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Easy Creamy Chicken Tortilla Soup

Close-up of a bowl of creamy, orange-hued tortilla soup topped with shredded cheese, avocado, and cilantro.
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A quick and comforting stovetop recipe for creamy chicken tortilla soup, perfect for a weeknight meal.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 4 cups chicken broth
  • 2 cups cooked, shredded chicken breast
  • 1 (4 ounce) can diced green chilies, drained
  • 1/2 cup heavy cream
  • Salt and black pepper to taste
  • For Topping: Crispy tortilla strips, shredded cheddar cheese, avocado slices, fresh cilantro

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic, cumin, chili powder, and oregano. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth, diced tomatoes and green chilies, and the drained green chilies. Bring the mixture to a simmer.
  4. Add the shredded chicken to the pot. Continue to simmer for 10 minutes to allow flavors to combine.
  5. Reduce the heat to low. Stir in the heavy cream until fully incorporated and the soup is heated through; do not boil after adding cream.
  6. Season with salt and pepper to your preference.
  7. Ladle the soup into bowls. Top each serving with crispy tortilla strips, shredded cheddar cheese, avocado slices, and cilantro.

Notes

  • For crispy tortilla strips, cut corn tortillas into thin strips and bake at 375F for 8-10 minutes, or until golden brown and crisp.
  • You can use rotisserie chicken for faster preparation.
  • 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://delishdreams.com/easy-creamy-tortilla-soup-recipe/