This creamy chicken tortilla soup is a warm hug in a bowl! Packed with tender chicken, and topped with crispy tortilla strips, it’s a comforting dish you’ll love.
Let’s be real, the crispy tortillas are the cherry on top! I always sneak a few extra just to crunch away while cooking. Cooking should be fun, right? 🥳
I enjoy adding a squeeze of lime for that zesty kick. It’s super easy to make, and perfect for chilly days or when you just need a cozy meal. Yum!
Key Ingredients & Substitutions
Olive oil: This is great for sautéing vegetables. If you’re out, you can use vegetable or canola oil. I find olive oil adds a nice flavor, but any mild oil will work just fine.
Onion: Diced onions give a great base flavor. If you’re sensitive to onions, try using shallots or leeks for a milder taste.
Jalapeño: This adds a nice kick! If you prefer less heat, omit it or use a less spicy pepper like a bell pepper or even just a sprinkle of crushed red pepper flakes.
Shredded chicken: Rotisserie chicken is my go-to for convenience and flavor. If you don’t have any, leftover grilled or poached chicken will work, or even canned chicken in a pinch.
Corn: Fresh corn is delicious, but frozen or canned corn are great time-savers. Just drain and rinse the canned corn for the best flavor!
Heavy cream: For a lighter option, you can use half and half or even coconut milk for a dairy-free version. It still gives that creamy finish!
How Do I Get the Tortilla Strips Just Right?
Making crispy tortilla strips is super simple, and they make a perfect topping for your soup. Here’s how you do it:
- Cut corn tortillas into thin strips. Each tortilla typically gives nice long strips that are perfect for frying.
- Heat vegetable oil in a skillet over medium-high heat. You want enough oil that it can bubble a bit around the strips.
- Fry the strips in small batches. This prevents overcrowding and helps them get crunchy. Fry for 1-2 minutes until golden.
- Remove the strips with a slotted spoon and place them on paper towels to drain excess oil. Don’t forget to sprinkle a little salt on them for flavor!
Enjoy your crunchy tortilla strips on top of the soup for that ultimate texture contrast! They’re also great for snacking on during prep. 😄
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 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, with juices
- 1 (4 oz) can diced green chilies
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup heavy cream or half and half
- Salt and black pepper to taste
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
For the Tortilla Strips:
- 4 small corn tortillas, cut into thin strips
- Vegetable oil, for frying
- Salt, to taste
Optional Toppings:
- Shredded cheddar or Monterey Jack cheese
- Sliced avocado
- Sour cream
- Extra chopped cilantro
- Lime wedges
How Much Time Will You Need?
This creamy chicken tortilla soup takes about 15 minutes to prep and 30 minutes to cook. That’s just 45 minutes total for a hearty and delicious meal!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, which should take about 3-4 minutes. This step helps develop a great base flavor!
2. Add the Veggies:
Next, stir in the minced garlic, jalapeño (if using), and diced red bell pepper. Cook everything together for another 3 minutes until the vegetables are fragrant and softened.
3. Spice It Up:
Now, sprinkle in the ground cumin and chili powder. Stir and cook them for about 1 minute to release their wonderful aromas into the soup.
4. Build the Soup:
Pour in the chicken broth, diced tomatoes (with their juices), and green chilies. Bring the mixture to a gentle simmer and let it cook.
5. Add Chicken and Corn:
After about 5 minutes of simmering, add in the shredded chicken and corn kernels. Allow everything to simmer for about 10 minutes so that the flavors meld together nicely.
6. Make It Creamy:
Reduce the heat to low, and stir in the heavy cream carefully. Warm it through gently, but avoid bringing it to a boil.
7. Season:
Season the soup with salt, black pepper, and the juice of one lime according to your taste. Stir in the chopped cilantro for freshness.
8. Prepare Tortilla Strips:
While the soup finishes up, prepare the tortilla strips. Heat vegetable oil in a small skillet over medium-high heat. Fry the tortilla strips in batches until they are crispy and golden, taking about 1-2 minutes. Use a slotted spoon to transfer the strips to a paper towel-lined plate and sprinkle with salt.
9. Serve It Up:
Pour the soup into bowls, topping each with crispy tortilla strips. Add any optional toppings you like such as cheese, avocado slices, sour cream, or extra cilantro.
10. Enjoy!
Serve the soup immediately with lime wedges on the side for squeezing over the top. Enjoy the rich, creamy texture paired with the delightful crunch of your tortilla strips!
This comforting dish is sure to become a favorite in your home!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken in This Recipe?
Yes! You can use frozen chicken, but make sure it’s fully thawed and cooked before adding it to the soup. To thaw, leave it in the fridge overnight or use the cold water method—just seal it in a bag and submerge it in cold water until thawed.
Is There a Way to Make This Soup Lighter?
Absolutely! To lighten it up, you can substitute the heavy cream with half and half or reduce it to 1/4 cup. For a dairy-free option, try canned coconut milk, which will still provide that creamy texture!
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. You can reheat it on the stove over low heat or in the microwave, stirring occasionally until warmed through. If it thickens up after refrigeration, just add a bit of broth or water to loosen it!
Can I Make This Soup Vegetarian?
Yes! To make a vegetarian version, simply substitute the chicken broth with vegetable broth and skip the chicken. You could add extra veggies like zucchini or black beans for more substance. Enjoy experimenting!
