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Easy Creamy Chicken Tortilla Soup

Close-up of a bowl of creamy tortilla soup topped with crispy tortilla strips, avocado chunks, cheese, and cilantro.
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Make this comforting, creamy chicken tortilla soup on the stovetop. It uses simple ingredients for a satisfying, restaurant-style flavor perfect for busy weeknights.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow 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 smoked paprika
  • 4 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (4 ounce) can diced green chilies, undrained
  • 2 cups cooked, shredded chicken breast
  • 1/2 cup cream cheese, cut into cubes
  • 1/2 cup heavy cream or half-and-half
  • Salt and black pepper to taste
  • 1 cup corn tortillas, cut into thin strips (for frying)
  • Vegetable oil for frying
  • Toppings: avocado, shredded cheddar cheese, fresh cilantro, lime wedges

Instructions

  1. Prepare tortilla strips: Heat about 1 inch of vegetable oil in a 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. Set aside.
  2. Sauté vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes. Add the minced garlic, cumin, chili powder, oregano, and smoked paprika. Cook for 1 minute until fragrant.
  3. Simmer the base: Pour in the chicken broth, diced tomatoes (with juice), and green chilies (with juice). Bring the mixture to a simmer. Reduce heat to low, cover, and cook for 10 minutes to allow flavors to blend.
  4. Add chicken and cream: Stir in the shredded chicken. Add the cubed cream cheese, stirring constantly until it melts completely into the broth. Stir in the heavy cream. Heat through gently, but do not boil after adding the cream. Season with salt and pepper to your taste.
  5. Serve: Ladle the hot soup into bowls. Top each serving generously with the crispy tortilla strips, diced avocado, shredded cheese, fresh cilantro, and a lime wedge on the side.

Notes

  • For a smoky flavor, add 1/4 teaspoon of chipotle powder with the other spices.
  • If you want a thicker soup, mash about 1/4 cup of the cooked beans (if using) or a few tortilla chips into the broth before adding the cream.
  • You can use store-bought crispy tortilla strips to save time on busy weeknights.

Nutrition

Find it online: https://delicerecipe.com/easy-creamy-tortilla-soup-recipe/