Is there anything better than coming inside on a cold day and getting hit with the warm, spicy smell of soup simmering on the stove? This creamy chicken tortilla soup is that very sensation wrapped up in a bowl – a delicious, big, cozy, flavorful soup you want to dive into immediately.
Why You’ll Love This Creamy Chicken Tortilla Soup
This isn’t your average chicken tortilla soup. It’s thick, creamy, and loaded with so much flavor that you won’t believe how fast it comes together. The little bit of cream at the end takes it from good to a “can’t-stop-eating-it” level of great. It’s a comforting meal that feels both special and simple.
What It Tastes Like
Every spoonful is a delicious mix of textures and flavors. You get the rich, savory broth with a bright note of tomato and a gentle warmth from the spices. The chicken is tender and juicy, and the toppings add a satisfying crunch. The lime juice at the end cuts through the richness, making the whole thing taste fresh and balanced.
Ingredients You’ll Need
- Olive oil: The starting point for our flavor base. It helps to soften the vegetables without them burning.
- Onion and garlic: The absolute essentials for any good soup. They add a deep, aromatic flavor. Chop the onion and mince the garlic for the best results.
- Chili powder and cumin: These are the key spices that give the soup its classic Tex-Mex flavor. Make sure yours are fresh for the best taste.
- Fire-roasted tomatoes: This is my favorite secret ingredient. The fire-roasting process adds a subtle smoky depth that you can’t get from regular canned tomatoes.
- Chicken broth: Use low-sodium broth to control the amount of salt in the final dish.
- Cooked, shredded chicken: This is where rotisserie chicken is your best friend! It saves so much time and adds great flavor. If you’re cooking chicken at home, boneless skinless breasts or thighs work well.
- Black beans and corn: These pantry staples add great texture, color, and a little sweetness.2
- Heavy cream: This is what gives our soup that velvety, creamy finish. For a lighter touch, you can use half-and-half, but the heavy cream gives it a luxurious feel.
- Lime juice: Don’t skip this! A squeeze of fresh lime juice at the end brightens every flavor and makes the soup sing.
- Salt and pepper: Season to your heart’s content. Taste the soup and adjust the salt as you go.
Step‑by‑Step Instructions
Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until it’s soft and translucent. Then, add the garlic, chili powder, and cumin. Stir for just 30 seconds until you can really smell the spices. This wakes up their flavors.
Add the liquid base: Pour in the fire-roasted tomatoes and chicken broth. Give it a good stir to scrape up any browned bits from the bottom of the pot. Bring the soup to a simmer over medium-high heat.
Simmer and combine: Once the soup is simmering, add the shredded chicken, black beans, and corn. Stir everything together. Reduce the heat to low, cover the pot, and let it simmer for about 10 minutes. This lets all the flavors get to know each other.
Make it creamy: Turn off the heat. Stir in the heavy cream and the fresh lime juice. Season the soup with salt and pepper to your taste.
Serve it up! Ladle the hot soup into bowls. Now for the fun part: add all your favorite toppings!
Variations, Additions, And Substitutions
Want to change it up? Make it vegetarian by swapping the chicken broth for vegetable broth and using chickpeas instead of chicken. Add a chopped bell pepper with the onion for a different flavor. For a smoky kick, stir in a teaspoon of smoked paprika with the other spices.
Tips for Success
- Don’t overcook the garlic. It can burn easily, and burnt garlic tastes bitter.
- Use fire-roasted tomatoes. They add a special smoky flavor that makes a big difference.
- Season as you go. Add a pinch of salt when you sauté the onions and again after you add all the liquid.
- Don’t boil after adding the cream. High heat can make the cream curdle, so just heat it gently until it’s warm.
What to Serve With This Soup
This soup is hearty enough to be a whole meal, but it’s even better with a few friends at the table. Serve it with warm, buttery cornbread or a side of crispy quesadillas. For a light lunch, a simple side salad with a creamy cilantro dressing would be great. Don’t forget a margarita or a cold beer to complete the meal!
Storage And Reheating
This soup is a dream for leftovers. Let it cool completely before you store it in an airtight container in the fridge for up to 3 days. It can also be frozen for up to 3 months. Just thaw it in the fridge overnight. When reheating, do it gently on the stovetop. You may need to add a splash of broth or water if it gets too thick.
Frequently Asked Questions
What can I use to make my chicken tortilla soup creamy?
You can use heavy cream, sour cream, or even cream cheese to give the soup a rich, creamy texture. Some recipes also use a thickening agent like masa harina or a cornstarch slurry.
Can I use a rotisserie chicken?
Yes, a rotisserie chicken is a great shortcut for this recipe. Just shred the meat and add it to the soup at the end to warm it through.
What are some popular toppings for creamy chicken tortilla soup?
Popular toppings include crushed tortilla chips or strips, shredded cheese, sliced avocado, a dollop of sour cream, chopped cilantro, and a wedge of fresh lime.4
