Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup is the ultimate comfort food that combines tender chicken, savory broth, creamy goodness, and crunchy tortilla strips. This delicious, hearty soup is perfect for a cozy weeknight dinner or even as a starter for a larger meal. The blend of seasoned chicken, creamy base, and spicy kick makes this dish a crowd-pleaser that is sure to leave everyone satisfied.

Topped with crispy tortilla strips, cheese, avocado, and sour cream, this soup is the definition of comfort food with a twist. It’s warm, flavorful, and packed with nutrients, making it an excellent choice for any occasion.

Ingredients for Creamy Chicken Tortilla Soup

For the Soup:

• 2 tbsp olive oil
• 1 lb boneless, skinless chicken breasts
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (4 oz) green chilies
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• Salt and pepper, to taste

For the Toppings:

• Tortilla strips (store-bought or homemade)
• Shredded cheddar cheese
• Sour cream
• Sliced avocado
• Chopped cilantro
• Lime wedges, for serving

Step-by-Step Instructions to Make Creamy Chicken Tortilla Soup

Step 1: Cook the Chicken

1. Heat olive oil in a large pot over medium heat.
2. Season the chicken breasts with salt and pepper, then add them to the pot.
3. Cook the chicken for 6-7 minutes per side, or until golden brown and cooked through. Remove from the pot and set aside to cool.
4. Once the chicken is cool enough to handle, shred the chicken using two forks or chop it into bite-sized pieces.

Step 2: Sauté the Vegetables

1. In the same pot, add a little more olive oil if needed.
2. Sauté the chopped onion over medium heat for about 3-4 minutes, until softened.
3. Add the minced garlic and cook for another minute, until fragrant.

Step 3: Add the Tomatoes and Spices

1. Stir in the diced tomatoes (with juice) and green chilies to the pot.
2. Add the ground cumin, chili powder, paprika, and a pinch of salt and pepper. Stir to combine and cook for another 2-3 minutes to allow the flavors to meld.

Step 4: Add the Broth and Simmer

1. Pour in the chicken broth and bring the soup to a gentle simmer.
2. Let the soup cook for about 15-20 minutes, stirring occasionally, to allow the flavors to combine.
3. Once the soup has simmered, add the shredded chicken back into the pot. Stir well to combine.

Step 5: Make it Creamy

1. Pour in the heavy cream, stirring to combine.
2. Allow the soup to simmer for another 5-7 minutes, until it’s heated through and creamy. Taste the soup and adjust the seasoning as needed.

Step 6: Serve and Top

1. Ladle the creamy chicken tortilla soup into bowls.
2. Top with tortilla strips, shredded cheese, a dollop of sour cream, a few avocado slices, and a sprinkle of chopped cilantro.
3. Serve with lime wedges on the side for a refreshing touch.

Tips for the Best Creamy Chicken Tortilla Soup

• Chicken options: You can use rotisserie chicken or leftover chicken to save time. Just shred the chicken and add it to the soup in place of cooking the chicken breasts.
• Spiciness: If you prefer a spicier soup, add more chili powder or cayenne pepper. You can also incorporate some chopped jalapeños for an added kick.
• Broth variety: Use low-sodium chicken broth to control the salt level in the soup.
• Cream variation: For a lighter version, you can replace the heavy cream with half-and-half or coconut milk for a dairy-free option.

Variations of Creamy Chicken Tortilla Soup

Chicken and Bean Tortilla Soup

Add canned black beans or pinto beans to the soup to make it more filling and nutritious. Simply stir in the beans along with the chicken, and let them warm up during the simmering process.

Slow Cooker Creamy Chicken Tortilla Soup

For a hands-off version, combine all the ingredients (except the heavy cream and toppings) in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the cream near the end of the cooking time, and then garnish with toppings before serving.

Vegetarian Creamy Tortilla Soup

To make the soup vegetarian, simply omit the chicken and use vegetable broth instead of chicken broth. You can add more beans or vegetables like zucchini or corn to make the soup hearty.

Spicy Chicken Tortilla Soup

For those who love spice, consider adding chipotle peppers in adobo sauce for a smoky and spicy depth of flavor. You can also top the soup with hot sauce or jalapeños.

What to Serve with Creamy Chicken Tortilla Soup

While the soup itself is quite filling, it pairs beautifully with a variety of side dishes:

• Cornbread: The sweetness of cornbread complements the spiciness and creaminess of the soup perfectly.
• Mexican Rice: A side of fluffy Mexican rice works wonderfully with this dish, making for a more substantial meal.
• Fresh Salad: A light, refreshing side salad with a tangy vinaigrette can balance the richness of the soup.
• Cheese Quesadilla: A simple, crispy cheese quesadilla is a great accompaniment for dipping.

How to Store and Reheat Creamy Chicken Tortilla Soup

Storing:

• Allow the soup to cool before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
• For longer storage, you can freeze the soup for up to 3 months. However, be aware that the creaminess may change after freezing and reheating.

Reheating:

• To reheat, simply warm the soup on the stove over low heat, stirring occasionally. If it’s too thick, add a little extra broth or water.
• You can also reheat it in the microwave for 2-3 minutes. Stir and check the temperature before serving.

Conclusion: A Rich and Comforting Soup for All Seasons

Creamy Chicken Tortilla Soup is the perfect blend of rich, savory flavors with a touch of spice and creaminess. It’s a versatile dish that can be customized to suit your tastes and is guaranteed to satisfy your hunger on a cold day or any time you crave a warm, hearty meal. The crispy tortilla strips, tangy sour cream, and fresh avocado create the perfect toppings to elevate this dish into something truly special. Whether you’re making it for a family dinner or a cozy night in, this soup will not disappoint.

Creamy Chicken Tortilla Soup

This comforting and creamy chicken tortilla soup is loaded with tender chicken, vegetables, and a rich, velvety broth. Topped with crispy tortilla strips and garnished with fresh cilantro, it’s a hearty, flavorful dish perfect for a cozy meal.

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Course Soup

Cuisine Mexican

Equipment

• Large pot or Dutch oven
• Knife and Cutting Board
• Wooden spoon or spatula
• Measuring Cups and Spoons
• Blender (optional, for a smoother texture)
• Tongs or slotted spoon

Ingredients

  

• For the Soup:
• 2 tbsp olive oil
• 1 medium onion chopped
• 3 cloves garlic minced
• 1 medium bell pepper chopped (any color)
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• 1 14.5 oz can diced tomatoes, undrained
• 1 4 oz can diced green chilies
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups rotisserie chicken shredded
• Salt and black pepper to taste
• For the Tortilla Strips:
• 2 small flour tortillas cut into strips
• 1 tbsp olive oil
• ½ tsp salt
• For Garnishing:
• Fresh cilantro chopped
• Shredded cheddar cheese
• Sour cream
• Lime wedges

Instructions

 

• Step 1: Prepare the Tortilla Strips
• Preheat your oven to 400°F (200°C).
• Cut the flour tortillas into thin strips (about ¼ inch wide).
• In a small bowl, toss the tortilla strips with 1 tbsp olive oil and ½ tsp salt until evenly coated.
• Spread the strips out in a single layer on a baking sheet.
• Bake for 8-10 minutes, flipping halfway through, until the strips are crispy and golden brown. Remove from the oven and set aside.
• Step 2: Cook the Soup Base
• In a large pot or Dutch oven, heat 2 tbsp olive oil over medium heat.
• Add the chopped onion and sauté for 3-4 minutes, until softened.
• Add the minced garlic and chopped bell pepper, and sauté for another 2 minutes until fragrant and the pepper softens.
• Stir in the ground cumin, chili powder, and smoked paprika. Cook for 1 minute to toast the spices.
• Step 3: Add the Liquid Ingredients
• Pour in the diced tomatoes with their juice and the diced green chilies. Stir to combine.
• Add the chicken broth, bring to a simmer, and cook for about 10 minutes to let the flavors meld.
• Reduce the heat to low and stir in the heavy cream.
• Add the shredded rotisserie chicken and simmer for an additional 5 minutes to heat the chicken through.
• Step 4: Season and Adjust the Soup
• Taste the soup and season with salt and black pepper to your liking. If you prefer a spicier kick, add a dash of hot sauce or cayenne pepper.
• If the soup is too thick, add a little more chicken broth or water to reach your desired consistency.
• Step 5: Serve the Soup
• Ladle the soup into bowls and top with the homemade tortilla strips, a sprinkle of shredded cheddar cheese, a dollop of sour cream, and fresh cilantro.
• Serve with a lime wedge on the side for squeezing over the soup.

Notes

✔ Rotisserie chicken: Using rotisserie chicken makes this recipe quicker, but you can also cook your own chicken breasts or thighs. Just shred them once cooked.
✔ Spice it up: Add jalapeños or a pinch of cayenne pepper if you prefer extra heat.
✔ Use low-sodium broth: For a healthier option, use low-sodium chicken broth and adjust the seasoning as needed.
✔ Creamier soup: If you want a richer flavor, add an extra splash of heavy cream or even some cream cheese.
✔ Tortilla strips: For a crunchier texture, double-bake the tortilla strips, or use store-bought tortilla chips as a quick substitute.