What makes the perfect comfort food on a chilly evening? This homemade chicken tortilla soup is a quick and easy weeknight dinner solution, loaded with shredded chicken and crispy tortilla strips – save this idea for a family favorite meal that’s sure to become a staple. Try it soon.

two bowls of creamy chicken tortilla soup

Introduction

Imagine a warm, comforting bowl of creamy chicken tortilla soup that not only tantalizes your taste buds but also brings a smile to your face with its ease of preparation and rich, satisfying flavor. This recipe is a masterclass in balancing flavors and textures, using everyday ingredients to create a dish that’s both impressive and accessible. Whether you’re a seasoned chef or a culinary novice, this creamy chicken tortilla soup is sure to become a staple in your kitchen, perfect for cozy nights in, special occasions, or even as a thoughtful gift for loved ones.

Why This Works

• Flavor balance and ingredient accessibility: The combination of tender chicken, crunchy tortilla strips, and a creamy, slightly spicy broth creates a flavor profile that’s both comforting and exciting. Plus, the ingredients are easy to find in most supermarkets, making it a practical choice for any meal.
• Ease of preparation: Despite its impressive results, this recipe is surprisingly simple to prepare. With a few basic cooking techniques and some clever shortcuts, you can have two bowls of steaming hot, creamy chicken tortilla soup ready in no time.
• Impressive results with minimal effort: The beauty of this recipe lies in its ability to deliver restaurant-quality results with minimal fuss. The creamy broth, tender chicken, and crunchy tortilla strips all come together to create a dish that’s sure to impress friends and family without requiring hours of slaving away in the kitchen.

Key Ingredients

The magic of this creamy chicken tortilla soup lies in its well-balanced blend of ingredients. You’ll need:
– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves of garlic, minced
– 1 red bell pepper, diced
– 2 teaspoons ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper (optional, for some heat)
– 1 can (14.5 oz) diced tomatoes, preferably fire-roasted for added depth of flavor
– 4 cups chicken broth
– 1/2 cup heavy cream or half-and-half for the creamy element
– 6-8 corn tortillas, cut into thin strips for the tortilla element
– Salt and pepper, to taste
– Fresh cilantro, chopped (for garnish)
– Shredded cheese, diced avocado, sour cream, and any other desired toppings
Practical substitutions include using Greek yogurt instead of heavy cream for a lighter version or swapping the chicken with shrimp for a seafood twist. Feel free to get creative and make this recipe your own!

Instructions

1. Step 1: Begin by prepping your ingredients. Chop the onions, mince the garlic, and dice the bell pepper. Cut the chicken into bite-sized pieces and season with salt, pepper, and your choice of spices. Cut the tortillas into thin strips and set aside.
2. Step 2: In a large pot, heat a couple of tablespoons of olive oil over medium heat. Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside. In the same pot, add a bit more oil if necessary, then sauté the onions, garlic, and bell pepper until the vegetables are tender.
3. Step 3: Add the cumin, smoked paprika, and cayenne pepper (if using) to the pot and stir for about a minute, allowing the spices to bloom. Then, add the diced tomatoes and chicken broth to the pot. Stir well to combine, scraping the bottom of the pot to release any browned bits. Bring the mixture to a boil, then reduce the heat and let simmer for about 10 minutes. Add the cooked chicken back into the pot and stir in the heavy cream or half-and-half to give the soup its creamy texture.
4. Step 4: While the soup is simmering, prepare your tortilla strips. You can either fry them in a bit of oil until crispy and golden or bake them in the oven for a lighter option. To fry, heat about 1/2 inch of oil in a skillet over medium-high heat. Fry the tortilla strips in batches until crispy, then drain on paper towels. To bake, spread the strips on a baking sheet and bake in a preheated oven at 400°F (200°C) for about 10-15 minutes, or until crispy and lightly browned. Serve the soup hot, topped with the tortilla strips, a sprinkle of cheese, a dollop of sour cream, and any other desired toppings.

Handy Tips

• For an extra rich soup, use chicken broth that’s been reduced or concentrated. You can also add a bit of roux (flour and butter mixture) to thicken the soup if you prefer it heartier.
• Don’t overcook the tortilla strips, as they can quickly become too crispy and lose their appeal. The goal is to achieve a nice balance between crunch and chew.
• Experiment with different types of peppers or spices to give the soup your own unique twist. And don’t forget to taste as you go, adjusting the seasoning to your liking.

Heat Control

Heat control is crucial in this recipe, especially when cooking the chicken and simmering the soup. For the chicken, aim for an internal temperature of 165°F (74°C) to ensure it’s cooked through. When simmering the soup, keep the heat at a medium-low setting to prevent the cream from separating or the soup from boiling over. Ideally, you want a gentle simmer that allows the flavors to meld together without reducing the soup too quickly.

Crunch Factor

The crunch factor in this recipe comes from the tortilla strips, which provide a satisfying textural contrast to the creamy soup. To achieve the perfect crunch, pay attention to the cooking time and method. Fried tortilla strips will generally be crisper than baked ones, but both methods can yield delicious results. If you’re looking for an extra crunchy element, consider adding some diced fresh vegetables like bell peppers or carrots to the soup as well.

Pro Kitchen Tricks

• Use a high-quality chicken broth as the base of your soup. You can either make your own or use store-bought, but the richer the broth, the more flavorful your soup will be.
• Don’t skip the step of browning the chicken. This adds a depth of flavor to the soup that’s hard to replicate with raw chicken alone.
• For a shortcut, use pre-cooked chicken or rotisserie chicken to save time on cooking the chicken from scratch.

Storage Tips

• The soup can be stored in the refrigerator for up to 3 days. Reheat it gently over low heat, whisking occasionally to prevent the cream from separating.
• For longer storage, consider freezing the soup without the cream and tortilla strips. Then, when you’re ready to serve, thaw the soup, add the cream, and cook the tortilla strips fresh.
• Use airtight containers to store leftovers, and label them with the date and contents for easy identification.

Gift Packaging Ideas

If you’re considering gifting this creamy chicken tortilla soup, there are several creative ways to package it. Fill mason jars with the soup, leaving enough headspace for the tortilla strips and any desired toppings. Add a bag of crispy tortilla strips on the side, along with a small container of sour cream, cheese, and any other toppings you like. Wrap the jar in a cozy towel or place it in a gift basket filled with crusty bread, fresh cilantro, and a side salad for a complete meal. Don’t forget to include a personalized note with heating instructions and your favorite toppings for a thoughtful touch.

Flavor Variations

• Different spices: Experiment with cumin, chili powder, or smoked paprika to give the soup a unique twist. You can also add a pinch of cayenne pepper for an extra kick.
• Creative toppings: Consider adding diced avocado, sour cream, shredded cheese, diced tomatoes, or a sprinkle of cilantro to customize the soup to your taste.
• Ingredient swaps: Swap the chicken with shrimp or steak for a different protein, or use vegetable broth to make the soup vegetarian-friendly.

Troubleshooting

• Texture problems: If the soup becomes too thick, whisk in a bit more chicken broth. If it’s too thin, simmer it for a few more minutes or add a roux to thicken.
• Ingredient replacements: Don’t have heavy cream? Use half-and-half or a mixture of milk and butter as a substitute. Out of tortillas? Try using crackers or croutons as a crunch element instead.
• Over/undercooking signs: Check the chicken for an internal temperature of 165°F (74°C) to ensure it’s cooked through. For the soup, taste regularly and adjust the seasoning as needed. If the tortilla strips are overcooked, they’ll become too dark and brittle.

FAQs

• Can I freeze it? Yes, you can freeze the soup without the cream and tortilla strips. Simply thaw and reheat when ready, adding the cream and cooking the tortilla strips fresh.
• Is it gluten-free? This recipe is gluten-free, making it a great option for those with dietary restrictions. Just be sure to check the ingredients of your chicken broth and tortillas to ensure they’re gluten-free.
• Can I double the recipe? Absolutely! This recipe scales well, so feel free to double or even triple it if you’re feeding a large crowd. Just be sure to adjust the cooking time accordingly.

Conclusion

With its rich, creamy broth, tender chicken, and crunchy tortilla strips, this creamy chicken tortilla soup is a true comfort food classic. Whether you’re a busy professional looking for a quick and easy meal solution or a culinary enthusiast eager to impress your friends and family, this recipe is sure to become a staple in your kitchen. So go ahead, get creative, and make this recipe your own. Share it with loved ones, experiment with new flavors, and enjoy the warm, comforting goodness of a perfectly crafted bowl of creamy chicken tortilla soup.