You can make this chicken tortilla soup for a cozy snow day or a busy weeknight because it’s warm and filling but also quick and easy while loaded with protein and veggies.
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Preheat a large stock pot to medium-high heat with 2 tablespoons of olive oil.
Add chopped carrots, onions, and celery. Sauté for 3 to 5 minutes, stirring occasionally.
Stir in diced jalapeños (if using) and add the canned fire-roasted tomatoes. Sauté for an additional 3 to 5 minutes.
Add minced garlic and shredded chicken to the stock pot, breaking the chicken into smaller pieces if necessary.
Pour in chicken broth and spices, then bring the mixture to a boil.
Add lime juice, reduce the heat to low, and stir in chopped cilantro and heavy cream. Mix to combine and serve.
Top the soup with sour cream, additional cilantro, lime wedges, smoked paprika, or any other toppings you enjoy.
Use pre-chopped mirepoix from the produce section to save time.
Adjust the spice level by adding or omitting the jalapeño based on your preference.
Can I use rotisserie chicken instead of shredded chicken?
Yes, rotisserie chicken works perfectly for this recipe and saves time.
Can I make this soup dairy-free?
Yes, you can omit the heavy cream or substitute it with a dairy-free alternative like coconut cream.
How can I make this soup spicier?
Add more diced jalapeños or include a pinch of cayenne pepper to increase the spice level.
Can I freeze this soup?
Yes, this soup freezes well. Just avoid adding the heavy cream before freezing; add it when reheating.
What can I serve with this soup?
Serve it with tortilla chips, crusty bread, or a side salad for a complete meal.
I'm a dietitian and busy mom of two make quick, easy and healthy recipes to get dinner on the table quickly using the cleanest convenience foods I can find from you everyday grocery stores to make cooking dinner approachable and fun!
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