This Creamy Chicken Tortilla Soup is a warm hug in a bowl! It features tender chicken, flavorful spices, and a creamy broth that makes it so cozy and delicious.
Don’t forget the crunchy tortilla strips on top—they’re the best part! I love serving it with a sprinkle of cheese and a squeeze of lime. It’s comfort food at its finest!
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing your veggies. If you don’t have olive oil, feel free to use vegetable or canola oil—they work just as well.
Chicken: Shredded rotisserie chicken is perfectly convenient! If you want to cook your own, poached or grilled chicken breast will do nicely too. Leftover turkey can also be a delicious substitute!
Beans: Black beans add texture and protein. If they’re not your favorite, kidney beans or pinto beans are good alternatives. You can also use canned chickpeas for a different twist!
Heavy Cream: For a lighter option, you can use half-and-half or whole milk. If dairy’s a no-go, coconut milk will add creaminess with a hint of sweetness.
How Can I Get the Best Flavor from My Spices?
Spices are crucial for a punchy flavor in soup! It’s important to toast your spices after adding them to the onions and garlic. Here’s how:
- After cooking onions and garlic, pour in your spices (cumin, chili powder, and smoked paprika).
- Stir and cook for about 30 seconds. This releases their essential oils and enhances the flavor!
Make sure the heat is medium so they won’t burn. You’ll smell the fragrant spices as they toast—this step really makes a difference!
What’s the Best Way to Prepare the Tortilla Strips?
Crispy tortilla strips add the perfect crunch to your soup. Here’s a quick guide:
- Cut corn tortillas into thin strips.
- Heat vegetable oil in a skillet over medium heat.
- Fry the strips for 2-3 minutes until golden brown. Keep an eye on them—they cook fast!
- Once done, drain on paper towels and sprinkle with a little salt.
These crispy strips can be made ahead of time and stored for topping later. Enjoy your cooking! It’s all about those little touches that make a recipe shine.
How to Make Creamy Chicken Tortilla Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional, for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 2 cups cooked shredded chicken (rotisserie works great)
- 1/2 cup heavy cream or half-and-half
- Salt and freshly ground black pepper, to taste
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
For Tortilla Strips:
- 4 corn tortillas, cut into thin strips
- 2 tablespoons vegetable oil
- Salt, to taste
For Garnish:
- Shredded cheddar or Monterey Jack cheese
- Sliced avocado
- Sour cream
- Additional chopped cilantro
- Lime wedges
How Much Time Will You Need?
This delightful soup takes about 15 minutes to prepare and around 30 minutes to cook, bringing the total time to approximately 45 minutes. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Veggies:
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until it becomes soft and translucent, about 5 minutes. This will create a flavorful base for your soup!
2. Add Garlic and Jalapeño:
Stir in the minced garlic and jalapeño (if using). Cook for an additional 1-2 minutes until everything is fragrant and aromatic.
3. Toast the Spices:
Next, sprinkle in the cumin, chili powder, and smoked paprika. Stir them into the onion mixture and cook for about 30 seconds to toast the spices, enhancing their flavors.
4. Build the Soup:
Pour in the chicken broth, diced tomatoes with green chilies, black beans, and corn. Bring everything to a gentle simmer to let those flavors mingle.
5. Add Chicken:
Stir in the shredded chicken and cook for about 10 minutes. This allows the soup to absorb the delicious taste of the chicken.
6. Prepare Tortilla Strips:
While your soup is simmering, heat the vegetable oil in a skillet over medium heat. Fry the tortilla strips until they are crispy and golden brown, about 2-3 minutes. Once done, drain on paper towels and sprinkle with salt.
7. Final Touches to the Soup:
Stir in the heavy cream and season with salt and pepper to your taste. The cream adds a rich, velvety texture to the soup!
8. Add Fresh Ingredients:
Remove the soup from heat and stir in the lime juice and chopped cilantro for a fresh kick.
9. Serve It Up:
Ladle the soup into bowls and garnish generously with crispy tortilla strips, a sprinkle of shredded cheese, slices of avocado, a dollop of sour cream, more cilantro, and a few lime wedges.
10. Enjoy!
Serve the soup hot and savor every spoonful of this creamy, comforting dish. Enjoy your warm bowl of happiness!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken in This Recipe?
Yes, you can definitely use frozen chicken! Just make sure to thaw it completely before cooking. You can thaw it overnight in the refrigerator or use the quick method of placing it in a sealed plastic bag submerged in cold water. Once thawed, cook it thoroughly before shredding.
How Can I Make This Soup Spicier?
If you’d like to add more heat, you can include more jalapeño or even a chopped serrano pepper. Additionally, a dash of hot sauce or red pepper flakes can kick things up a notch. Adjust to your spice preference as you go!
What Are Some Good Substitutions for Heavy Cream?
For a lighter option, you can use half-and-half or whole milk. If you want a dairy-free alternative, coconut milk or almond milk can work well, providing a slightly different flavor while still keeping the soup creamy.
How Should I Store Leftovers?
Store any leftover soup 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 if it thickens too much. Enjoy your delicious leftovers!
