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Easy 30-Minute Creamy Chicken Tortilla Soup Recipe

A close-up of a bowl of creamy chicken tortilla soup recipe, garnished with avocado slices, crispy tortilla strips, and cilantro.
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Make this comforting, restaurant-quality Chicken Tortilla Soup quickly on the stovetop. This recipe uses simple ingredients for a flavorful, creamy weeknight dinner that the whole family will enjoy.

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 fire-roasted diced tomatoes, undrained
  • 1 (4 ounce) can diced green chilies, undrained
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1/2 cup heavy cream or cream cheese, softened
  • Salt and black pepper to taste
  • 6 corn tortillas, cut into thin strips for frying
  • Vegetable oil for frying
  • Toppings: shredded Monterey Jack cheese, fresh cilantro, avocado slices, lime wedges

Instructions

  1. Prepare the tortilla strips: Pour vegetable oil into a skillet to cover the bottom by about 1/2 inch. Heat the oil 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. Set aside.
  2. Sauté vegetables: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and bell pepper. Cook until softened, about 5 to 7 minutes.
  3. Add aromatics and spices: Add the minced garlic, cumin, chili powder, oregano, and smoked paprika to the pot. Cook for 1 minute until fragrant.
  4. Simmer the soup base: Pour in the chicken broth, diced tomatoes (with juice), and green chilies (with juice). Bring the mixture to a simmer. Reduce heat to low, cover, and cook for 10 minutes to let the flavors combine.
  5. Add chicken and cream: Stir in the shredded cooked chicken. Gently stir in the heavy cream or softened cream cheese until fully melted and the soup is creamy. Heat through for 2 to 3 minutes; do not boil after adding cream. Season with salt and pepper to your taste.
  6. Serve: Ladle the soup into bowls. Top each serving generously with crispy tortilla strips, shredded cheese, fresh cilantro, and avocado slices. Serve immediately with lime wedges on the side.

Notes

  • For a dairy-free option, substitute the heavy cream with 1/2 cup of full-fat coconut milk or a non-dairy creamer.
  • If you prefer not to fry the tortillas, you can bake them at 375°F (190°C) for 8-10 minutes until crisp, or use store-bought tortilla strips.
  • This soup tastes even better the next day, making it excellent for meal prep.

Nutrition

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