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Creamy Comfort Chicken Tortilla Soup

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A cozy, creamy chicken tortilla soup with a perfect balance of rich creaminess and spicy, tangy notes, topped with crispy homemade tortilla strips.

Ingredients

Scale
  • 2 cups cooked, shredded chicken breast or rotisserie chicken
  • 4 cups chicken broth (low sodium preferred)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup roasted corn kernels (fresh or frozen)
  • 1 jalapeño, seeded and finely chopped (optional)
  • ½ cup sour cream (full-fat recommended)
  • ¼ cup heavy cream or half-and-half (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • 4 corn tortillas, cut into thin strips
  • 2 tablespoons vegetable oil or olive oil for frying
  • Pinch of salt
  • Optional garnishes: chopped fresh cilantro, diced avocado, lime wedges, shredded sharp cheddar or Monterey Jack cheese, thinly sliced radishes

Instructions

  1. Cut 4 corn tortillas into thin strips.
  2. Heat 2 tablespoons of oil in a medium skillet over medium heat. Fry tortilla strips in batches until golden brown and crisp, about 2-3 minutes per batch. Remove with a slotted spoon onto paper towels and sprinkle with a pinch of salt. Set aside.
  3. In the same skillet, wipe out excess oil and add 1 cup corn kernels. Cook over medium-high heat, stirring often, until lightly charred and fragrant, about 5-7 minutes. Remove from heat and set aside.
  4. Heat a tablespoon of oil in a large soup pot over medium heat. Add diced onion and cook until translucent and slightly golden, about 5 minutes.
  5. Stir in minced garlic and chopped jalapeño (if using), cooking for another minute until fragrant.
  6. Add ground cumin, chili powder, and smoked paprika. Toast spices for 30 seconds.
  7. Add shredded chicken and roasted corn. Stir to combine.
  8. Pour in chicken broth and bring to a gentle boil. Reduce heat and simmer uncovered for 10 minutes.
  9. Transfer about half the soup to a blender or use an immersion blender in the pot. Blend until smooth and creamy. Return to pot and stir evenly.
  10. Stir in sour cream and heavy cream or half-and-half (if using). Heat gently without boiling to avoid curdling. Taste and adjust salt and pepper.
  11. Ladle soup into bowls, top with crispy tortilla strips, and garnish with cilantro, avocado, lime wedges, cheese, and radishes as desired.

Notes

Do not boil the soup after adding dairy to prevent curdling. Fry tortilla strips in batches to avoid sogginess. For a lighter option, bake tortilla strips at 375°F for 10-12 minutes, tossing halfway through. Adjust seasoning after blending for best flavor. Use rotisserie chicken for convenience. Fresh lime juice brightens the soup before serving.

Nutrition

Keywords: chicken tortilla soup, creamy chicken soup, comfort food, easy soup recipe, homemade tortilla strips, cozy dinner, spicy soup

Find it online: https://katedishes.com/creamy-comfort-chicken-tortilla-soup-recipe-easy-homemade-flavorful-guide/