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Creamy Chicken Tortilla Soup

A close-up of creamy tortilla soup topped with shredded chicken, fresh cilantro, and crispy tortilla strips.
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Make this rich and flavorful creamy chicken tortilla soup quickly for a satisfying weeknight meal. This recipe uses simple ingredients for a restaurant-quality taste.

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 (14.5 ounce) can diced tomatoes, undrained
  • 4 cups chicken broth
  • 2 cups cooked, shredded chicken breast
  • 1 (4 ounce) can diced green chilies, undrained
  • 1/2 cup heavy cream or evaporated milk (for creaminess)
  • Salt and black pepper to taste
  • 1 cup corn tortillas, cut into thin strips
  • 1 tablespoon vegetable oil (for crisping tortillas)
  • Optional toppings: avocado, shredded cheese, fresh cilantro, lime wedges

Instructions

  1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until soft, about 5 minutes.
  2. Add the garlic, cumin, chili powder, and oregano. Cook for 1 minute until fragrant.
  3. Stir in the diced tomatoes, chicken broth, shredded chicken, and green chilies. Bring the mixture to a simmer. Reduce heat to low, cover, and cook for 15 minutes to allow flavors to combine.
  4. While the soup simmers, prepare the tortilla strips. Heat 1 tablespoon of vegetable oil in a small skillet over medium heat. Add the tortilla strips and cook, stirring occasionally, until golden brown and crisp. Remove from heat and drain on paper towels. Season lightly with salt. (For a healthier option, bake the strips at 375F for 8-10 minutes until crisp.)
  5. Remove the soup from the heat. Stir in the heavy cream or evaporated milk until fully incorporated. Taste and adjust seasoning with salt and pepper.
  6. Ladle the soup into bowls. Top each serving generously with the crisp tortilla strips and your preferred toppings. Serve immediately with lime wedges.

Notes

  • For a vegetarian version, substitute the chicken broth with vegetable broth and use 1 (15 ounce) can of black beans (rinsed and drained) instead of chicken.
  • To make this soup lighter, use half-and-half instead of heavy cream, or stir in 1/4 cup of plain Greek yogurt at the very end, off the heat.
  • If you prefer a thicker soup, mash about 1/2 cup of the soup solids against the side of the pot before adding the cream.

Nutrition

Find it online: https://flavorzine.com/creamy-chicken-tortilla-soup-recipe/