Creamy Chicken Tortilla Soup Recipe (Print Version)
Creamy chicken tortilla soup with tender chicken, rich broth, and crispy toppings. One-pot comfort food ready in 45 minutes.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Tex-Mex
Dietary: Gluten-Free Option
# Ingredients:
→ Base Ingredients
01 -
3 cups rotisserie chicken, shredded
02 -
1 large yellow onion, diced
03 -
1 bell pepper, chopped
04 -
4 garlic cloves, minced
05 -
1 can diced tomatoes with juice
→ Liquid & Creaminess
06 -
4 cups chicken broth
07 -
1 cup heavy cream
→ Seasonings & Spices
08 -
2 tsp cumin
09 -
1 tsp chili powder
10 -
1 tsp smoked paprika
11 -
Salt and pepper to taste
→ Crispy Toppings
12 -
6 corn tortillas for strips
13 -
Oil for frying
14 -
Sour cream
15 -
Shredded cheese
16 -
Fresh cilantro
17 -
Diced avocado
# Instructions:
01 -
Heat oil in a large pot over medium heat. Add diced onion and bell pepper, cooking for 5-7 minutes until soft and golden. Add minced garlic and cook 1 more minute until fragrant.
02 -
Stir in cumin, chili powder, and smoked paprika. Toast for 30 seconds until aromatic, being careful not to burn the spices.
03 -
Pour in diced tomatoes with juice and chicken broth. Scrape up any browned bits from bottom of pot. Bring to a boil, then reduce to simmer for 15 minutes.
04 -
Add shredded chicken and warm for 2 minutes. Slowly stir in heavy cream while soup is on low heat to prevent curdling. Season with salt and pepper to taste.
05 -
Cut corn tortillas into thin strips. Fry in oil for 3-4 minutes until golden and crispy. Drain on paper towels.
06 -
Ladle soup into bowls and top with crispy tortilla strips, sour cream, cheese, cilantro, and diced avocado. Serve immediately while hot.
# Notes:
01 -
Toast spices first for maximum flavor impact—it makes such a difference.
02 -
Store soup and tortilla strips separately to keep strips crispy for leftovers.
03 -
Heavy cream can be substituted with half-and-half for a lighter version.
04 -
This soup tastes even better the next day when flavors have melded together.
# Equipment Needed:
01 -
Large pot
02 -
cutting board
03 -
knife
04 -
ladle
05 -
small pan for frying
# Nutrition (Per Serving):
Calories: 285
Total Fat: 18g
Total Carbohydrate: 16g
Protein: 22g