This Easy Creamy Chicken Tortilla Soup is warm, comforting, and full of flavor! With tender chicken, creamy goodness, and crunchy tortilla strips, it’s a bowl of happiness.
I love topping mine with extra tortilla chips and a sprinkle of cheese. It’s like a fiesta in a bowl! 🎉 Perfect for cozy nights when you need a little comfort.
Making this soup is super simple! Just throw everything in a pot, let it simmer, and enjoy. Easy peasy and so delicious!
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing, but you can use any cooking oil, like canola or avocado oil, if you prefer. I like olive oil for its flavor and health benefits.
Onion: A medium onion adds sweetness to the soup. You can swap it with shallots or even green onions for a milder taste.
Garlic: Fresh garlic is best, but if you’re short on time, garlic powder works as a substitute. Just use about 1/4 teaspoon for every clove.
Ground Cumin & Chili Powder: These spices contribute warmth and depth. You can try taco seasoning if you have it on hand as a quick mix-and-match option.
Chicken Broth: Using homemade broth enhances flavor! If you’re low on time, low-sodium store-bought works well, or vegetable broth for a lighter version.
Heavy Cream: For a lighter version, half-and-half or even coconut milk can be used, especially for a dairy-free option! I sometimes use Greek yogurt for a tangy kick, too.
Tortillas: Corn tortillas add a delicious crunch. If needed, you can use flour tortillas or even store-bought tortilla chips for convenience.
How Can I Perfectly Fried Tortilla Strips?
Crispy tortilla strips take this soup to another level! Here’s how to fry them just right:
- Heat about 1/2 inch of vegetable oil in a skillet to medium-high. Test if it’s ready by dropping in a small piece of tortilla; it should sizzle.
- Fry the strips in small batches, ensuring they don’t crowd the pan. This helps them get crispy evenly.
- Cook for 1-2 minutes until golden and crisp, flipping halfway through.
- Use a slotted spoon to remove them and let them drain on paper towels.
- For a healthier option, you can bake them in the oven at 400°F (200°C) for about 10-15 minutes, tossing halfway.
Enjoy the delightful crunch of these tortilla strips in your creamy chicken tortilla soup! They bring texture and flavor that make each bite special.
Easy Creamy Chicken Tortilla Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 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 (such as Rotel)
- 1 cup frozen corn kernels
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 1 cup heavy cream or half-and-half
- 1 teaspoon lime juice
- Salt and freshly ground black pepper, to taste
- 4-6 corn tortillas, cut into strips
- Vegetable oil for frying tortilla strips
- Optional toppings: shredded cheddar or Monterey Jack cheese, chopped cilantro, sliced avocado, sour cream, lime wedges
How Much Time Will You Need?
You’ll need about 30 minutes in total to whip up this delicious soup. This includes approximately 10 minutes of prep time and around 20 minutes of cooking time. In a short while, you can enjoy a hearty and creamy bowl of chicken tortilla soup!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once hot, toss in the diced onion and cook until it’s softened, which should take about 5 minutes. This is where the magic begins—your kitchen will start to smell amazing!
2. Add Spices and Aromatics:
Next, add the minced garlic, ground cumin, chili powder, and smoked paprika to the pot. Stir everything together and let it cook for another minute or so until you can really smell the spices coming to life. Yum!
3. Combine the Base Ingredients:
Pour in the chicken broth, diced tomatoes with green chilies, and corn. Give everything a good stir to mix well. This mixture will build the rich base of your soup.
4. Introduce the Chicken:
Add the shredded chicken to the pot and bring the soup to a gentle boil. Then, reduce the heat and let it simmer for about 15 minutes. This will allow the flavors to meld together beautifully.
5. Make Crispy Tortilla Strips:
While the soup is simmering, it’s time to prepare the tortilla strips. In a separate skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Fry the tortilla strips in batches until they turn crisp and golden, which should take about 1-2 minutes. Drain them on paper towels when done. These will add a nice crunchy texture to the soup!
6. Add Creaminess:
Time to add the creamy goodness! Stir the heavy cream into the soup and allow it to heat through, but make sure not to bring it to a boil at this point. Just a gentle warming is perfect!
7. Season and Finish:
Add the lime juice to the soup and season with salt and freshly ground black pepper to taste. Give it a final stir and taste to see if it needs any seasoning adjustments.
8. Serve and Enjoy:
Now for the best part! Ladle the delicious soup into bowls and top it off with the crispy tortilla strips. Feel free to add any of your optional toppings such as shredded cheese, cilantro, avocado, sour cream, and lime wedges. Serve immediately and enjoy every creamy, flavorful bite!
Frequently Asked Questions (FAQ)
Can I Use Fresh Chicken Instead of Cooked Shredded Chicken?
Yes, you can use uncooked chicken! Just add it to the pot with the onions and sauté until fully cooked, then shred it before adding the other ingredients. Just be sure to extend the cooking time until the chicken is cooked through, about 20-25 minutes.
How Can I Make This Soup Spicier?
If you like a bit of heat, consider adding some diced jalapeños or a dash of hot sauce to the soup. You could also increase the chili powder or add cayenne pepper to taste for an extra kick!
Can I Make This Soup Vegetarian?
Absolutely! Simply replace the chicken with diced vegetables like bell peppers or zucchini, and use vegetable broth instead of chicken broth. You can also add beans for protein and heartiness.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave, adding a splash of additional broth or cream if needed to refresh the creaminess. Avoid adding the tortilla strips until serving to keep them crispy!