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Creamy Chicken Tortilla Soup

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  • Author: Kim Cooks Easy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Soup, Comfort Food
  • Method: Stovetop
  • Cuisine: American, Mexican

Description

Creamy Chicken Tortilla Soup Description: This Creamy Chicken Tortilla Soup is a comforting and flavorful bowl of goodness! Tender shredded chicken, hearty vegetables, and a rich, creamy broth come together with a hint of spice to create a perfect cozy meal. Topped with crispy tortilla strips, avocado, and a sprinkle of cheese, it’s a family favorite that’s easy to make and so satisfying!


Ingredients

Units Scale
  • :
  • For the Soup:
  • 1 lb boneless, skinless chicken breasts (or thighs)
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 bell pepper, chopped (red or green)
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (4 oz) diced green chilies
  • 1 can (15 oz) corn, drained
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream (or half-and-half for a lighter version)
  • Juice of 1 lime
  • For the Toppings:
  • Tortilla strips (store-bought or homemade)
  • Shredded cheddar cheese
  • Chopped cilantro
  • Sliced avocado
  • Sour cream (optional)
  • Lime wedges

Instructions

  • :
  • Cook the chicken: Heat olive oil in a large pot over medium heat. Add the chicken breasts (or thighs) and cook for 6-8 minutes per side, until golden brown and cooked through. Remove the chicken from the pot, let it rest for a few minutes, then shred it with two forks. Set aside.
  • Sauté the vegetables: In the same pot, add the chopped onion and bell pepper. Cook for 3-4 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for an additional 30 seconds.
  • Add the liquids and spices: Pour in the diced tomatoes (with their juice), green chilies, corn, and chicken broth. Stir in the cumin, chili powder, smoked paprika, salt, and pepper. Bring the soup to a simmer and cook for 10-15 minutes to allow the flavors to meld together.
  • Add the cream and chicken: Stir in the heavy cream (or half-and-half) and shredded chicken. Simmer for an additional 5 minutes until everything is well combined and heated through.
  • Finish the soup: Stir in the lime juice for a burst of freshness. Taste and adjust seasonings if needed.
  • Serve and top: Ladle the soup into bowls and top with tortilla strips, shredded cheddar cheese, chopped cilantro, sliced avocado, a dollop of sour cream, and lime wedges.

Notes

  • :
  • For extra flavor, you can toast the tortilla strips in a little oil until crispy before adding them to the soup.
  • If you prefer a spicier soup, you can add jalapeños, hot sauce, or a pinch of cayenne pepper to the soup.
  • You can make this soup ahead of time and store it in the fridge for up to 3 days, or freeze it for up to a month (just don’t add the cream before freezing).
  • If you want a thinner soup, you can add more chicken broth or water to reach your desired consistency.

Nutrition

  • Calories: 380
  • Sugar: 5g
  • Sodium: 700mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 3g
  • Protein: 27g
  • Cholesterol: 75mg