This Creamy Chicken Tortilla Soup is a warm hug in a bowl! With tender chicken, tasty spices, and a rich, creamy base, it’s perfect for chilly days or cozy nights.
I love topping it with crunchy tortilla strips and cheese for an extra delicious crunch. The best part? It’s so easy to make, you might want to have it every week!
Key Ingredients & Substitutions
Olive Oil: A great choice for sautéing, olive oil enhances flavors. If you prefer, you can use avocado oil or any neutral oil like vegetable or canola oil.
Chicken: I often use rotisserie chicken for ease. If you’re looking for a healthier option, poached chicken breast works well too. Leftover chicken from another meal is perfect here!
Cream Cheese & Sour Cream: Cream cheese adds richness, while sour cream adds tang. If you want a lighter option, use Greek yogurt or even cashew cream for a dairy-free version.
Spices: Cumin, chili powder, and smoked paprika are key for depth of flavor. Feel free to adjust according to your taste. If you don’t have smoked paprika, regular paprika works too.
How Do I Achieve the Perfect Flavor Balance in My Soup?
Getting the flavor just right in your creamy chicken tortilla soup is all about layering ingredients and seasonings. Start with sautéing onions and garlic, which build a strong flavor base. Here’s how to maintain a good balance:
- Season as you go: Add spices while sautéing to unlock their full flavors.
- Taste before serving: Adjust salt and pepper to suit your palate.
- Finish with lime juice: A squeeze of lime just before serving brightens the soup and enhances all the flavors.
These tips will help you achieve a deliciously balanced soup every time!
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 finely chopped (optional, for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes with green chilies
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 cups cooked shredded chicken (rotisserie or poached chicken breast)
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream or Greek yogurt
- Salt and freshly ground black pepper, to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Tortilla strips or crushed tortilla chips (for garnish)
- Shredded cheddar or Monterey Jack cheese (for garnish)
- Avocado slices (optional, for garnish)
How Much Time Will You Need?
This delicious creamy chicken tortilla soup takes about 15 minutes to prepare and 20 minutes to cook. Overall, you’ll be enjoying your warm bowl of goodness in about 35 minutes!
Step-by-Step Instructions:
1. Sauté the Base:
Heat the olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté for about 5 minutes, until it becomes translucent and slightly tender. This helps to develop a flavorful base for the soup.
2. Add the Aromatics:
Next, add the minced garlic and chopped jalapeño (if you’re using it for added heat). Cook for another minute or until the garlic is fragrant.
3. Toast the Spices:
Stir in the ground cumin, chili powder, and smoked paprika, cooking for an additional minute to toast the spices and bring out their flavors. Your kitchen will smell amazing!
4. Pour in the Liquids:
Now it’s time to pour in the chicken broth, along with the can of diced tomatoes (with their juices) and corn. Bring everything to a simmer, letting it cook for about 10 minutes. This melds all those delicious flavors together.
5. Add the Chicken:
Add the cooked shredded chicken to the pot, stirring well to combine. Let it heat through for a couple of minutes.
6. Make it Creamy:
In a small bowl, whisk together the softened cream cheese and sour cream until smooth. Stir this creamy mixture into the soup until well combined. If you find the soup too thick, feel free to add a little more broth or water to get your desired consistency.
7. Season and Brighten:
Season the soup with salt and freshly ground black pepper to taste. Add the fresh lime juice and give everything a good stir to brighten the flavors.
8. Serve It Up:
Ladle the soup into bowls and top with chopped cilantro, tortilla strips or crushed tortilla chips, shredded cheese, and avocado slices if you’re feeling fancy. Serve hot and enjoy!
This creamy chicken tortilla soup is sure to become a favorite for its richness and flavor. Enjoy!
Can I Use Store-Bought Rotisserie Chicken?
Absolutely! Store-bought rotisserie chicken is a great time-saver and adds fantastic flavor to the soup. Just shred it and toss it in. It’s a reliable shortcut!
How Do I Adjust the Spice Level?
If you prefer a milder soup, leave out the jalapeño or use only half. You can also reduce the amount of chili powder. For a spicier kick, you may add more jalapeño or even a dash of hot sauce when serving!
Can I Make This Soup Ahead of Time?
Yes, you can definitely make this soup ahead! Let it cool completely, then store it in the fridge for up to 3 days. Reheat gently on the stove when ready to serve, adding a splash of broth if it thickens too much.
What Can I Use Instead of Cream Cheese?
If you’re looking for a lighter version or have a dairy intolerance, you can substitute cream cheese with a non-dairy cream or cashew cream. For an even simpler option, just use a bit more sour cream or Greek yogurt!
