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Creamy Chicken Tortilla Soup Recipe Easy Homemade with Crispy Toppings

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A comforting and easy creamy chicken tortilla soup with crispy homemade tortilla strips, perfect for cozy nights and quick meals.

Ingredients

Scale
  • 2 boneless, skinless chicken thighs (about 10 oz / 280 g), trimmed and cut into bite-sized pieces
  • 4 cups (32 fl oz / 950 ml) chicken broth (homemade or low-sodium store-bought)
  • 1 cup (8 fl oz / 240 ml) unsweetened almond milk or regular milk
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (5.3 oz / 150 g) canned corn, drained
  • 1 jalapeño, seeded and diced (optional)
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 4 corn tortillas, cut into thin strips
  • ½ cup (2 oz / 60 g) shredded sharp cheddar cheese (optional)
  • Fresh cilantro leaves, chopped
  • 1 lime, cut into wedges
  • 1 avocado, diced (optional)

Instructions

  1. Chop the onion, mince the garlic, dice the jalapeño (if using), and cut the chicken thighs into bite-sized pieces (about 10 minutes).
  2. Heat 1 tablespoon olive oil over medium heat in a large pot. Add onions and cook until translucent, about 4 minutes, stirring often.
  3. Add garlic and jalapeño; cook for 1 minute until fragrant.
  4. Add chicken pieces, season lightly with salt and pepper, and cook until just browned on the outside, about 5 minutes, stirring occasionally.
  5. Stir in cumin, chili powder, smoked paprika, and drained corn; cook for 1-2 minutes to toast the spices.
  6. Pour in chicken broth and almond milk; bring to a gentle simmer, then reduce heat to low and cook uncovered for 15 minutes, stirring occasionally.
  7. Using an immersion blender, partially puree about half of the soup until smooth but still chunky. If using a regular blender, blend in batches carefully.
  8. While soup simmers, heat a skillet over medium heat and toast tortilla strips dry or with a light spray of oil, stirring frequently, until golden and crispy (3-5 minutes). Alternatively, fry them quickly in oil.
  9. Taste soup and adjust salt and pepper as needed. Add hot sauce or extra jalapeño for more heat if desired.
  10. Ladle soup into bowls; top with shredded cheddar, fresh cilantro, crispy tortilla strips, diced avocado, and a squeeze of lime.

Notes

Toast tortilla strips slowly over medium heat to avoid burning and stir often. Partially blending the soup creates a creamy texture without losing chunks. Use fresh lime juice for brightness. If soup is too thick after blending, add more broth or water. Leftover soup tastes better the next day. Store tortilla strips separately to keep them crispy.

Nutrition

Keywords: chicken tortilla soup, creamy soup, tortilla strips, easy soup recipe, homemade chicken soup, crispy toppings, quick dinner, comfort food

Find it online: https://siennaspoon.com/creamy-chicken-tortilla-soup-recipe-easy-homemade-with-crispy-toppings/