This Creamy Chicken Tortilla Soup is a cozy bowl of happiness! It’s packed with juicy chicken, beans, and veggies in a rich, creamy broth. Plus, those crunchy tortilla strips on top are the best!
I love how filling this soup is, making it perfect for chilly nights. Just one scoop, and I’m warm inside! Don’t forget to sprinkle some cheese on top—everything’s better with cheese, right? 🧀
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing, but you can swap it for avocado oil or vegetable oil if needed. They both have high smoke points and will work just as well!
Chicken Broth: Homemade broth is fantastic, but store-bought works perfectly for convenience. If you need a lower-sodium option, go for low-sodium broth.
Beans: Black beans add a nice texture and flavor, but you can also use pinto beans or kidney beans if you prefer. They provide similar nutrition and will work well here.
Heavy Cream: If you want a lighter version, use half-and-half or even coconut milk for a dairy-free option. They will still give your soup that creamy consistency.
Frozen Corn: Fresh corn is a tasty substitute! If it’s not in season, frozen corn is a reliable choice and saves time on prep.
How Do I Get the Best Flavor From My Spices?
Spices are key to adding depth to your soup. Here’s how to bring out their fullest flavor:
- Always add spices after sautéing the vegetables. This helps release their essential oils and enhances the flavors.
- Don’t rush the cooking time for the spices—let them cook with the garlic and veggies for about a minute. This blooms their flavors and makes the soup more aromatic.
Try to use fresh spices when possible; they pack more flavor than older ones. Store ground spices in a cool, dark place to prolong their life and potency!
How to Make Creamy Chicken Tortilla Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium bell pepper (red or green), diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 4 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes with green chilies (such as Rotel)
- 1 (15-ounce) can black beans, rinsed and drained
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 1 cup frozen corn kernels
- 1/2 cup heavy cream or half-and-half
- Salt and freshly ground black pepper, to taste
- Juice of 1 lime
For Garnishing:
- Fresh cilantro, chopped
- Tortilla strips or crushed tortilla chips
- Shredded cheese (cheddar or Monterey Jack)
- Sour cream (optional)
- Avocado slices (optional)
How Much Time Will You Need?
This creamy Chicken Tortilla Soup takes about 10-15 minutes to prepare and another 15-20 minutes to cook, so you’ll have a delicious meal ready in about 30 to 35 minutes. Great for a weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the diced onion and bell pepper. Cook and stir for about 5 minutes until they are softened and slightly translucent. This builds a great flavor base!
2. Add Spices and Garlic:
Add the minced garlic, ground cumin, chili powder, and smoked paprika to the pot. Stir everything together and cook for about 1 minute, just until you can smell those wonderful aromas. Yum!
3. Combine the Ingredients:
Pour in the chicken broth, diced tomatoes with green chilies, black beans, and corn. Give it a good stir to mix everything together.
4. Simmer the Soup:
Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes. This allows all the flavors to blend beautifully.
5. Add the Chicken:
Stir in the cooked shredded chicken and let the soup simmer for another 5 minutes to heat the chicken through. Now the soup is filling and hearty!
6. Make it Creamy:
Take the pot off the heat and stir in the heavy cream until it’s well combined. Season with salt and pepper to your taste.
7. Add Lime Juice:
Just before serving, stir in the fresh lime juice for a bright flavor boost.
8. Serve and Garnish:
Ladle the soup into bowls and get creative with your toppings! Sprinkle with tortilla strips, chopped cilantro, shredded cheese, sour cream, and avocado slices if you like.
9. Enjoy!
Dig in while it’s hot, and enjoy the comforting, creamy goodness of your Chicken Tortilla Soup!
Can I Use Leftover Turkey Instead of Chicken?
Absolutely! Leftover turkey works perfectly in this soup. Just shred it and add it to the pot in place of the chicken. It will add a delicious twist and make great use of your holiday leftovers!
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can use half-and-half or even evaporated milk. For a dairy-free alternative, coconut milk or cashew cream will work well while still giving the soup a creamy texture.
How Can I Make This Soup Spicier?
If you enjoy a kick, add some diced jalapeños or a few dashes of hot sauce to your soup when you add the other ingredients. You can also increase the amount of chili powder or add cayenne pepper to taste.
Can I Freeze Leftover Soup?
Yes, this soup freezes well! Just let it cool completely before transferring to an airtight container. You can freeze it for up to 3 months. To reheat, thaw in the fridge overnight and warm it on the stove over low heat, adding a splash of broth or cream to reach your desired consistency.
