This creamy chicken tortilla soup is warm and comforting, filled with tender chicken, beans, and corn. The creamy part makes it extra cozy, perfect for chilly days!
Who doesn’t love the crunchy tortilla strips on top? It’s like a party in a bowl! I love to add some fresh avocado before serving—yum!
Key Ingredients & Substitutions
Olive oil: This is perfect for sautéing vegetables. If you don’t have it, you can use canola oil or even butter for a richer flavor.
Chicken broth: Homemade is great, but store-bought saves time. For a lighter version, you can swap it with vegetable broth if you prefer a vegetarian soup.
Cooked shredded chicken: Rotisserie chicken is my go-to for convenience. You can also use leftover chicken or even turkey. If you want a vegetarian option, try adding extra beans or lentils.
Sour cream or Mexican crema: This gives that creamy texture. If you’re looking for a lighter option, Greek yogurt works well too! Just add it at the end to keep things creamy.
Tortilla chips: You can use store-bought or make your own by frying or baking corn tortillas cut into strips. This adds a nice crunch!
How Do I Get That Perfect Creamy Texture?
Creating a dreamy, creamy soup comes down to blending. Here’s how you do it without a hitch:
- After simmering the soup, use an immersion blender directly in the pot. If using a regular blender, let the soup cool a bit to avoid splatters.
- Blend just enough to create a smooth mix—leave some beans and corn for texture!
- After blending, return the mixture to the pot, then gently stir in your sour cream or heavy cream for the ultimate creaminess.
Remember to keep the heat low when adding cream; boiling can change the texture, making it grainy. A smooth soup is what you’re after!
How to Make Creamy Chicken Tortilla Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional, for mild heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes with green chilies (like Rotel)
- 1 cup frozen or canned corn kernels
- 1 (15 oz) can black beans, drained and rinsed
- 2 cups cooked shredded chicken (either rotisserie or boiled)
- 1/2 cup sour cream or Mexican crema
- 1/2 cup heavy cream (or half-and-half)
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- 2 cups tortilla chips or strips, plus extra for serving
- 1 avocado, diced (optional, for topping)
- Shredded cheese (like cheddar or Monterey Jack), optional topping
How Much Time Will You Need?
This delicious creamy chicken tortilla soup will take about 15 minutes to prepare and 30 minutes to cook. It’s a great option for a quick dinner or cozy gathering.
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 4-5 minutes, or until it becomes soft and translucent. Then, stir in the minced garlic and jalapeño (if using), and cook for another minute until they’re fragrant.
2. Add Spices:
Next, sprinkle in the ground cumin, chili powder, and paprika. Stir everything together, cooking for about 30 seconds to let the spices release their flavors.
3. Build the Soup:
Pour in the chicken broth and add the can of diced tomatoes (with juices), corn, and black beans. Give it a good stir, and bring the soup to a boil. Once boiling, reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld beautifully.
4. Incorporate Chicken:
Add the cooked shredded chicken to the pot, and let it simmer for another 5 minutes until everything is heated through.
5. Blend for Creaminess:
Carefully scoop out about 1 to 1½ cups of the soup mixture (beans and corn included) and blend it until smooth using an immersion blender or a regular blender. This step creates a creamy texture while keeping some chunky goodness!
6. Bring It All Together:
Pour the pureed soup back into the pot. Then, stir in the sour cream and heavy cream, mixing until it’s all well combined. Heat gently without boiling to keep it creamy.
7. Season and Serve:
Season your soup with salt, pepper, and a splash of lime juice to brighten the flavors. Just before serving, mix in 2 cups of tortilla chips or strips for a delightful crunch.
8. Top and Enjoy:
Serve the soup hot in bowls, garnishing with extra tortilla chips, diced avocado, shredded cheese, and freshly chopped cilantro. Enjoy the comforting flavors and warmth of this creamy chicken tortilla soup!
Dig in and savor every spoonful of this delightful soup!
FAQ for Creamy Chicken Tortilla Soup
Can I Use Canned Chicken Instead of Cooked Shredded Chicken?
Absolutely! Canned chicken is a great time-saver and works well in this soup. Just drain it before adding it to the pot. You can also add a bit more seasoning to enhance the flavor.
How Can I Make This Soup Spicier?
If you prefer a spicier kick, consider adding more jalapeño, including some of the seeds, or doubling the chili powder. You can also add a dash of hot sauce or some diced green chilies for extra heat!
What’s the Best Way to Store Leftovers?
Leftover soup should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over medium heat, stirring occasionally, until heated through. You may need to add a splash of broth to loosen it up as it thickens when refrigerated.
Can I Freeze This Soup?
Yes! This soup freezes well. Let it cool completely before transferring it to a freezer-safe container. It can be stored for up to 3 months. To reheat, thaw it overnight in the fridge, then warm it on the stove or in the microwave.
