If you’re looking for a comforting soup that’s both creamy and hearty, this Creamy Chicken Tortilla Soup is exactly what you need! With tender chunks of chicken, a rich, velvety broth, and a little kick of spice, it’s a meal that’s perfect for cozy evenings. The crispy tortilla strips on top add just the right crunch to balance out the creaminess. It’s the kind of soup you’ll crave time and time again!

Why You’ll Love This Recipe?

This soup is a complete meal in one bowl! The rich and creamy texture comes from the combination of chicken, broth, and a bit of sour cream. The seasoned broth is packed with flavor, while the tender chicken makes every spoonful satisfying. The homemade tortilla strips add the perfect crunch, making this soup a delightful mix of textures. It’s an easy and flavorful way to warm up on a cold day, and you can easily customize it to suit your taste.

Ingredients

Here’s a sneak peek of what you’ll need (full ingredient list below):

Chicken breasts or thighs
Onion
Garlic
Chicken broth
Sour cream
Diced tomatoes
Corn tortillas
Spices (cumin, chili powder, paprika)
Fresh cilantro (optional)

Be sure to check out the full list of ingredients below for the exact measurements!

Directions

Step 1: Cook the Chicken

Start by cooking your chicken. You can either boil it in a pot of water or cook it in a skillet with some olive oil. If boiling, cook the chicken for about 20 minutes, until it’s fully cooked and easy to shred. Once done, shred the chicken using two forks and set it aside.

Step 2: Make the Soup Base

In a large pot, sauté onions and garlic until they’re softened and fragrant, about 5 minutes. Then add in your diced tomatoes, chicken broth, and all of your spices (cumin, chili powder, and paprika). Stir everything together, and let it simmer for about 10 minutes to allow the flavors to meld together.

Step 3: Add the Chicken and Cream

Now, add the shredded chicken to the pot and stir to combine. For that creamy texture, add the sour cream and mix it in until the soup becomes velvety and smooth. Let it simmer for another 5-10 minutes to fully heat through and thicken.

Step 4: Prepare the Tortilla Strips

While the soup is simmering, make the crispy tortilla strips. Slice corn tortillas into thin strips and fry them in a pan with a bit of oil until they’re golden and crispy. Drain them on a paper towel and set aside.

Step 5: Serve the Soup

Ladle the creamy chicken soup into bowls, top with the crispy tortilla strips, and sprinkle with fresh cilantro if you like. You can also add a dollop of sour cream or a squeeze of lime for some extra flavor.

Expert Tips and Tricks

Don’t skip the crispy tortilla strips—they really make the soup! If you’re in a rush, you can also use store-bought tortilla chips.
Use rotisserie chicken to save time. It’s an easy shortcut and still adds great flavor to the soup.
Adjust the spice level: If you want a milder soup, reduce the amount of chili powder, or add a touch of cream to tone down the heat.

Recipe Variations and Possible Substitutions

Swap the chicken for turkey: If you have leftover turkey from Thanksgiving or another meal, you can easily swap it for the chicken. The flavor works beautifully with the soup.
Make it vegetarian: You can skip the chicken and add beans (like black beans or pinto beans) for protein instead.
Use different toppings: If you’re not a fan of cilantro, you can top the soup with sliced avocado, shredded cheese, or even a drizzle of hot sauce for some extra heat.

Serving and Pairing Suggestions

This Creamy Chicken Tortilla Soup is a meal on its own, but it’s also great paired with a side of cornbread or a simple salad. If you like it extra cheesy, try serving it with some shredded cheddar or Monterey Jack cheese sprinkled on top. A slice of lime on the side is a great addition too—just squeeze a bit over your soup for an added burst of freshness.

Storage and Reheating Tips

Leftovers store wonderfully! Keep any extra soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up on the stove over medium heat, stirring occasionally. If the soup gets too thick, you can add a little more chicken broth or water to loosen it up.

4 FAQs

Can I make this soup ahead of time? Absolutely! This soup gets even better as it sits and the flavors meld together. Just store it in the fridge and reheat when you’re ready to serve.
Can I use flour tortillas instead of corn tortillas for the strips? Yes, you can use flour tortillas if you prefer, though corn tortillas give a more authentic flavor and texture.
Can I freeze this soup? Yes, you can freeze the soup for up to 3 months. Just make sure to freeze it without the tortilla strips. When you’re ready to eat, thaw and reheat, then add the fresh crispy strips.
What can I use instead of sour cream? If you don’t have sour cream, you can use Greek yogurt or even heavy cream for a slightly richer texture.

Conclusion

This Creamy Chicken Tortilla Soup is the perfect dish for chilly nights or when you want something comforting and delicious. With tender chicken, creamy broth, and crispy tortilla strips, every bite is packed with flavor and texture. Plus, it’s easy to make, and you can customize it to suit your tastes. Make a big pot and watch it disappear—this soup will quickly become a family favorite!

Creamy Chicken Tortilla Soup

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This creamy and hearty chicken tortilla soup is the ultimate comfort meal. With tender chicken, a rich and velvety broth, and a kick of spice, it’s perfect for cozy nights. Crispy tortilla strips add the right amount of crunch to balance out the creamy texture, making each spoonful a satisfying treat.

Author: Touria Elkoudssi
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Mexican-Inspired
Diet: Gluten Free

Instructions

Cook the Chicken: Boil the chicken for 20 minutes or cook in a skillet with olive oil. Once fully cooked, shred the chicken and set aside.
Make the Soup Base: Sauté onions and garlic in a large pot for about 5 minutes. Add diced tomatoes, chicken broth, and spices. Simmer for 10 minutes to blend the flavors.
Add Chicken and Cream: Stir in the shredded chicken and sour cream. Simmer for another 5-10 minutes to fully heat through and achieve a creamy texture.
Prepare the Tortilla Strips: Slice corn tortillas into thin strips. Fry in oil until golden and crispy, then drain on paper towels.
Serve: Ladle soup into bowls, top with crispy tortilla strips, and garnish with fresh cilantro, a dollop of sour cream, or a squeeze of lime.

Notes

Tortilla Strips: If short on time, store-bought tortilla chips work as a substitute.
Rotisserie Chicken: Use rotisserie chicken for a quick shortcut.
Adjust Spice: Reduce chili powder or add cream to tone down the heat if desired.