This creamy chicken tortilla soup is a warm hug in a bowl! It’s made with tender chicken, tasty veggies, and a rich, creamy broth, all topped with crunchy tortilla strips.
I love how easy it is to throw this together—perfect for busy nights! Plus, who can resist a bowl of comfort that’s also a bit fancy with those crispy toppings? Yum!
Key Ingredients & Substitutions
Olive Oil: A great choice for sautéing because it adds flavor and healthy fats. If you’re out of olive oil, you can swap in vegetable oil or canola oil. Both work well for cooking without altering the taste too much.
Vegetables: The onion, bell peppers, and carrot bring color and texture. If you don’t have red or yellow bell peppers, feel free to use green peppers or even zucchini. Sweet potatoes can replace carrots for a different flavor and sweetness.
Spices: Ground cumin, chili powder, and smoked paprika create the flavor base. If you’re missing smoked paprika, regular paprika works fine. For a little kick, you can add cayenne pepper to taste.
Chicken: Cooked, shredded chicken is essential. If you’re short on chicken, turkey can be a good substitute. For a vegetarian option, use chickpeas or more beans instead.
Heavy Cream: It gives the soup creaminess. Half-and-half is a lighter option. If you want to keep it dairy-free, coconut milk can add a nice touch of richness.
How Do I Get the Vegetables to Soften Perfectly?
Softening vegetables is key to building flavor in the soup. Start with medium heat to prevent burning and give them a chance to cook evenly. Here’s how to do it well:
- Heat the oil, add onions, and cook for about 5 minutes until they are translucent.
- Then add garlic followed by bell peppers and carrots for another 4-5 minutes, stirring occasionally.
- Make sure they’re soft but not mushy; you still want some texture in your soup.
Don’t rush this step! Sautéing the veggies properly builds the wonderful base flavor for the soup.
How to Make Creamy Chicken Tortilla Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium carrot, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 4 cups chicken broth
- 1 can (15 oz) diced tomatoes, undrained
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 2 cups cooked shredded chicken
- 1 cup heavy cream or half-and-half
- Salt and pepper to taste
For Serving:
- Tortilla chips
- Fresh cilantro
- Sliced avocado (optional)
- Shredded cheese (optional)
How Much Time Will You Need?
This delicious soup takes about 10 minutes to prep and 30 minutes to cook, so you’ll spend around 40 minutes in total. Perfect for a cozy meal anytime!
Step-by-Step Instructions:
1. Starting with the Aromatics:
In a large pot, heat the olive oil over medium heat. Once the oil is warm, add the diced onion. Sauté it for about 5 minutes until it becomes soft and slightly translucent—this will give your soup a great base flavor!
2. Adding the Vegetables:
Next, stir in the minced garlic, red and yellow bell peppers, and diced carrot. Cook everything together for an additional 4-5 minutes, stirring occasionally, until the peppers and carrot begin to soften. The kitchen should start to smell amazing!
3. Seasoning the Soup:
Now it’s time to add some spices! Sprinkle in the ground cumin, chili powder, and smoked paprika. Stir the spices around for about a minute until they become fragrant, which means they’re ready to bring their flavor to your soup.
4. Bringing it All Together:
Pour in the chicken broth, diced tomatoes (with their juices), black beans, corn, and shredded chicken. Stir everything well and bring the mixture to a gentle simmer. Let it cook for approximately 15 minutes, allowing all those flavors to meld together.
5. Finishing Touches:
Once the soup is simmering, reduce the heat to low and gently stir in the heavy cream. Let it warm through for about 5 more minutes. Taste your soup and season it with salt and pepper to your liking—this is where you can really make it your own!
6. Serving the Soup:
Finally, ladle the hot soup into bowls. Top each serving with tortilla chips, fresh cilantro, and slices of avocado, if you like. Add shredded cheese on top too, if you want an extra creamy touch. Enjoy your comforting, delicious soup!
Can I Use Different Proteins for This Soup?
Absolutely! If you prefer, you can substitute the shredded chicken with turkey, cooked ground beef, or even canned tuna for a different twist. Just ensure that if you’re using raw meat, you cook it thoroughly before adding it to the soup to maintain proper food safety.
Can I Make This Soup Vegetarian?
Yes, simply replace the chicken broth with vegetable broth and omit the shredded chicken. You can add more beans or even some diced tofu for protein. The vegetables can remain the same, providing lots of flavor and nutrition!
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. If the soup thickens in the fridge, you can add a little extra broth or water when reheating to get your desired consistency!
Can I Freeze This Soup?
Yes, this soup freezes well! Allow it to cool completely, then transfer it to a freezer-safe container or bag. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating on the stove or in the microwave. Just add in the cream once reheated for the best texture!
