Are you craving a warm, comforting bowl of soup that’s packed with bold Mexican flavors? Look no further than this creamy chicken tortilla soup! With tender shredded chicken, a velvety broth, and all the tasty toppings, it’s a meal that’ll transport your taste buds straight to your favorite cantina.
But this isn’t just any tortilla soup – oh no, this recipe takes it to new levels of deliciousness with a luscious cream base that’ll have you going back for seconds (and thirds!). Get ready to wow your family and friends with a dish that’s equal parts cozy and zesty.
What Makes This the Best Creamy Tortilla Soup?
While traditional tortilla soup is amazing in its own right, adding a creamy element takes it to heavenly new heights. Here’s why this version rises above the rest:
Richly Flavored Broth – We start by simmering chicken in a blend of chicken broth, diced tomatoes, and spices like cumin, chili powder and smoked paprika. This creates a deeply savory liquid packed with Southwestern flair.
Velvety Cream Base – A generous amount of heavy cream gets whisked in, transforming the broth into a lusciously creamy soup base that’s utterly irresistible.
Loadedddd Toppings – No bland soup here! We pile on the fresh garnishes like crispy tortilla strips, shredded cheese, avocado, jalapeños and more for contrasting flavors and textures in every bite.
Easily Customizable – While the core recipe is stellar, you can tweak it to put your personal spin on it. Add more heat, extra veggies, different proteins – the possibilities are endless!
Ingredients
For the incredibly flavorful tortilla soup base:
- Boneless, skinless chicken breasts
- Chicken broth
- Diced tomatoes with green chilies
- Yellow onion
- Garlic cloves
- Cumin
- Chili powder
- Smoked paprika
- Salt and pepper
- Heavy cream
- Corn tortillas
- Vegetable oil
For all the tasty toppings:
- Shredded cheese (Mexican blend, cheddar, Monterey jack, etc.)
- Diced avocado
- Sliced jalapeño
- Chopped cilantro
- Lime wedges
- Crispy tortilla strips
How to Make the Best Creamy Chicken Tortilla Soup
- Prep the chicken: Season the chicken breasts with salt, pepper and your favorite spice blend. Bake or poach until cooked through, then shred or dice the meat.
- Make the broth base: In a large pot or dutch oven, sauté the onion and garlic until fragrant. Add the chicken broth, diced tomatoes, cumin, chili powder, smoked paprika and shredded chicken. Simmer for 20-30 minutes to allow the flavors to meld.
- Add the cream: Reduce heat to low and whisk in the heavy cream until fully incorporated and smooth. Let the soup heat through but avoid boiling after adding the cream.
- Crisp the tortilla strips: While the soup simmers, cut the corn tortillas into thin strips. Fry them in vegetable oil until crisp and golden brown. Drain on a paper towel-lined plate and season with salt.
- Serve and garnish: Ladle the piping hot creamy tortilla soup into bowls. Let everyone add their desired garnishes like cheese, avocado, jalapeño, cilantro, lime and the crispy tortilla strips.
Creamy Tortilla Soup FAQs
Q: Can I make this soup ahead of time?
Absolutely! This creamy tortilla soup reheats beautifully. Just hold off on adding the cream until you’re reheating, then vigorously whisk it in once heated through.
Q: Is this recipe spicy?
It has a subtle kick from the chili powder, cumin and jalapeños. For a milder version, reduce those ingredients. To turn up the heat, add cayenne pepper or spicier salsa.
Q: What can I substitute for the heavy cream?
For a lighter soup, use half and half, milk or unsweetened non-dairy milk like almond or oat. You can also omit the cream entirely for a brothy tortilla soup.
Q: Can I add other veggies or proteins?
Yes! This is a versatile recipe. Black beans, corn, spinach or kale would be tasty additions. You could also swap the chicken for shredded beef or pork.
Q: How should I store the leftovers?
Let the soup cool completely, then refrigerate in an airtight container for 3-4 days. You can also freeze it for up to 3 months.
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