This Creamy Chicken Tortilla Soup is a warm hug in a bowl! It’s packed with tender chicken, veggies, and creamy goodness, topped with crispy tortilla strips for crunch.
I love how quick and comforting this soup is—perfect for chilly nights! Just cook, stir, and serve. You might even want a second bowl… or maybe a third! 😄
Key Ingredients & Substitutions
Cooked Chicken: I use rotisserie chicken for convenience, but any leftover chicken works too. You can also use canned chicken or even shredded tofu for a vegetarian version.
Jalapeño: If you’re not a fan of spice, skip the jalapeño or use a bell pepper instead for flavor without heat. You can also try a pinch of cayenne if you want a bit of kick.
Heavy Cream: For a lighter soup, substitute with Greek yogurt or coconut milk. This gives a nice creaminess while keeping the calories down.
Corn: Fresh corn is great, but frozen corn makes it easy to whip up the soup any time of year. Canned corn is also acceptable—just rinse it first to reduce sodium.
What’s the Best Way to Cook Tortilla Strips?
Crispy tortilla strips add great texture. You can fry or bake them based on what you prefer! Here’s how:
- For frying, heat oil in a pan over medium heat. Add in your tortilla strips until they’re golden brown, about 2-3 minutes. Drain on paper towels.
- For baking, preheat the oven to 375°F (190°C). Spread the strips on a baking sheet, spray with a little cooking oil, and bake for 10-15 minutes until crispy, flipping halfway.
Both methods yield delicious results, so choose what suits your kitchen style best! Enjoy adding that crunch to your creamy soup.
How to Make Creamy Chicken Tortilla Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño pepper, 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 (e.g., Rotel)
- 1 cup corn kernels (fresh or frozen)
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 1/2 cup heavy cream or half-and-half
- Salt and pepper, to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
For the Tortilla Strips:
- 4-6 corn tortillas, cut into strips
- Vegetable oil, for frying or baking tortilla strips
Optional Toppings:
- Shredded cheese
- Avocado slices
- Sour cream
How Much Time Will You Need?
This recipe will take about 30 minutes total: around 10 minutes for prep and 20 minutes for cooking. You’ll have a delicious, creamy soup ready to enjoy in no time!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it’s translucent, about 4-5 minutes. This step helps to build a flavorful base for your soup!
2. Add Garlic and Jalapeño:
Add the minced garlic and jalapeño (if you’re using it). Cook for another minute until it’s fragrant; this adds that delicious aroma to your kitchen.
3. Toast the Spices:
Stir in the cumin, chili powder, and smoked paprika. Cook the spices for about 30 seconds. This toasting brings out their flavors and enhances the soup.
4. Simmer the Broth:
Pour in the chicken broth, diced tomatoes with green chilies, and corn. Bring everything to a gentle simmer so all the ingredients can mingle together.
5. Add Chicken:
Add the cooked shredded chicken to the pot. Let the mixture simmer for about 10 minutes to allow the flavors to meld; your soup will be fragrant and delicious!
6. Prepare Tortilla Strips:
While the soup is simmering, prepare the tortilla strips. In a small pan, heat vegetable oil over medium heat. Fry the strips until they are crispy and golden, which will take about 2-3 minutes. Remove them and let them drain on paper towels. Alternatively, if you prefer baking, preheat your oven to 375°F (190°C) and bake the strips for about 10-15 minutes until crisp, flipping them halfway.
7. Finish the Soup:
Stir the heavy cream into the soup and season it with salt, pepper, and lime juice. Taste and adjust the seasoning as needed. This step will make the soup creamy and delightful!
8. Serve and Enjoy:
Serve the soup hot in bowls, topped with the crispy tortilla strips, chopped cilantro, and any optional toppings like shredded cheese, avocado slices, or sour cream. Enjoy this comforting and flavorful soup!
Can I Use Leftover Chicken for This Soup?
Absolutely! Leftover rotisserie chicken or any cooked chicken works perfectly in this recipe. Just shred it and toss it into the pot during step 5!
Can I Make This Soup Vegetarian?
Yes, to make a vegetarian version, swap the chicken broth for vegetable broth and omit the chicken. You can add more beans or vegetables like zucchini and bell peppers for added texture and flavor.
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave. If you have tortilla strips left over, store them separately to keep them crispy!
What Are Some Serving Suggestions?
This creamy chicken tortilla soup is delicious on its own, but you can enhance it with avocado slices, shredded cheese, or a dollop of sour cream on top. Serve with warm corn tortillas or a fresh green salad for a complete meal!
