This creamy chicken tortilla soup is the perfect bowl of comfort for chilly days! Packed with tender chicken, sweet corn, and a hint of spice, it’s yummy and satisfying.
It’s fun to top it with crunchy tortilla strips and creamy avocado. I always end up making extra so I can enjoy it the next day—it just gets better! 😋
Key Ingredients & Substitutions
Olive Oil: This is perfect for sautéing and adds a nice flavor. If you’re out, you can use butter or vegetable oil instead for a different taste.
Onion: A medium onion brings sweetness to the soup. You can swap it for shallots or even green onions if you prefer a milder flavor.
Garlic: Fresh garlic is key for depth of flavor. If it’s not available, garlic powder can work in a pinch, but fresh is always better.
Jalapeño: This is optional, but it gives the soup a nice kick. You can leave it out or use a milder pepper if you want less heat.
Chicken Broth: You can use vegetable broth for a vegetarian option. Just keep in mind it will change the flavor slightly.
Shredded Chicken: Rotisserie chicken is a lifesaver for quick meals, but leftover chicken or canned chicken will also work well.
Heavy Cream: For a lighter version, use half-and-half or even coconut milk for a dairy-free option. It won’t be as rich, but still tasty!
What’s the Best Way to Prepare My Chicken For This Soup?
The chicken is essential for making this soup hearty and satisfying. Here’s how to prepare it:
- If using rotisserie chicken, simply shred it off the bones when cool enough to handle.
- For boiled chicken, place skinless chicken breasts or thighs in a pot, cover with water, and boil for about 20-25 minutes until cooked through. Shred once cool.
- If you’re in a hurry, canned chicken can also be used—just drain and add it in.
No matter how you prepare it, make sure the chicken is tender and easy to shred for the best texture in your soup.
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 pepper, seeded and finely chopped (optional for spice)
- 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)
- 2 cups cooked, shredded chicken (rotisserie or boiled)
- 1 cup frozen corn kernels
- 1 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 Garnish:
- Tortilla strips or crushed tortilla chips
- Diced avocado
- Shredded cheddar or Monterey Jack cheese
- Sour cream
- Fresh cilantro leaves
How Much Time Will You Need?
This creamy chicken tortilla soup will take about 15 minutes to prepare and 20 minutes to cook, making it a deliciously quick meal that you can whip up in about 35 minutes!
Step-by-Step Instructions:
1. Start with the Aromatics:
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 4 to 5 minutes until it’s soft and translucent. This step will build a nice base flavor for your soup.
2. Add Garlic and Spices:
Stir in the minced garlic and jalapeño pepper (if using) and cook for 1 minute until fragrant. Then, add the ground cumin and chili powder and stir for another 30 seconds to toast those spices for an extra burst of flavor.
3. Mix in the Liquids:
Now, pour in the chicken broth and the canned diced tomatoes with green chilies. Bring everything to a gentle simmer; this is where your soup starts to come together!
4. Incorporate the Chicken and Corn:
Add the shredded chicken and frozen corn to the pot. Allow the mixture to simmer for about 10 minutes. This will help blend all the tasty flavors together!
5. Make it Creamy:
Lower the heat and stir in the heavy cream (or half-and-half). Be careful not to let it boil; just warm it through until everything is well mixed. This is where the soup gets its creamy texture!
6. Season and Finish:
Season your soup with salt and pepper to taste, then squeeze in the juice of 1 lime for a bit of brightness. Finally, stir in the chopped cilantro.
7. Serve it Up:
Ladle the creamy soup into bowls and top with your choice of tortilla strips, diced avocado, shredded cheese, a dollop of sour cream, and extra fresh cilantro. It’s ready to be enjoyed!
Enjoy your cozy Creamy Chicken Tortilla Soup. Perfect for a comforting meal any day!
Can I Use Leftover Chicken for This Soup?
Absolutely! Leftover cooked chicken works perfectly in this recipe. Just shred it and add it in during the simmering step for an easy way to use up leftovers.
What If I Don’t Have Heavy Cream?
If you don’t have heavy cream on hand, you can substitute it with half-and-half or even milk for a lighter version. Coconut milk is also a great dairy-free option that adds a unique flavor.
Can I Make This Soup Spicier?
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of broth or water if it’s too thick.
