A warm, flavorful, and satisfying soup that combines tender shredded chicken with a rich and creamy base, perfectly balanced with spices and topped with crunchy tortilla strips. I love how every spoonful offers a mix of creaminess, gentle heat, and fresh toppings—it’s like a cozy hug in a bowl.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
1 (14.5 oz) can diced tomatoes
1 (4 oz) can green chilies
4 cups chicken broth
2 cups cooked, shredded chicken
1 cup heavy cream
Salt and pepper to taste
1 tablespoon lime juice
1/2 cup fresh cilantro, chopped
1 cup crispy tortilla strips (store-bought or homemade)
1/2 cup shredded cheese (optional, for garnish)
Sour cream (optional, for garnish)
Directions
I heat the olive oil in a large pot over medium heat. I add the onion, garlic, and bell pepper, cooking for about 5 minutes until softened.
I stir in the cumin, chili powder, paprika, and cayenne pepper, letting the spices toast for about a minute.
I add the diced tomatoes, green chilies, and chicken broth, stirring well to combine.
Once the soup starts simmering, I add the shredded chicken and cook for 10 minutes so the flavors blend.
I stir in the heavy cream and let it cook for another 5 minutes. Then I season with salt, pepper, and lime juice to taste.
I serve the soup hot, topping it with fresh cilantro, tortilla strips, shredded cheese, and a dollop of sour cream if I want extra richness.
Servings and timing
This recipe makes 4 servings.
Prep time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Calories: About 340 kcal per serving
Variations
I sometimes swap the heavy cream for half-and-half if I want it a little lighter. For extra veggies, I like adding corn or black beans. When I’m in the mood for more heat, I add extra cayenne pepper or use hot green chilies. If I want a smoky flavor, I’ll add a bit of chipotle powder.
Storage/reheating
I store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently on the stove over low heat, stirring often to keep the cream from separating. If I’m reheating in the microwave, I do it in short intervals and stir between each one. I keep the tortilla strips separate and add them just before serving so they stay crispy.
FAQs
Can I make this soup ahead of time?
Yes, I often make it the day before. The flavors deepen overnight, making it even better the next day. I just reheat it gently before serving.
Can I freeze creamy chicken tortilla soup?
I can freeze it, but I prefer to do so before adding the cream. Dairy can sometimes separate after freezing, so I add the cream when reheating.
How do I make it less spicy?
I skip the cayenne pepper and use mild green chilies. I also reduce the chili powder slightly for a gentler flavor.
Can I use rotisserie chicken?
Absolutely. I love using rotisserie chicken for convenience—it’s already cooked and perfectly tender.
What can I use instead of heavy cream?
I sometimes use half-and-half, evaporated milk, or even coconut milk for a dairy-free twist. Each gives the soup a slightly different flavor and texture.
Conclusion
This creamy chicken tortilla soup is one of my go-to comfort meals. It’s hearty, flavorful, and adaptable to whatever I have on hand. I love that it’s quick to prepare but still feels like something special. Every time I make it, the combination of creamy broth, tender chicken, and crunchy toppings makes it a winner at my table.
đź“– Recipe:
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Creamy Chicken Tortilla Soup
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A hearty and flavorful creamy chicken tortilla soup with tender shredded chicken, a rich spiced base, and crunchy tortilla strips—perfect for a cozy weeknight meal or a comforting dinner with friends.
Ingredients
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
1 (14.5 oz) can diced tomatoes
1 (4 oz) can green chilies
4 cups chicken broth
2 cups cooked, shredded chicken
1 cup heavy cream
Salt and pepper to taste
1 tablespoon lime juice
1/2 cup fresh cilantro, chopped
1 cup crispy tortilla strips (store-bought or homemade)
1/2 cup shredded cheese (optional, for garnish)
Sour cream (optional, for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and bell pepper; cook for about 5 minutes until softened.
- Stir in cumin, chili powder, paprika, and cayenne pepper; toast for 1 minute.
- Add diced tomatoes, green chilies, and chicken broth; stir to combine.
- Once simmering, add shredded chicken and cook for 10 minutes to blend flavors.
- Stir in heavy cream and cook for another 5 minutes.
- Season with salt, pepper, and lime juice to taste.
- Serve hot topped with cilantro, tortilla strips, shredded cheese, and sour cream if desired.
Notes
Swap heavy cream for half-and-half for a lighter version.
Add corn or black beans for extra texture and flavor.
Increase cayenne or use hot green chilies for more heat.
For a smoky twist, add chipotle powder.
Keep tortilla strips separate until serving to maintain crispiness.
Best enjoyed fresh, but can be made ahead for deeper flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 340
- Sugar: 5g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 90mg
