Creamy Chicken Tortilla Soup
The secret to this soup's velvety texture is blending the softened vegetables directly into the broth - this creates a naturally creamy base without relying heavily on cream. Frying your own tortilla strips at home also makes a huge difference, adding a fresh, crispy crunch that you just can't get from a bag.
Ingredients
- 3 tbsp olive oil
- 1/2 cup canola oil for frying
- ~1.5 lbs shredded rotisserie chicken skin removed
- ~1 cup chopped carrots
- ~1 cup chopped red bell pepper
- ~3/4 cup chopped yellow onion
- 4 large garlic cloves whole
- 1 1/2 tbsp tomato paste
- 3 tbsp taco seasoning
- 5 cups chicken broth
- 1/3 cup heavy cream
- 3/4 cup corn fresh or frozen
- 3/4 cup tomato sauce
- 8 small corn tortillas sliced into strips
- 1 lime juiced
- Kosher salt to taste
- Toppings: shredded cheddar cheese green onions, avocado, cilantro, jalapeños, sour cream
Instructions
- Heat olive oil in Dutch oven over medium heat. Sauté carrots, bell pepper, and onion for 7-10 minutes until soft.
- Add garlic cloves and tomato paste, cook 2-3 minutes until paste darkens.
- Stir in taco seasoning, corn, tomato sauce, and chicken broth. Bring to light boil, reduce heat and simmer 10-15 minutes.
- Meanwhile, heat canola oil in large pan over medium-high heat. Fry tortilla strips 6-8 minutes until golden. Drain on paper towels and salt immediately.
- Blend soup until smooth with immersion blender.
- Stir in heavy cream, shredded chicken, and lime juice. Season with salt to taste.
- Serve topped with crispy tortilla strips and desired garnishes.
Notes
Garnish options include shredded cheddar, green onions, avocado, cilantro, jalapeños, and sour cream.