This creamy chicken tortilla soup is packed with tender chicken, veggies, and a rich broth. Topped with crispy tortilla strips, it’s a warming dish that’s sure to please!
I love how easy it is to whip up on a chilly day. Plus, who can resist a little crunch from those tortilla strips? They’re the cherry on top! 🌮
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing vegetables. If you’re looking for something lighter, you can use canola or avocado oil as a substitute.
Chicken: Rotisserie chicken is super convenient and adds flavor. If you’re looking for a healthier option, skinless chicken breasts or even shredded turkey work well.
Heavy Cream: For a lighter version, you can use half-and-half or even coconut milk if you want a dairy-free option. It still adds creaminess!
Corn Tortillas: Corn tortillas give that perfect crunch when fried. You can also use store-bought tortilla chips if you’re short on time.
How Do I Make the Tortilla Strips Extra Crispy?
Frying your tortilla strips right makes a huge difference in texture! Here’s how to achieve perfect, crispy strips:
- Cut your tortillas into thin strips to ensure they fry evenly.
- Heat the oil until it’s hot but not smoking. Test it by dropping a small piece of tortilla in; it should sizzle right away.
- Fry in small batches, making sure not to crowd the pan. This helps them get crispy instead of steaming.
- Once they’re golden, drain them on paper towels to absorb excess oil and immediately season them with salt!
With these tips, you’re on your way to a delicious bowl of creamy chicken tortilla soup. Enjoy every bite!
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 chopped (optional, for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 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 chicken, shredded (rotisserie chicken works well)
- 1/2 cup heavy cream or half-and-half
- Salt and pepper to taste
- Juice of 1 lime
For the Garnish:
- 6 small corn tortillas, cut into thin strips
- Vegetable oil, for frying tortilla strips
- Fresh cilantro, chopped (for garnish)
- 1 avocado, diced (for garnish)
- Shredded Monterey Jack or cheddar cheese (for garnish)
- Sour cream (for garnish)
How Much Time Will You Need?
This creamy chicken tortilla soup will take about 15 minutes to prepare and around 25 minutes to cook, totaling about 40 minutes from start to finish. Perfect for a quick and hearty meal!
Step-by-Step Instructions:
1. Sautéing the Vegetables:
In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and cook until softened, about 4-5 minutes. Stir occasionally to avoid burning.
2. Adding Flavors:
Next, stir in the minced garlic, chopped jalapeño (if using), cumin, and chili powder. Cook for about 1 minute until the mixture is fragrant and aromatic.
3. Creating the Soup Base:
Pour in the chicken broth, diced tomatoes (with the juices), and frozen corn. Bring everything to a boil, then reduce the heat and let it simmer for about 10 minutes to blend all the flavors.
4. Adding Chicken:
Now, add the shredded chicken to the pot and stir it in. Cook for an additional 5 minutes, or until the chicken is heated through.
5. Frying Tortilla Strips:
While the soup is simmering, prepare the tortilla strips. Heat about 1/4 inch of vegetable oil in a skillet over medium-high heat. Fry the tortilla strips in batches until they are golden and crispy, about 1-2 minutes. Drain them on paper towels and sprinkle lightly with salt.
6. Making it Creamy:
Lower the heat on the soup to low, then stir in the heavy cream (or half-and-half) and the lime juice. Taste and season with salt and pepper as needed.
7. Serving:
Serve the soup hot in bowls. Garnish each bowl with crispy tortilla strips, fresh cilantro, diced avocado, shredded cheese, and a dollop of sour cream on top.
Enjoy every spoonful of your creamy, comforting chicken tortilla soup!
Can I Use Store-Bought Chicken for This Recipe?
Absolutely! Rotisserie chicken is perfect for this soup as it saves time and adds great flavor. If you prefer, you can also use cooked chicken breasts or thighs, but ensure they’re shredded before adding them to the soup.
Can I Make This Soup Dairy-Free?
Yes! Simply substitute the heavy cream with coconut milk or a dairy-free cream alternative to keep the soup rich and creamy without dairy.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a splash of chicken broth or water if it’s too thick.
What Can I Use Instead of Tortilla Strips?
If you’re short on time or prefer a healthier option, you can serve the soup with crushed tortilla chips sprinkled on top or even skip the tortilla garnish altogether. It will still be delicious!
