Description
When the days grow shorter and the air turns crisp, there’s nothing quite like wrapping your hands around a steaming bowl of soup that warms you from the inside out. This Creamy Chicken Tortilla Soup is the kind of comfort food that brings people together, perfect for cozy weeknights or gathering around the table with family. It’s inspired by classic Mexican flavors but with a creamy twist that makes it irresistibly rich and satisfying.
The combination of tender chicken, a creamy tomato base, and just the right amount of spice creates a dish that feels like a hug in a bowl. And let’s not forget the toppings—the crispy tortilla strips, fresh cilantro, and creamy avocado take it to a whole new level of deliciousness. Whether it’s a chilly evening or you just need a bowl of something that feels like home, this soup delivers every time.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for a spicier soup)
- 4 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 1 cup corn kernels (frozen or canned)
- 2 cups cooked, shredded chicken
- 1 cup heavy cream
- 1/4 cup sour cream
- Salt and pepper, to taste
For Serving:
- Tortilla strips (store-bought or homemade)
- Diced avocado
- Chopped fresh cilantro
- Lime wedges
Instructions
- Sauté the Aromatics:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 3–4 minutes, or until softened. Stir in the garlic and red bell pepper, and cook for another 2 minutes until fragrant. - Spice it Up:
Sprinkle in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir well to coat the vegetables in the spices, letting them toast for about a minute. This step deepens the flavor of the soup. - Build the Base:
Pour in the chicken broth and add the diced tomatoes. Stir to combine, scraping the bottom of the pot to lift any flavorful bits. Bring the mixture to a gentle simmer. - Add the Corn and Chicken:
Stir in the corn kernels and shredded chicken. Let the soup simmer for 10–15 minutes, allowing the flavors to meld beautifully. - Make it Creamy:
Reduce the heat to low and stir in the heavy cream and sour cream. Let it warm through without bringing it to a boil, as boiling can cause the cream to separate. Taste and adjust the seasoning with salt and pepper as needed. - Serve and Garnish:
Ladle the soup into bowls and top with crispy tortilla strips, diced avocado, and fresh cilantro. Add a squeeze of lime for a burst of brightness.
Notes
- For a thicker soup, you can blend a portion of it using an immersion blender before adding the chicken.
- Feel free to swap out heavy cream for coconut milk if you prefer a dairy-free option.