This creamy chicken tortilla soup is a warm hug in a bowl! Filled with tender chicken, beans, and delicious spices, it’s perfect for cold days or when you need a cozy meal.
Plus, you can top it with crunchy tortilla strips and cheese for a tasty crunch. I love making a big pot and enjoying it for lunch all week long—easy and oh so comforting!
Key Ingredients & Substitutions
Olive Oil: This helps cook the onions and garlic, adding flavor. You can use any cooking oil, such as vegetable or canola oil, if olive oil isn’t available. I’ve switched to avocado oil for its mild flavor and high smoke point!
Onion: Diced onions provide a great base for flavor. Yellow onions are my favorite! If you need a substitute, shallots or even leeks could work nicely in a pinch.
Jalapeño: It adds a spicy kick! If you prefer less heat, leave it out or substitute with a bit of bell pepper for color without the spice.
Ground Cumin and Chili Powder: These spices are essential for depth. I love using them in many dishes! If you’re out of one, try using taco seasoning as a flavorful alternative.
Heavy Cream: This gives the soup its creamy texture. You can swap it with coconut cream for a lighter option or a dairy-free version, or use milk for a lighter soup.
Chicken: Rotisserie chicken is time-saving and flavorful. If you want to cook your own, poached or grilled chicken works great too. Beef or even shredded tofu can be alternatives for different tastes.
How Can I Make Sure My Soup is Flavorful?
Getting the flavors just right can be tricky. A good tip is to sauté your onions and garlic until they are soft and fragrant; this base is key! The spices should be cooked until they release their aroma, usually around 30 seconds. Lastly, tasting as you go will help you adjust seasonings to your liking.
- Start with medium heat for cooking your base.
- Don’t rush adding the cream; let the soup blend in the flavors while heating it through.
- Finish with lime juice for brightness, which balances the creaminess nicely.
Creamy Chicken Tortilla Soup Recipe
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped (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
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn kernels, drained
- 2 cups cooked, shredded chicken (rotisserie chicken works well)
- 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 topping)
- Shredded cheddar or Monterey Jack cheese (for topping)
- Sliced avocado (optional, for topping)
- Sour cream (optional, for topping)
How Much Time Will You Need?
This creamy chicken tortilla soup takes about 15 minutes of prep time and around 25 minutes to cook. In total, you’ll be looking at about 40 minutes from start to finish. It’s a quick and comforting meal to whip up during the week!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the olive oil in a large pot over medium heat. Once the oil is warm, add the diced onion. Sauté it until it becomes soft and translucent, which should take about 4-5 minutes. This step builds the soup’s foundation of flavor!
2. Add the Garlic and Jalapeño:
Next, add the minced garlic and chopped jalapeño (if you’re using it). Sauté for another 1-2 minutes until everything is fragrant. Your kitchen will start smelling amazing!
3. Spice It Up:
Time to add some spice! Stir in the ground cumin, chili powder, and smoked paprika, cooking for just about 30 seconds. This helps the spices release their rich flavors and aromas.
4. Pour in the Broth and Veggies:
Now, grab your chicken broth and pour it in! Add the diced tomatoes with green chilies, black beans, and corn. Stir everything together to combine all those vibrant ingredients.
5. Simmer the Soup:
Bring the mixture to a gentle simmer. Let it cook for about 10 minutes, allowing the flavors to meld together beautifully.
6. Add the Chicken:
Once the soup has simmered, it’s time to add the star ingredient: the cooked shredded chicken! Stir it in and allow it to warm through.
7. Make It Creamy:
Slowly pour in the heavy cream or half-and-half. Stir gently to mix it in, but be careful not to let the soup boil after adding the cream!
8. Season and Brighten:
Now, season your soup with salt and pepper to taste. To add a touch of brightness, stir in the juice of one lime.
9. Serve and Enjoy:
Your creamy chicken tortilla soup is ready to be served! Ladle it into bowls and top with crispy tortilla strips, shredded cheese, fresh cilantro, and sliced avocado if you like. Add a dollop of sour cream for extra creaminess if that’s your thing!
Enjoy your creamy, flavorful chicken tortilla soup!
FAQ for Creamy Chicken Tortilla Soup
Can I Use Fresh Chicken Instead of Cooked?
Yes! You can use fresh chicken breasts or thighs. Just cook them in the pot before adding the onion, garlic, and spices. Ensure they are fully cooked (about 15-20 minutes) and then shred them to add to the soup later. You may need to add a bit more broth to compensate for the extra cooking time.
How to Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove or in the microwave, adding a splash of broth or water to help bring back some creaminess!
Can I Make This Soup Vegetarian?
Absolutely! To make this soup vegetarian, simply replace the chicken broth with vegetable broth and omit the chicken. Additionally, you can add more beans or some vegetables like zucchini or bell peppers for added protein and texture.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or whole milk. For a dairy-free version, coconut cream or a cashew cream works wonderfully to achieve that creamy texture without the dairy.
