Print

Easy 30-Minute Creamy Chicken Tortilla Soup

A close-up of creamy tortilla soup topped with avocado chunks, shredded cheese, tortilla strips, and cilantro.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this comforting and hearty Creamy Chicken Tortilla Soup on a busy weeknight. This recipe is quick to prepare and tastes better than restaurant versions.

Ingredients

Scale
  • 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 low-sodium 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 cup frozen corn
  • 1/2 cup cream cheese, cut into cubes
  • Salt and black pepper to taste
  • 1 cup vegetable oil, for frying tortilla strips
  • 8 corn tortillas, cut into thin strips
  • Toppings: avocado, shredded cheddar cheese, fresh cilantro, lime wedges

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes.
  2. Add the minced garlic, cumin, chili powder, oregano, and smoked paprika. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth, diced tomatoes (with juice), and green chilies (with juice). Bring the mixture to a simmer.
  4. Add the shredded chicken and frozen corn. Continue to simmer for 10 minutes to allow flavors to combine.
  5. Reduce the heat to low. Stir in the cream cheese cubes until the soup is smooth and creamy. Season with salt and pepper to your taste. Keep warm while you prepare the tortilla strips.
  6. Prepare the crispy tortilla strips: Heat the vegetable oil in a separate skillet over medium-high heat. Fry the tortilla strips in batches until golden brown and crisp, about 2-3 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate. Sprinkle lightly with salt.
  7. Ladle the soup into bowls. Top each serving with crispy tortilla strips, avocado slices, shredded cheddar cheese, and fresh cilantro. Serve immediately with lime wedges.

Notes

  • For a smoky flavor, add 1/4 teaspoon of chipotle powder with the other spices.
  • If you want a thicker soup, mash about 1/2 cup of the soup mixture against the side of the pot before adding the cream cheese.
  • You can make the crispy tortilla strips ahead of time and store them in an airtight container at room temperature for up to two days.

Nutrition

Find it online: https://daisyrecipe.com/easy-30-minute-creamy-tortilla-soup/