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Easy Creamy Chicken Tortilla Soup

Close-up of a bowl of creamy tortilla soup garnished with crispy tortilla strips, avocado chunks, and cilantro.
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Make this comforting and flavorful chicken tortilla soup quickly on the stovetop. This recipe delivers a rich, creamy broth and tastes like restaurant-style soup, perfect for a weeknight dinner.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, 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 heavy cream or cream cheese (for creamy texture)
  • Salt and black pepper to taste
  • 1 cup corn tortillas, cut into thin strips (for frying)
  • Vegetable oil for frying
  • Toppings: avocado slices, shredded cheddar cheese, fresh cilantro, lime wedges

Instructions

  1. Prepare tortilla strips: Heat about 1 inch of vegetable oil in a small skillet over medium-high heat. Fry the tortilla strips in batches until golden brown and crisp, about 1-2 minutes per side. Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt. Set aside.
  2. Sauté aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the 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 let it cook for 10 minutes to let the flavors combine.
  4. Add chicken and cream: Stir in the shredded cooked chicken. If using heavy cream, stir it in now. If using cream cheese, cut it into cubes and whisk it in until fully melted and the soup is creamy. Heat through, but do not boil after adding dairy.
  5. Season and serve: Taste the soup and adjust seasoning with salt and pepper as needed. Ladle the hot soup into bowls. Top each serving generously with the crispy tortilla strips, avocado slices, cheddar cheese, and cilantro. Serve immediately with lime wedges.

Notes

  • For an even quicker meal, use pre-cooked rotisserie chicken for the shredded chicken.
  • If you prefer a thicker soup, remove about 1 cup of the broth mixture before adding the chicken, blend it until smooth, and stir it back into the pot.
  • To make this a ‘Slow Cooker Tortilla Soup,’ combine all ingredients except the cream and tortilla strips in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream during the last 30 minutes of cooking.

Nutrition

Find it online: https://dishicious.com/easy-creamy-chicken-tortilla-soup/