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Hearty Cheesy Chicken Tortilla Soup

A close-up bowl of vibrant orange cheesy chicken tortilla soup topped with shredded cheese, chicken, and crispy tortilla strips.
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Make this comforting and flavorful cheesy chicken tortilla soup easily on the stovetop for a satisfying weeknight dinner.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (10 ounce) can Ro-Tel diced tomatoes and green chilies, undrained
  • 4 cups chicken broth
  • 2 cups cooked, shredded chicken breast
  • 1 cup frozen corn
  • 8 ounces cream cheese, cut into cubes
  • 2 cups shredded Monterey Jack cheese, divided
  • 1/2 cup water
  • Corn tortillas, cut into thin strips for frying
  • Vegetable oil for frying

Instructions

  1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic, cumin, chili powder, oregano, salt, and pepper to the pot. Cook for 1 minute until fragrant.
  3. Pour in the diced tomatoes and Ro-Tel. Stir well.
  4. Add the chicken broth and bring the mixture to a simmer.
  5. Stir in the shredded chicken and frozen corn. Reduce heat to low and let it simmer for 10 minutes to allow flavors to combine.
  6. In a small bowl, mix the cream cheese cubes with 1/2 cup of water until smooth. Add this mixture to the soup, stirring constantly until the cream cheese is fully melted and incorporated.
  7. Stir in 1 cup of the shredded Monterey Jack cheese until it melts into the soup, making it creamy and cheesy. Keep the heat low to prevent the cheese from separating.
  8. While the soup simmers, prepare the tortilla strips. Heat about 1 inch of vegetable oil in a separate skillet over medium-high heat. Fry the tortilla strips in batches until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt.
  9. Ladle the soup into bowls. Top each serving generously with the remaining 1 cup of shredded Monterey Jack cheese, crispy tortilla strips, and your favorite toppings.

Notes

  • For extra flavor, bake or air fry your tortilla strips instead of frying them in oil.
  • You can substitute rotisserie chicken for the cooked chicken breast to save time on this quick weeknight soup.
  • Serve with toppings like sliced avocado, a dollop of sour cream, fresh cilantro, and lime wedges.

Nutrition

Find it online: https://delicerecipe.com/cheesy-chicken-tortilla-soup-recipe/