Go Back
To make creamy chicken tortilla soup, you'll need: - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 medium red bell pepper, diced - 1 medium jalapeño, deseeded and finely minced - 2 cups cooked chicken, shredded - 4 cups chicken broth - 1 can (15 oz) diced tomatoes, including juices - 1 can (4 oz) diced green chilies - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - 1 cup corn kernels (can be fresh, frozen, or canned) - 1 cup heavy cream - Salt and black pepper to taste - Tortilla strips, for garnish - Fresh cilantro, chopped, for garnish - Slices of avocado, for garnish - Lime wedges, for serving You can swap some ingredients for different flavors or needs: - Use coconut milk instead of heavy cream for a dairy-free option. - If you dislike jalapeños, try bell peppers for less heat. - Substitute chicken with cooked turkey or beans for a vegetarian option. - Use vegetable broth if you want a lighter soup. - Canned tomatoes can be swapped with fresh ones if you prefer. Each serving of creamy chicken tortilla soup contains: - Calories: Approximately 400 kcal - Protein: 25g - Fat: 25g - Carbohydrates: 30g - Fiber: 4g - Sodium: 800mg This soup is rich and filling, perfect for a cozy meal. Enjoy! {{ingredient_image_2}} Gather your ingredients first. This makes cooking easier. You will need: - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 medium red bell pepper, diced - 1 medium jalapeño, deseeded and finely minced - 2 cups cooked chicken, shredded - 4 cups chicken broth - 1 can (15 oz) diced tomatoes, including juices - 1 can (4 oz) diced green chilies - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - 1 cup corn kernels (can be fresh, frozen, or canned) - 1 cup heavy cream - Salt and black pepper to taste - Tortilla strips, for garnish - Fresh cilantro, chopped, for garnish - Slices of avocado, for garnish - Lime wedges, for serving Chop the onion, garlic, bell pepper, and jalapeño. This helps release their flavors. Start by heating the olive oil in a large pot over medium heat. Add the diced onion and sauté it for about 3-4 minutes. You want it to be soft and clear. Next, add the minced garlic, red bell pepper, and jalapeño. Cook these for another 2-3 minutes. Stir often to avoid burning. Now, add the shredded chicken and mix it with the veggies. It should smell great! Pour in the chicken broth, diced tomatoes, and green chilies. Sprinkle in the ground cumin, smoked paprika, and chili powder. Add salt and pepper to taste. Turn up the heat and bring the soup to a gentle boil. Once it boils, lower the heat and let it simmer for 15 minutes. This lets the flavors blend well. After that, stir in the corn and heavy cream. Mix gently and warm it for another 5 minutes. Make sure it doesn’t boil again. To get the perfect creamy texture, use full-fat heavy cream. This keeps the soup thick and rich. If the soup seems too thick, add more chicken broth until you reach your desired consistency. Remember to taste the soup before serving. Adjust the seasoning with more salt or pepper if needed. Serve it hot and garnish with tortilla strips, cilantro, and avocado slices. The lime wedges add a nice zesty touch! To boost the flavor of your creamy chicken tortilla soup, use fresh herbs. Fresh cilantro adds a bright taste. You can also squeeze lime juice into the soup for a zesty kick. Consider adding a pinch of cayenne pepper for a little heat. For a smoky flavor, use smoked paprika instead of regular paprika. Roasting your veggies before adding them to the pot can also deepen the flavor. One common mistake is not sautéing the onion and garlic long enough. You want them soft and fragrant. Be careful not to skip the simmering step. This helps all the flavors come together. Adding the heavy cream too early can make it curdle, so wait until the end. Finally, remember to taste your soup before serving. Adjust the salt and pepper to your liking. Serve your soup hot in colorful bowls to make it look appealing. Top with crispy tortilla strips for crunch. Add fresh cilantro and slices of avocado for creaminess. A wedge of lime on the side brightens the dish. You can also serve it with warm tortillas or cornbread. This makes for a hearty and satisfying meal. Pro Tips Use Homemade Chicken Broth: For an even richer flavor, consider making your own chicken broth. It enhances the soup's depth and freshness. Adjust the Spice Level: If you prefer a milder soup, reduce the amount of jalapeño or switch to a sweeter pepper like a yellow bell pepper. Fresh Herbs Matter: Adding fresh cilantro at the end really brightens up the dish. You can also experiment with fresh lime zest for an extra zing. Make It Ahead: This soup tastes even better the next day! Prepare it in advance and let it sit in the fridge overnight to let the flavors develop. {{image_4}} If you love heat, make a spicy chicken tortilla soup. Start by adding more jalapeños. You can use two or even three, depending on your taste. For extra spice, toss in some cayenne pepper. A dash of hot sauce can also elevate the flavor. This soup will warm you up on a cold day! You can easily make a vegetarian version. Replace chicken with hearty vegetables like zucchini, mushrooms, or bell peppers. Use vegetable broth instead of chicken broth. Add black beans or pinto beans for protein. This version is still creamy and packed with flavor. Everyone will enjoy it, even meat lovers! If you want more protein, add beans or lentils. Black beans, kidney beans, or chickpeas work great. Cook them with the soup for added flavor. You can also toss in cooked quinoa or rice for a heartier meal. This way, you get a filling soup that satisfies hunger while keeping it delicious! To store your creamy chicken tortilla soup, let it cool first. Once cooled, pour it into an airtight container. This helps keep the flavors fresh. You can store it in the fridge for up to three days. Make sure to label the container with the date. You can freeze this soup, too! First, cool the soup completely. Pour it into freezer-safe containers, leaving some space for expansion. Seal tightly and label. It can last in the freezer for about three months. When you want to eat it, just thaw it overnight in the fridge. Reheating is simple! For the best taste, use a pot on the stove. Pour in the soup and heat over medium-low. Stir often until hot. If the soup seems too thick, add a splash of chicken broth or water. You can also use a microwave. Place the soup in a microwave-safe bowl and cover it loosely. Heat in short bursts, stirring in between. Just be careful not to overheat it! Yes, you can make creamy chicken tortilla soup in a slow cooker. Start by sautéing the onion, garlic, and peppers in a pan. Then, add them to the slow cooker with the rest of the ingredients. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. When it's almost done, stir in the heavy cream. This method lets the flavors blend well, making the soup rich and tasty. If you want a lighter option, use half-and-half instead of heavy cream. You can also use coconut milk for a dairy-free version. Another choice is using a mix of milk and cornstarch to thicken the soup. Just remember that these options will change the taste a bit, but they will still keep your soup creamy. You can store creamy chicken tortilla soup in the fridge for up to 3 to 4 days. Make sure to put it in an airtight container. If you want it to last longer, consider freezing it. Just remember to leave out the toppings until you are ready to serve. This blog post covered all you need for a great chicken tortilla soup. We discussed ingredients, substitutions, and nutrition facts. You learned step-by-step instructions for preparation and cooking. I shared tips to enhance flavors and avoid common mistakes. You can explore variations for spice, vegetarian options, or adding proteins. Plus, I provided storage info for leftovers, freezing, and reheating. Follow these ideas, and you’ll make a delicious soup. Enjoy creating your perfect tortilla soup!

Luscious Creamy Chicken Tortilla Soup

A rich and flavorful chicken tortilla soup with a creamy base, perfect for a comforting meal.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 1 medium jalapeño, deseeded and finely minced
  • 2 cups cooked chicken, shredded
  • 4 cups chicken broth
  • 1 can (15 oz) diced tomatoes, including juices
  • 1 can (4 oz) diced green chilies
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup heavy cream
  • to taste salt and black pepper
  • for garnish tortilla strips
  • for garnish fresh cilantro, chopped
  • for garnish slices of avocado
  • for serving lime wedges

Instructions
 

  • In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onion and sauté for approximately 3-4 minutes, or until the onion becomes translucent.
  • Incorporate the minced garlic, diced red bell pepper, and jalapeño into the pot. Continue to cook for an additional 2-3 minutes, stirring occasionally, until the peppers soften slightly.
  • Add the shredded chicken to the mixture, stirring well to combine with the sautéed vegetables.
  • Pour in the chicken broth, followed by the diced tomatoes and green chilies. Sprinkle in the ground cumin, smoked paprika, and chili powder. Season the soup with salt and black pepper to taste.
  • Increase the heat and bring the soup mixture to a gentle boil. Once boiling, reduce the heat to low and allow it to simmer uncovered for about 15 minutes.
  • After 15 minutes, stir in the corn and heavy cream. Gently mix until everything is thoroughly combined, allowing the soup to warm through for another 5 minutes without boiling.
  • Taste and adjust seasoning by adding more salt and pepper if needed.
  • Serve the soup hot in bowls, generously garnished with crispy tortilla strips, freshly chopped cilantro, and creamy avocado slices. Don’t forget to add lime wedges on the side for a refreshing zesty kick!

Notes

For an eye-catching presentation, ladle the soup into vibrant bowls and top with additional cilantro and tortilla strips. Serve lime wedges alongside for added flavor!
Keyword chicken, comfort food, creamy, soup, tortilla