This creamy chicken tortilla soup is a warm hug in a bowl! It’s filled with tender chicken, zesty tomatoes, and sweet corn, all blended into a rich, delicious broth.
You won’t believe how simple it is to make! I love loading it up with crispy tortilla strips and a sprinkle of cheese—it’s like a fiesta in my mouth. 🎉
Key Ingredients & Substitutions
Olive Oil: I love using olive oil for sautéing; it adds a great flavor. If you’re out, avocado oil or vegetable oil will work too!
Onion: A yellow onion is perfect for flavor. Don’t have one? White onions are a good substitute, or even shallots for a milder taste.
Garlic: Fresh garlic brings the best taste, but if you’re in a pinch, garlic powder can substitute. Just use about 1/4 teaspoon for each clove.
Jalapeño: If you prefer less heat, try using a milder pepper like a green bell pepper or even leave it out entirely. For extra spice, use a serrano pepper instead!
Chicken Broth: If you’re looking for a lighter option, low-sodium chicken broth is the way to go. You can also use vegetable broth for a vegetarian twist.
Heavy Cream: Half-and-half works well here, but for a lighter soup, go for whole milk. Coconut milk can add a unique flavor if you’re dairy-free and it can still be creamy!
Shredded Chicken: Rotisserie chicken is my favorite for convenience, but leftover cooked chicken or even shredded turkey is perfect too. For a vegetarian version, try using beans or extra corn.
What’s the Best Way to Blend the Soup for Creaminess?
Getting that creamy texture in your soup is key! Here’s how to do it right:
- Use an immersion blender directly in the pot for quick and easy blending. Make sure to blend only half the soup to maintain some chunks!
- If you don’t have one, carefully transfer half the soup into a blender. Blend until smooth, then return it to the pot.
- Blend in batches to avoid spills and make sure to let the soup cool slightly before blending to prevent the lid from popping off!
Control the blending to keep some chunky pieces for texture! It makes each bite interesting and hearty.
How to Make Creamy Chicken Tortilla Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 jalapeño pepper, seeded and minced (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 (e.g., Rotel)
- 1 cup frozen or fresh corn kernels
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1/2 cup heavy cream or half-and-half
- Salt and freshly ground black pepper, to taste
- Juice of 1 lime
- Fresh cilantro, chopped, for garnish
- 1 cup shredded Monterey Jack or Cheddar cheese
- Tortilla strips or chips for topping
- Optional toppings: sour cream, avocado slices, sliced green onions
How Much Time Will You Need?
This recipe will take about 35 minutes in total—10 minutes for prep and 25 minutes for cooking. It’s quick and easy, perfect for a cozy dinner that you can whip up in no time!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the olive oil in a large pot over medium heat. Add the diced onion and sauté until it turns translucent, which will take about 4-5 minutes. This will give your soup a lovely base flavor.
2. Add Garlic and Jalapeño:
Next, stir in the minced garlic and jalapeño (if you like it spicy!). Cook these for another 1-2 minutes until they’re fragrant. Your kitchen should be smelling amazing right about now!
3. Toast the Spices:
Now it’s time to add the spices! Sprinkle in the ground cumin, chili powder, and smoked paprika, and stir for about 30 seconds. This helps to toast the spices and enhances their flavors.
4. Build the Soup:
Pour in the chicken broth, followed by the diced tomatoes (with all their juices) and the corn. Bring everything to a light simmer. This is where the magic starts to happen!
5. Add the Chicken:
After simmering for about 10 minutes, add your shredded chicken to the pot. Let it simmer a bit more, allowing all those flavors to meld beautifully.
6. Blend for Creaminess:
Here’s where it gets creamy! Using an immersion blender, carefully puree about half the soup to get a nice creamy consistency while keeping some texture. If you don’t have an immersion blender, just scoop out half of the soup into a blender, blend it until smooth, and then return it to the pot.
7. Stir in the Cream:
Add the heavy cream or half-and-half to the soup, stirring well. Taste it and adjust the seasoning with salt and pepper to your liking.
8. Brighten with Lime:
Remove the pot from heat and squeeze in fresh lime juice, which adds a wonderful brightness to the soup.
9. Serve with Toppings:
Ladle the soup into bowls and top each serving with shredded cheese, crispy tortilla strips, fresh cilantro, and any other toppings you love, like a dollop of sour cream or some avocado slices.
10. Enjoy:
Serve the soup hot and enjoy every creamy, flavorful spoonful! This dish is perfect for chilly days and is sure to warm your heart.
Can I Use Store-Bought Rotisserie Chicken?
Absolutely! Rotisserie chicken is a fantastic time-saver and adds great flavor to the soup. Just shred the chicken and add it directly to the pot!
Can I Make This Soup Spicy?
Yes! If you like it spicy, keep the jalapeño in the recipe, or add extra spices like cayenne pepper. You can also use hot salsa or diced green chilies for added heat!
How Can I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove or in the microwave. If the soup thickens in the fridge, add a splash of broth or water when reheating to loosen it up.
Can I Freeze This Soup?
Yes, you can freeze the soup! Make sure to let it cool completely before transferring it to a freezer-safe container. It should keep well for about 2-3 months. Thaw it in the fridge overnight before reheating!
