Print

Easy 30-Minute Creamy Chicken Tortilla Soup

A close-up of a creamy tortilla soup bowl filled with shredded chicken, topped with tortilla strips, sour cream, avocado slices, and fresh cilantro.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this quick, creamy chicken tortilla soup on a busy weeknight. It uses simple ingredients and delivers rich, comforting Southwest flavor in under 30 minutes.

Ingredients

Scale
  • 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
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 4 cups low-sodium chicken broth
  • 2 cups cooked, shredded chicken breast
  • 1/2 cup heavy cream or half-and-half
  • Salt and black pepper to taste
  • 1 cup corn kernels (fresh or frozen)
  • 1/2 cup chopped fresh cilantro, plus more for garnish
  • 12 corn tortillas, cut into thin strips
  • Vegetable oil for frying
  • Toppings: shredded Monterey Jack cheese, avocado slices, sour cream, lime wedges

Instructions

  1. Heat 2 tablespoons of 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, oregano, and cayenne pepper (if using). Cook for 1 minute until fragrant.
  3. Pour in the diced tomatoes (with juice) and chicken broth. Bring the mixture to a simmer.
  4. Stir in the shredded chicken and corn kernels. Reduce heat to low, cover, and let the soup simmer for 10 minutes to allow flavors to combine.
  5. While the soup simmers, prepare the tortilla strips. Heat about 1 inch of vegetable oil in a separate skillet over medium-high heat. Fry the tortilla strips in batches until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt.
  6. Remove the soup from the heat. Stir in the heavy cream and fresh cilantro. Taste the soup and add salt and pepper as needed. Do not boil the soup after adding the cream.
  7. Ladle the soup into bowls. Top each serving generously with the crispy tortilla strips, cheese, avocado, and a dollop of sour cream. Serve immediately with lime wedges.

Notes

  • For an even quicker meal, use rotisserie chicken for the shredded chicken.
  • If you prefer a thicker soup, mash about 1/2 cup of the soup mixture against the side of the pot before adding the cream.
  • You can bake the tortilla strips instead of frying them for a lower-fat option. Toss strips with 1 teaspoon of oil and bake at 375°F (190°C) for 8-10 minutes until crisp.

Nutrition

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