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
