If you’ve been searching for that ideal comfort meal that warms you from the inside out while delivering a burst of vibrant flavors, let me introduce you to the Creamy Chicken Tortilla Soup with Crispy Tortilla Strips and Fresh Toppings Recipe. This dish is the perfect blend of creamy, smoky, and fresh elements all harmonizing beautifully in one bowl. Inspired by Tucson’s Cafe Terra Cotta, this soup shines with a silky base, tender chicken, and a colorful ensemble of black beans, corn, and fire-roasted tomatoes, accompanied by crispy tortilla strips that add just the right crunch. The fresh toppings bring brightness and zing, making each spoonful feel like a festive celebration of Southwest flavors. Trust me, this soup will not only fill your belly but also become your go-to recipe for cozy nights or casual gatherings with friends.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role, making the Creamy Chicken Tortilla Soup with Crispy Tortilla Strips and Fresh Toppings Recipe a breeze to prepare yet packed with layers of flavor, texture, and color. From the smoky spices to the fresh garnishes, you’ll want to assemble these essentials to create a soup that tastes like a professional kitchen treat.
- Olive oil: A modest drizzle for sautéing that brings out richness in the aromatics without overpowering.
- Onion: Roughly chopped to create a sweet, savory base that melds beautifully with the spices.
- Garlic: Roughly chopped to infuse the soup with bold, pungent notes that awaken the palate.
- Jalapeño pepper: Seeded and chopped to add just the right bit of heat and a touch of vegetal brightness.
- Kosher salt and freshly cracked black pepper: Essential seasonings that balance and deepen every flavor.
- Dried oregano: A subtle herbal hint that complements the southwestern flair of the soup.
- Cumin: Brings warm earthiness that forms the heart of the soup’s spice profile.
- Ground chipotle pepper: Adds smoky depth with a mild kick that elevates the tomato base.
- Fire roasted tomatoes and green chiles (canned): Provide smoky, sweet tomato flavor paired with mild chili heat.
- Chicken stock: The savory liquid foundation making the soup rich and comforting.
- Black beans: For creamy texture and an earthy note that enhances the soup’s body.
- Frozen corn: Adds sweet bursts and a pop of golden color that brightens each spoonful.
- Shredded rotisserie chicken: Tender, flavorful protein that makes this soup hearty and satisfying.
- Toppings: A vibrant mix including shredded cheese, quartered limes, cubed avocado, cilantro, sliced green onions, crispy tortilla strips, and sliced jalapeños to elevate every bowl.
How to Make Creamy Chicken Tortilla Soup with Crispy Tortilla Strips and Fresh Toppings Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large saucepan over medium-high heat. Toss in the chopped onions, garlic, and jalapeño peppers, cooking them until the onions turn translucent and the jalapeños soften. This simple yet crucial step unlocks the soup’s deep base flavors. Season the mixture with kosher salt, freshly cracked black pepper, dried oregano, cumin, and ground chipotle pepper. Stir and let the spices toast for a couple of minutes to really enhance their aroma and bring a warm complexity to the dish.
Step 2: Simmer the Soup Base
Next, add the canned fire-roasted tomatoes and chicken stock to the sautéed aromatics. Bring everything to a boil before reducing the heat to a gentle simmer. Let the soup bubble away for 30 minutes. This simmering stage allows the flavors to marry together fully, developing that distinct smoky, creamy goodness everyone loves about this kind of soup.
Step 3: Blend the Soup Smooth
Using an immersion blender, carefully blend the soup until it’s silky smooth. This is where the creaminess truly shines without adding cream. After blending, taste the soup and adjust the seasoning with salt and pepper to your liking. This blended base is key—most tortilla soups are chunky throughout but having a smooth base with textures from beans, corn, and chicken makes it truly irresistible.
Step 4: Add the Hearty Fillings
Stir in the black beans, frozen corn, and shredded rotisserie chicken. These ingredients bring a satisfying heartiness and a mix of textures that contrast perfectly with the smooth soup base. Heat everything through, ensuring your soup is well combined and piping hot.
Step 5: Prepare the Crispy Tortilla Strips
For that signature crunch, heat vegetable oil over medium-high heat in a small skillet. Lay thin strips of corn tortillas in a single layer and fry them quickly, flipping once after about 30 to 45 seconds. Once golden and crisp, transfer the strips onto paper towels to drain excess oil. These crispy bits provide an irresistible textural contrast and make every bite exciting.
How to Serve Creamy Chicken Tortilla Soup with Crispy Tortilla Strips and Fresh Toppings Recipe
Garnishes
When it comes to garnishing, think fresh and vibrant! Top each bowl with a generous sprinkle of shredded cheese—Colby Jack, Monterey Jack, or Pepper Jack all work wonderfully. Add creamy cubed avocado for a buttery richness. Brighten things up with fresh cilantro, sliced green onions, and a few slices of jalapeños if you like a little extra spice. Don’t forget a squeeze of lime juice for that refreshing zing that brings all the flavors together and balances the smoky richness of the soup.
Side Dishes
This soup stands out on its own, but pairing it with warm, soft corn tortillas or a crisp green salad with a tangy vinaigrette makes for a complete and satisfying meal. Mexican street corn or a simple guacamole and chips platter would also complement the soup’s flavors beautifully and keep the festive Southwestern theme alive at your table.
Creative Ways to Present
For a fun twist, serve individual portions in rustic mini cast iron skillets or inside edible tortilla bowls to amp up the presentation. Layer the toppings so guests can customize their soup with as much or as little crunch and freshness as they prefer. You could even set up a fun toppings bar to make it an interactive meal, perfect for family dinners or casual entertaining!
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Chicken Tortilla Soup with Crispy Tortilla Strips and Fresh Toppings Recipe in airtight containers in the fridge for up to 3 days. The soup flavors deepen even more after a day, so leftovers might taste even better. Keep toppings like avocado and cheese separate to retain freshness until serving.
Freezing
This soup freezes beautifully. Portion it into freezer-safe containers and freeze for up to 3 months. Avoid freezing the fresh toppings and tortilla strips; those are best made fresh to retain their texture and flavor. When ready to enjoy, thaw overnight in the refrigerator.
Reheating
Reheat the soup gently on the stovetop over medium heat, stirring occasionally until warmed through. If the soup thickens too much in the fridge or freezer, simply add a splash of chicken stock or water to loosen it back to the perfect creamy consistency. Add fresh toppings and tortilla strips right before serving for maximum enjoyment.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply swap the chicken stock for vegetable stock and omit the shredded chicken. Feel free to add extra beans or roasted vegetables to keep it hearty and delicious while still capturing that comforting creamy base.
What can I use instead of tortilla strips?
If you want a quick alternative, tortilla chips work well. For a healthier take, try baked tortilla chips or even roasted pepitas for a different crunch experience.
How spicy is this soup?
The level of heat is moderate thanks to the jalapeños and chipotle pepper. You can easily adjust the spiciness by reducing or omitting the jalapeños or using mild green chiles in the fire-roasted tomatoes.
Can I use fresh tomatoes instead of canned?
Yes, fresh roasted tomatoes can be a great substitute if you have them on hand. Roast them until slightly charred for that smoky flavor. Just be sure to adjust seasoning as fresh tomatoes vary in sweetness and acidity.
What’s the best way to shred chicken quickly?
A handy kitchen hack is to toss cooked chicken into a stand mixer with a paddle attachment and mix on low for about 15 seconds. It shreds the chicken perfectly without any fuss or mess!
Final Thoughts
If you’re craving a soup that’s cozy and comforting but bursting with bold, layered flavors, I truly can’t recommend this Creamy Chicken Tortilla Soup with Crispy Tortilla Strips and Fresh Toppings Recipe enough. It’s the ultimate meal for weeknights, casual get-togethers, or anytime you want to treat yourself to something special without fuss. Give it a try—I promise it will become a staple in your kitchen just like it has in mine!
PrintCreamy Chicken Tortilla Soup with Crispy Tortilla Strips and Fresh Toppings Recipe
This Chicken Tortilla Soup is inspired by the renowned Cafe Terra Cotta from Tucson, AZ, delivering a perfectly balanced blend of smoky, spicy, and savory flavors. Featuring a smooth yet chunky soup base enriched with fire-roasted tomatoes, chicken, black beans, corn, and a medley of warm spices, it’s topped with crispy tortilla strips and fresh garnishes for an authentic Mexican-Tex Mex experience. Ideal for lunch or dinner, this hearty soup is simple to prepare and sure to become a family favorite.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican, Tex Mex, Southwestern
Ingredients
Main Ingredients
- 2 teaspoons olive oil
- 1 onion, roughly chopped
- 3–4 cloves garlic, roughly chopped
- 1 jalapeno pepper, stem and seeds removed, roughly chopped
- Kosher salt and freshly cracked black pepper, to taste
- ¼ teaspoon dried oregano
- ¼ teaspoon cumin
- ½ teaspoon ground chipotle pepper
- 1 (14-ounce) can fire roasted tomatoes and green chiles
- 3 cups chicken stock
- ¾ cup black beans
- ¾ cup frozen corn
- 1 cup shredded rotisserie chicken
Toppings
- Shredded cheese (Colby Jack, Monterey Jack, or Pepper Jack – your choice)
- Quartered limes
- Cubed avocado
- Cilantro
- Sliced green onions
- 2 small corn tortillas, cut into thin strips
- Sliced jalapenos
Instructions
- Sauté Aromatics: Heat a large saucepan over medium-high heat and add the olive oil. Add the roughly chopped onion, garlic, and jalapeno pepper. Sauté until the onion becomes translucent and the jalapeno softens, about 5 minutes. Season with kosher salt, freshly cracked black pepper, dried oregano, cumin, and ground chipotle pepper. Stir to combine and toast the spices for 1-2 minutes to develop deeper flavor.
- Simmer Soup Base: Add the can of fire-roasted tomatoes and green chiles to the saucepan along with the 3 cups of chicken stock. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes to allow the flavors to meld together.
- Blend Soup: Using a cordless rechargeable stainless steel immersion blender, carefully blend the soup until smooth, creating a creamy base. Taste and adjust salt and pepper as needed to balance the flavors.
- Add Beans, Corn, and Chicken: Stir in the black beans, frozen corn, and shredded rotisserie chicken into the blended soup. Heat through until warmed evenly.
- Make Tortilla Strips: In a small skillet, heat vegetable oil over medium-high heat. Once hot, add the tortilla strips in a single layer and fry quickly for 30-45 seconds, flipping once to crisp both sides. Remove the strips with tongs and transfer to a paper towel-lined plate to drain excess oil and cool.
- Serve and Garnish: Divide the soup evenly into 4 bowls. Top each with shredded cheese, cubed avocado, cilantro, sliced green onions, sliced jalapenos if desired, and a handful of crisp tortilla strips. Serve with quartered limes for extra brightness and freshness. Enjoy immediately.
Notes
- Use a stand mixer to shred chicken quickly if shredding your own; it saves time and effort.
- Sweat the onions and jalapeños properly at the start to develop the base flavors for the soup.
- Blending the soup base provides a smooth texture, balancing the chunky additions of chicken, corn, and beans.
- Black beans can be substituted with pinto beans for variation.
- Any shredded poultry works well; leftover turkey is a great alternative.
- To make this soup vegetarian, substitute chicken stock with vegetable stock and omit the chicken.
