This creamy chicken tortilla soup is a cozy bowl of goodness! It’s packed with tender chicken, rich cream, and zesty spices that warm you up inside.
And don’t forget those crunchy tortilla strips on top! They add a fun crunch that makes every spoonful a treat. I love to serve it with a sprinkle of cheese and avocado. Yum!
Key Ingredients & Substitutions
Olive Oil: A staple for cooking, olive oil adds flavor. You can substitute it with canola oil or avocado oil if you don’t have it on hand.
Chicken: Rotisserie chicken makes this recipe super easy! If you prefer, boiled or grilled chicken breast works well too. You could even use shredded turkey if that’s what you have.
Heavy Cream: This gives the soup its creaminess. If you’re looking for a lighter option, half-and-half or even coconut milk can be good alternatives. Just keep an eye on the flavor.
Jalapeño: For extra heat, jalapeños are great. If you want less spice, you can skip it or replace it with bell pepper for added sweetness without the heat.
How Do I Fry Tortilla Strips Perfectly?
Making crispy tortilla strips can elevate your soup! Here’s an easy way to fry them:
- Cut corn tortillas into strips about ½ inch wide.
- Heat vegetable oil in a skillet over medium-high heat. To check if the oil is hot enough, drop a tortilla strip in; it should bubble.
- Fry the strips in small batches, being careful not to overcrowd the pan, for about 1-2 minutes until golden brown.
- Remove the strips and place them on paper towels to drain excess oil. This keeps them crunchy!
Give them a little sprinkle of salt while they’re still warm for added flavor.
How to Make Creamy Chicken Tortilla Soup
Ingredients You’ll Need:
Soup Base:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 jalapeño, seeded and chopped (optional for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 2 cups cooked, shredded chicken (rotisserie or boiled)
- 1 can (14.5 oz) diced tomatoes with green chilies (e.g., Rotel)
- 1 cup frozen or fresh corn kernels
- 1/2 cup heavy cream or half-and-half
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
Tortilla Strips:
- 4-6 corn tortillas, cut into strips
- Vegetable oil for frying tortilla strips
Optional Toppings:
- Shredded cheddar or Monterey Jack cheese
- Diced avocado
- Sour cream
How Much Time Will You Need?
This creamy chicken tortilla soup will take you about 30 minutes to prepare and cook. Perfect for a quick weeknight dinner or a cozy weekend meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat. Once it’s hot, add the chopped onion and cook it until it’s softened, about 5 minutes. It should start smelling delicious!
2. Add Garlic and Jalapeño:
Stir in the minced garlic and chopped jalapeño (if you’re using it). Cook for about one more minute, just until everything is fragrant.
3. Spice It Up:
Add the ground cumin and chili powder into the pot. Stir to coat the onion mixture, letting it cook for about 30 seconds to bring out the flavors.
4. Combine the Base:
Pour in the chicken broth, then add the shredded chicken, diced tomatoes with green chilies, and the corn. Stir everything together and bring it to a simmer. Let it cook for 10-15 minutes so all those flavors can blend beautifully!
5. Fry the Tortilla Strips:
While your soup is simmering, heat some vegetable oil in a skillet over medium-high heat. Fry the tortilla strips in small batches until they are golden and crispy—this should only take a couple of minutes. Remove them from the oil and drain on paper towels.
6. Add Cream and Season:
Once your soup is done simmering, reduce the heat to low and stir in the cream. Season with salt, pepper, and the lime juice to taste. Stir well until everything is combined!
7. Serve It Up:
Ladle the soup into bowls, and top each one with crispy tortilla strips. Garnish with chopped cilantro and any optional toppings you like—cheese, avocado, and sour cream all work wonderfully!
8. Enjoy!
Serve the soup warm and enjoy the comforting goodness of creamy chicken tortilla soup!
Can I Use Store-Bought Rotisserie Chicken?
Absolutely! Using rotisserie chicken makes this soup quick and easy. Just shred the meat and add it directly to the pot for rich flavor and texture.
How Can I Make This Soup Spicier?
If you like a little heat, consider adding more jalapeño or incorporating diced green chilies. You could also add a pinch of cayenne pepper or a few dashes of hot sauce while it simmers.
Can I Freeze Leftovers?
Yes, you can freeze this soup! Just let it cool completely before transferring it to an airtight container. It will last in the freezer for up to 3 months. Thaw it overnight in the fridge before reheating.
What Could I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or even plain Greek yogurt for a creamy texture. Coconut milk is another great non-dairy alternative that adds a unique flavor!
