This creamy chicken tortilla soup is a warm hug in a bowl! With tender chicken, fresh veggies, and crunchy tortilla strips, it’s comfort food at its finest.
I love loading mine with some avocado and cheese for extra yumminess! Plus, it’s super easy to whip up on a busy weeknight—perfect for cozy dinners!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts or thighs are ideal for this soup as they cook quickly. If you prefer, rotisserie chicken is a great shortcut. Just shred it and stir it in at the end!
Onion and Garlic: These add a lovely base flavor. You can use shallots as a milder alternative, and garlic powder if you’re short on fresh garlic.
Jalapeño: It enhances the flavor with heat. If you’re looking for less spice, skip it or use a milder pepper like a Poblano. For more heat, try serrano peppers!
Cream: Heavy cream makes the soup rich. You can substitute half-and-half for lighter options, or use coconut milk for a dairy-free version.
Cheese: Cheddar or Monterey Jack are excellent choices. Feel free to swap with any cheese you love, such as Pepper Jack for extra kick!
How Can I Make Sure My Soup is Extra Creamy?
To achieve that perfect creamy texture, properly combine your cream and cheese at the end of cooking. Here’s how:
- Once the chicken is shredded and back in the pot, reduce heat to low.
- Add the heavy cream slowly, stirring constantly to incorporate it smoothly.
- Then add the cheese a handful at a time, allowing it to melt fully before adding more.
- This ensures a velvety soup without lumps!
Don’t forget to squeeze fresh lime juice into the soup right before serving. It brightens flavors and adds a nice tang. Enjoy your creamy chicken tortilla soup!
Creamy Chicken Tortilla Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb (450 g) boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional, for heat)
- 1 red bell pepper, diced
- 1 can (14.5 oz) diced tomatoes with green chilies (e.g., Rotel)
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
- 1 cup frozen or fresh corn kernels
- 1/2 cup heavy cream or half-and-half
- 1/2 cup shredded cheddar or Monterey Jack cheese
- Juice of 1 lime
For Topping/Garnish:
- Tortilla strips or crushed tortilla chips
- Sliced avocado
- Fresh cilantro, chopped
- Sour cream or Mexican crema
- Shredded cheese
- Lime wedges
How Much Time Will You Need?
This creamy chicken tortilla soup takes about 15 minutes to prepare and around 30 minutes to cook, totaling about 45 minutes. Perfect for a cozy dinner in no time!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until translucent, which should take about 3 to 4 minutes. Stirring occasionally helps to make them cook evenly!
2. Add the Veggies:
Next, throw in the minced garlic, jalapeño (if using), and diced red bell pepper. Cook everything together for another 2 minutes until it becomes aromatic and the veggies soften slightly.
3. Season the Soup:
Add the ground cumin, smoked paprika, chili powder, salt, and pepper to the pot. Stir the spices into the mixture and cook for about 1 minute to release their delightful aromas.
4. Add Tomatoes and Broth:
Pour in the canned diced tomatoes with their juices and the chicken broth. Stir everything together until well combined, and bring the mixture to a gentle boil.
5. Cook the Chicken:
Add the chicken breasts or thighs into the boiling soup. Reduce the heat, cover, and let it simmer uncovered for 20 to 25 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F or 75°C).
6. Shred the Chicken:
Once cooked, remove the chicken from the pot. Using two forks, shred the chicken into bite-sized pieces and return it to the pot.
7. Add Corn and Simmer:
Now it’s time to add the corn kernels! Stir them into the soup and let it simmer for an additional 5 minutes so they warm through nicely.
8. Make it Creamy:
Lower the heat and gently stir in the heavy cream and shredded cheese until the cheese melts and the soup is nice and creamy. Feel free to taste and adjust the seasoning as needed!
9. Add Lime Juice:
Don’t forget to squeeze in the fresh lime juice for a zesty kick! Give the soup one last stir to combine all the flavors.
10. Serve it Up:
Dish out the hot soup into bowls and top with crispy tortilla strips, sliced avocado, chopped cilantro, a dollop of sour cream, extra cheese, and lime wedges on the side. Enjoy your comforting and delicious creamy chicken tortilla soup!
This recipe is sure to warm your heart and satisfy your hunger!
Can I Use Leftover Chicken for This Soup?
Absolutely! Leftover rotisserie chicken, grilled chicken, or any cooked chicken can save you time. Just shred it and stir it in at the end, heating it through for a quick and easy meal.
Can I Make This Soup Spicy?
For a spicier kick, keep the jalapeño seeds in, or add a pinch of cayenne pepper or some diced serrano peppers. You can also incorporate hot sauce to taste while serving!
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months! Just reheat on the stove, adding a splash of chicken broth if the soup thickens too much during storage.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter option, half-and-half works well. For dairy-free alternatives, coconut cream or a nut-based cream can provide a similar richness without dairy.
