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–+ servings
Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup for Cozy Nights In

A delightful Creamy Chicken Tortilla Soup that offers warmth and comfort, perfect for cozy nights in with customizable toppings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil or Butter use vegetable oil for a lighter option
  • 1 medium Onion substitute with shallots for a milder flavor
  • 3 cloves Garlic fresh garlic is preferred
  • 1 teaspoon Cumin swap with chili powder for a different spice profile
  • 1 teaspoon Chili Powder adjust quantity to taste
  • 1 teaspoon Smoked Paprika regular paprika can replace it if needed
  • 4 cups Chicken Broth use vegetable broth for a meat-free version
  • 1 can Diced Tomatoes with Green Chilies canned fire-roasted tomatoes also work well
For the Hearty Ingredients
  • 2 cups Shredded Chicken use shredded rotisserie chicken for convenience
  • 1 cup Corn frozen or canned corn works well
For the Creamy Finish
  • 1 cup Heavy Cream swap with coconut milk for a dairy-free alternative
  • 1 cup Shredded Cheddar Cheese opt for dairy-free cheese if lactose intolerant
For Brightness and Garnish
  • 1 tablespoon Fresh Lime Juice substitute lemon for an alternative zing
  • 1 handful Chopped Cilantro omit if cilantro isn't to your taste
For Crunchy Texture
  • 1 cup Tortilla Strips/Chips croutons can serve as an alternative

Equipment

  • Large Pot

Method
 

Step‑by‑Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil or butter over medium heat. Add one diced onion and sauté for about 5 minutes, until it becomes translucent. Then, incorporate 3 minced garlic cloves, cooking for an additional 1–2 minutes until fragrant.
  2. Stir in 1 teaspoon each of cumin, chili powder, and smoked paprika into the pot. Cook for 1–2 minutes, allowing the spices to toast and enhance their flavors.
  3. Pour in 4 cups of chicken broth and add a can of diced tomatoes with green chilies. Stir well and bring to a gentle simmer over medium-high heat for about 10 minutes.
  4. Add 2 cups of shredded chicken and 1 cup of corn to the pot. Lower the heat to medium and let it simmer for another 10 minutes.
  5. Reduce the heat to low and stir in 1 cup of heavy cream and 1 cup of shredded cheddar cheese, mixing until the cheese melts and the broth turns silky.
  6. Squeeze the juice of one fresh lime into the soup and add a handful of chopped cilantro. Stir well to brighten the flavors.
  7. Ladle the soup into bowls, inviting everyone to customize their meal with tortilla strips, additional cheese, avocado, or other toppings.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 250mgIron: 2mg

Notes

Keep toppings separate until ready to serve to ensure they remain crisp and enjoyable.

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