This Creamy Chicken Tortilla Soup is warm and comforting, loaded with tender chicken, veggies, and a creamy base. Topped with crunchy tortilla strips, it’s a real treat!
Whenever I make this soup, my kitchen smells amazing! It’s so easy to whip up, and I love serving it with a sprinkle of cheese on top—total yum!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts or thighs work best for this recipe. If you’re short on time, rotisserie chicken is a great substitute—just shred it and add it in after the broth. I love using thighs for their juiciness.
Broth: Chicken broth adds richness to the soup. You can use vegetable broth to make it vegetarian, but keep in mind that the flavor will change. Homemade broth is also a great option if you have it on hand!
Cream: While heavy cream provides a rich flavor, sour cream gives a nice tang. You can use either, or even a blend if you want to lighten it up a bit. If you’re looking for dairy-free options, coconut milk works too!
Peppers: The jalapeño adds heat, but if you’re sensitive to spice, you can skip it. Bell peppers are sweet and colorful, and you can mix in green or yellow if you prefer. Just remember that color sometimes means extra flavor!
How Do I Get a Creamy Texture in the Soup?
To achieve that creamy consistency, blending is crucial! Here’s how to do it:
- Once the chicken is cooked, remove it and shred it. Then use an immersion blender right in the pot for a quick blend. If you don’t have one, transfer half the soup to a blender and puree!
- After blending, return the soup to the pot, and stir in the heavy cream or sour cream. This will add richness and smoothness. Be sure to heat it gently so it doesn’t curdle.
Finally, adjust the seasoning before serving. As a personal touch, I love squeezing fresh lime juice over the top just before serving for a burst of freshness!
Creamy Chicken Tortilla Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb (450g) boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional, for spice)
- 1 red bell pepper, diced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 4 cups (1 liter) chicken broth
- 1 (14 oz) can diced tomatoes, undrained
- 1 cup frozen or canned corn kernels
- 1 can (4 oz) diced green chilies
- 1/2 cup heavy cream or sour cream
- 1/2 cup shredded Monterey Jack or cheddar cheese (plus more for topping)
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Tortilla strips or crushed tortilla chips (for topping)
- Optional: avocado slices, sour cream, jalapeño slices for garnish
How Much Time Will You Need?
This creamy chicken tortilla soup will take about 15 minutes to prep and approximately 30 minutes to cook. So, in total, plan for about 45 minutes to have this comfort dish ready to serve!
Step-by-Step Instructions:
1. Heat the Oil and Sauté Aromatics:
In a large pot, add the olive oil and heat it over medium heat. Once hot, add the diced onion and cook for about 3-4 minutes until soft and translucent. Then, add the minced garlic, jalapeño (if using), and diced red bell pepper. Sauté for another 2-3 minutes until everything is fragrant and tender.
2. Add Spices and Cook:
Next, sprinkle in the ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir the mixture well and cook for about 1 minute to let the spices toast and release their flavors into the soup.
3. Add Chicken and Broth:
Now, add the chicken breasts or thighs into the pot. Pour in the chicken broth, diced tomatoes (with their juice), corn kernels, and diced green chilies. Give everything a good stir.
4. Cook the Soup:
Bring the soup to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it cook for about 20-25 minutes, or until the chicken is entirely cooked through.
5. Shred the Chicken:
Once the chicken is cooked, remove it from the pot and set it on a cutting board. Use two forks to shred the chicken into bite-sized pieces and set it aside.
6. Blend the Soup:
Using an immersion blender, blend the soup until it reaches a creamy consistency, but still slightly chunky (you can also transfer half of the soup to a blender, blend until smooth, and then return it to the pot).
7. Combine Chicken and Cream:
Stir the shredded chicken back into the soup. Then, lower the heat and gently stir in the heavy cream or sour cream along with the shredded cheese. Mix until melted and combined.
8. Final Touches:
Adjust seasoning to taste with additional salt, pepper, and lime juice. Now, taste it! It should be creamy and flavorful.
9. Serve and Garnish:
Serve the soup hot, topped with tortilla strips or crushed tortilla chips, extra cheese, chopped cilantro, and optional avocado slices, sour cream, or jalapeño slices.
Enjoy your delicious, creamy chicken tortilla soup!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Chicken?
Absolutely! You can use boneless, skinless chicken breasts or thighs based on your preference. If you’re looking for an even quicker option, rotisserie chicken works well—just shred it and add it in after the broth.
Can I Make This Soup Ahead of Time?
Yes, you can prepare the soup in advance! Cook it fully, then let it cool before refrigerating. It will stay fresh for up to 3 days. When ready to serve, just reheat on the stove until warmed through, adding a splash of cream if needed for creaminess.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave. You may need to add a little broth or cream to bring back the creamy texture!
Can I Make This Soup Vegetarian?
Yes! To make it vegetarian, swap the chicken for beans or extra vegetables, use vegetable broth instead of chicken broth, and skip the cream or use a plant-based cream alternative. It will still be delicious!
