This creamy chicken tortilla soup is the perfect dish for those cozy nights in. With tender chicken, sweet corn, and crunchy tortilla strips, it warms you right up!
Plus, it’s super easy to make! I love piling on extra toppings like cheese and avocado, because who wouldn’t want more yumminess in their bowl? 🥑🧀
Key Ingredients & Substitutions
Olive Oil: Olive oil is great for sautéing your onion and garlic. If you’re out, feel free to use vegetable oil or avocado oil instead. They also work well and won’t affect the soup’s flavor too much.
Chicken Broth: This adds depth to the soup. If you’re looking for a lighter option, you can use vegetable broth or even water, but it may lose some flavor. Homemade stock is always a winner too!
Shredded Chicken: A rotisserie chicken is so convenient here! You can also use leftover chicken or turkey from a previous meal. If you’re vegetarian, chickpeas or beans could be delicious alternatives.
Heavy Cream: For a lighter version, substitute half-and-half with milk or a dairy-free option like coconut milk. It will change the flavor slightly, but will keep the soup creamy!
How Do I Get My Tortilla Strips Crispy?
Getting those tortilla strips just right adds that perfect crunch to your soup! Here’s how to do it:
- Cut corn tortillas into strips and make sure they’re not too thick; thinner ones crisp up better.
- In a skillet, heat the vegetable oil over medium-high heat. Once hot, gently drop in the tortilla strips in small batches.
- Fry until they are golden brown, about 2-3 minutes, turning them occasionally.
- Drain them on paper towels right after frying to remove excess oil, making them extra crispy!
- If you’d rather bake them, spray the strips lightly with cooking spray and bake them at 375°F (190°C) for about 10 minutes or until crisp.
Enjoy the crunch as you enjoy your soup, adding that delightful texture contrast!
Creamy Chicken Tortilla Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
Spices:
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
Main Ingredients:
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes with green chilies
- 1 cup frozen or fresh corn kernels
- 2 cups cooked shredded chicken (rotisserie or boiled)
For Creaminess:
- 1 cup heavy cream or half-and-half
- Salt and black pepper, to taste
- Juice of 1 lime
For Tortilla Strips:
- 6-8 corn tortillas, cut into strips
- Vegetable oil for frying (or can bake for a healthier option)
Optional Toppings:
- Shredded cheese (cheddar or Monterey jack)
- Avocado slices
- Fresh cilantro
- Sour cream
- Jalapeño slices
How Much Time Will You Need?
This delicious soup takes about 30 minutes to prepare and cook. You’ll spend 10 minutes preparing the ingredients, and about 20 minutes cooking the soup to perfection!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until it’s soft and translucent, which should take about 5 minutes. Then, stir in the minced garlic along with the cumin, chili powder, and smoked paprika. Cook for another minute until fragrant, making sure not to let the garlic burn!
2. Build the Soup Base:
Next, pour in the chicken broth, diced tomatoes with green chilies, corn, and the shredded chicken. Stir well and bring the mixture to a gentle simmer. Let it cook for 10-15 minutes so all those wonderful flavors can come together beautifully.
3. Make it Creamy:
Now it’s time to add the cream! Pour in the heavy cream or half-and-half and stir well. Season the soup with salt and black pepper according to your taste. Let it simmer for another 5 minutes, but be careful not to let it boil.
4. Prepare the Tortilla Strips:
While your soup is simmering, let’s make those crispy tortilla strips! Heat vegetable oil in a skillet over medium-high heat. Fry the tortilla strips in batches until they are golden and crispy, which should take about 2-3 minutes each batch. Once fried, drain them on paper towels. If you prefer, you can bake them at 375°F (190°C) for about 10 minutes, flipping halfway through!
5. Serve and Enjoy!:
Remove the soup from heat and stir in the lime juice for that zing! Now, ladle the soup into bowls and top with those crispy tortilla strips and your favorite optional toppings like shredded cheese, avocado, cilantro, sour cream, and jalapeños for extra flavor.
Enjoy your warm, creamy chicken tortilla soup on a cozy evening! It’s sure to warm your heart and fill your belly!
Frequently Asked Questions (FAQ)
Can I Use Different Proteins in This Soup?
Absolutely! While shredded chicken is traditional, you can substitute it with cooked turkey, or for a vegetarian option, try using black beans or chickpeas. Just ensure they’re well-seasoned for maximum flavor!
How Can I Make This Soup Spicier?
If you like a kick, add extra chili powder or some diced jalapeños to the pot. You could also top the soup with sliced fresh jalapeños or a dollop of spicy salsa. Adjust to your heat preference!
Can I Store Leftovers?
Yes, you can store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of chicken broth or cream to help maintain the soup’s creamy texture. Avoid boiling when reheating to prevent the cream from curdling.
What Are Some Good Topping Suggestions?
There are plenty! Besides shredded cheese and avocado, try fresh cilantro, diced onions, or even crushed tortilla chips. A dollop of sour cream or Greek yogurt also adds a nice creaminess!
