Go Back
- 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 medium red bell pepper, diced - 1 medium jalapeño, deseeded and minced - 2 cups cooked chicken, shredded - 4 cups chicken broth - 1 can (15 oz) diced tomatoes (with 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 - Salt and pepper to taste - Tortilla strips, for garnish - Fresh cilantro, chopped, for garnish - Avocado slices, for garnish - Lime wedges, for serving The olive oil gives a rich base for the soup. The onion and garlic add a savory depth. Red bell pepper and jalapeño bring sweet and spicy notes. Shredded chicken provides protein and heartiness. Chicken broth forms the soup's body, while tomatoes add acidity. Green chilies spice things up. Cumin, smoked paprika, and chili powder give warmth and complexity. Corn adds sweetness and texture. Heavy cream makes it creamy and rich. Finally, garnishes of cilantro, avocado, and tortilla strips enhance flavor and presentation. For a lighter option, use low-fat milk instead of heavy cream. If you avoid dairy, try coconut milk for creaminess. Use vegetable broth for a vegetarian soup. Swap chicken with beans or tofu for a plant-based protein. If you dislike spice, leave out jalapeño and green chilies. You can also adjust the seasonings to suit your taste. {{ingredient_image_1}} 1. Heat the olive oil in a large pot over medium heat. 2. Add the diced onion and cook until it looks clear, about 3-4 minutes. 3. Stir in the minced garlic, red bell pepper, and jalapeño. Cook for 2-3 minutes until the peppers soften. 4. Add the shredded chicken to the pot. Mix it well with the veggies. 5. Pour in the chicken broth, diced tomatoes, and green chilies. Stir in the cumin, smoked paprika, and chili powder. Season with salt and pepper. 6. Bring the soup to a boil. Reduce the heat to low. Let it simmer for about 15 minutes. 7. After simmering, add the corn and heavy cream. Stir until mixed and warm it for another 5 minutes. 8. Taste the soup and add more salt and pepper if needed. 9. Serve the soup hot. Top it with tortilla strips, chopped cilantro, and avocado slices. Add lime wedges on the side for extra zest. - When you heat the oil, make sure it’s hot enough to sizzle when you add the onion. This helps build flavor. - Don’t rush the cooking of the onion and garlic. It makes the base of your soup tasty. - Be gentle while mixing the chicken with veggies to avoid shredding it more. - After adding the broth, make sure to scrape the bottom of the pot. This lifts any stuck bits for more flavor. - Simmering is key. Letting the soup sit helps the spices blend well. - When you add cream, stir slowly to keep it smooth and creamy. - Always taste before serving. Adjusting seasoning can make a big difference. Consider checking out visual aids on cooking channels or food blogs. Look for videos that show the step-by-step process. YouTube has many helpful tutorials. Watching someone cook can make it easier to follow along at home. To make your soup even better, use fresh herbs. Fresh cilantro adds a bright taste. You can also add lime juice for a zing. Want more depth? Try adding some smoked paprika. It gives a lovely smoky flavor. For a richer texture, mix in some cream slowly. Avoid adding it too fast to prevent curdling. Also, use quality chicken broth. Homemade broth makes a big difference. If you're short on time, store-bought works too. Fresh corn gives a nice crunch, but frozen corn works just as well. One common mistake is overcooking the vegetables. Cook them just until soft. This keeps them vibrant and tasty. Another mistake is not seasoning enough. Always taste and adjust salt and pepper. If the soup is bland, it loses its appeal. Don't skip the garnishes. Tortilla strips and avocado elevate the dish. Lastly, avoid boiling the soup after adding cream. It can make the cream separate and ruin the texture. Serve your soup in warm bowls. This keeps it hot and inviting. Garnish generously with cilantro and tortilla strips. Add a slice of avocado on top for creaminess. Include lime wedges on the side. Squeeze lime juice right before eating for a fresh kick. Pair this soup with a side salad or quesadillas. It makes for a hearty meal that everyone will love. Pro Tips Use Rotisserie Chicken: For a quick and easy option, use store-bought rotisserie chicken. This saves time and adds great flavor to your soup. Adjust the Heat: If you prefer a spicier soup, keep the seeds in the jalapeño or add a pinch of cayenne pepper. Adjust according to your heat preference. Fresh Herbs: Incorporate fresh herbs like cilantro or parsley at the end of cooking for a burst of freshness that enhances the overall flavor. Make it Ahead: This soup tastes even better the next day! Make it ahead of time and store it in the fridge for up to 3 days to allow the flavors to develop. {{image_2}} You can make this soup your own. Try adding black beans for protein. They add a nice texture. A splash of lime juice gives it a fresh kick. Want some crunch? Toss in some fresh corn or diced zucchini. You can even swap chicken for shrimp for a seafood twist. Each change brings new flavors to this dish. To make this soup vegan, replace chicken with chickpeas or lentils. Use vegetable broth instead of chicken broth. For creaminess, try coconut milk or cashew cream. You can also add mushrooms for a hearty touch. This keeps the soup rich and satisfying without meat. Adjust the heat level to suit your taste. If you like it mild, skip the jalapeño. For more spice, add extra chili powder or use a hotter pepper. You can also stir in some hot sauce just before serving. Always taste as you go to find your perfect heat. To keep your creamy chicken tortilla soup fresh, let it cool first. Pour it into an airtight container. Make sure to seal it tightly. Store the soup in the fridge for up to three days. This keeps the flavors bright and tasty. When you’re ready to eat the soup again, pour it into a pot. Heat it over medium heat. Stir often to prevent sticking. If the soup thickens, add a splash of chicken broth or water. This helps keep it creamy and delicious. If you want to save the soup for later, freezing is a great option. Divide the soup into smaller containers. Leave some space at the top for expansion. Seal the containers tightly and label them with the date. You can freeze it for up to three months. When you want to enjoy it, thaw it in the fridge overnight before reheating. You can use half-and-half or whole milk. Both will create a creamy texture. If you want a lighter option, try coconut milk. It adds a nice flavor too. For a dairy-free choice, use cashew cream or almond milk. These options work well and keep the soup rich. Yes, you can make this soup in a slow cooker! Start by sautéing the onion, garlic, and peppers in a pan. Then add everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the heavy cream and corn in the last 30 minutes. This method deepens the flavors and makes it easy. If your soup is too watery, there are a few easy ways to thicken it. You can add more corn or some mashed potatoes. Another option is to mix a tablespoon of cornstarch with water and stir it in. Let it cook for a few minutes to thicken. You can also let the soup simmer longer to reduce the liquid. This blog post covered everything you need for making Creamy Chicken Tortilla Soup. We explored the key ingredients, cooking steps, and tips for great taste. I also shared fun variations and storage advice. You can enjoy this soup in many ways, even adapting it to your tastes. Now, you're ready to cook a delicious meal. Enjoy every spoonful, and don't be afraid to get creative!

Luscious Creamy Chicken Tortilla Soup

A rich and flavorful chicken tortilla soup with a creamy base, perfect for any occasion.
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 minced
  • 2 cups cooked chicken, shredded
  • 4 cups chicken broth
  • 1 can (15 oz) diced tomatoes (with 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 pepper
  • Tortilla strips, for garnish
  • Fresh cilantro, chopped, for garnish
  • Avocado slices, for garnish
  • Lime wedges, for serving

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
  • Stir in the minced garlic, red bell pepper, and jalapeño. Cook for another 2-3 minutes until the peppers soften.
  • Add the cooked shredded chicken to the pot and stir until combined with the vegetables.
  • Pour in the chicken broth, diced tomatoes, and green chilies. Stir in the cumin, smoked paprika, and chili powder. Season with salt and pepper.
  • Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes, allowing the flavors to meld.
  • After simmering, add the corn and heavy cream to the pot. Stir until everything is well combined and let it warm through for another 5 minutes.
  • Adjust the seasoning with additional salt and pepper if necessary.
  • Serve the soup hot, garnished with tortilla strips, chopped cilantro, and avocado slices. Include lime wedges on the side for an extra burst of flavor.

Notes

Ladle the soup into bowls and sprinkle with extra cilantro and tortilla strips for a colorful presentation. Serve with lime wedges on the side for a zesty touch!
Keyword chicken, creamy, soup, tortilla