Creamy Chicken Tortilla Soup Recipe with Crispy Tortilla Strips

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There’s nothing like a warm, hearty bowl of soup to comfort your soul, and this Creamy Chicken Tortilla Soup delivers everything you could want in a meal. Perfect for chilly evenings or when you’re craving a flavorful yet easy-to-make dish, this recipe combines tender chicken, rich spices, and a creamy texture with the delightful crunch of crispy tortilla strips.

Whether you’re cooking for your family, hosting a dinner party, or just meal-prepping for the week, this soup is a guaranteed crowd-pleaser. Let’s dive in and discover what makes this recipe so special.

Why You’ll Love This Recipe

  • Quick and Easy: Made with simple ingredients and minimal prep time, this soup is perfect for busy weeknights.
  • Flavor-Packed: The blend of cumin, coriander, cayenne, and fire-roasted tomatoes creates an explosion of flavor in every bite.
  • Customizable: Whether you’re looking to make it spicier, creamier, or vegetarian, there are plenty of ways to adapt this recipe to suit your preferences.
  • One-Pot Wonder: Less cleanup means more time to enjoy your meal.

Ingredients You’ll Need

For the Crispy Tortilla Strips:

  • 4 corn tortillas
  • Oil for frying

For the Soup:

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons ground cumin
  • 1 teaspoon ground coriander
  • 1/8 teaspoon cayenne pepper
  • 3 cups cooked chicken, diced or shredded
  • 6 cups chicken stock
  • 15 oz can black beans, drained and rinsed
  • 15 oz can sweet corn, drained and rinsed
  • 14.5 oz can fire-roasted tomatoes
  • 4 oz can diced green chiles
  • 8 oz shredded cheddar cheese (Velveeta works too!)
  • 1/2 cup sour cream
  • 1/2 cup cilantro, finely chopped

For Garnish:

  • Jalapeños
  • Fresh cilantro
  • Crispy tortilla strips

Kitchen Equipment

  • Large saucepan or Dutch oven
  • Knife and cutting board
  • Can opener
  • Measuring spoons and cups
  • Ladle
  • Tongs or slotted spoon
  • Paper towels for draining tortilla strips

How to Make Creamy Chicken Tortilla Soup

Step 1: Make the Crispy Tortilla Strips

  1. Slice the corn tortillas into thin strips.
  2. Heat oil in a frying pan over medium-high heat.
  3. Fry the strips in batches until golden brown and crispy, about 1-2 minutes per side.
  4. Remove from the oil and drain on paper towels. Set aside.

Step 2: Cook the Aromatics

  1. In a large saucepan or Dutch oven, heat olive oil over medium heat.
  2. Add the chopped onion and green bell pepper, cooking until softened, about 5 minutes.
  3. Stir in the garlic, cumin, coriander, and cayenne pepper. Cook for an additional 2 minutes until fragrant.

Step 3: Build the Soup

  1. Add the chicken, chicken stock, black beans, sweet corn, fire-roasted tomatoes, and diced green chiles.
  2. Bring the mixture to a simmer and cook for 15-20 minutes, stirring occasionally.

Step 4: Add the Creamy Goodness

  1. Remove the soup from heat and stir in the shredded cheese and sour cream until fully incorporated.
  2. Taste and adjust seasoning as needed.

Step 5: Serve and Garnish

  1. Ladle the soup into bowls.
  2. Top with crispy tortilla strips, fresh cilantro, and jalapeños for an extra kick.
  3. Enjoy immediately!

Tips and Variations

  • Spice It Up: Add more cayenne or a dash of hot sauce if you prefer a spicier soup.
  • Make It Vegetarian: Substitute chicken with extra beans or diced sweet potatoes, and use vegetable stock instead of chicken stock.
  • Cheese Options: Experiment with Monterey Jack or pepper jack cheese for a different flavor profile.
  • Tortilla Strips Shortcut: If you’re short on time, use store-bought tortilla chips instead of frying your own.
  • Meal Prep: This soup freezes beautifully! Just omit the cheese and sour cream before freezing and add them when reheating.

How to Store Leftovers

  1. Refrigerate: Store leftover soup in an airtight container in the fridge for up to 4 days.
  2. Freeze: Pour the cooled soup (without cheese and sour cream) into a freezer-safe container. Freeze for up to 3 months.
  3. Reheat: Warm the soup on the stove over medium heat, stirring occasionally. Add a splash of stock or water if needed to thin the consistency.

Pairing Suggestions

This hearty soup pairs wonderfully with:

  • Drinks: A crisp white wine like Sauvignon Blanc, or a refreshing margarita.
  • Sides: Serve with a simple side salad or cheesy quesadillas for a complete meal.
  • Dessert: End your meal with churros or a creamy flan for a sweet finish.

FAQ

Can I make this soup in a slow cooker?

Yes! Add all ingredients except the cheese and sour cream to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Stir in the cheese and sour cream at the end.

Can I use rotisserie chicken?

Absolutely! Rotisserie chicken is a great time-saver and adds fantastic flavor.

Is this soup gluten-free?

Yes, as long as you use gluten-free tortillas and check your canned goods for any hidden gluten.

Can I use fresh tomatoes instead of canned?

You can substitute fresh diced tomatoes, but you may need to add a bit more seasoning to match the depth of flavor from canned fire-roasted tomatoes.

Final Thoughts

This Creamy Chicken Tortilla Soup is the ultimate comfort food that’s as easy to make as it is delicious. Perfect for feeding a crowd or enjoying a cozy night in, it’s a recipe you’ll come back to time and again.

If you try this recipe, let us know how it turned out in the comments below! Don’t forget to share this recipe with friends and family, and subscribe to our blog for more amazing recipes delivered straight to your inbox. Happy cooking!

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