This creamy chicken tortilla soup is perfect for those chilly nights! Packed with tender chicken, beans, corn, and just the right amount of spice, it’s super comforting.
Honestly, a big bowl of this soup makes everything better! I love topping it with crispy tortilla chips and avocado. It’s like a warm hug in a bowl! 🥣💖
Key Ingredients & Substitutions
Olive Oil: A good base for sautéing! You can swap it for avocado oil or even butter if that’s what you have on hand.
Onion: A medium onion is perfect for flavor. If you’re out, shallots or leeks can work as a nice substitute.
Jalapeño: Adds some heat! If you prefer less spice, feel free to leave it out or use a milder pepper like a bell pepper.
Chicken Broth: Homemade broth is best, but store-bought works great too. If you’re vegetarian, use vegetable broth instead!
Heavy Cream: For a lighter version, half-and-half or whole milk can be used. Coconut milk is a delicious non-dairy option.
Cilantro and Avocado: Great for garnishing, they enhance the soup’s freshness. If you’re not a fan of cilantro, parsley is a good alternative. For avocados, you can skip it if they’re not available.
How Do I Create a Creamy Texture in the Soup?
If you want a nice creamy texture without pureeing everything, here’s how to do it:
- After simmering, use an immersion blender to blend about half of the soup. This keeps some chunks and adds creaminess.
- Alternatively, scoop out half of the soup, blend it in a regular blender, and return it. It’s all about keeping that cozy feel while still being smooth.
- Make sure you heat the cream gently and do not boil the soup after adding it, as it can separate.
Creamy Chicken Tortilla Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 jalapeño, seeded and chopped (optional for mild heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes with green chilies
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen or fresh corn kernels
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 1 cup heavy cream or half-and-half
- Salt and black pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped, for garnish
- 1 avocado, diced, for garnish
- Tortilla strips or crushed tortilla chips for topping
- Shredded cheddar or Monterey Jack cheese (optional)
How Much Time Will You Need?
This delightful soup will take about 10 minutes to prep and around 30 minutes to cook, giving you a total of about 40 minutes from start to finish. It’s a quick yet satisfying meal perfect for cozy evenings!
Step-by-Step Instructions:
1. Start with the Base:
In a large pot, heat the olive oil over medium heat. Once it’s warm, add the chopped onion and cook it for about 5 minutes, until it gets nice and soft.
2. Add Flavor:
Now, mix in the minced garlic and chopped jalapeño. Sauté everything together for another 1-2 minutes until it smells delicious and fragrant.
3. Spice Things Up:
Sprinkle in the ground cumin and chili powder and give it a good stir. Toast this mixture for about 30 seconds to really bring out those tasty flavors.
4. Combine the Ingredients:
Pour in the chicken broth, diced tomatoes with green chilies, black beans, corn, and shredded chicken. Bring this hearty mix to a boil, then reduce the heat and let it simmer for about 15 minutes, letting all the flavors blend beautifully.
5. Create the Creamy Texture:
Using an immersion blender, carefully blend the soup until you achieve a creamy texture while leaving some chunks for added heartiness. If you prefer, you can scoop out half of the soup to blend in a regular blender before returning it to the pot.
6. Add the Creaminess:
Stir in the heavy cream or half-and-half, warming it gently without letting the soup boil. The cream adds a rich and velvety feel to the soup!
7. Final Touches:
Season your soup with salt, black pepper, and a squeeze of lime juice to brighten it up just before serving.
8. Serve and Enjoy:
Serve your hot soup in bowls, garnished with chopped cilantro, diced avocado, and a sprinkle of tortilla strips or crushed chips for that delightful crunch. You can also add some shredded cheese on top if you wish.
Enjoy this creamy chicken tortilla soup on a cozy evening—it’s the perfect warm comfort food!
FAQ
Can I Use Store-Bought Rotisserie Chicken?
Absolutely! Store-bought rotisserie chicken is a great time-saver. Just shred the chicken and stir it into the soup for a quick and delicious option!
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, just reheat gently on the stove or in the microwave, adding a splash of broth or cream to return its creamy texture.
Can I Make This Soup Spicy?
Yes! If you like a little more heat, consider adding extra jalapeños or a pinch of cayenne pepper. You can also use chipotle peppers in adobo sauce for a smoky flavor.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half, whole milk, or even coconut milk for a dairy-free version. Just be cautious not to boil the soup after adding the cream.
