Creamy Tortilla-Less Soup

Why You’ll Love This Recipe

This soup offers all the delicious flavors of classic tortilla soup without the added carbs from tortillas. The combination of roasted green chiles, cumin, coriander, and tomato paste creates a smoky and vibrant broth, while coconut milk adds a luscious creaminess. It’s a quick, healthy meal that’s easy to customize with fresh avocado, lime, and cilantro toppings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons olive oil
• 2 onions, finely diced
• 4 cloves garlic, minced
• 1 jalapeño, seeded and chopped (optional, adjust based on spice level of chiles)
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon tomato paste
• 3 cups strained tomatoes (such as Pomi brand)
• 4 cups chicken broth
• 1 cup jarred, canned, or frozen roasted mild green chiles
• 1 bay leaf
• 1/4 cup full-fat unsweetened coconut milk (well blended)
• 1 rotisserie chicken, shredded
• 1 avocado, diced
• Lime wedges
• Fresh cilantro, for serving

Directions

1. Heat olive oil in a large pot over medium heat. Add diced onions and sauté until softened, about 5-7 minutes.
2. Add minced garlic and chopped jalapeño (if using); cook for 1-2 minutes until fragrant.
3. Stir in ground cumin, ground coriander, and tomato paste. Cook for another minute to deepen flavors.
4. Add strained tomatoes, chicken broth, roasted green chiles, and bay leaf. Stir well and bring to a boil.
5. Reduce heat and simmer for 15 minutes to blend flavors.
6. Remove bay leaf. Stir in coconut milk and shredded rotisserie chicken. Heat gently without boiling until warmed through.
7. Taste and adjust seasoning as needed.
8. Serve hot, topped with diced avocado, fresh cilantro, and a squeeze of lime.

Servings and timing

This recipe serves about 6 people. Preparation time is roughly 10 minutes, with cooking time of about 25 minutes.

Variations

• For a spicier soup, leave jalapeño seeds in or add chopped fresh chilies.
• Add corn kernels or black beans for extra texture and nutrition.
• Substitute shredded chicken with cooked turkey or keep it vegetarian by omitting meat.
• Top with shredded cheese or a dollop of sour cream for added richness.
• Use coconut cream instead of coconut milk for an even creamier texture.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Add a splash of broth or water if the soup thickens upon cooling.

FAQs

Can I make this soup vegan?

Yes, substitute chicken broth with vegetable broth and omit the chicken or use plant-based protein.

Can I use fresh green chiles instead of roasted?

Yes, but roasting adds a smoky depth; fresh chiles will give a brighter flavor.

How spicy is this soup?

Spice level depends on the jalapeño and green chiles used; adjust accordingly.

Can I freeze this soup?

Freezing is possible, but coconut milk texture may change slightly after thawing.

Can I use canned tomatoes with pulp instead of strained?

Yes, but you may want to blend the soup for a smoother texture.

How do I thicken the soup?

Simmer uncovered to reduce liquid or add a slurry of cornstarch and water.

Can I add other vegetables?

Yes, bell peppers, zucchini, or corn are great additions.

Can I prepare this soup ahead of time?

Yes, but add avocado just before serving to prevent browning.

How do I store leftovers?

Keep in a sealed container in the fridge and consume within 3 days.

What can I substitute for coconut milk?

Use heavy cream or plain yogurt for a similar creamy effect.

Conclusion

Creamy Tortilla-Less Soup delivers smoky, tangy, and comforting flavors without the need for traditional tortilla strips. Easy to prepare and full of wholesome ingredients, it’s a great choice for a nourishing, flavorful meal that can be customized to your spice preference. Perfect for busy weeknights or casual gatherings, this soup is both satisfying and versatile.

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