in the chopped cilantro. This gives your soup a refreshing touch!
7. Serve and Garnish:
Serve the soup hot in bowls. Top with crispy tortilla strips, shredded cheese, and your choice of sour cream and sliced avocado. Garnish with extra cilantro if desired.
Enjoy your creamy, comforting chicken tortilla soup that warms the heart and satisfies the tummy!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken before using it in the soup. For quick thawing, place the frozen chicken in a sealed plastic bag and submerge it in cold water for about 30 minutes.
How Can I Make This Soup Spicier?
If you want to increase the heat, consider adding extra jalapeños or using a spicier chili powder. You can also mix in some hot sauce or cayenne pepper to taste once the soup is finished cooking.
Can I Make This Soup Ahead of Time?
Absolutely! This soup can be made in advance. Store it in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy, simply reheat it on the stovetop, adding a splash of broth if needed.
How Should I Store Leftovers?
Leftover chicken tortilla soup can be stored in the fridge for up to 3 days. For longer storage, freeze it in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop before serving.
