This Easy Creamy Chicken Tortilla Soup is a warm hug in a bowl! It features tender chicken, creamy broth, and crunchy tortilla strips that make every sip a delight.
I love topping mine with lots of cheese because, well, cheese makes everything better! 🍲💕 This soup is quick to whip up, making it perfect for busy weeknights!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are the base of this soup. If you’re short on time, rotisserie chicken is a great shortcut! You could also use cooked turkey or canned chicken in a pinch.
Onion and Garlic: These add depth of flavor. If you’re not a fan of onions, shallots or green onions can be good substitutes. Garlic powder can replace fresh garlic in a hurry.
Spices: Cumin and chili powder are critical for flavor. If you’re out of these, taco seasoning works too! For less heat, skip the cayenne pepper.
Cream: Heavy cream makes the soup rich and creamy. For a lighter version, half-and-half or coconut milk can work nicely. You can also use a non-dairy alternative!
Canned Tomatoes: Diced tomatoes with green chilies give a kick. If you don’t have those, regular diced tomatoes plus a pinch of hot sauce will do.
What’s the Best Way to Shred Chicken?
Shredding chicken accurately is important for achieving that perfect bite in your soup. Pulling apart warm chicken with forks is the easiest method. Here’s how:
- After cooking, let the chicken rest for a few minutes to cool slightly.
- Use two forks to hold a piece of chicken in place while pulling with the other fork in the opposite direction.
- Continue until all the chicken is shredded to your preferred texture – it can be chunky or finely shredded!
This technique ensures the chicken combines well with the soup, enhancing the overall flavor and enjoying a great texture! Make sure to shred while it’s still warm for the best results.
Easy Creamy Chicken Tortilla Soup
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional for heat)
- 1 can (14.5 oz) diced tomatoes with green chilies
- 4 cups chicken broth
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans, drained and rinsed
- 1 cup heavy cream or half-and-half
- Salt and pepper to taste
- Juice of 1 lime
- Tortilla strips or baked tortilla chips for garnish
- 1 cup shredded cheddar cheese or Mexican blend cheese for garnish
- Fresh cilantro, chopped, for garnish
- Sour cream, for serving (optional)
- Avocado slices, for serving (optional)
How Much Time Will You Need?
This scrumptious soup will take about 10 minutes to prep and about 35 minutes of cooking time. So, in about 45 minutes, you’ll have a deliciously creamy chicken tortilla soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Begin by heating the olive oil in a large pot over medium heat. Add the diced onion and cook it for about 3-5 minutes until it becomes soft and translucent. This process will build a great flavor base for your soup.
2. Add the Spices:
Next, toss in the minced garlic, ground cumin, chili powder, smoked paprika, and cayenne pepper if you like a little heat. Stir everything together and let it cook for another minute until it’s fragrant—your kitchen will smell amazing!
3. Brown the Chicken:
Add the chicken breasts to the pot and sear them on both sides for about 2-3 minutes until they’re slightly browned. This step locks in the juices and flavor of the chicken.
4. Mix in the Tomatoes and Broth:
Pour in the can of diced tomatoes with all the juices and the chicken broth. Bring this mixture to a boil, then reduce the heat to low and let it simmer for around 20 minutes. This will cook the chicken thoroughly.
5. Shred the Chicken:
Once the chicken is cooked, carefully remove it from the pot. Use two forks to shred it into bite-sized pieces. Return the shredded chicken to the pot to continue building that delicious soup.
6. Add the Remaining Ingredients:
Stir in the corn and black beans, and let everything simmer together for another 5 minutes to heat through. This step adds great texture and flavor!
7. Create the Creamy Base:
Lower the heat and slowly stir in the heavy cream (or half-and-half) until well mixed. Be sure to heat it through without letting it boil—nobody likes a curdled cream!
8. Season and Finish:
Now, squeeze in the fresh lime juice and season the soup with salt and pepper to suit your taste. It’s time to bring out that flavorful brightness!
9. Serve and Enjoy:
Serve the soup hot, topped with crunchy tortilla strips, a generous sprinkle of shredded cheese, and fresh cilantro. If you like, add a dollop of sour cream and a few avocado slices for extra creaminess. Enjoy every warm, delicious bite!
Now you have an easy, creamy chicken tortilla soup that’s sure to please everyone at the table—yum!
FAQ About Easy Creamy Chicken Tortilla Soup
Can I Use Other Proteins Besides Chicken?
Absolutely! This recipe can work well with shredded turkey or even cooked beans for a vegetarian option. Just adjust the cooking times for any pre-cooked proteins you might use.
How Can I Make This Soup Spicier?
If you like it hot, add extra cayenne pepper or include diced jalapeños or other hot peppers. A dash of hot sauce can also do the trick while serving!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over medium heat for best results, adding a splash of broth if needed.
Can I Freeze This Soup?
You can freeze the soup! Let it cool completely, then transfer it to a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating, and stir in some cream again if needed to restore creaminess.
