why make this recipe
Creamy Chicken Tortilla Soup is a comforting dish perfect for any day. It brings warmth and flavor to your kitchen. This soup is rich, creamy, and packed with chicken, tomatoes, and spices. It’s great for feeding a crowd or for a cozy family dinner. Plus, you can customize the toppings to make it just the way you like.
how to make Creamy Chicken Tortilla Soup
Ingredients:
- 1 can Rotel tomatoes
- 1 can crushed tomatoes
- 2 cups cooked chicken, shredded
- 1 cup chicken broth
- 1 cup heavy cream
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon cumin
- 1 tablespoon chili powder
- Salt and pepper to taste
- Tortilla chips for serving
- Optional toppings: avocado, cilantro, cheese
Directions:
- In a large pot, sauté the chopped onion and minced garlic until translucent.
- Add the Rotel and crushed tomatoes to the pot.
- Stir in the cooked chicken, chicken broth, heavy cream, cumin, chili powder, salt, and pepper.
- Bring to a simmer and cook for 15-20 minutes.
- Serve hot, topped with tortilla chips and optional toppings like avocado, cilantro, and cheese.
how to serve Creamy Chicken Tortilla Soup
Serve the soup hot in bowls. Sprinkle tortilla chips over the top for a nice crunch, and add avocado, cilantro, or cheese if you want extra flavor. It makes a satisfying meal on its own, but you can pair it with a side salad or some bread for a complete dinner.
how to store Creamy Chicken Tortilla Soup
If you have leftovers, let the soup cool down and then transfer it to an airtight container. You can keep it in the refrigerator for up to 3 days. To reheat, just warm it on the stove over low heat until it’s hot. If you freeze it, the soup can last for about 2-3 months. Just make sure to thaw it in the refrigerator overnight before reheating.
tips to make Creamy Chicken Tortilla Soup
- For extra creaminess, use half-and-half instead of heavy cream.
- If you like it spicy, add more chili powder or include some jalapeños.
- Use rotisserie chicken for a quick shortcut.
- Don’t forget to taste before serving, and adjust the seasonings if needed.
variation
You can easily make this soup vegetarian by replacing the chicken with beans or tofu. Swap the chicken broth for vegetable broth to keep it hearty and delicious.
FAQs
Can I make this soup ahead of time?
Yes, you can make it a day ahead. It actually tastes better the next day!
What can I use instead of heavy cream?
You can use coconut milk or a lighter cream if you prefer a healthier option.
Is this soup gluten-free?
Yes, as long as you use gluten-free tortilla chips and check your spice labels.
Creamy Chicken Tortilla Soup
Ingredients
Main Ingredients
- 1 can Rotel tomatoes
- 1 can crushed tomatoes
- 2 cups cooked chicken, shredded Use rotisserie chicken for a quick shortcut.
- 1 cup chicken broth Use vegetable broth for a vegetarian option.
- 1 cup heavy cream You can substitute with half-and-half for extra creaminess.
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon cumin
- 1 tablespoon chili powder Add more for spiciness or include jalapeños.
- Salt and pepper to taste
- Tortilla chips for serving
Optional Toppings
- avocado
- cilantro
- cheese
Instructions
Preparation
- In a large pot, sauté the chopped onion and minced garlic until translucent.
Cooking
- Add the Rotel and crushed tomatoes to the pot.
- Stir in the cooked chicken, chicken broth, heavy cream, cumin, chili powder, salt, and pepper.
- Bring to a simmer and cook for 15-20 minutes.
Serving
- Serve hot, topped with tortilla chips and optional toppings like avocado, cilantro, and cheese.