This creamy chicken tortilla soup is the ultimate comfort food! With tender chicken, creamy broth, and crunchy tortilla strips, it’s perfect for chilly nights.
Plus, it comes together quickly! I love serving it with a sprinkle of cheese and a dollop of sour cream. Trust me, everyone will be asking for seconds! 🌮
Key Ingredients & Substitutions
Olive Oil: A great base for sautéing! You can also use canola oil or avocado oil. If you want a bit more flavor, try flavored olive oils like garlic or herb-infused ones.
Onion: A medium onion adds sweetness and depth. If you don’t have an onion, shallots or leeks work well too! For a milder flavor, consider using green onions instead.
Chicken: Shredded rotisserie chicken is my go-to for convenience. If you’re looking for healthier options, cooked turkey or even chickpeas can work as alternatives.
Heavy Cream: It gives a rich texture. You can substitute with half-and-half or even coconut milk for a dairy-free version. Just note that it will change the flavor slightly.
Jalapeño: If you prefer less heat, leave it out or substitute with a mild bell pepper. Alternatively, adding a pinch of red pepper flakes can add warmth without the spice.
How Do You Make Crispy Tortilla Strips?
Crispy tortilla strips make a great topping! Here’s how to make them in both ways:
- Frying: Heat vegetable oil in a skillet over medium-high heat. Fry strips in batches, cooking until golden brown and crispy, about 1-2 minutes per side. Drain on paper towels.
- Baking: Preheat oven to 375°F (190°C). Spread the strips on a baking sheet, brush with olive oil, and bake for 10-12 minutes, flipping halfway through for even crispiness.
Both methods are delicious, but baking is a lighter option. Choose what fits your mood!
How to Make Creamy Chicken Tortilla Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped (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, undrained
- 1 (4 oz) can diced green chilies
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 cup heavy cream or half-and-half
- Salt and pepper, to taste
- Juice of 1 lime
Tortilla Strips:
- 4-6 small corn tortillas, cut into strips
- Vegetable oil for frying or olive oil for baking tortilla strips
Garnishes:
- Fresh cilantro, chopped
- Shredded cheddar or Monterey Jack cheese
- Sour cream
- Avocado slices (optional)
How Much Time Will You Need?
This creamy chicken tortilla soup takes about 15 minutes for prep and around 25 minutes for cooking, so you can have this cozy dish ready in under an hour! Perfect for busy weeknights!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until it becomes translucent, which takes about 4-5 minutes. This will make your kitchen smell amazing!
2. Add Garlic and Spices:
Stir in the minced garlic and chopped jalapeño (if using), cooking for another minute until everything is fragrant. Then, add the ground cumin, chili powder, and smoked paprika, stirring to coat the veggies evenly with these flavorful spices.
3. Combine the Liquids:
Pour in the chicken broth, diced tomatoes (with their juices), and diced green chilies. Give it a good stir and bring everything to a simmer. This is where the magic starts to happen!
4. Add Chicken:
Once it’s simmering, add in the shredded cooked chicken. Let the soup simmer for about 10 minutes to let all the flavors meld together nicely.
5. Prepare the Tortilla Strips:
While the soup is simmering, you can prepare your tortilla strips. Heat some vegetable oil in a skillet over medium-high heat. Fry the tortilla strips until they are golden and crispy, which should take just a few minutes. If you prefer a healthier option, brush the strips with olive oil and bake them in a preheated oven at 375°F (190°C) for about 10-12 minutes.
6. Make it Creamy:
Lower the heat and stir in the heavy cream. Season the soup with salt, pepper, and the juice of 1 lime. Heat through, but don’t boil. The cream will make the soup rich and delicious!
7. Serve and Garnish:
Serve the soup hot in bowls, and top each bowl with crispy tortilla strips, shredded cheese, chopped cilantro, a dollop of sour cream, and avocado slices if you like. Enjoy every comforting spoonful!
Enjoy your cozy and creamy chicken tortilla soup! Perfect for sharing or savoring all by yourself on a chilly day.
Can I Use Frozen Chicken for This Soup?
Absolutely! If you’re using frozen chicken, be sure to thaw it completely before shredding. You can thaw it overnight in the fridge or quickly in a sealed plastic bag submerged in cold water. Once thawed, you can cook it in the soup until it’s tender.
How Can I Adjust the Spice Level?
If you prefer a milder soup, you can omit the jalapeño and use less chili powder. Alternatively, if you like it spicier, consider adding extra jalapeños or a dash of hot sauce at the end. Taste as you go to find your perfect balance!
What Should I Do with Leftovers?
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave. If the soup thickens too much in the fridge, just add a splash of chicken broth or water when reheating.
Can I Make This Soup Vegetarian?
Yes! To make a vegetarian version, substitute the chicken for black beans or chickpeas, and use vegetable broth instead of chicken broth. You can keep the creamy texture by using cream or a plant-based alternative like coconut milk or cashew cream.
