Description
This Creamy Chicken Tortilla Soup is the ultimate comforting soup, made with tender chicken, a creamy broth, and topped with crispy tortilla strips. With rich flavors of cumin, chili, and garlic, this soup is perfect for cozy nights and can be customized with your favorite toppings like avocado, cheese, and sour cream. Easy to make and incredibly satisfying
Ingredients
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1 lb boneless, skinless chicken breasts or thighs
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1 tbsp olive oil
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1 medium onion, diced
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2 cloves garlic, minced
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1 can (14.5 oz) diced tomatoes
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1 can (4 oz) green chilies
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4 cups chicken broth
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1 cup heavy cream
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1 tsp ground cumin
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1/2 tsp chili powder
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Salt and pepper to taste
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1/2 tsp paprika (optional, for extra flavor)
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1 cup shredded cheddar cheese (optional, for topping)
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Fresh cilantro, chopped (for garnish)
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1-2 cups tortilla chips or homemade tortilla strips (for topping)
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1/2 cup sour cream (optional, for serving)
- 1 avocado, diced (optional, for serving)
Instructions
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In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, cooking for 2-3 minutes until softened and fragrant.
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Add the chicken breasts (or thighs) to the pot and cook for 5-7 minutes per side until golden brown. Remove the chicken from the pot and set aside to cool slightly.
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Add the diced tomatoes, green chilies, chicken broth, cumin, chili powder, paprika (if using), salt, and pepper to the pot. Bring to a simmer, stirring occasionally.
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Shred the chicken once it has cooled enough to handle. Add the shredded chicken back into the pot and let the soup simmer for another 10-15 minutes to allow the flavors to meld together.
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Pour in the heavy cream and stir to combine. Simmer for an additional 5 minutes, adjusting seasoning with more salt, pepper, or chili powder to taste.
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Serve the soup hot, topping with shredded cheddar cheese, tortilla strips or chips, sour cream, diced avocado, and fresh cilantro.
- Enjoy your creamy, comforting chicken tortilla soup
Notes
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For extra spice, you can add chopped jalapeños or use hot salsa instead of the green chilies.
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If you prefer a lighter version, you can substitute the heavy cream with half-and-half or coconut milk for a dairy-free option.
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Make sure to use freshly fried tortilla strips or store-bought tortilla chips for a nice crunch.
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You can make the soup ahead of time and store it in the fridge for up to 3 days. Reheat gently on the stove before serving
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
